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Golden brown baked eggplant parmesan slices layered with red sauce and melted mozzarella cheese in a glass baking dish.
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Crispy Baked Eggplant Parmesan

Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Servings: 4 servings
Calories: 350kcal

Ingredients

  • 2 large eggplants , sliced into 1/2 inch rounds
  • 1 cup Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cracked black pepper
  • 2 large eggs , beaten
  • 2 cups low -sodium marinara sauce
  • 1.5 cups shredded low-moisture mozzarella cheese
  • 1/4 cup fresh basil leaves, chiffonade

Instructions

  • Preheat oven to 425°F (220°C) and line two large baking sheets with parchment paper.
  • Set up a dredging station: place beaten eggs in one shallow bowl and combine Panko, Parmesan, oregano, garlic powder, salt, and pepper in a second shallow bowl.
  • Dip each eggplant slice into the egg wash, allowing excess to drip off, then press firmly into the Panko mixture to coat both sides evenly.
  • Arrange coated eggplant slices in a single layer on the baking sheets and bake for 20 minutes, flipping halfway through, until the exterior is golden brown and crispy.
  • Spread 0.5 cups of marinara sauce across the bottom of a 9x13 inch oven-safe baking dish.
  • Arrange half of the baked eggplant slices in the dish, top with half of the remaining marinara sauce, and sprinkle with half of the mozzarella cheese.
  • Repeat the layering process with the remaining eggplant, sauce, and mozzarella.
  • Bake the assembled dish for 15 minutes or until the cheese is fully melted and internal temperature reaches 165°F.
  • Remove from oven and let rest for 5 minutes; garnish with fresh basil before serving.