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Smoked Paprika Eggplant Parmesan

This eggplant Parmesan features sliced eggplants coated in seasoned breadcrumbs and baked until crispy, layered with marinara sauce and melted cheese. The addition of smoked paprika infuses the dish with a smoky aroma and depth of flavor, resulting in a golden, bubbly, and tender final presentation.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium eggplants sliced into 1/4 inch rounds
  • 1 cup breadcrumb preferably panko
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon salt
  • 2 cups marinara sauce preferably homemade or quality store-bought
  • 1.5 cups mozzarella cheese shredded
  • 0.5 cup Parmesan cheese grated
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • fresh basil basil leaves for assembly and garnish

Equipment

  • Baking sheet
  • Shallow dishes for breading
  • Skillet or frying pan
  • Knife
  • Cutting board
  • Cheese grater
  • Mixing bowls

Method
 

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
  2. Place sliced eggplants in a colander, sprinkle generously with salt, and let sit for 15 minutes. This helps draw out excess moisture and reduces bitterness.
  3. While the eggplants rest, combine breadcrumbs with smoked paprika and salt in a shallow dish. This seasoned mixture will give the coating a smoky flavor and crispy texture.
  4. Rinse the salted eggplant slices under cold water, then pat dry with a clean towel to remove excess moisture.
  5. Dip each slice into a beaten egg (if using) or directly coat in the breadcrumb mixture, pressing lightly to adhere the crumbs evenly onto both sides.
  6. Arrange the breaded eggplant slices on the prepared baking sheet in a single layer. Drizzle or spray lightly with olive oil to help them crisp up.
  7. Bake for about 25 minutes, flipping halfway through, until the slices are golden brown and crispy around the edges.
  8. While the eggplant bakes, heat olive oil in a skillet over medium heat. Sauté minced garlic until fragrant, about 30 seconds, then add marinara sauce and simmer for 5 minutes to develop flavor.
  9. Spread a thin layer of the warmed marinara sauce at the bottom of a baking dish. Place a layer of crispy eggplant slices over the sauce.
  10. Spread more sauce over the eggplant layer and sprinkle generously with shredded mozzarella and grated Parmesan cheese. Add fresh basil leaves on top if desired.
  11. Repeat layering with remaining eggplant slices, sauce, and cheese until everything is used up, finishing with a layer of cheese on top.
  12. Bake uncovered for 20–25 minutes, until the cheese is bubbly and golden, and the edges of the eggplant are slightly crispy.
  13. Garnish with fresh basil leaves, then let rest for 5 minutes before serving to allow the flavors to meld and the dish to set slightly.

Notes

For extra flavor, add a sprinkle of crushed red pepper flakes or dried oregano to the breadcrumb mixture. Feel free to substitute ricotta or other cheeses for variation.