Crispy Eggplant Parmesan Bake (Printable)

Golden baked eggplant layered with rich tomato sauce and melted cheeses for a savory Italian classic.

# 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

# How To Make:

01 - Preheat oven to 400°F. Line two baking sheets with parchment paper.
02 - Arrange eggplant slices on a rack or paper towels. Sprinkle salt evenly on both sides, let sit for 20 minutes to release moisture, then pat dry.
03 - Place flour in one shallow dish, beaten eggs in a second, and mix breadcrumbs, 1/2 cup Parmesan, oregano, and black pepper in a third.
04 - Dredge each eggplant slice in flour, dip into eggs, then coat thoroughly with the breadcrumb mixture. Arrange on prepared baking sheets.
05 - Bake for 20 minutes, flipping once halfway through, until slices are golden and crisp.
06 - Heat olive oil in a saucepan over medium heat. Sauté minced garlic for 1 minute. Add marinara sauce and simmer for 5 minutes.
07 - Spread 1/2 cup marinara sauce in the bottom of a 9x13-inch baking dish. Layer half the baked eggplant slices, top with half the remaining sauce, half the mozzarella, and a sprinkle of Parmesan. Repeat layers with remaining ingredients.
08 - Bake uncovered for 25 minutes until the cheese is bubbly and golden. Allow to rest for 10 minutes before serving.
09 - Sprinkle chopped fresh basil over the dish just before serving, if desired.

# Expert Advice:

01 -
  • The eggplant gets impossibly crispy on the outside while staying tender inside, like you've discovered some secret of texture you didn't know existed.
  • It's vegetarian but feels decadent enough that nobody at the table notices the absence of meat.
  • Your kitchen will smell so good while it's baking that cooking becomes an act of anticipation.
02 -
  • Don't skip the salting and sweating step—this is what separates silky eggplant from waterlogged eggplant, and it's the one thing that makes the biggest difference in texture.
  • Eggplant absorbs oil like a sponge, so starting with baked eggplant instead of fried keeps this dish lighter while still being crispy on the outside.
  • Let the assembled dish rest for 10 minutes after baking before cutting into it—those minutes let the cheese set up enough that layers stay intact instead of sliding around on the plate.
03 -
  • Grate your own Parmesan from a block instead of using pre-grated cheese—the block variety doesn't have anti-caking agents, so it melts more smoothly and tastes sharper and more authentic.
  • If your eggplant slices are varying in thickness, place thicker ones on the bottom layer where they'll have more time to cook, and thinner ones toward the top.
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