Crispy Baked Eggplant Parmesan

There’s nothing quite like the aroma of crispy eggplant baking in the oven, filling your kitchen with anticipation and warmth. This Crispy Baked Eggplant Parmesan takes about an hour from prep to table and delivers a satisfying crunch paired with gooey melted cheese. The secret to its success lies in the careful preparation of the eggplant, ensuring it’s both tender and flavorful.

This recipe is perfect for anyone looking to impress at a family dinner or to serve as a hearty vegetarian option at a gathering. You can prepare the breaded eggplant ahead of time and store it in the refrigerator for a convenient meal later on.

Why You’ll Love This Recipe

• The breading stays beautifully crispy, enhancing every bite.
• Layers of cheese combined with marinara create an indulgent flavor.
• Baking instead of frying keeps it healthier without sacrificing taste.
• A simple yet impressive dish that can wow guests and family alike.

What You’ll Need

Gather these ingredients to create this delicious dish:

For the Eggplant

• 2 medium sized eggplants, about 2 pounds total
• salt

For the Breading

• 2 tbsp olive oil
• 2 eggs, beaten
• 1 cup panko bread crumbs
• 1/2 cup parmesan cheese, fresh grated
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper

For the Assembly

• 1 and 1/2 cups marinara sauce
• 1 and 1/2 cups shredded mozzarella
• 2 tbsp minced parsley, optional (for garnish)

Use gluten-free panko for a gluten-free version.

Substitutions & Swaps

• Eggplant: zucchini or squash for a different veggie.
• Panko: regular breadcrumbs for a denser coating.
• Marinara: homemade or store-bought for convenience.

How to Make It

Let’s get cooking!

Preheat the oven

Move oven rack so that it is in the second from the top space. Preheat the oven to 400 degrees F. Brush 2 tablespoons of olive oil on a large baking sheet and set aside.

Prepare the eggplant

Cut the eggplants lengthwise into planks about 1 inch thick. Sprinkle salt on both sides and let sit for 30 minutes or longer.

Dry and season the eggplant

After 30 minutes, pat the eggplant dry with a paper towel, then season with salt and pepper.

Mix the breading

In one shallow dish, mix together panko bread crumbs, grated parmesan cheese, oregano, garlic powder, kosher salt, and black pepper.

Whisk the eggs

In another shallow dish, whisk the eggs until well combined.

Coat the eggplant

Dip one eggplant slice into the egg, allowing the excess to drip off. Then dip it into the bread crumb mixture until fully coated, gently pressing to help the crumbs adhere. Place on the prepared baking sheet and repeat with remaining slices.

Bake the eggplant

Place the baking sheet in the oven on the second from the top rack. Bake for 20 minutes, then flip and bake for another 20 minutes, or until the eggplant is tender and the breading is golden.

Add sauce and cheese

Pour 1/4 cup of marinara sauce over each piece of eggplant, then top with shredded mozzarella. Place back in the oven and bake for 10 more minutes, or until the cheese is melted.

Broil for perfection

Turn on the broiler and broil for 2-4 minutes until the cheese is bubbly and golden brown. Garnish with chopped parsley if desired.

How to Store It

Fridge: store in an airtight container for up to 3 days.
Freezer: no, the breading loses crispness.
Reheat: bake in a 350°F oven for 15-20 minutes.

Tips for Best Results

• Let the salted eggplant sit long enough to draw out moisture for better texture.
• Press firmly when breading to ensure the coating sticks well.
• Ensure the oven is fully preheated before baking for even cooking.
• Broil it just long enough to achieve that golden brown color without burning.

Serving Suggestions

• Pair with a fresh green salad for a complete meal.
• Serve alongside a crusty bread for dipping in extra marinara.
• Perfect for hosting Italian-themed dinner parties.