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Eggplant Parmesan is a beloved staple in Italian cuisine, celebrated for its rich flavors and comforting layers of eggplant, marinara sauce, and cheese. Traditionally, this dish is fried, which can make it heavy and greasy. However, in our Baked Crispy Eggplant Parmesan Delight, we take a healthier approach that retains all the deliciousness while enhancing the texture to achieve a satisfying crunch. This baked version not only cuts down on calories and fat but also allows the natural flavors of the eggplant to shine through, making it a perfect addition to any meal or a delightful stand-alone dish.

Baked Crispy Eggplant Parmesan

Discover a healthier twist on a classic favorite with our Baked Crispy Eggplant Parmesan Delight. This dish features layers of perfectly baked eggplant, rich marinara sauce, and gooey cheese, all while cutting down on calories and fat. Fresh ingredients and a flavorful breading elevate this comfort food, making it a delightful addition to any meal. Enjoy a nutritious yet indulgent dish that's perfect for gatherings or a cozy dinner at home.
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Ingredients
  

2 medium-sized eggplants, sliced into 1/2-inch rounds

1 teaspoon salt

1 cup all-purpose flour

3 large eggs, beaten

1 cup breadcrumbs (preferably panko for extra crispiness)

1 cup grated Parmesan cheese

2 teaspoons dried oregano

2 teaspoons dried basil

1/2 teaspoon garlic powder

1/2 teaspoon black pepper

3 cups marinara sauce (store-bought or homemade)

2 cups shredded Mozzarella cheese

Fresh basil leaves, for garnish

Olive oil spray (or a few tablespoons of olive oil for drizzling)

Instructions
 

Prepare the Eggplant:

    - Preheat your oven to 400°F (200°C).

      - Place the sliced eggplant on a baking sheet and sprinkle both sides with salt. Let them sit for about 30 minutes to draw out excess moisture and bitterness. Rinse the slices under cold water and pat them dry with paper towels.

        Set Up Breading Station:

          - In three separate shallow bowls, place flour in the first, the beaten eggs in the second, and a mixture of breadcrumbs, Parmesan cheese, oregano, basil, garlic powder, and black pepper in the third.

            Bread the Eggplant:

              - Dredge each eggplant slice in flour, shaking off any excess. Then dip it into the beaten eggs, allowing the excess to drip off. Finally, coat the slice with the breadcrumb mixture, pressing gently to adhere. Repeat for all eggplant slices.

                Bake the Eggplant:

                  - Arrange the breaded eggplant slices on a baking sheet lined with parchment paper. Lightly spray the tops with olive oil or drizzle with olive oil for a rich flavor. Bake for 25-30 minutes, flipping halfway through, until they are golden brown and crispy.

                    Prepare the Casserole:

                      - In a 9x13 inch baking dish, spread a layer of marinara sauce on the bottom. On top of the sauce, layer half of the baked eggplant slices. Sprinkle one cup of shredded mozzarella over the eggplant, followed by another layer of marinara sauce, the remaining eggplant, and the rest of the marinara sauce. Top with the remaining mozzarella cheese.

                        Final Bake:

                          - Bake the assembled Eggplant Parmesan for 20-25 minutes, or until the cheese is melted and bubbling. If desired, you can broil it for the last 2-3 minutes for an extra golden finish.

                            Serve:

                              - Let the dish cool slightly before slicing. Garnish with fresh basil leaves and serve with a side of garlic bread or salad.

                                Prep Time, Total Time, Servings:

                                  30 minutes | 1 hour | Serves 4-6