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Baked eggplant Parmesan Crispy eggplant casserole Easy eggplant Parmesan Eggplant Parmesan recipe Homemade eggplant parmigiana Italian eggplant casserole Meatless Parmesan dish No-fry eggplant Parmesan Oven baked eggplant recipe Vegetarian eggplant Parmesan

Crispy Baked Eggplant Parmesan Recipe (Easy Italian Classic)

Name: Eggplant Parmesan Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 10
Cuisine: Italian
Ingredients: 3 large Eggplants (peeled and thinly sliced); 2 large Eggs (beaten); 4 cups Italian-seasoned Breadcrumbs; 6 cups Marinara sauce (divided); 16 oz Mozzarella Cheese, (shredded, divided); ½ cup Parmesan Cheese (grated, divided); ½ tsp Basil (dried)

A healthier, oven-baked twist on the Italian comfort food favorite – no frying needed!
Craving comfort food that’s both hearty and wholesome? This crispy baked Eggplant Parmesan recipe brings together golden, breaded eggplant slices layered with rich marinara, melty mozzarella, and nutty Parmesan—all without the extra oil from frying. It's the perfect balance of flavor and texture, offering a satisfying vegetarian main dish that's ideal for busy weeknights, holiday dinners, or cozy Sunday meals.

Whether you’re an Italian food enthusiast or simply looking for a meatless dinner idea, this easy eggplant Parmesan will become a recipe you come back to again and again.

Eggplant Parmesan Recipe

Rated 5.0 stars by 1 users

Cuisine

Italian

Servings

Prep Time

25 minutes

Cook Time

35 minutes

Calories

487

This oven-baked eggplant parmesan skips the deep-frying and delivers the same crispy texture you love with much less mess. Eggplant slices are coated in seasoned breadcrumbs and baked until golden, then layered with marinara sauce and cheeses before being baked into a bubbling, cheesy casserole.

Perfect for family dinners, vegetarian guests, or meal prep, this recipe is comforting, nutritious, and easy to prepare using pantry staples.

Author:

Guiseppe

Ingredients

3 large Eggplants (peeled and thinly sliced)
2 large Eggs (beaten)
4 cups Italian-seasoned Breadcrumbs
6 cups Marinara sauce (divided)
16 oz Mozzarella Cheese, (shredded, divided)
½ cup Parmesan Cheese (grated, divided)
½ tsp Basil (dried)

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Directions

Preheat oven to 350°F (175°C). Peel eggplant (you can leave some skin on for texture) and slice thinly.
Dip each eggplant slice into the beaten egg, then coat with breadcrumbs. Arrange slices in a single layer on a baking sheet.
Bake for 5 minutes, flip each slice, then bake for another 5 minutes until lightly golden.
Spread a thin layer of marinara sauce in the bottom of a 9x13-inch baking dish. Add a layer of baked eggplant, then top with shredded mozzarella and a sprinkle of Parmesan.
Continue layering: sauce, eggplant, cheese—finishing with a generous layer of cheese on top. Sprinkle with dried basil.
Bake for 35 minutes, or until the cheese is melted and golden brown.
Let rest for 5–10 minutes before slicing. Serve hot with fresh basil or extra Parmesan if desired.

Recipe Note

Chef Tips

Salt eggplant slices and let them rest for 20 minutes before breading to draw out excess moisture—this keeps them crispier.
Use a mix of mozzarella and provolone for deeper flavor.
Don’t overload with sauce between layers—too much can make the dish soggy.
Want extra crunch? Broil the top for the last 2–3 minutes of baking.

Serving Suggestions

Eggplant Parmesan pairs well with:

Garlic bread or crusty baguette
A fresh green salad with lemon vinaigrette
Roasted broccoli or zucchini
Creamy tomato or garlic soup
A glass of Chianti or sparkling water with lemon

Storage & Reheating

To Store:

Cool completely, then store leftovers in an airtight container in the fridge for up to 5 days.

To Reheat:

Warm individual portions in the microwave, or reheat in a 350°F oven until bubbly and hot.

To Freeze:

Freeze baked or unbaked (without final cheese topping) in a freezer-safe container for up to 3 months. Thaw in the fridge before baking.

Nutrition

Serving Size: 1 serving
per serving: Calories; 487

Amount/Serving % Daily Value

Carbs: 62 grams; 22%
Protein: 24 grams; 48%
Fat: 16 grams; 21%

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Crispy Baked Eggplant Parmesan Recipe (Easy Italian Classic)

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