Crispy Baked Eggplant Parmesan with Lemon Zest

Discover a zesty twist on the classic Eggplant Parmesan with this easy-to-make recipe that combines crispy baked eggplant slices with a burst of lemon flavor. Perfect for a comforting family dinner or an impressive dish for gatherings, this recipe is both satisfying and nutritious, fitting well into a vegetarian lifestyle.

Prep time: 20 minutes
Cook time: 40 minutes
Serves: 6

Ingredients

2 medium eggplants, sliced into 1/4-inch rounds

2 cups all-purpose flour

3 large eggs, beaten

2 cups panko breadcrumbs

1 cup grated Parmesan cheese

1 tablespoon dried Italian herbs

1 teaspoon salt

1 teaspoon black pepper

1 lemon, zested

2 cups marinara sauce

2 cups shredded mozzarella cheese

1/4 cup chopped fresh basil

Olive oil spray

Instructions

1. Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.

2. Slice the eggplants into 1/4-inch rounds and sprinkle with salt to draw out excess moisture. Let sit for 15 minutes and then pat dry with a paper towel.

3. Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with Parmesan, Italian herbs, salt, pepper, and lemon zest.

4. Dip each eggplant slice in flour, then egg, and finally the breadcrumb mixture, ensuring even coating. Place on prepared baking sheets.

5. Lightly spray the breaded eggplant slices with olive oil and bake in the preheated oven for 25 minutes, flipping halfway through, until golden brown and crispy.

6. Spread a thin layer of marinara sauce on the bottom of a large baking dish. Arrange half of the baked eggplant slices over the sauce.

7. Spoon half of the remaining marinara sauce over the eggplant and sprinkle with half of the mozzarella cheese.

8. Repeat layers with remaining eggplant, sauce, and cheese.

9. Bake in the oven for an additional 15 minutes, or until the cheese is melted and bubbly.

10. Garnish with freshly chopped basil before serving.

Storage

Allow the dish to cool before transferring to an airtight container. Store in the refrigerator for up to 3 days.

Reheating

Reheat in a 350°F (175°C) oven for 15-20 minutes, or until heated through. Alternatively, microwave individual portions for 2-3 minutes on high.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.