Crispy Baked Eggplant Parmesan

A deliciously crispy and cheesy baked eggplant dish layered with rich marinara sauce, perfect for family gatherings and festive occasions.

Prep Time 30

Cook Time 40

Total Time 1 10

Course Dinner, Main Course

Cuisine Italian

Servings 6 servings

Calories 450 kcal

2 large eggplants Choose firm, shiny eggplants with no blemishes.
1 tablespoon salt Enhances flavor and helps draw moisture from the eggplant.
1 cup all-purpose flour Necessary for achieving a deep-fried texture.
3 large eggs Beaten for binding the breadcrumbs.
2 cups Italian-style breadcrumbs Provides an herby crunch.
½ cup grated Parmesan cheese Adds a nutty depth to the flavor.
2 teaspoons dried Italian herbs A blend of oregano, basil, and parsley for flavor.
1 can olive oil spray Helps achieve a golden crust.
3 cups marinara sauce Use your favorite or make your own.
12 ounces fresh mozzarella cheese, sliced Melts beautifully and adds creaminess.
¼ cup fresh basil leaves For garnish and added flavor.

Slice the eggplants into ½-inch rounds. Arrange them on a baking sheet, sprinkle with salt, and let sit for about 30 minutes.
Pat the eggplant slices dry with paper towels.
Prepare three bowls: one with all-purpose flour, one with beaten eggs, and one with a mixture of breadcrumbs, grated Parmesan cheese, and dried Italian herbs.

Dredge each eggplant slice: coat in flour, dip in beaten eggs, and then coat in the breadcrumb mixture.
Place the breaded slices on a parchment-lined baking sheet, ensuring they are spaced out, and lightly spray the tops with olive oil.

Bake at 425°F (220°C) for 20–25 minutes, flipping halfway through until they are golden and crunchy.
In a 9x13-inch baking dish, spread ½ cup of marinara sauce. Layer half of the baked eggplant slices, followed by half of the remaining marinara sauce and half of the mozzarella slices.
Repeat the layering with the rest of the eggplant, sauce, and mozzarella.
Bake again at 375°F (190°C) for an additional 20–25 minutes until the cheese is melted and bubbly.
Let cool for 10 minutes, then garnish with fresh basil leaves before serving.

For a healthier alternative, consider using whole wheat breadcrumbs. You can substitute mozzarella with lower-fat or dairy-free cheese options.

Keyword Baked Eggplant, Classic Recipe, Eggplant Parmesan, Italian Comfort Food, Vegetarian Dish