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Crispy Eggplant Parmesan {No-Fry, Baked, Easy Recipe} Recipe

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3.9 from 9 reviews

This Crispy Eggplant Parmesan recipe offers a no-fry, baked alternative to the classic Italian dish, delivering a flavorful and crunchy bite using crispy fried onions and Italian breadcrumbs for the coating. Perfectly layered with homemade marinara sauce, a blend of mozzarella and parmesan cheeses, and topped with fresh basil, this easy and healthier take on eggplant parmesan is ideal for a satisfying dinner.

Ingredients

Eggplant Preparation

  • 1 eggplant (about 1 pound), sliced into 1/4” rounds
  • 1 Tablespoon salt (for sweating the eggplant)

Breading and Coating

  • 1/2 cup Italian breadcrumbs
  • 1 cup crispy fried onions, crushed (I used French’s)
  • 1/2 cup all-purpose flour
  • 2–3 eggs (start with 2 and use 1 more if you run out)
  • 1/2 cup grated parmesan cheese (for the breading mixture)

Cheese and Sauce

  • 2 cups mozzarella cheese, shredded
  • 1/2 cup grated parmesan cheese (for topping)
  • 3 ½ cups homemade Marinara Sauce
  • Basil leaves, chopped, for garnish

Instructions

  1. Salt and Sweat the Eggplant: Place the eggplant rounds in a colander and sprinkle them evenly with 1 tablespoon of salt, coating both sides thoroughly. This process helps to draw out excess moisture and reduce bitterness, making the eggplant less soggy when baked.
  2. Let the Eggplant Rest: Allow the salted eggplant rounds to rest in the colander for 30 to 60 minutes (around 45 minutes is ideal) so they can ‘sweat’ and release water.
  3. Prepare Breading Bowls: While the eggplant is sweating, whisk the eggs in one bowl. In a second bowl, combine the crushed crispy fried onions, Italian breadcrumbs, and 1/2 cup of grated parmesan cheese, mixing well to create the breading mixture.
  4. Rinse and Dry Eggplant: After the sweating period, rinse the eggplant slices thoroughly under cold water to remove the salt. Lay the rounds out on paper towels and pat the tops dry with additional paper towels to remove excess moisture.
  5. Flour Coating: Coat each eggplant round evenly with all-purpose flour. Using a ziplock bag to shake the rounds with flour helps ensure an even coating on each piece.
  6. Dip in Egg Wash and Bread: Dip the floured eggplant rounds into the beaten eggs, allowing any excess to drip off. Then press each slice into the breadcrumb and fried onion mixture, patting down on both sides to ensure the breading sticks well. Tap off any excess crumbs.
  7. Prepare Baking Sheet: Line an extra-large baking sheet with aluminum foil and coat it with non-stick cooking spray to prevent sticking. Arrange the breaded eggplant rounds in a single layer on the sheet, leaving some space between each slice.
  8. Bake First Stage: Bake the eggplant at 425ºF for 20 minutes, flipping the slices halfway through baking to ensure even crisping on both sides.
  9. Add Marinara Sauce: Remove the baking sheet and spoon about 1/4 cup of homemade (or store-bought) marinara sauce on top of each baked eggplant slice.
  10. Top with Cheese: In a small bowl, mix together the shredded mozzarella and the remaining 1/2 cup grated parmesan cheese. Sprinkle a generous handful of this cheese blend on top of each sauce-covered eggplant round.
  11. Bake Second Stage: Lower the oven temperature to 375ºF. Return the baking sheet to the oven and bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden.
  12. Garnish and Serve: Once baked, remove from the oven, sprinkle chopped fresh basil over the top, and serve either alone or over pasta with extra marinara sauce spooned on top for a delicious meal.

Notes

  • Use crispy fried onions, such as French’s brand, for added crunch in the breading.
  • Sweating the eggplant is critical to reduce moisture and ensure crispiness during baking.
  • Adjust the number of eggs as needed to fully coat the eggplant slices.
  • This recipe avoids frying to keep it lighter and easier with a baked finish.
  • Serve with your favorite pasta or enjoy the eggplant rounds on their own.

Find it online: https://lauracooks.com/crispy-eggplant-parmesan-no-fry-baked-easy-recipe-recipe/