Crispy Baked Eggplant Parmesan (Printable)

Golden baked eggplant layered with tangy tomato sauce and melted cheeses for a savory Italian meal.

# Ingredient List:

→ Vegetables

01 - 2 large eggplants, sliced into 1/2-inch rounds
02 - 1 teaspoon salt

→ Breading

03 - 1 cup all-purpose flour
04 - 2 large eggs, beaten
05 - 1 1/2 cups Italian-style breadcrumbs
06 - 1/2 cup grated Parmesan cheese
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon freshly ground black pepper

→ Sauce

09 - 2 cups marinara sauce
10 - 2 cloves garlic, minced
11 - 1 tablespoon olive oil

→ Cheeses

12 - 2 cups shredded mozzarella cheese
13 - 1/2 cup grated Parmesan cheese

→ Garnish

14 - 1/4 cup fresh basil leaves, chopped

# How to Make:

01 - Preheat oven to 400°F. Line two baking sheets with parchment paper.
02 - Sprinkle eggplant slices with salt on both sides and let rest for 20 minutes to draw out moisture. Pat dry with paper towels.
03 - Arrange flour, beaten eggs, and a mixture of breadcrumbs, Parmesan, oregano, and black pepper in separate shallow dishes.
04 - Dredge each eggplant slice in flour, dip into eggs, then coat thoroughly with breadcrumb mixture. Place on baking sheets.
05 - Bake for 20 minutes, flipping halfway, until golden and crisp.
06 - Heat olive oil in saucepan over medium heat, add minced garlic and cook 1 minute. Stir in marinara sauce and simmer for 5 minutes.
07 - Spread 1/2 cup sauce in a 9x13-inch baking dish. Layer half the baked eggplant slices, half the remaining sauce, half the mozzarella, and Parmesan. Repeat with remaining ingredients.
08 - Bake uncovered for 25 minutes until cheese is bubbly and golden. Let rest 10 minutes before serving.
09 - Top with fresh basil leaves if desired before serving.

# Expert Tips:

01 -
  • The eggplant becomes this secret weapon—crispy on the outside, silky within—that makes vegetarians and meat-eaters equally happy at the table.
  • Unlike fussy baked dishes, this one actually rewards you for paying attention; the layering is almost meditative.
  • It's the kind of food that tastes like you spent hours in the kitchen when you really just needed less than two.
02 -
  • The salt-and-rest step for the eggplant isn't something to skip—I learned this the hard way when I skipped it once and ended up with a watery, soggy final dish that no amount of baking could fix.
  • Make sure your baked eggplant slices are actually crispy before you layer them, or the whole thing falls apart when you serve it.
  • Don't skip letting it rest after baking; those 10 minutes make the difference between a beautiful slice and a cheese-and-sauce puddle on your plate.
03 -
  • Make sure your eggplant slices are completely dry after salting—moisture is what prevents crispiness and causes everything to steam instead of fry or bake.
  • Don't skip the rest time after baking; it's what gives you clean, beautiful slices instead of a melted heap on the plate.
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