Crispy Basil Parmesan Eggplant Bake Description:
This Crispy Basil Parmesan Eggplant Bake is a hearty, vegetarian dish packed with Mediterranean flavor. Layers of golden, crispy eggplant rounds are smothered in a vibrant tomato basil sauce, topped with a generous amount of parmesan and mozzarella, and baked until bubbly and golden. It’s a comfort food classic — but lighter, crispier, and irresistibly cheesy.
Total Time:
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4
Ingredients:
For the eggplant:
2 medium eggplants, sliced into 1/2-inch rounds
1 tsp salt (for sweating eggplant)
1 cup all-purpose flour
2 large eggs, beaten
1 ½ cups panko breadcrumbs
½ cup grated parmesan cheese
1 tsp garlic powder
1 tsp dried oregan
Fresh ground pepper to taste
Olive oil spray or 3 tbsp olive oil (for frying or baking)
For the tomato sauce:
2 tbsp olive oil
3 cloves garlic, minced
1 can (14 oz) crushed tomatoes
Salt and pepper to taste
1 tsp sugar (optional)
½ tsp red pepper flakes (optional)
½ cup fresh basil, chopped
For layering:
1 cup shredded mozzarella cheese
½ cup grated parmesan
Fresh basil leaves (for garnish)
Instructions:
1. Prepare the Eggplant:
Lay sliced eggplant on a tray, sprinkle with salt, and let sit for 15–20 minutes to draw out moisture.
Pat dry with a paper towel.
2. Bread the Eggplant:
Set up a breading station: flour in one bowl, eggs in another, and in a third bowl mix panko, parmesan, garlic powder, oregano, and black pepper.
Dip eggplant rounds in flour, then egg, then coat with the breadcrumb mixture.
3. Cook the Eggplant:
Option A (Baked): Preheat oven to 425°F (220°C). Arrange breaded slices on a greased baking sheet, spray tops with olive oil, and bake for 20–25 minutes, flipping halfway until crispy.
Option B (Pan-Fried): Heat olive oil in a pan over medium heat. Fry each slice 2–3 minutes per side until golden and crispy. Drain on paper towels.
4. Make the Sauce:
Heat 2 tbsp olive oil in a saucepan. Sauté garlic until fragrant, about 1 minute.
Add crushed tomatoes, salt, pepper, sugar (if using), and red pepper flakes.
Simmer for 10–15 minutes. Stir in fresh basil at the end.
5. Assemble the Bake:
In a baking dish, spread a layer of tomato sauce, then a layer of eggplant slices, then sprinkle mozzarella and parmesan.
Repeat layers, finishing with cheese on top.
6. Bake:
Bake at 375°F (190°C) for 15–20 minutes until cheese is bubbly and golden.
Let cool slightly. Garnish with fresh basil before serving.
Nutritional Information (Per Serving):
Calories: ~390 kcal
Protein: 16g
Fat: 21g
Carbohydrates: 35g
Fiber: 8g
Sugar: 7
Calcium: ~320mg
Iron: ~2.3mg
Note: Nutritional values may vary slightly based on specific ingredients used.
Frequently Asked Questions:
Q1: Can I make this gluten-free?
A: Yes! Use gluten-free panko breadcrumbs and a gluten-free flour blend.
Q2: Can I make it ahead of time?
A: Absolutely. Assemble the bake ahead, refrigerate, and bake just before serving.
Q3: Can I freeze it?
A: Yes, freeze after baking. Wrap tightly. Reheat in the oven at 375°F until hot.
Q4: Can I use jarred marinara?
A: Yes, to save time, use 1½–2 cups of your favorite store-bought marinara sauce.
Q5: What can I serve it with?
A: Serve it with a gre
en salad, garlic bread, or even pasta for a fuller m