CRISPY BAKED EGGPLANT PARMESAN

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This is the best crispy baked eggplant parmesan! We used cornflakes for flavor and crunch. This recipe is super easy to make and it is baked on one sheet pan.

Prep Time15

Cook Time25

Total Time40

Course: Main

Cuisine: Italian

Keyword: baked eggplant parmesan, crispy eggplant parmesan, healthy eggplant parmesan, healthy eggplant parmesan recipe

Servings: servings

Ingredients

1 eggplant
2 ½ cups cornflakes
4 tablespoons parmesan cheese, reserve 1 tablespoon for the top of the eggplant
1 ½ teaspoons garlic powder
1 ½ teaspoons Italian herbs
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs
1 cup marinara sauce
1 cup light mozzarella
fresh basil

Instructions

Thinly slice the eggplant, about 1/4 inch in width for each piece. There will be about 12-18 thin slices of eggplant depending on the size of the eggplant you have.
Place the cornflakes in a Ziploc bag and seal the bag. Then, use a rolling pin to crush the cornflakes in the bag.
Add the crushed cornflakes, parmesan cheese, garlic powder, Italian herbs, onion powder, salt, and pepper to a shallow bowl. Mix these ingredients.
In a separate shallow bowl, whisk the eggs.
Dredge the slices of eggplant in the egg and then in the cornflake mixture. Make sure to thoroughly coat both sides of the eggplant with the cornflake mixture. You can use your hand to press down the cornflake mixture onto the eggplant pieces.
Lightly spray your sheet pan with olive oil and lay your coated eggplant pieces on the sheet pan. Then, lightly spray the top of the eggplant with olive oil.
Bake the eggplant at 375℉ for 11-13 minutes on one side. Then, flip the eggplant pieces and bake for another 11-13 minutes on the other side.
Add a spoonful of marinara sauce over each piece of cooked eggplant. Also, add some light mozzarella and a sprinkle of parmesan cheese over each piece. Put the sheet pan with eggplant back in the oven for 3-5 minutes or until the cheese is melted.
Top the eggplant parmesan with fresh chopped basil and enjoy!

Video

Notes

Crispy: The secret to the best and most crispy parmesan is to thinly slice the eggplant, about 1/4 inch in width for each piece.
Marinara: Top this eggplant parmesan with your favorite marinara sauce. Our homemade marinara sauce is a great option!

Depending on the size of the eggplant, you get about 12-18 quarter-inch slices per eggplant. This recipe serves 2-4 depending on how hungry you are and the size of the eggplant. Calories and WW points are based on 4 servings with 16 slices of eggplant.

WW Points: 5 points per serving

To see your WW Points in the WW app for this recipe click here! Or, please manually add the ingredients to the recipe builder.

Nutrition