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Classic Crispy Baked Eggplant Parmesan

Close-up of a square slice of baked eggplant parmesan with crispy breading, rich tomato sauce, and melted mozzarella cheese.
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Make this classic Italian comfort food at home. This recipe focuses on baking the eggplant slices for a crispy texture without deep frying, layered with simple marinara sauce and melted cheese.

Ingredients

Scale
  • 2 large eggplants (about 3 lbs total)
  • 1 tablespoon salt (for drawing out moisture)
  • 1 cup all-purpose flour
  • 3 large eggs, lightly beaten
  • 1 1/2 cups plain breadcrumbs
  • 1/2 cup grated Parmesan cheese (for breading)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil (for brushing)
  • 4 cups simple marinara sauce recipe for parmesan
  • 1 cup shredded mozzarella cheese (low moisture)
  • 1 cup grated Parmesan cheese (for topping)
  • Fresh basil leaves, for garnish

Instructions

  1. Prepare the eggplant: Slice the eggplants crosswise into 1/4-inch thick rounds. Lay the slices on paper towels, sprinkle both sides with 1 tablespoon of salt, and let them sit for 30 minutes to draw out moisture and bitterness. Pat the slices completely dry with fresh paper towels.
  2. Set up the breading station: In three shallow dishes, place the flour, the beaten eggs, and a mixture of breadcrumbs, 1/2 cup Parmesan, oregano, garlic powder, and pepper.
  3. Coat the eggplant: Dredge each dry eggplant slice first in the flour, shaking off excess. Dip it into the egg mixture, allowing excess to drip off. Finally, press it firmly into the breadcrumb mixture to coat both sides completely.
  4. Bake the eggplant: Preheat your oven to 400°F (200°C). Lightly brush both sides of the breaded eggplant slices with olive oil. Arrange them in a single layer on baking sheets lined with parchment paper. Bake for 15-18 minutes, flipping halfway through, until golden brown and crisp.
  5. Assemble the dish: Spread a thin layer of marinara sauce in the bottom of a 9×13 inch baking dish. Arrange a single layer of the baked eggplant slices over the sauce. Top the eggplant with a layer of marinara sauce, followed by a sprinkle of mozzarella and Parmesan cheese. Repeat the layers until all ingredients are used, finishing with a layer of sauce and the remaining cheeses.
  6. Bake the casserole: Bake for 20-25 minutes, or until the sauce is bubbly and the cheese topping is melted and lightly browned.
  7. Rest and serve: Let the eggplant parmesan rest for 10 minutes before slicing. Garnish with fresh basil.

Notes

  • Salting the eggplant is a key step to prevent a watery final dish and reduce any natural bitterness.
  • For the best flavor, use a thick, homemade marinara sauce rather than a thin, watery store-bought version.
  • If you prefer a richer flavor, use a mix of fresh mozzarella and whole milk mozzarella for better melting.
  • This dish tastes even better the next day, making it a good make ahead eggplant parmesan option.

Nutrition

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