Description
Crispy Baked Eggplant Parmesan is a light, cheesy, and satisfying dish made with tender eggplant slices coated in a crunchy cornflake crust, baked to golden perfection, and topped with marinara, mozzarella, and fresh basil.
Ingredients
• 1 eggplant, sliced ¼-inch thick
• 2 ½ cups cornflakes, crushed
• 4 tablespoons parmesan cheese (reserve 1 tbsp for topping)
• 1 ½ teaspoons garlic powder
• 1 ½ teaspoons Italian herbs
• 1 teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 eggs, whisked
• 1 cup marinara sauce
• 1 cup light mozzarella
• Fresh basil for garnish
Instructions
1. Preheat oven to 375°F.
2. Thinly slice eggplant into ¼-inch rounds and pat dry.
3. Crush cornflakes and combine with parmesan, garlic powder, Italian herbs, onion powder, salt, and pepper in a bowl.
4. Whisk eggs in a separate shallow bowl.
5. Dredge eggplant slices in egg, then press into cornflake mixture until fully coated.
6. Place coated eggplant on a greased sheet pan and spray tops with olive oil.
7. Bake for 11–13 minutes per side, flipping once.
8. Top each baked slice with marinara, mozzarella, and a sprinkle of parmesan.
9. Return to oven for 3–5 minutes until cheese is melted.
10. Garnish with fresh basil and serve warm.
Notes
– Slice eggplant evenly for consistent baking.
– Use homemade marinara for extra flavor.
– Air-fry for added crispness if preferred.
– Freeze baked (un-topped) slices for later use.
– Not recommended to microwave leftovers if crispness is desired.
- Prep Time: 15
- Cook Time: 25
- Method: Baking
- Cuisine: Italian