Crispy Baked Eggplant Parmesan
By Beth Kaminski ·
This baked eggplant Parmesan has a golden breadcrumb coating, tender centers, and just enough marinara and melted cheese. Baking the slices in a single layer keeps the edges crisp without frying. Serve them with pasta or a green salad for a comforting family dinner.
How to Keep Baked Eggplant Crispy
The key is treating this dish as individual breaded rounds rather than a deep, saucy casserole. A hot oven, lightly oiled sheet pans, and space between the slices help the coating brown. Adding marinara only after the eggplant is tender keeps the breadcrumbs from absorbing sauce throughout the entire baking time.
Choose firm, glossy eggplants that feel heavy for their size. Two medium eggplants are easier to slice into evenly sized rounds than one very large eggplant. The skin can stay on; it helps the slices hold their shape during breading and flipping.
Ingredient Tips and Substitutions
- Panko breadcrumbs: Their coarse flakes create a more open, crunchy coating than fine breadcrumbs. Plain panko lets you control the seasoning.
- Parmesan: Finely grated cheese mixes evenly into the breading. Avoid large shreds, which can fall away from the slices.
- Mozzarella: Low-moisture mozzarella melts without releasing as much water as fresh mozzarella. If using fresh, drain it well and blot the slices before adding them.
- Marinara: Choose a thick sauce rather than a watery one. Keep most of each round's outer edge uncovered so some breading stays exposed.
- Gluten-free option: Substitute a gluten-free all-purpose flour blend and gluten-free panko, checking the labels on your other ingredients as needed.
Make-Ahead and Leftovers
For advance prep, combine the breadcrumb mixture and grate the cheeses a day ahead. Refrigerate the cheese separately and keep the breadcrumb mixture covered in the refrigerator because it contains Parmesan. Bread the eggplant shortly before baking for the most consistent coating.
Refrigerate leftovers in a shallow, covered container for up to 4 days. Reheat on a lightly oiled sheet pan at 400°F for 10–15 minutes, until hot throughout. The coating will soften during storage, but the oven restores some texture. A microwave works for convenience, though it will not restore crispness.
Frequently Asked Questions
Do I need to salt the eggplant?
For this recipe, yes. The brief salting period draws surface moisture out of the slices. Blotting them thoroughly afterward helps the flour adhere and prevents a damp coating.
Should I peel the eggplant?
No. Medium eggplants usually have tender enough skin for this preparation. If you prefer less skin, peel alternating strips before slicing.
Can I stack the slices in a casserole dish?
You can, but the trapped steam and extra sauce will soften the breading. Keep the rounds in a single layer for the crisp-edged result this recipe is designed to produce.
What should I serve alongside it?
Spaghetti, a leafy salad, roasted broccoli, or garlic bread all work well. Serve extra warm marinara at the table rather than pouring it over the entire sheet pan.
Recipe
Crispy Baked Eggplant Parmesan
By Beth Kaminski · Italian-American
- Prep
- 40 min
- Cook
- 40 min
- Total
- 1 hr 20 min
- Serves
- 4
- Level
- Easy
Ingredients
- 2 lb medium globe eggplants, about 2, trimmed and cut into 1/2-inch rounds
- 1½ tsp kosher salt
- 4 tbsp olive oil, divided
- ½ cup all-purpose flour
- 3 large eggs
- 1 tbsp water
- 1½ cups plain panko breadcrumbs
- 1 cup finely grated Parmesan cheese, divided
- 1½ tsp Italian seasoning
- 1 tsp garlic powder
- ½ tsp black pepper
- 2 cups marinara sauce, divided
- 2 cups shredded low-moisture mozzarella cheese, about 8 ounces
- ¼ cup loosely packed fresh basil leaves, torn
Method
- 1
Arrange the eggplant rounds on clean kitchen towels and sprinkle both sides evenly with the kosher salt. Let stand for 20 minutes, then blot both sides thoroughly with paper towels; do not rinse.
- 2
While the eggplant rests, heat the oven to 425°F with racks in the upper and lower thirds. Brush two 13-by-18-inch rimmed metal sheet pans with 1 tablespoon olive oil each.
- 3
Set up three shallow dishes: put the flour in the first; whisk the eggs with the water in the second; and mix the panko, 3/4 cup Parmesan, Italian seasoning, garlic powder, black pepper, and remaining 2 tablespoons olive oil in the third until evenly combined.
- 4
Coat each eggplant round lightly in flour, shaking off the excess, then dip it in the egg mixture and press both sides into the breadcrumb mixture. Arrange the rounds in a single layer on the prepared pans with a little space between them.
- 5
Bake for 15 minutes, then turn each round with a thin spatula and swap the pans between the upper and lower racks.
- 6
Continue baking for 10–15 minutes, until the coating is golden and a fork slides easily into the center of the eggplant.
- 7
Spoon 1 cup marinara evenly over the centers of the baked rounds, leaving their edges exposed. Divide the mozzarella and remaining 1/4 cup Parmesan evenly over the tops.
- 8
Return the pans to the oven for 7–10 minutes, until the cheese is fully melted and bubbling, with a few golden spots.
- 9
While the cheese melts, warm the remaining 1 cup marinara in a small saucepan over medium-low heat for 3–5 minutes, stirring occasionally, until steaming.
- 10
Let the eggplant rest on the pans for 3 minutes, then scatter with basil and serve with the warm marinara alongside.
Serve the eggplant while the cheese is melted and the breadcrumb edges are crisp. Pass the remaining warm marinara separately so everyone can add as much as they like.
