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Crispy Baked Eggplant Parmesan

A close-up of a square slice of crispy eggplant parmesan topped with rich tomato sauce and fresh basil.
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Make a lighter version of the Italian classic. This recipe uses baking instead of frying to achieve crispy eggplant layers, stacked with marinara sauce and melted cheese for a satisfying, meatless main course.

Ingredients

Scale
  • 2 large eggplants, sliced 1/4 inch thick
  • 1 cup all-purpose flour
  • 3 large eggs, beaten
  • 1 1/2 cups seasoned breadcrumbs
  • 1/2 cup grated Parmesan cheese (for breading)
  • 1 tablespoon dried Italian seasoning
  • Salt and black pepper to taste
  • Cooking spray or light olive oil
  • 24 ounces marinara sauce
  • 16 ounces fresh mozzarella cheese, sliced or shredded
  • 1/2 cup grated Parmesan cheese (for topping)
  • Fresh basil for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet or line it with parchment paper.
  2. Prepare the eggplant: Lay the eggplant slices on paper towels and sprinkle lightly with salt. Let them sit for 15 minutes to draw out moisture, then pat them completely dry.
  3. Set up a standard breading station with three shallow dishes. Place flour in the first dish. Whisk the eggs in the second dish. In the third dish, combine the breadcrumbs, 1/2 cup Parmesan cheese, Italian seasoning, salt, and pepper.
  4. Dredge each eggplant slice first in the flour, shaking off excess. Dip into the egg mixture, letting excess drip off. Finally, press firmly into the breadcrumb mixture to coat both sides evenly.
  5. Arrange the breaded eggplant slices in a single layer on the prepared baking sheet. Lightly spray the tops of the slices with cooking spray or brush with olive oil.
  6. Bake for 15 to 20 minutes, flipping halfway through, until the eggplant is golden brown and crisp.
  7. 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. Arrange half of the baked eggplant slices in a single layer over the sauce. Top with half of the mozzarella cheese and half of the remaining marinara sauce.
  9. Repeat the layers: remaining eggplant, remaining mozzarella, and remaining marinara sauce. Sprinkle the top evenly with the remaining 1/2 cup of Parmesan cheese.
  10. Bake for 20 to 25 minutes, or until the cheese is melted, bubbly, and lightly browned, and the sauce is hot throughout.
  11. Let the dish rest for 10 minutes before slicing and serving. Garnish with fresh basil.

Notes

  • For extra crispiness, you can toast the breadcrumb mixture lightly in a dry pan before breading the eggplant.
  • Use high-quality marinara sauce for the best flavor in this Italian comfort food classic.
  • This dish works well for make-ahead preparation; assemble the casserole completely, cover, and refrigerate up to 24 hours before baking.

Nutrition

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