Crispy breaded eggplant parmesan (Printable)

Golden baked eggplant slices layered with tomato sauce and melted cheeses for a comforting Italian dish.

# What You'll 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

# Steps:

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 evenly with salt and let them sit for 20 minutes to release moisture. Pat dry thoroughly.
03 - Set up three shallow dishes: place flour in one, beaten eggs in the second, and combine breadcrumbs, Parmesan cheese, dried oregano, and black pepper in the third.
04 - Coat each eggplant slice first with flour, then dip into the beaten eggs, and finally cover with the breadcrumb mixture. Arrange coated slices evenly on the prepared baking sheets.
05 - Bake the breaded slices for 20 minutes, flipping them halfway through, until they turn golden and crisp.
06 - Heat olive oil in a saucepan over medium heat. Sauté minced garlic for 1 minute, then add marinara sauce and simmer gently for 5 minutes.
07 - Spread 1/2 cup of marinara sauce in the base of a 9x13-inch baking dish. Layer half of the baked eggplant slices on top. Cover with half of the remaining sauce, half of the shredded mozzarella, and a sprinkle of Parmesan cheese. Repeat the layering process with remaining eggplant, sauce, mozzarella, and Parmesan.
08 - Bake uncovered for 25 minutes, until the cheese melts, bubbles, and turns golden brown. Allow to rest for 10 minutes before serving.
09 - Optionally, sprinkle chopped fresh basil leaves over the top prior to serving.

# Expert Tips:

01 -
  • The eggplant comes out gloriously crispy and golden, not soggy like so many versions.
  • You get those satisfying layers of sauce, cheese, and texture that make you feel like you've cooked something restaurant-worthy.
  • It's vegetarian comfort food that even meat lovers will ask for seconds of.
02 -
  • The salt-sweating step is not optional—it's what separates watery eggplant from restaurant-quality texture. I learned this the hard way the first time I skipped it.
  • Don't bake the eggplant slices on a wet baking sheet; any pooled moisture will steam them instead of crisping them. Parchment paper and a dry sheet are your friends.
  • Let the finished dish rest before serving—those 10 minutes allow the layers to fuse and make serving so much easier.
03 -
  • If your breadcrumb coating falls off during baking, your eggplant slices probably weren't dry enough after salting. Next time, let them sit longer and pat extra thoroughly.
  • For extra flavor, add a pinch of red pepper flakes to the sauce or use half marinara and half pesto for a completely different character.
Go Back