Crispy Eggplant Parmesan Layered (Printable)

Golden baked eggplant slices layered with tomato sauce and melted cheeses for a warm Italian classic.

# What You Need:

→ Vegetables

01 - 2 large eggplants, sliced into 1/2-inch rounds
02 - 1 teaspoon salt

→ Breading

03 - 1 cup all-purpose flour
04 - 2 large eggs, beaten
05 - 1 1/2 cups Italian-style breadcrumbs
06 - 1/2 cup grated Parmesan cheese
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon freshly ground black pepper

→ Sauce

09 - 2 cups marinara sauce
10 - 2 cloves garlic, minced
11 - 1 tablespoon olive oil

→ Cheeses

12 - 2 cups shredded mozzarella cheese
13 - 1/2 cup grated Parmesan cheese

→ Garnish

14 - 1/4 cup fresh basil leaves, chopped

# Directions:

01 - Preheat oven to 400°F. Line two baking sheets with parchment paper.
02 - Lay eggplant slices on a rack or paper towels, sprinkle salt on both sides, and let rest for 20 minutes to draw out moisture. Pat dry thoroughly.
03 - Place flour in one shallow dish, beaten eggs in another, and combine breadcrumbs, Parmesan cheese, oregano, and black pepper in a third dish.
04 - Dredge each eggplant slice in flour, dip in beaten eggs, then coat with breadcrumb mixture. Arrange coated slices on prepared baking sheets.
05 - Bake for 20 minutes, flipping halfway through, until slices are golden and crisp.
06 - Heat olive oil in a saucepan over medium heat. Add minced garlic and cook for 1 minute. Stir in marinara sauce and simmer for 5 minutes.
07 - Spread 1/2 cup sauce evenly in the bottom of a 9x13-inch baking dish. Layer half the eggplant slices over the sauce. Top with half the remaining sauce, half the mozzarella cheese, and a sprinkle of Parmesan. Repeat layering with remaining eggplant, sauce, and cheeses.
08 - Bake uncovered for 25 minutes, until cheese is bubbly and golden. Let rest for 10 minutes before serving.
09 - Sprinkle chopped fresh basil over the top before serving, if desired.

# Expert Advice:

01 -
  • The eggplant stays crispy on the outside while staying creamy inside, which honestly feels like magic the first time you nail it.
  • It's vegetarian comfort food that satisfies even meat-eaters, making it a reliable crowd-pleaser for any dinner table.
  • You can prep components ahead and assemble everything just before baking, so weeknight elegance becomes totally doable.
02 -
  • The salt-sweating step isn't optional even though it takes time—it's the difference between crispy eggplant and a soggy middle that disappoints.
  • Don't overlap your eggplant slices when breading and baking them, or they'll steam instead of crisp up and you'll lose the whole texture game.
  • Low-moisture mozzarella actually melts better and browns more beautifully than fresh mozzarella, which would turn into a weeping puddle.
03 -
  • You can bread all your eggplant slices hours ahead and refrigerate them on the baking sheet, which means you can bake them and assemble everything in the final hour before guests arrive.
  • If your cheese isn't browning well, run the finished dish under the broiler for 1-2 minutes, but watch it closely because it can go from golden to burnt faster than you'd think.
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