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Crispy Baked Eggplant Parmesan

Eggplant parmesan recipe with crisp breaded eggplant, tomato sauce, mozzarella, Parmesan, and basil

A classic baked eggplant Parmesan with crisp breaded slices, thick marinara, mozzarella, Parmesan, and fresh basil.

Ingredients

Scale
  • 2 medium globe eggplants, about 2 pounds total
  • 1 1/2 teaspoons kosher salt, divided
  • 3/4 cup all-purpose flour
  • 3 large eggs
  • 2 tablespoons water
  • 2 cups Italian-seasoned breadcrumbs
  • 1 cup finely grated Parmesan, divided
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • Olive oil spray or 1/4 cup olive oil for brushing
  • 3 cups thick marinara sauce
  • 12 ounces low-moisture mozzarella, shredded
  • 1/3 cup fresh basil leaves, torn

Instructions

  1. Slice the eggplants crosswise into 1/2-inch rounds. Arrange on racks or lined pans, season both sides lightly with salt, and rest for 30 minutes.
  2. Heat the oven to 425°F. Pat every eggplant slice firmly dry. Line two sheet pans with parchment and lightly coat them with oil.
  3. Place flour in one shallow dish. Whisk eggs with water in a second. Combine breadcrumbs, 1/2 cup Parmesan, garlic powder, and black pepper in a third.
  4. Coat each slice in flour, then egg, then the breadcrumb mixture. Arrange in one layer and mist or brush the tops with olive oil.
  5. Bake for 12 minutes, turn, and bake 10 to 14 minutes more, until deep golden and tender. Reduce the oven to 400°F.
  6. Spread 1/2 cup marinara in a 9-by-13-inch dish. Layer half the eggplant, about 1 cup sauce, half the mozzarella, some Parmesan, and basil. Repeat, finishing with cheese.
  7. Bake uncovered for 22 to 28 minutes, until bubbling and browned in spots. Broil for 1 to 2 minutes only if more color is needed.
  8. Rest for 15 minutes. Garnish with basil and Parmesan, then cut into squares and serve with extra warm marinara.

Notes

Dry the salted eggplant and mozzarella thoroughly. Use thick marinara sparingly between the layers, and always rest the baked casserole before cutting.

Nutrition

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