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Crispy Baked Eggplant Parmesan served on a plate with herbs.

Crispy Baked Eggplant Parmesan

A deliciously crispy and cheesy eggplant parmesan layered with rich marinara sauce and mozzarella cheese, perfect for a family dinner.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Eggplant Preparation
  • 2 medium medium eggplants Sliced into 1/4 inch thick rounds
  • Salt For drawing out moisture
Breading Mixture
  • 1 cup breadcrumbs Panko breadcrumbs recommended for extra crispiness
  • 1/2 cup grated Parmesan cheese For coating
  • 2 eggs Beaten for dipping
Assembling the Dish
  • 2 cups marinara sauce For layering
  • 2 cups shredded mozzarella cheese For topping
  • Olive oil For drizzling
  • Fresh basil For garnish (optional)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Slice the eggplants into 1/4 inch thick rounds and sprinkle with salt. Let them sit for about 30 minutes to draw out moisture. Pat dry with paper towels.
Breading
  1. In a bowl, beat the eggs. In another bowl, mix breadcrumbs and Parmesan cheese.
  2. Dip each eggplant slice in the egg, then coat with the breadcrumb mixture.
Baking
  1. Place the coated slices on a baking sheet lined with parchment paper and drizzle with olive oil.
  2. Bake for 25 minutes, flipping halfway through, until golden and crispy.
Assembly
  1. In a baking dish, layer marinara sauce, baked eggplant, and mozzarella cheese. Repeat layers, finishing with cheese on top.
  2. Bake for an additional 20-25 minutes or until the cheese is bubbly and golden.
Serving
  1. Let it cool for a few minutes, garnish with fresh basil, and serve.

Notes

For extra flavor, add Italian herbs like oregano or thyme to the breadcrumb mixture. Consider using panko breadcrumbs for an even crispier finish. You can prep the eggplant and breadcrumbs a day beforehand to save time.