Crispy Baked Eggplant Parmesan Recipe

I just made a Crispy Eggplant Parmesan that melts into cheesy rivers and crackles like it owes me money, so keep scrolling.

I’m obsessed with Crispy Eggplant Parmesan because the crunch and molten cheese hit every time. I love that the tomato sauce cuts through the fried-ish crumbs and the Parmesan cheese gives that nutty, salty push.

Baked Eggplant Parm sounds humble but it’s loud on the plate, messy strings of mozzarella and a little char on the edges. I make it when I want something serious and not fussy.

But mostly I make it because it reminds me that veggies can be indulgent and ridiculous in the best way. Pure, loud food.

No apologies. Hand me a fork, then seconds please.

Ingredients

• Eggplant: meaty base, soaks flavors and gives that tender bite you want.
• Kosher salt: draws out moisture, makes slices less soggy.

  Basically, better texture.

• Flour: light coating that helps crumbs stick and gives slight crisp.
• Egg and milk: the glue that holds the crust together.

  It’s simple protein.

• Panko: big airy crunch, makes the outside satisfyingly crispy.
• Parmesan: nutty, salty punch throughout.

  Plus, it browns nicely on top.

• Parsley: fresh green brightness, cuts through richness without trying too hard.
• Italian seasoning: familiar herb warmth, ties the tomato and cheese together.
• Garlic powder: mellow garlicky background, no raw bite.

  It just works.

• Black pepper: subtle heat and a little bite.

  Keeps things interesting.

• Olive oil: helps crispness and richness.

  Basically, it makes everything golden.

• Marinara: saucy tomato heart, tangy and cozy.

  It’s the dish’s anchor.

• Mozzarella: gooey, melty stretchiness.

  The reason people smile while eating.

• Basil: fresh, peppery lift at the end.

  Tear it on top.

• Red pepper flakes: optional heat kick.

  Add if you like a little sizzle.

Ingredient Quantities

• 2 medium eggplants about 1 1/2 to 2 pounds total, sliced 1/2 inch thick
• 1 tablespoon kosher salt for sweating the eggplant
• 1 cup all purpose flour
• 2 large eggs beaten with 1/4 cup milk
• 1 1/2 cups panko breadcrumbs
• 3/4 cup finely grated Parmesan cheese plus extra for serving
• 2 tablespoons chopped fresh parsley
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• Olive oil for brushing or about 3 tablespoons, plus spray if you got it
• 2 cups marinara sauce store bought or homemade
• 2 cups shredded mozzarella cheese about 8 ounces
• Fresh basil leaves a handful torn, for garnish
• Optional 1/4 teaspoon red pepper flakes for a little heat

How to Make this

1. Preheat oven to 425°F and line two baking sheets with foil; set a wire rack on each sheet if you have one to help the eggplant get crispier.

2. Arrange the 1/2 inch eggplant slices in a single layer, sprinkle both sides with 1 tablespoon kosher salt, let sit 20 to 30 minutes to sweat out bitterness, then blot dry with paper towels.

3. Set up a dredging station: one plate with 1 cup all purpose flour, one shallow bowl with 2 large eggs beaten with 1/4 cup milk, and one bowl with 1 1/2 cups panko, 3/4 cup grated Parmesan, 2 tablespoons chopped parsley, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon black pepper, and optional 1/4 teaspoon red pepper flakes; toss to combine.

4. Pat each eggplant slice dry again, coat in flour shaking off excess, dip in the egg mixture, then press firmly into the panko mixture so the crumbs stick well.

5. Place coated slices on the prepared racks or sheets, brush or spray the tops lightly with olive oil (about 3 tablespoons total across the batch) to promote browning.

6. Bake 12 to 15 minutes, flip each slice, brush or spray the other side with oil, then bake another 10 to 12 minutes until both sides are golden and crisp around the edges.

7. Reduce oven to 400°F. Spoon a thin layer of 2 cups marinara sauce into a baking dish just big enough for a single layer of eggplant.

8. Arrange a layer of baked eggplant over the sauce, spoon more marinara over each slice, sprinkle with shredded mozzarella and a little extra Parmesan; repeat if you have a second layer but aim to end with cheese on top.

9. Bake 15 to 20 minutes at 400°F until the cheese is melted and bubbly and starts to brown; you can broil 1 to 2 minutes at the end if you want extra golden spots but watch it closely.

10. Let rest 5 minutes, garnish with torn fresh basil and extra Parmesan, then serve hot with more sauce on the side if you like.

Equipment Needed

1. Rimmed baking sheets (2) lined with foil
2. Wire racks to sit on the sheets (one for each sheet if you got ’em)
3. Cutting board and a sharp chef’s knife for slicing the eggplant
4. Plates and shallow bowls for the flour, egg wash, and panko mix
5. Measuring cups and spoons for the flour, cheese, spices, etc
6. Whisk or fork to beat the eggs and milk
7. Tongs or two forks for dredging and flipping the slices
8. Pastry brush or oil mister to lightly oil the crumbs
9. A medium baking dish just big enough for a single layer of eggplant

FAQ

Crispy Baked Eggplant Parmesan Recipe Substitutions and Variations

• Eggplant: swap with zucchini slices for a lighter bite, or thick Portobello caps for meaty texture — both slice and cook same way.
• All purpose flour: use chickpea flour for nuttier flavor and gluten free option, or a 1 to 1 gluten free flour blend if needed.
• Eggs + milk wash: use aquafaba (3 tablespoons per egg) for a vegan binder, or plain buttermilk for extra tang and browning.
• Panko breadcrumbs / Parmesan: crush cornflakes or use regular breadcrumbs mixed with 1/4 cup grated Pecorino Romano or 3 tablespoons nutritional yeast for a cheesy note.

Pro Tips

1) Salt em and press longer than 20 minutes if theyre extra bitter, then really pat them dry. If you skip drying the crumbs go soggy and the eggplant wont crisp.

2) Mix a tablespoon of olive oil into the panko and toss well with the Parmesan before breading. It browns faster and sticks better so you dont need to drown the slices in oil.

3) Press the crumbs onto the slice with the flat of your hand, dont just drop them on. Firm pressure makes a better crust that stays put when you flip or stack the slices.

4) Bake on a wire rack or use a hot oven and dont crowd the pan. Crowding traps steam and ruins crispiness. If your oven runs hot, keep an eye when you broil, it goes from perfect to burned in seconds.