Classic Eggplant Parmesan Recipe (Baked, Crispy & Delicious)

If you’re craving a hearty, comforting Italian dish without the meat, this Eggplant Parmesan Recipe is just what you need. Featuring golden, crispy eggplant slices layered with rich marinara sauce, gooey melted mozzarella, and nutty Parmesan, this dish is a satisfying vegetarian classic. Baked instead of fried, it’s lighter but just as indulgent.

Whether you’re serving it for a cozy family dinner or a dinner party main course, this easy-to-follow recipe will impress. With a few simple ingredients and a little prep, you’ll have a restaurant-quality eggplant parm on your table. Get ready to savor every cheesy, saucy, crispy bite!

Why You’ll Love This Eggplant Parmesan

• Healthier baked version: No deep frying needed—crispy results with less oil!
• Family favorite: Loved by kids and adults alike, even those who aren’t fans of eggplant.
• Make-ahead friendly: Perfect for meal prep or planning dinner parties in advance.
• Classic Italian flavor: Layers of cheese, tomato sauce, and crispy eggplant make this dish irresistible.
• Vegetarian comfort food: Hearty, satisfying, and meat-free!

Ingredients

To make this classic Eggplant Parmesan, you’ll need two medium-sized eggplants, sliced into ½-inch rounds. Salt them generously and let them sit to draw out moisture and bitterness.

For the breading station, prepare three bowls—one with 1 cup of all-purpose flour, another with 2 large eggs beaten with 2 tablespoons of milk, and the third with 2 cups of Italian-style breadcrumbs mixed with ½ cup grated Parmesan cheese. For the sauce, use 3 cups of your favorite marinara sauce—homemade or store-bought works fine.

The cheese layers will require 2 cups shredded mozzarella and an additional ¼ cup grated Parmesan for topping. A few fresh basil leaves make a lovely garnish, and you’ll need olive oil spray or a drizzle to help the eggplant crisp up in the oven. Optionally, a pinch of red pepper flakes adds a touch of heat.

Nutrition Information (Per Serving)

• Calories: 390
• Protein: 18g
• Fat: 19g
• Saturated Fat: 7g
• Carbohydrates: 36g
• Fiber: 7g
• Sugars: 8g
• Cholesterol: 60mg
• Sodium: 710mg

Make-Ahead Tips

Eggplant Parmesan is a perfect dish to make ahead of time, especially if you’re prepping for a dinner party or a busy weeknight. You can fully assemble the dish up to a day in advance—bread and bake the eggplant slices, layer them with sauce and cheese in your baking dish, then cover tightly and refrigerate.

When you’re ready to serve, simply bake as directed (you may need to add 10 extra minutes of cook time if baking straight from the fridge). You can also freeze the fully assembled, unbaked casserole for up to 2 months. To reheat, let it thaw in the refrigerator overnight and bake as instructed.

Additionally, the baked eggplant slices freeze well on their own. Store them in a freezer-safe bag with parchment between layers, and use them to assemble the dish when you’re ready. These tips make Eggplant Parmesan a time-saving and reliable option for any occasion.

Pro Tips for the Best Eggplant Parmesan

1. Salt and rest your eggplant: Before breading, salt the eggplant slices and let them sit for about 30–45 minutes. This step helps draw out excess moisture and bitterness, resulting in tender, flavorful slices that crisp up beautifully when baked.

2. Bread and bake for extra crunch: For a healthier take with all the crunch, bake the breaded eggplant slices instead of frying. Use a wire rack over a baking sheet so the hot air circulates evenly. Spray or brush lightly with olive oil to encourage golden browning without excessive grease.

3. Layer smartly and don’t over-sauce: When assembling, start with a light layer of marinara on the bottom of your baking dish. Layer eggplant slices, then add just enough sauce to coat—avoid drowning it. Add mozzarella and Parmesan, then repeat. This method prevents sogginess and ensures the layers hold together nicely when serving.

Classic Eggplant Parmesan Recipe (Baked, Crispy & Delicious)

Course: Recipes

Servings

6

servings

Prep time

30

minutes

Cooking time

40

minutes

Total time

1

hour 

10

minutes

Ingredients

• 2 medium eggplants, sliced into ½-inch rounds

• 1 tbsp salt (for sweating eggplant)

• 1 cup all-purpose flour

• 2 large eggs

• 2 tbsp milk

• 2 cups Italian-style breadcrumbs

• ½ cup grated Parmesan cheese (divided)

• 2 cups shredded mozzarella cheese

• 3 cups marinara sauce

• Fresh basil leaves (for garnish)

• Olive oil spray or light drizzle

Directions

• Prep eggplant: Lay eggplant slices on paper towels, sprinkle with salt, and let rest for 30–45 minutes. Pat dry.
• Preheat oven to 400°F (200°C). Line a baking sheet with parchment and place a wire rack on top.
• Set up breading station: Fill one bowl with flour, another with beaten eggs and milk, and the third with breadcrumbs and ¼ cup Parmesan.
• Bread the eggplant: Dip slices in flour, then egg, then breadcrumb mixture. Arrange on wire rack. Spray lightly with olive oil.
• Bake for 20–25 minutes, flipping halfway, until golden brown and crispy.
• Assemble casserole: In a 9×13″ baking dish, spread a little marinara sauce. Add a layer of eggplant, spoon over sauce, sprinkle mozzarella and Parmesan. Repeat layers, finishing with cheese.
• Bake for 20 minutes, or until bubbly and golden. Rest 5 minutes before serving. Garnish with fresh basil.

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Notes

• Enjoy your Eggplant Parmesan! Serve it with salad or garlic bread for a perfect meal. Buon appetito! 🍆✨