How do you keep eggplant Parmesan from getting soggy?

Salt the eggplant slices to draw out excess moisture, let them sit for 30 minutes, rinse, and pat dry. Baking instead of frying also helps achieve a crisp texture without sogginess.

What are some common mistakes to avoid when making eggplant Parmesan?

Common mistakes include skipping the salting step, using too much sauce, stacking slices while hot, and using regular breadcrumbs instead of panko. Each of these can lead to soggy eggplant.

How do you cook eggplant without it getting soggy?

Sweat the eggplant slices with salt, pat them dry thoroughly, coat in seasoned panko, and bake at 375°F on a parchment-lined tray with space between slices. This keeps them crispy.

What temperature do you bake eggplant Parmesan at?

Bake at 375°F (190°C) to ensure even cooking and a crisp coating. This temperature also helps melt the cheese and warm the marinara without over-softening the eggplant.

Amazing Crispy Baked Eggplant Parmesan Recipe You’ll Crave Again and Again

Name: Crispy Baked Eggplant Parmesan
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 Servings
Ingredients: 2 medium eggplants, sliced into 1/2-inch rounds; 1 tablespoon salt; 2 large eggs; 1 tablespoon water; 1 1/2 cups panko breadcrumbs; 1/2 cup grated Parmesan cheese; 1 teaspoon dried oregano; 1 teaspoon garlic powder; 1/2 teaspoon dried basil; 2 tablespoons olive oil; 2 cups marinara sauce; 1 1/2 cups shredded mozzarella cheese; Fresh basil leaves

Description

Crispy baked eggplant Parmesan that’s golden, cheesy, and never soggy—perfect for a lighter snack or meal.

Ingredients

2 medium eggplants, sliced into 1/2-inch rounds
1 tablespoon salt
2 large eggs
1 tablespoon water
1 1/2 cups panko breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon dried basil
2 tablespoons olive oil
2 cups marinara sauce
1 1/2 cups shredded mozzarella cheese
Fresh basil leaves

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Instructions

Slice eggplant into rounds, salt both sides, and let sit for 30 minutes. Rinse and pat dry.
Preheat oven to 375°F (190°C).
Whisk eggs with water. In another bowl, combine breadcrumbs, Parmesan, and seasonings.
Dip each slice in the egg wash, then coat in breadcrumb mixture.
Place on a parchment-lined baking sheet and drizzle with olive oil.
Bake for 15 minutes, flip, and bake for 10 more minutes until golden and crispy.
Top each slice with marinara and mozzarella. Return to oven for 10 minutes until cheese is melted.
Garnish with fresh basil and serve immediately.

Notes

Salting the eggplant is key to removing bitterness and ensuring a crisp texture. Use panko for best crunch, and reheat leftovers in the oven to preserve texture.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Snack
Method: Baking
Cuisine: American, Italian