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Crispy Eggplant Parmesan Recipe Easy Baked to Perfection at Home

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A simple and delicious baked eggplant parmesan recipe that delivers a crispy crust and gooey cheese without the fuss of frying. Perfect for a quick, comforting meal with layers of rich tomato sauce and fresh mozzarella.

Ingredients

Scale
  • 1 large globe eggplant, sliced into ½-inch rounds
  • Salt, for sweating the eggplant slices
  • ¾ cup (90g) all-purpose flour (can substitute with gluten-free flour blend)
  • 2 large eggs, beaten (room temperature)
  • 1 ½ cups (150g) panko breadcrumbs, plain or Italian seasoned
  • ½ cup (50g) freshly grated Parmesan cheese
  • 1 teaspoon dried Italian herb mix (oregano, basil, thyme blend)
  • 3 tablespoons olive oil, plus extra for drizzle
  • 2 cups (480ml) marinara sauce, homemade or store-bought
  • 8 oz (225g) shredded or sliced fresh mozzarella
  • A handful of fresh basil leaves, torn (optional)

Instructions

  1. Cut the eggplant into ½-inch thick rounds. Lay them out on a paper towel-lined tray and sprinkle both sides with salt. Let sit for 30 minutes to draw out moisture and bitterness. Pat dry with fresh paper towels.
  2. Preheat oven to 425°F (220°C).
  3. Prepare dredging stations: place flour in one shallow bowl, beaten eggs in a second, and mix panko breadcrumbs with grated Parmesan and dried Italian herbs in a third.
  4. Dredge each eggplant slice in flour, tapping off excess, then dip into beaten eggs, and press into breadcrumb mixture to coat evenly. Place coated slices on a cooling rack set over a baking sheet.
  5. Lightly brush or drizzle each slice with olive oil.
  6. Bake for 20 minutes, flipping slices halfway through and drizzling again with olive oil. Eggplant should be golden and crisp on both sides.
  7. In a baking dish, spread a thin layer of marinara sauce. Layer half the baked eggplant slices, top with more marinara and half the mozzarella. Repeat layers and finish with mozzarella on top.
  8. Bake uncovered at 375°F (190°C) for 20-25 minutes until cheese is bubbly and lightly browned.
  9. Let rest for 10 minutes before serving. Garnish with torn fresh basil leaves.

Notes

Salting and sweating the eggplant is crucial to avoid sogginess and bitterness. Using panko breadcrumbs and drizzling olive oil before baking creates a crispy crust without frying. Baking on a cooling rack improves crispiness by allowing air circulation. If the top browns too quickly, tent loosely with foil. Simmer watery marinara before layering to prevent sogginess. Leftovers reheat best in the oven to maintain crispiness.

Nutrition

Keywords: eggplant parmesan, baked eggplant, crispy eggplant, vegetarian, Italian, easy dinner, comfort food, baked parmesan, panko breadcrumbs

Find it online: https://twinkletaste.com/crispy-eggplant-parmesan-recipe-easy-baked-to-perfection-at-home/