This Crispy Baked Eggplant Parmesan with Pesto is a comforting twist on a classic Italian dish. By baking instead of frying, you get all the crispy goodness without the greasy aftermath. The pesto drizzle at the end adds a fresh, aromatic flavor that makes it perfect for any season.
Eggplant: The star of the show, it’s hearty and absorbs flavors beautifully. Salting removes excess moisture, preventing sogginess.
Salt: Helps draw out moisture from the eggplant and enhances overall flavor.
Flour: Provides a base layer for the egg wash and breadcrumbs to stick to.
Eggs: Act as the glue for the breadcrumb coating.
Breadcrumbs: The secret to that coveted crispy crust. Combined with Parmesan cheese for added flavor.
Olive oil: Adds richness and helps in achieving the golden brown finish on the eggplant slices.
Marinara sauce: Brings a tangy, savory element that complements the eggplant and cheese.
Mozzarella cheese: Melts beautifully, creating that gooey, cheesy layer we all love.
Basil pesto: Freshens up the dish with its bright and herby notes.
Fresh basil leaves: A fragrant garnish that adds color and a hint of freshness.
This dish pairs wonderfully with a simple arugula salad dressed in lemon vinaigrette. For a heartier meal, serve it alongside some garlic bread or a side of pasta tossed with olive oil and parsley.
First, preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. This setup ensures easy cleanup and prevents sticking. While that’s happening, slice your eggplants thinly. Sprinkle them with salt and let them sit for about 10 minutes. This process, called "sweating," helps to draw out any bitterness and moisture. Once done, pat the slices dry with a paper towel.
Next, set up your dredging station. You'll need three shallow dishes: one with flour, one with beaten eggs, and the last with a mix of breadcrumbs and Parmesan cheese. Take each eggplant slice, coat it lightly in flour, then dip it into the egg, letting any excess drip off. Finally, press it into the breadcrumb mixture, ensuring an even coat. Repeat with all the slices and arrange them on the prepared baking sheet. Drizzle a bit of olive oil over the top to help them crisp up.
Pop the eggplant into the oven for about 20 minutes. Remember to flip them halfway through to get both sides golden and crispy. While they bake, grab a baking dish and get your marinara sauce and mozzarella cheese ready.
Once the eggplant slices are done, it's time to layer. Start with a layer of marinara sauce on the bottom of your baking dish, then a layer of crispy eggplant, followed by mozzarella cheese. Repeat these layers, finishing with a generous layer of cheese on top. Bake this in the oven for another 15 minutes, just until the cheese is melted and bubbly.
When it’s out of the oven, drizzle your basil pesto over the top and sprinkle with fresh basil leaves. Let it cool for a few minutes before serving.
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