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Crispy Baked Eggplant Parmesan: A Comfort Food Triumph

A thick, golden-brown slice of homemade Eggplant parmesan stacked high with layers of breaded eggplant, melted mozzarella, and rich tomato sauce.
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Make a rich, crispy, and satisfying meatless main dish. This recipe focuses on technique to prevent sogginess, delivering a visually stunning comfort food experience.

Ingredients

Scale
  • 2 large eggplants, sliced 1/2 inch thick
  • 1 cup all-purpose flour
  • 3 large eggs, lightly beaten
  • 2 cups panko breadcrumbs
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt, plus more for drawing out moisture
  • 1/4 teaspoon black pepper
  • 1 cup marinara sauce, high quality preferred
  • 8 ounces fresh mozzarella cheese, sliced or torn
  • 2 tablespoons olive oil, for brushing
  • Fresh basil leaves, for garnish

Instructions

  1. Prepare the eggplant: Lay eggplant slices on a wire rack set over baking sheets. Sprinkle both sides generously with salt. Let stand for 30 minutes to draw out moisture. Pat the slices completely dry with paper towels. This step is key for crispy eggplant.
  2. Set up the breading station: Place flour in one shallow dish. Whisk eggs in a second dish. Combine panko breadcrumbs, 1/2 cup Parmesan cheese, oregano, garlic powder, salt, and pepper in a third dish.
  3. Dredge the eggplant: Take one slice at a time. Coat lightly in flour, shaking off excess. Dip into the egg mixture, letting excess drip off. Press firmly into the panko mixture to coat both sides completely.
  4. Bake the cutlets: Preheat your oven to 425 degrees Fahrenheit. Lightly brush both sides of the breaded eggplant with olive oil. Arrange in a single layer on parchment-lined baking sheets. Bake for 15 minutes, flipping halfway through, until golden brown and crisp.
  5. Assemble the dish: Spread a thin layer of marinara sauce in the bottom of a 9×13 inch baking dish. Arrange half of the baked eggplant slices over the sauce. Top with half of the mozzarella and a light sprinkle of extra Parmesan. Repeat with the remaining eggplant, sauce, and mozzarella.
  6. Finish baking: Bake for an additional 10 to 15 minutes, or until the cheese is melted, bubbly, and lightly browned. Let rest for 5 minutes before serving. Garnish with fresh basil.

Notes

  • For extra crispiness, you can lightly spray the tops of the breaded eggplant with cooking spray before the initial bake.
  • Use a high-quality, thick marinara sauce to prevent the final dish from becoming watery.
  • If you prefer a more traditional texture, you can shallow fry the cutlets instead of baking, but baking keeps this recipe lighter.

Nutrition

Find it online: https://cookerycommand.com/eggplant-parmesan-recipe-crispy-comfort/