Golden Oven-Baked Eggplant Parm Delight
This oven-baked eggplant parmesan is a golden, crispy, and satisfying vegetarian dish layered with tangy marinara, melted mozzarella, and a sprinkle of parmesan. It’s baked — not fried — making it lighter yet just as delicious. Perfect for a cozy dinner or a special Mediterranean-style meal!
⏱️ Time
Prep time: 25 minutes
Cook time: 35 minutes
Total time: 1 hour
Ingredients
For the Eggplant:
2 medium eggplants, sliced into ½-inch thick rounds
1 teaspoon salt (for sweating the eggplant)
1 cup breadcrumbs (whole wheat or panko)
½ cup grated parmesan cheese
1 teaspoon Italian seasoning or oregano
½ teaspoon garlic powder
2 eggs, beaten (or 3 tbsp olive oil for egg-free coating)
Olive oil spray or drizzle, for baking
For the Sauce and Topping:
1½ cups marinara sauce (homemade or good-quality jarred)
1½ cups shredded mozzarella cheese
¼ cup grated parmesan cheese
Fresh basil leaves, for garnish
Instructions
1. Prepare the Eggplant:
1. Arrange eggplant slices on paper towels and sprinkle both sides lightly with salt.
2. Let them sit for 15–20 minutes to draw out excess moisture and bitterness.
3. Pat dry thoroughly with paper towels.
2. Preheat Oven:
Preheat to 400°F (200°C).
Line a large baking sheet with parchment paper and lightly spray or brush with olive oil.
3. Bread the Eggplant:
1. In one shallow bowl, beat the eggs.
2. In another, mix breadcrumbs, parmesan, Italian seasoning, and garlic powder.
3. Dip each eggplant slice into the egg, then into the breadcrumb mixture, pressing gently to coat both sides.
4. Arrange coated slices on the prepared baking sheet.
4. Bake Until Golden:
Lightly spray or drizzle the tops with olive oil.
Bake for 20–25 minutes, flipping halfway through, until golden and crisp on both sides.
5. Layer the Parm Delight:
1. Spread a thin layer of marinara sauce on the bottom of a baking dish.
2. Add a layer of baked eggplant slices, spoon some marinara over each slice, and sprinkle with mozzarella and parmesan.
3. Repeat layers until all ingredients are used (usually 2 layers).
4. Finish with extra cheese on top.
6. Bake to Perfection:
Reduce oven temperature to 375°F (190°C).
Bake uncovered for 20 minutes, until cheese is melted, bubbly, and golden on top.
For extra crispiness, broil for 2–3 minutes at the end.
7. Garnish and Serve:
Let rest for 5–10 minutes before serving.
Garnish with fresh basil and a drizzle of olive oil.
Notes & Tips
For a lighter version, skip breadcrumbs and brush eggplant with olive oil, seasoning, and bake until tender before layering.
Make ahead: You can bake the eggplant slices a day in advance. Assemble and bake just before serving.
Add a sprinkle of crushed red pepper flakes for a subtle kick.
Works great with zucchini slices too!
️ Serving Suggestions
Serve with:
Garlic herb spaghetti or zucchini noodles
A green salad with lemon vinaigrette
Roasted potatoes or grilled chicken for a full meal
❓ frequently asked questions FAQs
Q: Can I make this gluten-free?
Yes — use gluten-free breadcrumbs or crushed cornflakes instead.
Q: Can I use air fryer?
Definitely! Air fry breaded eggplant slices at 375°F (190°C) for 10–12 minutes, flipping halfway.
Q: Can I store leftovers?
Yes — store covered in the fridge for up to 3 days. Reheat in oven at 350°F (175°C) for best texture.
Nutritional Information
Calories: ~340 kcal
Protein: 18g
Carbohydrates: 24g
Fat: 19g
Fiber: 6g
Calcium: 25% DV