This Crispy Eggplant Parmesan is baked on one sheet-pan, without the addition of extra oil, making it healthier than the traditional fried version!
Each eggplant round is battered in egg and a bread crumb mixture (with a secret ingredient) that results in a delicious crispy crust!
It's topped with Homemade Marinara Sauce (but you can use store bought), and a gooey cheesy blend of mozzarella and parmesan. Yum!
What Secret Ingredient makes this Eggplant Parmesan so crispy?
My sister inspired me to make this dish! She sent me a photo one day of some eggplant parmesan she baked and topped with our Homemade Marinara Sauce. She ran out of breadcrumbs, so she used crushed up Crispy Fried Onions.
Her and her hubby loved the way they came out! Her husband doesn't usually like eggplant, but he said he couldn't really taste the eggplant in this dish. (Continue reading to find out how to take the bitterness out of the eggplant.)
So, I decided to incorporate some of this special "secret" ingredient into the breading, along with some Italian breadcrumbs (for even more crunch and flavor) and some fresh grated parmesan cheese. The result: a delicious crispy crust, no oil needed!
How to Make Crispy Eggplant Parmesan
Preparing the Eggplant:
Note: The process of "sweating" the eggplant removes excess moisture and some of the bitterness. I recommend not skipping this step! It allows the eggplant rounds to crisp better, since it doesn't release as much moisture during baking.
- Slice your eggplant into about ¼" rounds. (They don't have to be perfect, some of mine came out a ½" thick!)
- Place the eggplant rounds in a colander and sprinkle them with about one tablespoon of salt, making sure to coat both sides.
- Allow the eggplant to rest and "sweat" for about 30-60 minutes. Mine took about 45 minutes (see photo below).
- Rinse the eggplant to remove the salt.
- Place the eggplant rounds in one layer on paper towels, and pat the tops with more paper towels to thoroughly dry.
Battering & Baking the Crispy Eggplant Parmesan:
- Coat the dried eggplant rounds with flour. (I like to use a ziplock bag and just shake the flour and eggplant rounds to evenly coat.)
- Dip the eggplant rounds into egg, dripping off any excess. Note: I start by using 2 whisked eggs, and if I run out towards the end, I whisk in a 3rd.
- Then, lay them into the breading mixture. Pat down the breading onto both sides, tapping off any excess before placing onto the baking sheet. (I place small handfuls of the breading on top, and then pat it down to make sure it sticks and is evenly coated.)
- Arrange the rounds in a single layer on an Extra Large Baking Sheet, leaving a little space between each one. Bake at 425ºF for 20 minutes, flipping half way.
Note: For the video, I baked the eggplants on parchment paper. However, I prefer using foil sprayed with non-stick cooking spray for a crispier crust. I also used a Extra Large Baking Sheet, which was able to fit all of the eggplant rounds with space in between.
- Top each eggplant round with about ¼ cup of some homemade Simple Marina Sauce, or a store-bought marinara. I usually just make the marinara sauce ahead of time (either the day before or morning of) to cut down on prep time.
- Then top with a handful of the cheese blend.
- Next, reduce the heat to 375ºF and bake in the oven for 15-20 minutes, or until cheese is melted and bubbly.
- Top with fresh basil, and serve alone or on top of pasta with more marinara sauce poured over top!
Skinny Version:
For a reduced fat version, you can eat the crispy eggplant slices on their own, and dip in sauce!
- After baking the eggplant rounds at 425º, reduce the heat to 375º and cook them for an additional 15 minutes. Serve these Crispy Eggplant rounds with a side of Marinara Sauce for dipping!
Crispy Eggplant Parmesan is Freezer-Friendly!
The Crispy Eggplant Parmesan freezes well!
- Freeze in freezer-safe plastic bags, or freezer containers. (I just stacked mine in a container, with pieces of parchment paper between each slice to prevent them from sticking together.)
- When ready to eat, bake at 375ºF on a sheet pan for about 30-40 minutes, or until crispy and heated through.
Enjoy! 🙂
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Crispy Eggplant Parmesan {No-Fry, Baked, Easy Recipe}
Equipment
Ingredients
- 1 eggplant (about 1 pound) sliced into ¼" rounds
- 1 Tablespoon salt (for sweating the eggplant)
- ½ cup italian breadcrumbs
- 1 cup crispy fried onions, crushed *(see note) I used French's
- ½ cup all-purpose flour
- 2-3 eggs (start with 2 and use 1 more if you run out)
- 2 cups mozzarella cheese, shredded
- 1 cup grated parmesan cheese divided in half
- 3 ½ cups homemade Marinara Sauce (or use a 32oz. store bought jar)
Garnish:
- basil leaves, chopped
Instructions
- Place the eggplant rounds in a colander and sprinkle them with the salt, making sure to coat both sides.
- Allow the eggplant to rest and “sweat” for about 30-60 minutes (mine took about 45 minutes).
- Meanwhile, prepare your two bowls for the batter. In one bowl, whisk together the eggs. In the other bowl, combine the crushed crispy fried onions, italian breadcrumbs, and ½ cup of the grated parmesan cheese. Set aside.
- Once eggplant rounds are done "sweating," rinse them to remove the salt.
- Place them on one layer on paper towels, and pat the tops with more paper towels to thoroughly dry.
- Coat each round with flour. (I use a ziplock bag and just shake the flour and eggplant rounds to evenly coat.)
- Dip the eggplant rounds into the egg, dripping off any excess. Then place them into the breading mixture. Pat down the breading onto both sides, tapping off any excess. (I place small handfuls of the breading on top, and then pat it down to make sure it sticks and is evenly coated.)
- Cover an extra large baking sheet with foil, and coat with non-stick cooking spray. Arrange the rounds in a single layer on the baking sheet, leaving a little space between each one.
- Bake at 425ºF for 20 minutes, flipping half way.
- Top each eggplant round with about ¼ cup of some homemade Marinara Sauce, or a store-bought marinara.
- In a small bowl, mix together the mozarella cheese and the other ½ cup of the parmesan cheese. Top each eggplant round with a handful of the cheese blend.
- Reduce the heat to 375ºF, and bake in the oven for 15-20 minutes, or until cheese is melted and bubbly.
- Top with fresh basil, and serve alone or on top of pasta with more marinara sauce poured over top!
Video
Notes
- You can crush the crispy fried onion in a ziplock bag, and a rolling pin like I did in the video. Or just place it into a food processor and pulse a few times to crush.
- For the photos & video, I baked the eggplants on parchment paper. However, I prefer using foil sprayed with non-stick cooking spray for a crispier crust.
- I also used an Extra Large Baking Sheet , which was able to fit all of the eggplant rounds with space in between. But, you can also use 2 regular sized sheet pans.
Watch the Video on how to make the Crispy Eggplant Parmesan!
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