Oven-Baked Eggplant Parmesan (Healthier No-Fry Method)

Oven-Baked Eggplant Parmesan (Healthier No-Fry Method)

A crispy, cheesy Italian classic made lighter with oven-baking instead of frying.

KEY INFO:

• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 65 minutes
• Servings: 6
• Difficulty: Medium
• Dietary: Vegetarian

EQUIPMENT NEEDED:

• 2 large baking sheets
• Parchment paper
• 9×13-inch casserole dish
• 3 shallow bowls for breading
• Colander (optional)

INGREDIENTS:

For the Eggplant:

• 2 large eggplants (about 2.5 lbs/1.1 kg)
• 2 cups (240g) panko breadcrumbs
• 1.5 cups (135g) grated Parmesan cheese
• 3 large eggs
• 1/4 cup (60ml) milk
• 2 tbsp Italian seasoning
• 1 tsp garlic powder
• Salt and pepper to taste

For Assembly:

• 28 oz (800g) marinara sauce
• 16 oz (450g) fresh mozzarella, sliced
• Fresh basil for garnish

METHOD:

1. Slice eggplants into 1/4-inch rounds. Optional but recommended: Salt slices and let drain in colander for 30 minutes, then pat dry.
2. Preheat oven to 400°F (200°C). Line baking sheets with parchment.
3. Create breading station:
   • Bowl 1: Whisk eggs with milk
   • Bowl 2: Mix panko, Parmesan, Italian seasoning, garlic powder
   • Bowl 3: Empty (for breaded slices)
4. Dip each eggplant slice in egg mixture, then coat thoroughly in breadcrumb mixture.
5. Arrange breaded slices on baking sheets. Drizzle or spray with olive oil.

6. Bake for 20-25 minutes, flipping halfway, until golden brown and crispy.
7. Layer in casserole dish:
   • Thin layer of marinara
   • Single layer of eggplant
   • Mozzarella slices
   • More marinara
   • Repeat layers.

8. Bake assembled dish for 20-25 minutes until cheese is bubbly and lightly browned.

CRUCIAL TIPS:

• Don’t skip drying the eggplant – wet eggplant = soggy breading
• Leave space between eggplant slices when baking
• Use real, freshly grated Parmesan (not the shelf-stable kind)

STORAGE & VARIATIONS:

• Keeps 3 days refrigerated
• Freezes well up to 3 months
• Reheat in oven at 350°F until hot
• Try adding red pepper flakes for heat
• Can use gluten-free breadcrumbs
• Make ahead: Prepare eggplant slices day before, store covered in fridge

COMMON MISTAKES:

• Slicing too thick or thin (1/4 inch is perfect)
• Overcrowding the baking sheet
• Not patting eggplant dry enough
• Using cold marinara (brings down temperature)

This healthier version gives you all the comfort of traditional Eggplant Parmesan without the excess oil. The panko creates an extra-crispy crust that holds up beautifully under the sauce and cheese.