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Cooking & Baking
Crispy Baked Eggplant Parmesan Recipe (Easy Italian Classic)
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
Guiseppe
10
25 minutes
35 minutes
487
Italian
Main Course
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.
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)
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.