Name: Crispy Baked Eggplant Parmesan
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 2 medium globe eggplants; 1 cup all-purpose flour; 3 large eggs, beaten; 1 cup panko breadcrumbs; 1 cup Italian-style breadcrumbs; 1/3 cup grated Parmesan cheese (for breading); 2 cups shredded mozzarella cheese; 1 1/2 cups marinara sauce; 1/2 cup grated Parmesan cheese (for layering); Olive oil spray; Salt, for sweating the eggplant

Golden, cheesy, and irresistibly crispy—this Crispy Baked Eggplant Parmesan is the ultimate comfort food without the guilt. Stacked high with layers of crunchy breaded eggplant, melted mozzarella, and a tangy homemade marinara, it delivers the richness of traditional eggplant parm with a lighter, oven-baked twist.

Perfect for weeknight dinners or cozy weekend meals, this dish hits all the right notes: crispy edges, gooey cheese pulls, and that familiar Italian flavor that warms you from the inside out. And the best part? You don’t need a frying pan or any oil splatter mess—your oven does all the work while you savor the aroma.

What Kind of Eggplant Should I Use?

Choose globe eggplants for this recipe—they’re large, meaty, and easy to slice into uniform rounds. Look for eggplants with smooth, shiny skin and no soft spots. Smaller eggplants can be used too, but you’ll need more of them and they may cook slightly faster due to thinner slices.

Ingredients for the Crispy Baked Eggplant Parmesan

Eggplant: The star of the show. Choose firm, fresh eggplants for the best bite and flavor. Salting the slices helps draw out excess moisture and bitterness.
Panko breadcrumbs: These give the coating that signature crunch without frying.
Italian-seasoned breadcrumbs: Add extra flavor and seasoning to each bite.
Eggs: Help the breadcrumb coating stick to each slice like a crispy jacket.
Flour: A light dusting before dipping in egg ensures a well-adhered crust.
Mozzarella cheese: For gooey, melty layers that tie everything together.
Parmesan cheese: Adds that nutty, salty depth we all love in parm recipes.
Marinara sauce: A good, thick marinara (homemade or store-bought) brings the acidity and richness.
Olive oil spray: Helps brown the coating in the oven without deep-frying.

How To Make the Crispy Baked Eggplant Parmesan

Step 1: Slice and Salt the Eggplant

Cut the eggplants into ⅓-inch thick rounds. Lay them on a baking sheet lined with paper towels and generously sprinkle with salt. Let them sit for 30-45 minutes to draw out moisture. This helps with texture and reduces any bitterness. Pat dry with more paper towels before breading.

Step 2: Set Up the Dredging Station

Prepare three bowls: one with flour, one with beaten eggs, and one with a mix of panko and Italian-seasoned breadcrumbs. Add a little grated Parmesan into the breadcrumb bowl for extra flavor.

Step 3: Bread the Eggplant Slices

Dip each slice into the flour (shaking off excess), then the egg, and finally the breadcrumb mixture. Press gently to ensure even coating. Place the breaded slices on a parchment-lined baking sheet.

Step 4: Bake Until Golden and Crispy

Preheat the oven to 425°F. Lightly spray the tops of the eggplant with olive oil spray. Bake for 20 minutes, then flip and bake for another 10-15 minutes until both sides are golden and crisp.

Step 5: Layer and Bake with Cheese

Lower the oven temperature to 375°F. In a baking dish, layer marinara sauce, baked eggplant slices, more sauce, mozzarella, and Parmesan. Repeat layers as desired. Finish with a generous sprinkle of cheese on top.

Step 6: Final Bake

Bake uncovered for 20-25 minutes until the cheese is melted and bubbly. Let it rest for 5 minutes before serving so the layers can set beautifully.

How to Serve and Store Crispy Baked Eggplant Parmesan

This dish is incredibly satisfying on its own but also pairs beautifully with sides like garlic bread, a simple green salad, or buttery pasta. For a lighter meal, serve it with zucchini noodles or roasted veggies. If you’re feeling indulgent, a slice of this eggplant parm inside a crusty roll makes an epic sandwich.

For storing, allow leftovers to cool completely. Refrigerate in an airtight container for up to 4 days. To reheat, use the oven or air fryer to restore the crispiness—microwaving will soften the coating. You can also freeze individual slices (without sauce) and reheat them in the oven straight from frozen.

Frequently Asked Questions

What if I don’t have panko breadcrumbs?

You can use all Italian-style breadcrumbs, but you’ll miss a bit of the extra crunch. Crushed cornflakes or crushed crackers also work in a pinch.

Do I need to peel the eggplant?

Not at all! The skin adds texture and helps hold the slices together during baking. Just be sure the skin is firm and fresh.

Can I make this recipe ahead of time?

Yes, you can bake the eggplant slices a day in advance. Store them in the fridge, then layer with sauce and cheese when ready to finish baking.

Is this dish gluten-free?

Not by default, but you can use gluten-free flour and breadcrumbs to make it celiac-friendly.

How do I avoid soggy eggplant?

Make sure to salt and dry the slices thoroughly, use high heat for baking, and avoid excess sauce between layers. Crispiness loves dryness.

Want More Comfort Food Ideas?

If this Crispy Baked Eggplant Parmesan has you craving more oven-baked goodness, here are a few other dishes to cozy up with:

Try the Creamy Alfredo Lasagna Soup for a warm, spoonable twist on a classic pasta bake.
Love layers of cheese? The Million Dollar Spaghetti Casserole is a bubbly, saucy crowd-pleaser.
For a beefy upgrade, the Creamy Cajun Steak Alfredo delivers bold flavors and creamy comfort.
Don’t miss the cheesy bliss of Cheesy Baked Tortellini with Meat Sauce—it’s rich, hearty, and feeds a crowd.
Looking for a faster dinner? One-Pot Creamy Beef and Garlic Butter Pasta is creamy, garlicky, and quick to make.