American (Italian-American) · Loma Linda · family

Baked Eggplant Parmesan (Not Fried)

Eggplant Parmesan — Baked, Not Fried

Eggplant Parmesan is Italian-American comfort food at its best — crispy, saucy, cheesy, deeply satisfying. This version skips the oil bath entirely: rounds are breaded in whole wheat panko and parmesan, set on a wire rack, and baked until genuinely crisp before layering with marinara and part-skim mozzarella. The result is restaurant texture at roughly 380 calories a serving, and it reheats beautifully for lunch the next day.

• globe eggplant (about 2 large)

  3 lbs

  1360g

• kosher salt (for sweating eggplant)

  1 tbsp

  18g

• whole wheat panko breadcrumbs

  1 1/2 cups

  90g

  Substitution · hard-to-find

  Original: whole wheat panko. If your store only carries regular panko, use it — or pulse 2 slices of whole wheat bread in a food processor and toast the crumbs at 300°F for 10 minutes until dry and golden

• finely grated Parmesan cheese

  3/4 cup

  75g

• garlic powder

  1 tsp

  3g

• dried oregano

  1 tsp

  1g

• dried basil

  1/2 tsp

  0.5g

• black pepper, freshly ground

  1/2 tsp

  1g

• large eggs

  3 whole

  150g

• water

  2 tbsp

  30ml

• olive oil spray (for rack)

  1 tsp

  5ml

• jarred marinara sauce (no added sugar, low sodium preferred)

  3 cups

  720ml

• part-skim mozzarella, shredded

  1 1/2 cups

  170g

• fresh flat-leaf (Italian) parsley, leaves only, for finishing

  1/4 cup loosely packed

  10g

  Substitution · accessibility

  Original: fresh basil leaves. Fresh basil is the classic Italian-American finishing herb here and is worth seeking out — it adds a sweet, anise-floral note that parsley cannot fully replicate. Parsley delivers freshness and color but the finish will taste more neutral and herbaceous rather than fragrant. If you can find fresh basil at your store (it is sold as a potted plant or cut bunch at most major chains), use it instead in the same quantity.

1. 01

   35 min

   Slice the eggplant into rounds about 1/3-inch (8 mm) thick — you want them thick enough to stay meaty after baking, not so thin they turn papery. Lay rounds in a single layer on a large cutting board or sheet pan lined with paper towels. Sprinkle both sides lightly with kosher salt. Let sit uncovered for 30 minutes. The salt draws out moisture and any mild bitterness. After 30 minutes, blot each round firmly with paper towels — dry eggplant is what makes the crust stick and stay crisp.

2. 02

   10 min

   While the eggplant sweats, set up your breading station. In a wide shallow bowl, whisk together the whole wheat panko, grated Parmesan, garlic powder, dried oregano, dried basil, and black pepper. In a second shallow bowl, beat the eggs with 2 tablespoons of water until smooth. Place a wire rack over each of two large rimmed baking sheets. Spray the racks lightly with olive oil spray. Preheat your oven to 425°F (220°C) with racks in the upper-middle and lower-middle positions.

3. 03

   10 min

   Bread the eggplant: working one round at a time, dip it in the egg wash, let excess drip off, then press it firmly into the panko-Parmesan mixture on both sides, patting to help the crumbs adhere. Set each breaded round on the prepared wire rack. The wire rack is the key move here — hot air circulates underneath and you get a crisp bottom without flipping in oil. Repeat until all rounds are breaded.

4. 04

   33 min

   Bake the breaded eggplant rounds at 425°F for 20 minutes, then rotate the pans (swap upper and lower racks) and bake another 10 minutes, until the crust is deep golden and the eggplant is tender when pierced with a fork. The rounds should look genuinely crispy — if any spots look pale, give them 3–5 more minutes. Remove from oven and reduce heat to 375°F (190°C).

5. 05

   7 min

   Assemble the parmesan in a 9×13-inch (23×33 cm) baking dish. Spread 3/4 cup (180 ml) of marinara across the bottom — just enough to prevent sticking. Arrange half the baked eggplant rounds in a single layer (slight overlap is fine). Spoon another 1 cup (240 ml) of marinara over the top, spreading gently so you don't knock the crust off. Scatter half the shredded mozzarella over the sauce. Add the remaining eggplant rounds, the remaining marinara, and the remaining mozzarella.

6. 06

   25 min

   Bake uncovered at 375°F for 20 minutes, until the cheese is melted, bubbling at the edges, and lightly browned in spots. Let the dish rest for 5 minutes before cutting — this helps it hold together when you serve it. Scatter fresh parsley leaves (or fresh basil if you were able to find it) over the top just before bringing it to the table.

Reheating · Texture softens further on day 2 — fine for stews and baba ghanouj, less ideal for charred-eggplant dishes.

Source: foodkeeper