Crispy Baked Eggplant Parmesan Recipe Is Fantastic (8 Ingredients) by Donna John

Eggplant Parmesan is one of my favorite Italian dinners. Tender, crispy eggplant with melty cheese and tomato sauce. Who could resist? This sheet-pan eggplant Parmesan recipe may be my new favorite because it's all those things, but baked and not fried. Plus you get the health benefits of fiber and the health benefits of protein in every crispy, cheesy bite. 

To make this sheet-pan recipe you only need eight simple ingredients. Here is your Italian-inspired shopping list: a fresh eggplant (check out the health benefits of eggplant), an egg, panko breadcrumbs (regular or gluten-free), freshly grated Parmesan cheese, dried Italian seasoning, garlic powder, a can of tomato sauce (check out the health benefits of tomatoes) and mozzarella cheese.

The eggplant is dipped in the egg (with a little water) and dredged in the seasoned panko and Parmesan before being baked until crispy, tender and golden. Top with some tomato sauce and the mozzarella, let it melt in the oven, and dinner is done. This is one luscious, delicious Italian sheet-pan dinner!

Some people do like to salt their eggplant before cooking. I never do this step. If you like to salt your eggplant, simply lay the slices on a paper towel and salt each side. Let them sit for about 15 minutes, then rinse and pat dry with a paper towel. 

Serve the baked eggplant recipe as a vegetarian dinner with pasta or as a side dish with your favorite protein. I served mine with pasta tossed in a sundried tomato pesto and yellow crookneck squash. I put the leftovers into a casserole dish, covered it with more sauce and cheese and heated it up for dinner the next night.

Cuisine: Italian / American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6

Ingredients

• 1 eggplant, cut into 1/4-inch slices
• 1 egg
• 1/2 cup panko breadcrumbs or gluten-free panko
• 1/2 finely grated Parmesan cheese
• 2 teaspoons dried Italian seasoning
• 1/2 teaspoon garlic powder
• 15 ounces (1 can) tomato sauce
• 1 - 2 cups grated mozzarella cheese

Here's how to make it: 

1. Whisk the egg and 1 tablespoon of water together in a small bowl. In another bowl, stir together the panko Parmesan, Italian seasoning and garlic powder. Season with salt and black pepper, if desired. Line a baking sheet with parchment paper and drizzle with a little olive oil.
   
2. Dip the eggplant slices in the egg then into the panko, pressing so it sticks.
   
3. Place on the prepared baking sheet in a single layer.
   
4. Bake in a preheated 375-degree F oven for about 15 minutes. Flip the eggplant over and continue to bake about 10 minutes more, or until golden brown and crispy.
   
5. Remove from the oven and spoon some sauce over each eggplant slice, then top with the grated mozzarella cheese. Instead of tomato sauce, you could use spaghetti sauce or marinara sauce. Add as much cheese as you like to the top. You could even add more Parmesan cheese.
   
6. Place back into the oven and bake about 5 minutes more, or until the cheese is melted and the eggplant is tender. Store any leftovers in an airtight container in the fridge. Reheat in the microwave or in a moderate oven until hot.
   
   

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