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Crispy Baked Eggplant Parmesan

A close-up, appetizing slice of homemade eggplant parmesan layered with sauce and cheese.
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Make this lighter twist on the Italian classic. You get crispy, oven-baked eggplant layered with rich marinara sauce and melted mozzarella and Parmesan cheese for a satisfying, meatless main course.

Ingredients

Scale
  • 2 large eggplants, sliced into 1/4-inch rounds
  • 1 cup all-purpose flour
  • 3 large eggs, beaten
  • 2 cups Italian-style breadcrumbs
  • 1 cup grated Parmesan cheese, divided
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon dried oregano
  • 2 cups marinara sauce (homemade or store-bought)
  • 1 pound fresh mozzarella cheese, sliced or shredded
  • Cooking spray or olive oil for baking

Instructions

  1. Preheat your oven to 400°F (200°C). 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 20 minutes to draw out moisture, then pat them completely dry with fresh paper towels.
  3. Set up a breading station: Place flour in one shallow dish. In a second dish, whisk the eggs. In a third dish, combine the breadcrumbs, 1/2 cup of the Parmesan cheese, salt, pepper, and oregano.
  4. Dredge the eggplant: Take one eggplant slice at a time. Coat it lightly in flour, shaking off the excess. Dip it into the egg mixture, letting any excess drip off. Finally, press it firmly into the breadcrumb mixture until fully coated.
  5. Arrange the breaded eggplant on the prepared baking sheets in a single layer. Lightly spray the tops of the slices with cooking spray or brush with olive oil to help them crisp.
  6. Bake the eggplant: Bake for 15 to 20 minutes, flipping halfway through, until the slices are golden brown and crispy.
  7. Assemble the casserole: Reduce the oven temperature to 375°F (190°C). Spread a thin layer of marinara sauce in the bottom of a 9×13 inch baking dish.
  8. Layer the ingredients: Arrange half of the crispy eggplant slices over the sauce. Top with half of the mozzarella cheese and another layer of marinara sauce. Repeat the layers once more with the remaining eggplant, sauce, and mozzarella.
  9. Top and bake: Sprinkle the remaining 1/2 cup of Parmesan cheese over the top layer. Bake for 15 to 20 minutes, or until the cheese is melted, bubbly, and lightly browned.
  10. Let the casserole rest for 5 to 10 minutes before slicing and serving.

Notes

  • For extra crispiness, ensure you pat the salted eggplant slices very dry before breading.
  • You can prepare the breaded eggplant slices ahead of time and store them in the refrigerator for up to one day before assembling and baking.
  • Use a high-quality marinara sauce to improve the overall flavor of this Italian classic recipe.

Nutrition

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