Print

Crispy Baked Eggplant Parmesan: A Foolproof Weeknight Classic

A close-up, appetizing serving of baked eggplant parmesan topped with melted mozzarella and rich tomato sauce.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You want classic Italian comfort food without the heavy oil? We fixed the common pitfalls of this dish. This recipe delivers crispy, golden-brown breaded eggplant baked to perfection, layered with rich marinara and gooey mozzarella. It is an easy, satisfying meatless main course perfect for your next weeknight dinner.

Ingredients

Scale
  • 2 large eggplants, sliced 1/4 inch thick
  • 1 cup all-purpose flour
  • 4 large eggs, lightly beaten
  • 1 1/2 cups panko breadcrumbs
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • Cooking spray or light olive oil
  • 24 ounces quality marinara sauce (homemade or store-bought)
  • 16 ounces fresh mozzarella cheese, sliced or shredded

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 Celsius). Lightly grease two large baking sheets or line them with parchment paper.
  2. Prepare the eggplant: Lay the eggplant slices on paper towels and sprinkle both sides lightly with salt. Let them sit for 15 minutes to draw out excess moisture, then pat them completely dry with fresh paper towels. This step is key for crispiness.
  3. Set up your breading station using three shallow dishes. In the first dish, place the flour. In the second, place the beaten eggs. In the third dish, combine the panko breadcrumbs, 1/2 cup Parmesan cheese, oregano, and garlic powder. Season the breadcrumb mix with salt and pepper.
  4. Bread the eggplant: Dredge each eggplant slice first in the flour, shaking off any excess. Dip it into the egg mixture, letting the excess drip off. Finally, press the slice firmly into the panko mixture to coat both sides evenly.
  5. Bake the eggplant: Arrange the breaded slices in a single layer on the prepared baking sheets. Lightly spray the tops of the slices with cooking spray or brush with a small amount of olive oil. Bake for 15 to 18 minutes, flipping halfway through, until golden brown and crisp.
  6. Assemble the casserole: Spread a thin layer of marinara sauce in the bottom of a 9×13 inch baking dish. Arrange half of the baked eggplant slices over the sauce. Top with half of the mozzarella cheese and another layer of marinara sauce. Repeat the layers: remaining eggplant, remaining sauce, and top with the rest of the mozzarella and a generous sprinkle of extra Parmesan cheese.
  7. Bake the casserole: Bake for an additional 15 to 20 minutes, or until the cheese is melted, bubbly, and lightly browned. Let it rest for 5 minutes before serving.

Notes

  • For extra crispiness, you can bake the eggplant slices in two batches if your oven is crowded. Do not overlap the slices on the baking sheet.
  • If you are making this ahead of time, assemble the casserole completely but do not bake it. Cover tightly and refrigerate for up to 24 hours. Add about 10 minutes to the final baking time if baking from cold.
  • Use high-quality marinara sauce; since it is a main flavor component, a good sauce makes a big difference in this easy recipe.

Nutrition

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