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Crispy Baked Eggplant Parmesan

A close-up stack of crispy Eggplant Parmesan slices, oozing with melted mozzarella cheese and marinara sauce, garnished with fresh parsley.
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A classic Italian-American dish featuring tender eggplant slices with a crispy breading, layered with marinara sauce and melted mozzarella cheese. This recipe focuses on achieving a non-soggy texture and offers tips for preparation and freezing.

Ingredients

Scale
  • 2 large eggplants, about 1.5 lbs total
  • 1 teaspoon salt, plus more for eggplant
  • 2 cups panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 2 large eggs
  • 1/4 cup milk
  • 1 cup all-purpose flour
  • 3 tablespoons olive oil, divided
  • 24 ounces marinara sauce
  • 8 ounces fresh mozzarella cheese, sliced
  • 4 ounces shredded mozzarella cheese
  • 1/4 cup chopped fresh basil, for garnish

Instructions

  1. Slice eggplants into 1/4-inch thick rounds. Arrange in a single layer on paper towels. Sprinkle generously with salt. Let stand for 30 minutes to draw out moisture. Pat dry thoroughly with paper towels. This step is crucial for crispiness.
  2. Preheat your oven to 400°F (200°C).
  3. In a shallow dish, combine panko breadcrumbs, grated Parmesan cheese, oregano, garlic powder, and pepper.
  4. In another shallow dish, whisk together eggs and milk.
  5. Place flour in a third shallow dish.
  6. Dredge each eggplant slice first in flour, shaking off excess. Then dip into the egg mixture, letting excess drip off. Finally, coat thoroughly with the panko mixture, pressing gently to adhere.
  7. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Working in batches, fry eggplant slices for 2-3 minutes per side until golden brown and crispy. Add more oil as needed. Transfer fried eggplant to a wire rack set over a baking sheet.
  8. If your skillet is not oven-safe, spread the fried eggplant slices in a single layer on a baking sheet.
  9. Spread a thin layer of marinara sauce on the bottom of the skillet or baking sheet. Arrange half of the eggplant slices in a single layer over the sauce. Top with half of the sliced mozzarella, then a layer of marinara sauce, and then half of the shredded mozzarella.
  10. Repeat the layers with the remaining eggplant slices, sliced mozzarella, marinara sauce, and shredded mozzarella. Drizzle the remaining 1 tablespoon of olive oil over the top.
  11. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through. If you want extra crispiness, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
  12. Let stand for 5-10 minutes before garnishing with fresh basil and serving.

Notes

  • For an even crispier result, you can bake the breaded eggplant slices on a wire rack set over a baking sheet for 15 minutes before assembling the casserole.
  • If you prefer a thicker sauce, simmer your marinara sauce for an additional 10-15 minutes to reduce it.
  • To make ahead, assemble the eggplant parmesan but do not bake. Cover tightly and refrigerate for up to 2 days. Bake as directed, adding a few extra minutes to the baking time.
  • To freeze before baking, assemble the dish in a freezer-safe container, cover tightly with plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and bake as directed.
  • For a different cooking method, you can cook the breaded eggplant cutlets in an air fryer at 375°F (190°C) for 8-10 minutes, flipping halfway through, until golden and crispy.
  • Fresh mozzarella provides the best melt and flavor for this dish.

Nutrition

Find it online: https://blissbatter.com/eggplant-parmesan-crispy-not-soggy/