Baked Eggplant Parmesan with Crispy Breaded Eggplant and Mozzarella
By Olivia Hayes
Prep
15 min
Cook
55 min
Total
80 min
Servings
6
Level
Easy
This 1-hour-20-minute baked eggplant Parmesan makes a vegetarian dinner without frying. Salted, breaded eggplant bakes golden before it is layered with marinara, fresh mozzarella, and Parmesan for crisp edges, tender centers, and bubbly cheese.
Globe or Italian eggplant is cut into even 1/4- to 1/2-inch rounds, then salted to pull out moisture before breading. Flour dries the surface, whisked egg holds the coating, and seasoned breadcrumbs form the crust. Fresh mozzarella sliced about 1/4 inch thick creates creamy layers, while grated Parmesan finishes the casserole with a browned top.
After the first bake, the breading should be golden brown on both sides before it meets the sauce. Keep the slices in one layer on the baking sheet so their edges can crisp, and use only enough marinara to cover each layer. Skipping the salting and thorough patting is the main route to soft, watery eggplant and a coating that will not cling.
Let the finished dish rest for about 10 minutes so the layers set for cleaner servings. Serve it as a main dish with Caesar salad, crispy chopped salad, or garlic bread for the extra sauce. Leftovers can be held in an airtight container and reheated in a 350°F oven until the edges bubble.
Why you'll love this recipe
- Avoids stovetop frying because the breaded eggplant bakes at 350°F until golden, keeping the method contained to a baking sheet and casserole dish.
- Uses familiar supermarket staples such as flour, eggs, breadcrumbs, jarred marinara, mozzarella, and Parmesan, so dinner does not require a specialty shopping trip.
- Keeps prep organized with three shallow bowls for flour, egg, and seasoned breadcrumbs, making each coating stage straightforward and repeatable.
- Feeds six people from one 9×13-inch baking dish, with layered eggplant, sauce, and cheese assembled before the final 35-minute bake.
- Makes texture easier to manage because salting the eggplant first removes excess moisture before the flour and breadcrumbs are applied.
- Offers a meatless main course with substantial baked layers, while basil or oregano adds a fresh finishing note just before serving.
Ingredients
- •2 large eggplant (cut into 1/4- to 1/2-inch slices)
- •0.5 teaspoon Kosher salt (plus a pinch for sweating the eggplant)
- •0.5 cup all-purpose flour
- •3 large eggs (whisked)
- •1.5 cups homemade breadcrumbs (or store-bought)
- •2 teaspoons Italian seasoning
- •0.25 teaspoon pepper
- •1.5 cups marinara or spaghetti sauce
- •1 16-ounce package fresh mozzarella (cut into 1/4-inch slices)
- •0.5 cup grated Parmesan cheese
- •fresh basil or oregano (chopped, for serving)
- •nonstick cooking spray (for the baking sheet)
- •olive oil (for brushing the baking sheet, as an alternative to cooking spray)
Instructions
- 1
Preheat the oven to 350°F.
- 2
Spray a baking sheet with nonstick cooking spray or brush it with olive oil.
- 3
Place the eggplant slices in an even layer on a work surface.
- 4
Sprinkle both sides of the eggplant with a pinch of salt.
- 5
Let the eggplant sit for 10 minutes to sweat excess moisture.
- 6
Pat the eggplant firmly with paper towels.
- 7
Place the flour, eggs, and breadcrumbs in three separate shallow bowls.
- 8
Stir the Italian seasoning, 1/2 teaspoon salt, and pepper into the breadcrumbs.
- 9
Coat both sides of each eggplant slice in flour.
- 10
Dip the floured eggplant in the egg, letting excess drip off.
- 11
Press the eggplant gently into the breadcrumbs for an even coating and place it on the baking sheet.
- 12
Bake for 10 minutes.
- 13
Flip the eggplant and bake for 10 minutes more, or until golden brown.
- 14
Spread 1/2 cup marinara in the bottom of a 9×13-inch baking dish.
- 15
Arrange half of the eggplant slices in an even layer over the marinara.
- 16
Top with half of the mozzarella slices, 1/2 cup marinara, and 1/4 cup Parmesan.
- 17
Repeat the layers with the remaining ingredients, ending with Parmesan.
- 18
Bake for 35 minutes, or until bubbly and golden brown.
- 19
Let the eggplant Parmesan rest for about 10 minutes.
- 20
Top with fresh basil or oregano and serve.
FAQ
Nutrition (per serving)
Calories
554
Protein
34g
Fat
28g
Carbs
43g
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