Crispy Breaded Eggplant Parmesan (Print Page)

Golden breaded eggplant slices layered with tomato sauce and melted cheeses for a comforting Italian classic.

# What You Need:

→ 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

# Directions:

01 - Set the oven to 400°F and line two baking sheets with parchment paper.
02 - Arrange eggplant slices on a rack or paper towels; sprinkle with salt on both sides and let rest for 20 minutes to remove moisture. Pat dry with paper towels.
03 - Place flour in one shallow dish, beaten eggs in another, and combine breadcrumbs, Parmesan, oregano, and pepper in a third.
04 - Coat each eggplant slice by dredging in flour, dipping in egg, then coating with breadcrumb mixture. Arrange on the prepared baking sheets.
05 - Bake for 20 minutes, flipping once halfway through, until golden and crisp.
06 - Heat olive oil in a saucepan over medium heat; sauté minced garlic for 1 minute. Stir in marinara sauce and simmer for 5 minutes.
07 - Spread 1/2 cup of sauce in the bottom of a 9x13-inch baking dish. Layer half the eggplant slices, half the remaining sauce, half the mozzarella, and a sprinkle of Parmesan. Repeat layers with remaining ingredients.
08 - Bake uncovered for 25 minutes until cheese is melted and golden. Let rest for 10 minutes before serving.
09 - Optionally sprinkle chopped fresh basil over the dish before serving.

# Expert Advice:

01 -
  • The eggplant gets impossibly crispy on the outside while staying tender within, a textural magic that happens when you don't skip the salting step.
  • It's hearty enough to satisfy anyone at the table, vegetarian or not, because the layers of cheese and sauce feel genuinely indulgent.
  • You can have it on the table in just over an hour, which means impressive dinner without the stress.
02 -
  • The salting and resting step isn't a suggestion—it's the difference between crispy eggplant and sad, soggy layers that fall apart when you serve them.
  • Low-moisture mozzarella is non-negotiable; fresh mozzarella will release water and make your dish watery instead of creamy.
  • Don't skip letting the dish rest for 10 minutes after it comes out of the oven, or the layers will slide around on your plate instead of holding together beautifully.
03 -
  • Pat the salted eggplant completely dry with paper towels—any lingering moisture will create steam in the breading and ruin your crispiness.
  • Taste your marinara sauce before it goes into the dish and adjust seasoning then, because once it's layered, you can't fix it easily.
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