Crispy Breaded Eggplant Parmesan (Print View)

Golden baked eggplant slices layered with marinara sauce and melted cheeses for a satisfying Italian dish.

# What You'll Need:

→ Vegetables

01 - 2 large eggplants, sliced into 1/2-inch rounds
02 - 1 teaspoon salt (for sweating eggplants)

→ 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 (for layering)

→ Garnish (optional)

14 - 1/4 cup fresh basil leaves, chopped

# How to Prepare:

01 - Preheat the oven to 400°F. Line two baking sheets with parchment paper.
02 - Arrange eggplant slices on a rack or paper towels. Sprinkle both sides with salt and let stand for 20 minutes to draw out moisture. Pat dry with paper towels.
03 - Set up three shallow dishes: place flour in one, beaten eggs in the second, and combine breadcrumbs, Parmesan cheese, oregano, and black pepper in the third.
04 - Dredge each eggplant slice in flour, dip in beaten eggs, then coat evenly with breadcrumb mixture. Arrange coated slices on prepared baking sheets.
05 - Bake slices for 20 minutes, flipping halfway through, until golden brown and crisp.
06 - Heat olive oil in a saucepan over medium heat. Add minced garlic and cook for 1 minute. Stir in marinara sauce and simmer for 5 minutes.
07 - Spread 1/2 cup sauce in the bottom of a 9x13-inch baking dish. Layer half the baked eggplant slices over the sauce, then half the remaining sauce, half the mozzarella, and a sprinkle of Parmesan cheese. Repeat layering with remaining eggplant, sauce, and cheeses.
08 - Bake uncovered for 25 minutes, until cheese is bubbly and golden. Allow to rest for 10 minutes before serving.
09 - Optionally, sprinkle chopped fresh basil over the dish prior to serving.

# Expert Advice:

01 -
  • That moment when you cut into it and the cheese pulls in warm, gooey strands is pure comfort in a bite.
  • It tastes like you spent hours in the kitchen, but the actual hands-on time is shockingly forgiving.
  • Leftovers are somehow better the next day, making it the gift that keeps giving.
02 -
  • The salting and drying step isn't something to rush; soggy eggplant is the most common mistake, and it ruins the whole texture.
  • Baking the eggplant first instead of frying makes this recipe actually achievable on a weeknight, and you lose almost nothing in texture or taste.
  • Don't skip the 10-minute rest after baking—it's the difference between a beautiful slice and a cheese avalanche on the plate.
03 -
  • If you're frying instead of baking (for that restaurant-quality crispness), use a shallow pan with about 1/4-inch of olive oil and work in batches so nothing steams.
  • Make this completely a day ahead, cover it, and bake straight from the fridge when you're ready—it actually comes together better when the flavors have time to get friendly.
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