Ingredients

• Eggplant (2 medium, about 1 lb each): Slice into ½-inch rounds, unpeeled for structure. Salt both sides and let sit to remove moisture.
• Eggs (2 large): Beat with a splash of water for a smooth egg wash. This helps the breading stick.
• Panko breadcrumbs (1.5 cups): Use panko for extra crunch. Mix with seasonings for flavor.
• Parmesan cheese (¾ cup, grated): Freshly grated for nutty, savory depth. Pre-grated works in a pinch.
• Mozzarella cheese (8 oz, sliced or shredded): Fresh mozzarella melts beautifully. Low-moisture is fine for less gooeyness.
• Marinara sauce (3 cups): Homemade with San Marzano tomatoes for rich flavor. Store-bought like Rao’s is a solid backup.
• Olive oil (½ cup): Brush on eggplant for golden browning. Extra-virgin adds a subtle richness.
• Italian seasoning (1 tsp): A blend of oregano, thyme, and basil for classic Italian vibes.
• Kosher salt (2 tsp): Use for salting eggplant and seasoning breading. Adjust to taste.
• Fresh basil (¼ cup, chopped): Add after baking for a fresh, herbaceous pop.
• Garlic powder (½ tsp): Boosts the breading’s flavor. Fresh garlic works in the sauce.
• Black pepper (½ tsp): Freshly ground for a slight kick in the breading.

Equipment You’ll Need

I keep it simple with tools you likely have. Two rimmed baking sheets, parchment paper, and a 9×13-inch casserole dish are musts. A shallow bowl for egg wash and another for breading make prep a breeze.

Step-by-Step Cooking Process

Let’s get cooking! I break this down into clear steps. Follow along, and you’ll have a masterpiece.

Step 1: Prep the Eggplant

Slice eggplants into ½-inch rounds. Sprinkle generously with kosher salt. Place in a colander for 30-45 minutes to sweat out moisture. Pat dry with paper towels.

Step 2: Set Up Breading Station

Whisk eggs with a tablespoon of water in a shallow bowl. In another, mix panko, ½ cup Parmesan, Italian seasoning, garlic powder, salt, and pepper. Line two baking sheets with parchment and brush with olive oil.

Step 3: Bread the Eggplant

Dip each eggplant slice in egg wash, letting excess drip off. Press into the panko mixture, coating both sides. Arrange in a single layer on the baking sheets.

Step 4: Bake the Eggplant

Preheat oven to 400°F. Bake eggplant for 15 minutes, flip, then bake 10 more minutes until golden and crispy. Use the convection setting if you have it for extra crunch.

Step 5: Assemble the Dish

Spread ½ cup marinara in a 9×13-inch casserole dish. Layer half the eggplant slices, 1 cup sauce, half the mozzarella, and 2 tablespoons Parmesan. Repeat layers, ending with cheese.

Step 6: Final Bake

Bake at 400°F for 20-25 minutes until cheese is bubbly and golden. Broil for 2-3 minutes for a browned top. Let rest for 10 minutes before slicing.

Step 7: Garnish and Serve

Sprinkle with fresh basil. Serve hot with extra marinara on the side. Pair with pasta or a salad for a full meal.

Tips for the Crispiest Results

To nail Crispy Baked Eggplant Parmesan, don’t skip salting the eggplant. Use panko over regular breadcrumbs for superior crunch. Bake uncovered to let steam escape, and don’t drown it in sauce.

Flavor Variations I’ve Tried

I love experimenting! Swap panko for crushed Corn Flakes for a sweet-savory twist. Add a pinch of red pepper flakes to the sauce for heat. Sometimes, I mix in fresh oregano for an herby kick.

Serving Suggestions

This dish is hearty enough solo, but I often pair it with spaghetti or zucchini noodles. A bright arugula salad with lemon vinaigrette cuts the richness. Crusty garlic bread is a must for sopping up sauce!

Storing and Reheating

Leftovers keep in the fridge for 3-5 days in an airtight container. Reheat in a 350°F oven until bubbly. Freeze unbaked layers for up to 3 months, then thaw and bake as directed.

Why Baking Beats Frying

Baking is my secret weapon. It’s less messy, uses less oil, and still delivers that crispy texture. Plus, it’s easier to prep for a crowd without standing over a hot stove.

Common Mistakes to Avoid

Don’t skip salting—it’s crucial for texture. Use enough oil when baking to ensure browning. Layer sauce sparingly to keep the eggplant crisp. Let the dish rest before cutting for clean slices.

Nutritional Breakdown

Here’s a rough estimate per serving (6 servings total):

Nutrient	Amount per Serving
Calories	350 kcal
Carbohydrates	30 g
Protein	16 g
Fat	20 g
Saturated Fat	8 g
Sodium	1200 mg
Fiber	6 g
Sugar	9 g

This is based on standard ingredients. Check labels for accuracy.

My Favorite Memory with This Dish

Last summer, I made this for a backyard potluck. Everyone raved, even the kids who swore they hated eggplant! It’s now my go-to for converting veggie skeptics.

Making It Gluten-Free or Vegan

For gluten-free, use gluten-free panko or almond flour. For vegan, swap eggs for almond milk and cornstarch, and use vegan Parmesan and mozzarella. It’s still delicious and crispy!

Pairing with Wine

A medium-bodied Chianti complements the tomato and cheese perfectly. For white wine lovers, try a crisp Pinot Grigio. It balances the dish’s richness beautifully.

Hosting Tips

Serve Crispy Baked Eggplant Parmesan family-style on a big platter. Add a sprig of basil for a pop of color. Keep extra sauce warm for guests to drizzle as they please.

FAQ

Can I make this ahead of time?

Yes, assemble the dish up to the final bake, cover, and refrigerate for up to 2 days. Bake when ready, adding 5-10 minutes if cold.

How do I prevent soggy eggplant?

Salt the eggplant to draw out moisture, use panko for breading, and bake uncovered. Serve extra sauce on the side instead of overloading the dish.

Can I freeze Eggplant Parmesan?

Absolutely! Freeze unbaked for up to 3 months. Thaw overnight in the fridge, then bake as directed.

What’s a good substitute for panko?

Crushed Corn Flakes or gluten-free breadcrumbs work well. They keep the crunch factor high.

Can I use store-bought marinara?

Yes, I love Rao’s for its homemade taste. Just check for added sugars if you’re watching that.

How do I know when the eggplant is done?

The eggplant should be tender inside with a golden, crispy coating. A fork should pierce it easily.