Q1: Can I freeze crispy baked eggplant parmesan?

Absolutely, Assemble the dish completely but don't bake it. Wrap tightly in foil and freeze for up to 3 months. When ready to eat, bake from frozen (add 15-20 minutes to cooking time) until bubbly. The texture changes slightly, but it's still delicious

Q2: How do I prevent soggy eggplant parmesan?

My golden rule? Salt those eggplant slices Let them sit for 15 minutes, then pat dry. Also, don't drown them in sauce - a thin layer is plenty. And that flip during baking? Non-negotiable for crispy perfection on both sides.

Q3: Can I make this gluten-free?

You bet, Swap regular breadcrumbs for gluten-free panko or almond flour. The coating won't be quite as crisp, but adding extra parmesan helps. I've even used crushed gluten-free crackers in a pinch

Q4: Why is my breading falling off?

Ah, the great breading mystery Make sure your eggplant are dry before dipping, press the crumbs on firmly, and let them rest on the baking sheet for 5 minutes before baking. This helps the coating stick like glue.

Crispy Baked Eggplant Parmesan: 3-Step Golden Perfection -

Name: Crispy Baked Eggplant Parmesan: 3-Step Golden Perfection
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 2 medium eggplants, sliced into 1/2-inch rounds; 1 cup breadcrumbs; 1/2 cup grated parmesan cheese; 1 teaspoon garlic powder; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 large eggs, beaten; 2 cups marinara sauce; 1 cup shredded mozzarella cheese; 1 tablespoon olive oil

Crispy Baked Eggplant Parmesan: 3-Step Golden Perfection

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A delicious and crispy baked eggplant parmesan dish that’s perfect for a comforting meal.

Author: RecipeZest
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 4 servings
Category: Main Dish
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

2 medium eggplants, sliced into 1/2-inch rounds
1 cup breadcrumbs
1/2 cup grated parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs, beaten
2 cups marinara sauce
1 cup shredded mozzarella cheese
1 tablespoon olive oil

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Instructions

Preheat oven to 375°F (190°C).
Combine breadcrumbs, parmesan cheese, garlic powder, oregano, salt, and pepper in a shallow dish.
Dip each eggplant slice into beaten eggs, then coat with the breadcrumb mixture.
Place coated eggplant slices on a baking sheet lined with parchment paper.
Drizzle with olive oil and bake for 20-25 minutes, flipping halfway, until golden and crispy.
Spread a thin layer of marinara sauce in a baking dish.
Arrange half the baked eggplant slices over the sauce.
Top with half the mozzarella cheese and another layer of marinara.
Repeat with remaining eggplant, sauce, and cheese.
Bake for 15-20 minutes until cheese is melted and bubbly.

Notes

Use fresh eggplants for best texture.
For extra crispiness, broil for 2-3 minutes at the end.
Let it cool slightly before serving.

Find it online: https://recipeszest.com/crispy-baked-eggplant-parmesan-recipe/