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Crispy Eggplant Parmesan served with tomato sauce and melted cheese

Crispy Eggplant Parmesan

This Crispy Eggplant Parmesan recipe delivers cheesy comfort food with a lighter twist. Its crunchy texture and bubbly cheese make it a perfect dinner option without all the frying hassle.
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Prep Time 40 minutes
Cook Time 42 minutes
Total Time 1 hour 22 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Eggplant Preparation
  • 1 medium eggplant Choose fresh eggplant with smooth, shiny skin.
  • 25-40 minutes salt for salting Sprinkle salt on sliced eggplant to help draw out moisture.
Breading Station
  • 1 cup all-purpose flour For dredging eggplant slices.
  • 2 large eggs Beaten, for egg coating.
  • 1 cup panko breadcrumbs For a crunchy coating.
  • 1/2 cup grated parmesan Mix with panko for added flavor.
  • 1 teaspoon Italian seasoning Or use a mix of dried oregano and basil.
  • 1 teaspoon garlic powder For flavoring the breading.
  • to taste salt and pepper For seasoning.
Baking Ingredients
  • 1 cup marinara sauce For layering with eggplant.
  • 1 cup mozzarella cheese Shredded, for topping.
  • 1/2 cup grated parmesan For layering and topping.
  • 2 tablespoons olive oil For light spritzing or drizzling.
  • 1/4 cup fresh basil Optional, for garnish.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Place a wire rack on a baking sheet.
  2. Slice the eggplant into rounds, about 1/2 inch thick, and sprinkle with salt. Let sit for 25-40 minutes.
  3. After salting, blot eggplant with paper towels to remove moisture.
Breading the Eggplant
  1. Set up a breading station with flour, beaten eggs, and a mixture of panko, parmesan, and seasonings.
  2. Dredge eggplant slices in flour, dip in eggs, and coat with the panko mixture, pressing to ensure crumbs stick.
  3. Let the breaded slices rest on a rack for 10 minutes while the oven finishes preheating.
Baking
  1. Arrange breaded eggplant slices on the wire rack in a single layer. Lightly spray or brush tops with olive oil.
  2. Bake for 18-22 minutes, flipping halfway, until both sides are golden and crisp.
  3. Lower the oven temperature to 400°F (200°C). In a baking dish, spoon a thin layer of marinara sauce, add a layer of crispy eggplant, then mozzarella and a sprinkle of parmesan. Repeat for 2-3 layers.
  4. Bake for another 15-20 minutes until the cheese is melted and bubbly. Broil for 1-2 minutes for browning if desired.
  5. Allow to rest for 10 minutes before slicing to help maintain structure.

Notes

Leftover eggplant parmesan can be stored in the fridge and reheated in the oven or air fryer for regained crunch. Avoid using a microwave for reheating as it will lose its crispness.