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Crispy Baked Eggplant Parmesan: A Lighter Italian Classic

A close-up, appetizing slice of crispy eggplant parmesan covered in rich tomato sauce and gooey, melted mozzarella cheese.
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You will love this easy, crispy baked eggplant parmesan recipe. We skip the frying for a healthier twist on the Italian classic, layering breaded eggplant with rich marinara and gooey cheese for a satisfying, meatless main course.

Ingredients

Scale
  • 2 large eggplants, sliced 1/4 inch thick
  • 1 cup all-purpose flour
  • 4 large eggs, lightly beaten
  • 2 cups panko breadcrumbs
  • 1 cup grated Parmesan cheese, divided
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 2 cups quality marinara sauce (homemade or store-bought)
  • 1 pound fresh mozzarella cheese, sliced or shredded
  • Cooking spray or olive oil for brushing

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 Celsius). 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. This step helps achieve crispiness.
  3. Set up your breading station using three shallow dishes. In the first dish, place the flour. In the second, whisk the eggs. In the third dish, combine the panko breadcrumbs, 1/2 cup of the Parmesan cheese, oregano, and garlic powder. Season the breadcrumb mix with salt and pepper.
  4. Dredge each eggplant slice first in the flour, shaking off any excess. Dip the floured slice into the egg mixture, letting the excess drip off. Finally, press the slice firmly into the panko mixture to coat both sides completely.
  5. Arrange the breaded eggplant slices in a single layer on the prepared baking sheets. 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 crispy.
  7. Assemble the casserole: Spread a thin layer of marinara sauce in the bottom of a 9×13 inch baking dish. Arrange half of the baked eggplant slices over the sauce. Top with half of the mozzarella cheese and another layer of marinara sauce.
  8. Repeat the layering process with the remaining eggplant, mozzarella, and marinara sauce. Sprinkle the remaining 1/2 cup of Parmesan cheese over the top layer.
  9. Return the dish to the oven and bake for an additional 10 to 15 minutes, or until the cheese is melted, bubbly, and lightly browned.
  10. Let the cheesy baked casserole rest for 5 minutes before slicing and serving.

Notes

  • For an even quicker weeknight dinner, you can prepare the sauce ahead of time.
  • If you want extra crispy breaded eggplant, you can bake the first layer of eggplant slices for 5 minutes longer before assembling.
  • This recipe works well for make ahead eggplant parmesan; assemble the layers, cover, and refrigerate for up to 24 hours before baking.

Nutrition

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