Classic Eggplant Parmesan Recipe: Crispy Baked Eggplant Parm

Crisp, homemade breadcrumb-coated eggplant slices layered with a rich marinara and melty cheese. This reliable method tames eggplant’s bitterness and turns it into a satisfying vegetarian centerpiece.

EGGPLANT

• 2 large eggplants
• 1/2 cup all-purpose flour
• 3 eggs
• 1/4 cup olive oil

HOMEMADE BREADCRUMBS

• 6 bread slices (see notes)
• 1/2 cup shredded parmesan cheese
• 2 teaspoons Italian herb seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon each salt & black pepper

ASSEMBLY

• 20oz good quality marinara sauce
• 8oz mozzarella cheese, grated
• 1/3 cup parmesan cheese, grated
• Fresh basil leaves

Instructions

Slice and sweat eggplant

Trim the stems and slice the eggplants into 1/4–1/2-inch thick rounds. Arrange the slices on a tray and sprinkle both sides with kosher or sea salt. Let them sit for about 10 minutes so they release excess moisture. Pat the slices thoroughly with paper towels to remove moisture and wipe off excess salt.

Make breadcrumbs

Toast the bread slices until golden, then pulse them in a food processor to form crumbs. Mix in garlic powder, salt, pepper, Italian herbs, and shredded parmesan. If you prefer, use 1 1/2 cups of store-bought breadcrumbs instead.

Bread the eggplant

Set out three shallow bowls: flour, beaten eggs, and the breadcrumb mixture. Dredge each eggplant slice in flour, dip in the eggs, then press into the breadcrumbs so they adhere well. Shake off any excess crumbs.

Pan-fry

Heat 1–2 tablespoons of oil at a time in a skillet. Fry the breaded slices 2–3 minutes per side until golden brown. Transfer to a paper towel-lined tray to drain. Repeat until all slices are cooked.

Assemble

Spread a generous layer of marinara across the bottom of a large baking dish. Layer eggplant slices, mozzarella, a spoonful of marinara, and a sprinkle of parmesan. Repeat to make a second layer.

Bake

Bake uncovered at 400°F (200°C) for about 30 minutes, until the cheese is melted and slightly browned. Garnish with chopped fresh basil and oregano, then serve.

Breadcrumbs: In the video I use homemade croutons — about 2 cups will yield the right amount. Any bread works: whole grain, Italian, sourdough, or French bread. Store-bought Italian-seasoned breadcrumbs also work fine.

Eggs: The video shows using leftover egg whites; you can use whole eggs or about 5 egg whites if you prefer.

Baking alternative: To reduce oil, bake the breaded slices at 350°F (175°C) on a sheet pan brushed with 1–2 tablespoons of olive oil for about 25 minutes, until golden.

This recipe is slightly adapted from A Simple Palate.