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Crispy Baked Eggplant Parmesan: A Lighter Italian Classic

Oven-Roasted Eggplant Casserole

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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 6

Ingredients
  

  • 2 lbs large eggplants sliced into 1/2-inch rounds
  • 1 tsp kosher salt for sweating
  • 1/2 cup all-purpose flour
  • 3 large eggs
  • 1/4 cup milk
  • 2 cups panko breadcrumbs
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 3 cups marinara sauce divided
  • 2 cups shredded mozzarella cheese divided
  • 1 cup grated Parmesan cheese divided
  • 1/4 cup fresh basil leaves for garnish

Instructions
 

  • Slice eggplants into 1/2-inch rounds. Sprinkle with kosher salt and let sweat for 30 minutes, then pat dry with paper towels.
  • Preheat oven to 400°F (200°C). Line two large baking sheets with parchment paper and lightly coat with cooking spray.
  • Set up a breading station with three shallow bowls: one with all-purpose flour, one with whisked eggs and milk, and one with panko breadcrumbs, Italian seasoning, and garlic powder.
  • Coat each eggplant slice in the flour, dip into the egg mixture, and firmly press into the seasoned panko breadcrumbs.
  • Arrange the breaded slices on the prepared baking sheets in a single layer. Bake for 20 minutes, flipping halfway through, until golden brown and crispy.
  • Spread 1/2 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish. Place half of the roasted eggplant slices in an even layer.
  • Top with 1 1/4 cups of marinara sauce, 1 cup of shredded mozzarella cheese, and 1/2 cup of grated Parmesan cheese. Repeat the layers with the remaining eggplant, 1 1/4 cups of sauce, and remaining cheeses.
  • Bake the assembled casserole for 20 to 25 minutes until the cheese is melted and bubbling. Garnish with fresh basil leaves before serving.