Crispy Baked Eggplant Parmesan Recipe

This Crispy Baked Eggplant Parmesan is layered with golden oven-baked eggplant, rich marinara sauce, parmesan, basil, and melty fresh mozzarella cheese. Gluten-free adaptable.

Unlike traditional fried Eggplant Parmesan, this baked version is lighter, crispier, and much easier to make-without sacrificing any of the cozy Italian comfort food flavor. It's the kind of vegetarian dinner we've made for years in our catering kitchen because it always disappears fast, even with the biggest eggplant skeptics! Perfect for entertaining, meal prep, freezer meals, or a hearty weeknight meal.

Slices of eggplant are lightly coated in seasoned panko and parmesan, then baked until golden and crisp-no frying needed. The baked eggplant alone is so good I could happily eat a plate of it straight from the pan. Yes, you can use gluten-free panko!

Next, the crispy eggplant is layered with marinara sauce, fresh mozzarella, parmesan, and fresh basil, then baked again until bubbling and golden. The whole house will smell incredible! And somehow, the leftovers are even better the next day as the flavors meld -Brian and I fight over them!

Eggplant Parmesan Recipe Ingredients

• Eggplant: Choose medium or large globe eggplant for the easiest prep.
• Panko breadcrumbs: Lighter and crispier than traditional breadcrumbs, they give a nice texture to the dish. Use gluten-free panko if you wish.
• Parmesan cheese: Adds a rich and savory flavor to the eggplant.
• Olive oil: Used for baking the breaded eggplant slices. I’ve found that using spray olive oil is really helpful here- or regular olive oil can be used generously here.
• Marinara Sauce: A flavorful tomato-based sauce to layer with the eggplant. You can make our homemade Marinara Sauce, or use a store-bought sauce. I like Trader Joe’s organic tomato sauce.
• Eggs: Used as an egg wash to coat the eggplant slices and bind the golden, crispy outer layer.
• Milk: Mixed with the beaten eggs for the egg wash. Water, or plant-based milk can also be used here.
• Sea salt: Adds seasoning while enhancing the other flavors in the dish. You can use kosher salt if you prefer.
• Black Pepper: Adds a hint of spiciness to the dish.
• Chili flakes: Optional ingredient for those who prefer a little extra heat!
• Fresh oregano: Optional herb to add a fresh Italian flavor. Substitute dried oregano if needed.
• Fresh mozzarella: Provides a melty, cheesy layer. They can be thinly sliced mozzarella balls or grated mozzarella cheese.
• Garnish: Fresh basil, cracked black pepper, and chili flakes.

How to Make Eggplant Parmesan

Preheat the oven to 400F. 

Step 1: Slice the eggplant into ⅓-inch-thick rounds. If in a hurry, you can slice the eggplant lengthwise- fewer pieces make faster prep! You can salt the eggplant or skip this step, up to you! See recipe notes.

Step 2: Make the breading: In a wide, shallow bowl, whisk eggs, milk, salt, pepper and chili flakes. In another wide shallow bowl, stir equal parts panko bread crumbs and parmesan. 

Step 3: Dredge the eggplant. Line 2 large baking sheets with parchment. Spray the parchment with spray oil (or brush extra virgin olive oil). Dip the eggplant slices into the egg mixture, then dredge each side into the panko/parm mixture. Place on the sheet pans, repeating until all are done. Sprinkle any excess panko-parmesan mixture over top. Spray or generously with olive oil.

Step 4: Bake the eggplant for 20-25 mins, until golden and crispy. The goal is to get the eggplant golden and crispy, so be patient. All ovens are different; this may take longer- feel free to use your boiler. 

Mix ½ cup of water into your marinade sauce to make 3 cups. 

Step 5: Assemble! Grease a 9×13-inch casserole dish. Cover the bottom with ¾ cup of marinara sauce. Saving the best-looking pieces for the top, place half of the crispy eggplant in a single layer over the sauce.

Drizzle 1 cup marinara over the layer of eggplant slices, add ½ of the mozzarella and half the parmesan. Add fresh oregano if you like.

Add the final layer of eggplant, cover with remaining marinara, sprinkle with remaining parmesan, and top with fresh mozzarella. Season with salt and pepper. 

Step 6: Bake again! Bake at 400 F uncovered for 20-25 minutes until beautifully golden brown, warmed all the way through (145F), and edges are bubbling.  

Garnish with fresh basil leaves. 

Chef’s Tips

1. Slice each eggplant slice to the same thickness. In order for the dish to bake evenly, you want each eggplant slice to be the same width. This will prevent some eggplant slices from overcooking while some remain undercooked.
2. If eggplant skin is unappealing to you, peel some of it off in strips- see the video.
3. Slice the eggplant lengthwise if short on time. Reduce prep time by creating long strips of eggplant!
4. Salting the eggplant: If you would like to salt the eggplant to remove any bitterness, salt each slice on both sides, until it releases its water, roughly 30-60 minutes. Rinse thoroughly and pat dry. I have skipped this step after repeated testing and found no difference, up to you. 
5. Bake the eggplant until golden and crispy. Every oven is different, so your baking time might differ from the suggested 20-25 minutes. Be patient and make sure the eggplant is golden and crispy before removing it. You can use your broiler to help the process along!
6. Use fresh marinara sauce! If you have time or wish to prep it in advance, my Marinara Sauce takes 30 minutes to make. Fresh, homemade sauce adds even more love, intention, and of course, flavor, to your eggplant parmesan.
7. Season the layers. I like to add fresh oregano between the layers for a lovely Italian herb flavor. You can also add salt and pepper in between the layers in addition to seasoning the top.

Serving Suggestions

While you can certainly enjoy this Eggplant Parmesan entirely on its own, I love it paired with a hearty green salad and our Easy Sourdough Bread.

A hearty main like this always pairs well with vegetable sides such as Roasted Cauliflower with Garlic, Lemon and Parsley or Steamed Broccoli with Garlic & Lemon Zest.

Or serve Eggplant Parm with a fresh salad like Caprese Salad, Little Gem Salad with Dilly Ranch Dressing, or our classic Caesar!

Storage & Reheating

• Prep ahead. You can prep this recipe 1-2 days in advance, then bake it in the oven.
• Leftovers will last in an airtight container in the fridge for up to 5 days. To reheat, place in the oven at 350°F until warm all the way through (145°F), or use a microwave.
• Freezing. You can freeze this recipe before baking it. Simply assemble the dish as instructed, then cover it tightly with parchment and foil. Freeze for up to 3 months, then thaw overnight in the fridge or at room temperature before baking. You can also freeze this recipe after you bake it. Store in an airtight container in the freezer for up to 3 months. Thaw in the fridge overnight or at room temperature prior to reheating, then bake in the oven at 400F until at least 145F.

More Eggplant Recipes You’ll love!

Moussaka

Za’atar Roasted Eggplant

Eggplant Lasagna

Eggplant Chickpea Tagine

Love eggplant? Let us know what you think of this recipe, give it a rating, and check out our 25 Delicious Eggplant Recipes!

Sylvia 💛

Eggplant Parmesan Video

Print