Go Back

Crispy Baked Eggplant Parmesan

Golden crispy baked eggplant slices layered with rich marinara sauce, mozzarella, and parmesan cheese for the ultimate comforting Italian-style vegetarian dinner.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Eggplant
  • 2 medium eggplants sliced into 1/4-inch rounds
  • 2 tsp salt
  • 1 cup all-purpose flour
  • 3 large eggs
  • 3 tbsp milk
  • 2 cups Italian-style breadcrumbs
  • 1 cup grated parmesan cheese divided
  • 2 tsp Italian seasoning
  • 1 tsp garlic powder
  • 0.5 tsp black pepper
  • 2 tbsp olive oil
Assembly
  • 3 cups marinara sauce
  • 2.5 cups shredded mozzarella cheese
  • fresh basil leaves for garnish

Equipment

  • Mixing bowls
  • Baking sheets
  • 9x13 baking dish
  • Wire rack

Method
 

  1. Salt eggplant slices and let sit for 30 minutes. Pat dry thoroughly.
  2. Preheat oven to 425°F (220°C) and prepare baking sheets.
  3. Set up breading stations with flour, egg mixture, and breadcrumb mixture.
  4. Coat each eggplant slice in flour, egg mixture, and breadcrumbs.
  5. Bake breaded eggplant slices for 20 minutes, flipping halfway.
  6. Spread marinara sauce in baking dish and layer eggplant, sauce, mozzarella, and parmesan.
  7. Repeat layers and finish with extra cheese on top.
  8. Bake uncovered for 20–25 minutes until bubbly and golden.

Notes

Do not skip salting the eggplant—it helps prevent sogginess and improves texture. Let the finished dish rest before slicing for cleaner layers.