Eggplant Parmesan is one of those Italian food recipes that just feels like a warm hug. Between the golden, crispy eggplant slices layered with rich marinara and gooey mozzarella, it’s no wonder this dish holds a special place in so many hearts. While it’s rooted in traditional Italian recipes, this version is baked instead of fried—making it a little lighter without losing any of that deep, savory flavor. It’s one of those easy dinner recipes that feels indulgent but is surprisingly simple to pull off. Perfect for cozy Italian meals or a vegetarian night that still satisfies like a classic Italian dinner.
Crispy Baked Eggplant Parmesan
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine American, Italian
Sheet pan or baking tray for crisping the eggplant slices in the oven.
Wire rack (optional) helps with air circulation so the eggplant stays crispy.
Mixing bowls for the breadcrumb mixture and egg wash.
9x13 baking dish to layer and bake the final dish.
Chef’s knife and cutting board for prepping the eggplant.
- 2 large eggplants sliced into ½-inch rounds
- 1 tablespoon salt for sweating the eggplant
- 2 cups Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- 1 tablespoon dried Italian herbs or a mix of oregano, basil, and thyme
- 3 large eggs
- 2 cups marinara sauce store-bought or homemade
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan for layering
- Olive oil spray or a light drizzle for baking
- Fresh basil for garnish optional
Prep the Eggplant
Sprinkle the eggplant slices with salt and let them sit on a paper towel-lined tray for 30 minutes to draw out excess moisture and bitterness. Pat dry with paper towels.
Bread the Eggplant
Preheat your oven to 425°F (220°C). In one bowl, beat the eggs. In another, mix breadcrumbs, ½ cup grated Parmesan, and Italian herbs. Dip each eggplant slice in the egg, then coat with the breadcrumb mixture.
Bake Until Crispy
Place the breaded slices on a sheet pan (preferably over a wire rack) and lightly spray or drizzle with olive oil. Bake for 20 minutes, flipping once halfway, until golden and crispy.
Layer the Dish
In a baking dish, spread a thin layer of marinara. Add a layer of baked eggplant, spoon more marinara over it, sprinkle with mozzarella and a touch of Parmesan. Repeat layers until everything is used, finishing with cheese on top.
Final Bake
Bake uncovered at 375°F (190°C) for 15 minutes, or until bubbly and golden on top. Broil for the last 2 minutes if you want that irresistible cheesy crust.
Garnish and Serve
Let it rest for 5 minutes before serving. Garnish with fresh basil if desired.
Pairings
Eggplant Parmesan pairs wonderfully with a side of spaghetti tossed in garlic olive oil or a crisp green salad dressed with balsamic vinaigrette. For the ultimate Italian dinner experience, serve it alongside warm crusty bread to mop up all that melted cheese and marinara goodness. A glass of Chianti or a light red blend will complement the rich flavors beautifully.
FAQs
1. Can I fry the eggplant instead of baking it?
Absolutely. Frying the slices in olive oil until golden is more in line with authentic Italian recipes, though baking is a lighter, mess-free option that still delivers crunch.
2. Can I make this ahead of time?
Yes! You can assemble the dish up to a day in advance. Just refrigerate it and bake when ready.
3. Can I add meat to this recipe?
Definitely. For those looking to mix in some protein, shredded chicken is an easy addition—layer it between the eggplant slices and sauce. This twist draws inspiration from shredded chicken recipes and works well with leftover or rotisserie chicken.
4. Can I use another cheese?
Mozzarella is classic, but provolone or fontina can add a deeper flavor. Just make sure to keep a bit of Parmesan in the mix for that nutty kick.
5. Can I make this with chicken instead of eggplant?
Yes—swap the eggplant for chicken cutlets for a delicious take on chicken Parmesan. It’s one of the best Italian recipes to convert into a hearty chicken breast dinner. And if you're looking for Italian chicken recipes to expand your menu, this one’s a must-try.
6. What if I have extra marinara?
Save it for chicken stuffed peppers or use it with pasta for a quick meal later in the week. Leftover marinara is a gift in any Italian kitchen.
