Crispy Baked Eggplant Parmesan

Name: Crispy Baked Eggplant Parmesan
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: Serves 4
Ingredients: 2 medium eggplants, sliced into 1/2-inch rounds; 1 teaspoon salt; 1 cup all-purpose flour; 2 large eggs, beaten; 1 cup breadcrumbs; 1/2 cup grated Parmesan cheese; 1 teaspoon Italian seasoning; 1/2 teaspoon black pepper; Cooking spray or olive oil for drizzling; 3 cups marinara sauce; 2 cups shredded mozzarella cheese; Fresh basil leaves for garnish

Highlighted under: Cozy Comfort Recipes

When I first set out to make this Crispy Baked Eggplant Parmesan, I wanted a dish that would deliver all the comforting flavors without the excess oil. I experimented with different breading techniques and found that baking the eggplant gives it a satisfying crunch while keeping it lighter. The combination of rich marinara sauce, gooey mozzarella, and a sprinkle of fresh basil creates a symphony of flavors that I can't resist. It's the perfect dish for a cozy dinner or a gathering with friends.

Created by

Emily

Last updated on 2026-02-24T16:03:18.602Z

As I experimented with different eggplant dishes, I discovered how baking can transform the texture of this versatile vegetable. By slicing the eggplant thinly and coating it with a mix of breadcrumbs and parmesan, I achieved that delightful crunch I was aiming for. The key was to let the breading adhere well, and a little patience during the baking process made all the difference. I can't get enough of the melty mozzarella layered on top of the warm, savory marinara!

After trying several variations, I learned that salting the eggplant beforehand prevents bitterness and helps achieve a beautifully tender interior. Combining that with freshly chopped basil adds an aromatic touch that elevates the whole dish. This Crispy Baked Eggplant Parmesan has become a staple in my kitchen, perfect for impressing guests or enjoying on a quiet night in.

Why You'll Love This Recipe
Golden, crispy exterior that satisfies crunchy cravings
Layers of gooey cheese and savory marinara for ultimate comfort
Easy to prepare with simple ingredients and minimal mess

Eggplant Choice and Preparation

Selecting the right eggplant is crucial for achieving the best texture in your Crispy Baked Eggplant Parmesan. Look for medium-sized eggplants that are firm and smooth. Avoid those with blemishes or soft spots, as they may contain bitter seeds. A quick tip: the smaller varieties tend to be less bitter and can also work well in this recipe, just adjust cooking times slightly if using.

Salting the eggplant is a key step that shouldn’t be skipped. By sprinkling salt on the slices and letting them rest for about 30 minutes, you’re drawing out excess moisture and bitterness. After rinsing, make sure you pat them completely dry with paper towels; this ensures a crispy texture when baked. A properly salted eggplant will absorb less oil and flavors during baking, leading to a lighter dish.

Breading Techniques

Creating a successful breading station is paramount for getting golden, crispy eggplant. When setting up your three shallow dishes for flour, eggs, and the breadcrumb mixture, try to keep one hand for dry ingredients and the other for wet. This technique helps avoid clumps and keeps your fingers less messy. Additionally, using panko breadcrumbs instead of regular breadcrumbs can enhance the crunchiness of your crust, so consider making that swap for an extra textural kick.

As you bread the eggplant slices, it's helpful to shake off any excess flour and breadcrumbs. This prevents a thick, gummy coating and promotes even cooking. Laying the breaded eggplants on parchment prevents sticking and makes for easier cleanup. For those looking to spice things up, add a pinch of cayenne or smoked paprika to the breadcrumb mix for an extra layer of flavor.

Ingredients

To make this delicious dish, gather the following ingredients:

For the Eggplant

2 medium eggplants, sliced into 1/2-inch rounds
1 teaspoon salt
1 cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon black pepper
Cooking spray or olive oil for drizzling

For Assembly

3 cups marinara sauce
2 cups shredded mozzarella cheese
Fresh basil leaves for garnish

Instructions

Follow these steps to create your Crispy Baked Eggplant Parmesan:

Prepare the Eggplant

Sprinkle the eggplant slices with salt and let them sit for about 30 minutes. This helps draw out moisture and bitterness. Rinse and pat dry with paper towels.

Bread the Eggplant

Set up a breading station with three shallow dishes: one for flour, one for beaten eggs, and one for a mixture of breadcrumbs, Parmesan, Italian seasoning, and black pepper. Coat each eggplant slice in flour, dip into the eggs, and then coat with the breadcrumb mixture.

Bake the Eggplant

Preheat your oven to 400°F (200°C). Arrange the breaded eggplant slices in a single layer on baking sheets lined with parchment paper. Lightly spray with cooking spray or drizzle with olive oil. Bake for 25-30 minutes, flipping halfway through, until golden brown.

Assemble the Dish

In a baking dish, spread a thin layer of marinara sauce. Layer half of the baked eggplant, half of the remaining marinara sauce, and half of the mozzarella cheese. Repeat the layering process for the remaining eggplant, sauce, and cheese.

Bake and Serve

Bake the assembled dish at 375°F (190°C) for 15-20 minutes or until the cheese is bubbly and golden. Let it sit for a few minutes before garnishing with fresh basil and serving.

Pro Tips

For an extra crispy texture, consider using panko breadcrumbs instead of regular breadcrumbs. You can also experiment with spices in the breadcrumb mixture to customize flavors to your liking.

Serving and Pairing Suggestions

This Crispy Baked Eggplant Parmesan is a versatile dish that pairs beautifully with a variety of sides. Consider serving it alongside a simple green salad drizzled with lemon vinaigrette. The acidity from the salad complements the richness of the cheese and marinara sauce without overpowering it. Crusty garlic bread is another fantastic option for scooping up any extra marinara sauce.

For a heartier meal, serve your eggplant parmesan with a side of pasta. Toss the pasta in olive oil and garlic, or keep it simple with a light marinara. This balance enhances the dish's comfort food appeal while making it feel more substantial for dinner guests or family gatherings.

Storage and Reheating

If you have leftovers, this dish stores well in the refrigerator for up to three days. Ensure that the eggplant parmesan is cooled completely before transferring it to an airtight container. When ready to reheat, place it in a preheated oven at 350°F (175°C) for about 15-20 minutes, covered with foil. This helps maintain moisture while allowing the cheese to melt perfectly.

For long-term storage, consider freezing individual portions. Wrap them tightly in plastic wrap, then place them in a freezer-safe container. When you’re ready to enjoy, simply thaw in the fridge overnight and reheat as mentioned above. This recipe makes for an easy make-ahead meal that you can savor on busy days without compromising on flavor.

Questions About Recipes

→ Can I make this dish ahead of time?

Yes! You can prepare the eggplant and assemble the layers a day in advance. Just cover and refrigerate, then bake before serving.

→ What can I substitute for Parmesan cheese?

You can use nutritional yeast for a vegan option or replace it with Pecorino Romano for a different flavor profile.

→ Is there a way to make this gluten-free?

Absolutely! Use a gluten-free flour and gluten-free breadcrumbs for the coating. The result will still be delicious!

→ Can I add other vegetables to the dish?

Yes! Feel free to add layers of zucchini or mushrooms to enhance the flavors and nutrition.