Crispy Eggplant Parmesan
There’s something about the smell of bubbling marinara, fresh basil, and golden, cheesy layers wafting through the kitchen that instantly makes me feel at home. Eggplant Parmesan was one of the first “fancy” meals I ever tried to make as a new home cook. I remember nervously layering everything, unsure if it would turn out. But one bite of that crispy, cheesy goodness, and I was hooked. Since then, I’ve perfected my version of Eggplant Parmesan—it’s light, golden, and bursting with flavor. And yes, it’s baked—not fried—because life’s too short to stand over hot oil.
Table of Contents
- About This Recipe
- Why You’ll Love This Recipe
- Key Ingredients
- How To Make Crispy Eggplant Parmesan
- Have It Your Way
- Nutritional Facts (Per Serving)
- Health Benefits
- Other Recipes You’ll Love
About This Recipe
This version of Eggplant Parmesan (aka Parmigiana di Melanzane) stays true to its Italian roots but with a few modern tweaks for everyday ease. We skip the deep frying and go for a crispy baked version that’s still satisfyingly indulgent. Sliced eggplant is breaded in a seasoned flour and panko mixture, baked to golden perfection, and layered with marinara, mozzarella, Parmigiano Reggiano, and fresh basil. It’s everything you love about comfort food—just lighter and simpler to make.
Why You’ll Love This Recipe
- Crispy & cheesy without deep frying
- Vegetarian-friendly and can be made dairy-free
- Classic Italian flavor with a homemade touch
- Perfect for meal prep or a cozy date night dinner
- Easy baking method—no mess, no stress!
Key Ingredients
- Eggplant – Choose firm, medium-sized eggplants for fewer seeds and better texture.
- Salt – Helps draw out bitterness from the eggplant.
- All-Purpose Flour – The first step in our breading process.
- Paprika, Black Pepper, Garlic Powder – For flavor-packed flour coating.
- Oat Milk – Makes the dredging process dairy-free and light.
- Panko Breadcrumbs – Extra crispy texture for that satisfying crunch.
- Dried Parsley – Adds herby notes to the breading.
- Parmigiano Reggiano – Nutty, salty cheese that elevates the flavor.
- Mozzarella Cheese – Melty and gooey, it binds everything together.
- Marinara Sauce – Choose a high-quality jarred or homemade version.
- Fresh Basil – For that final burst of freshness and aroma.
- Oil Spray – Helps crisp up the coating without excess fat.
How To Make Crispy Eggplant Parmesan
Prep Eggplant
- Slice the Eggplant into 1/4″ thick round slices.
- Lay the slices individually on a paper towel lined baking sheet or a wire/cooling rack on a baking sheet. Sprinkle each slice with salt on both sides, and allow it to rest for 1 hour for the salt to wick away moisture from the eggplant slices.
- After an hour, gently dab the eggplant slices with a paper towel to remove the excess moisture.
Prep to Bread and Bake
- Preheat the oven to 400 F (200 C)
- Line a baking sheet with parchment paper.
- In a wide shallow bowl or plate, combine the all purpose flour, garlic powder, paprika, black pepper, and salt to taste. Stir the mixture with a fork to evenly combine.
- Add Oat milk to the all purpose flour mixture to form a slightly runny batter.
- In a separate bowl, add the panko breadcrumbs and dried parley, and stir until evenly combined.
Bread the Eggplant
- Dip each slice of eggplant into the wet batter until completely submerged, and shake off any excess batter.
- Place the battered eggplant slice into the bowl with breadcrumbs and coat both sides. Shake off any excess breadcrumbs.
- Place the panko breadcrumb coated eggplant slice onto the parchment lined baking sheet.
- Lightly spray both sides of the eggplant with cooking oil.
- Sprinkle on or freshly grate Parmigiana Reggiano cheese over each eggplant slice.
- Do the same for all slices of eggplant.
Bake Eggplant
- Place the eggplant slice into an over 400 F (around 200 C) and bake for about 30 minutes, flipping the slices after 15 minutes until lightly golden and crispy.
- Remove the eggplant from the oven and set aside to cool slightly.
Layer It Up!
- To a large baking tray, add a few spoonful of marinara sauce and spread to coat the surface.
- Placed largest of the eggplant rounds on the bottom first, and top each slice with a spoonful of marinara sauce, then a little bit of mozzarella cheese, and grated parmigiana reggiano.
- Add another layer of eggplant slices, and again top with marinara sauce, mozzarella, and grated Parmigiana Reggiano.
- Add a third and last layer of eggplant slices, and top with marinara sauce, mozzarella, and grated Parmigiana Reggiano.
Bake
- Place the baking tray back into the over and bake until the cheese is melted, about 15 minutes, or until the cheese is melted.
- Remove the baking tray from the oven, and allow it to cool for 10 minutes before serving.
- Garnish with fresh basil and red chili flakes!
- Enjoy!
Have It Your Way
- Make it dairy-free: Use plant-based mozzarella and vegan parmesan.
- Use grilled eggplant instead of breaded for a lighter version.
- Swap marinara: Try vodka sauce or arrabbiata for a spicier twist.
- Make it a sandwich: Stuff leftovers into crusty bread for a killer Eggplant Parm sub.
Nutritional Facts (Per Serving)
(Approximate; for 1 of 6 servings)
- Calories: 320
- Protein: 12g
- Carbs: 28g
- Fat: 18g
- Fiber: 6g
- Sodium: 620mg
Health Benefits
- Eggplant is low in calories and rich in fiber, which supports digestion and satiety.
- Garlic powder contains allicin, a compound with antimicrobial and anti-inflammatory benefits.
- Parmigiano Reggiano provides calcium and protein in small but flavorful amounts.
- Fresh basil is rich in antioxidants and gives a refreshing lift to rich dishes.
- Baked, not fried—fewer calories, less oil, and no greasy cleanup!
Other Recipes You’ll Love
- Brown Butter and Sage Pasta with Rigatoni
- Creamy Tomatoes Burrata Pasta
- Spinach Ricotta Gnudi
- Spicy Harissa Pasta
- Mushroom Wafu Pasta with Soy Butter Sauce
- Creamy Gochujang Pasta
Crispy Eggplant Parmesan
This crispy baked Eggplant Parmesan recipe is a vegetarian comfort food classic made easy! Layered with marinara, mozzarella, and Parmigiano, it’s cheesy, satisfying, and perfect for weeknight dinners.
Ingredients
- 2 Eggplants, Italian Cut into 1/4" Thick Slices
- 1 Cup All Purpose flour
- 1 Cup Oat Milk
- 1 Tbsp Paprika
- 1 Tbsp Garlic Powder
- 1 Tsp Black Pepper
- Salt to taste
- 8 Oz Panko Breadcrumbs
- 1 Tbsp Parsley Dried
- Cup Parmigiano Reggiano grated
- 4 Oz Mozzarella Cheese
- 2 Cups Marinara sauce
- Fresh Basil
- Cooking Oil to spray
Equipment
Instructions
Prep Eggplant
- Slice the Eggplant into 1/4" thick round slices.
- Lay the slices individually on a paper towel lined baking sheet or a wire/cooling rack on a baking sheet. Sprinkle each slice with salt on both sides, and allow it to rest for 1 hour for the salt to wick away moisture from the eggplant slices.
- After an hour, gently dab the eggplant slices with a paper towel to remove the excess moisture.
Prep to Bread and Bake
- Preheat the oven to 400 F (200 C)
- Line a baking sheet with parchment paper.
- In a wide shallow bowl or plate, combine the all purpose flour, garlic powder, paprika, black pepper, and salt to taste. Stir the mixture with a fork to evenly combine.
- Add oatmilk to the all purpose flour mixture to form a slightly runny batter.
- In a separate bowl, add the panko breadcrumbs and dried parley, and stir until evenly combined.
Bread the Eggplant
- Dip each slice of eggplant into the wet batter until completely submerged, and shake off any excess batter.
- Place the battered eggplant slice into the bowl with breadcrumbs and coat both sides. Shake off any excess breadcrumbs.
- Place the panko breadcrumb coated eggplant slice onto the parchment lined baking sheet.
- Lightly spray both sides of the eggplant with cooking oil.
- Sprinkle on or freshly grate parmigiana reggiano cheese over each eggplant slice.
- Do the same for all slices of eggplant.
Bake Eggplant
- Place the eggplant slice into an over 400 F (around 200 C) and bake for about 30 minutes, flipping the slices after 15 minutes until lightly golden and crispy.
- Remove the eggplant from the oven and set aside to cool slightly.
Layer It Up!
- To a large baking tray, add a few spoonful of marinara sauce and spread to coat the surface.
- Placed largest of the eggplant rounds on the bottom first, and top each slice with a spoonful of marinara sauce, then a little bit of mozzarella cheese, and grated parmigiana reggiano.
- Add another layer of eggplant slices, and again top with marinara sauce, mozzarella, and grated parmigiana reggiano.
- Add a third and last layer of eggplant slices, and top with marinara sauce, mozzarella, and grated parmigiana reggiano.
Bake
- Place the baking tray back into the over and bake until the cheese is melted, about 15 minutes, or until the cheese is melted.
- Remove the baking tray from the oven, and allow it to cool for 10 minutes before serving.
- Garnish with fresh basil and red chili flakes!
- Enjoy!
Notes
- Salt the eggplant and let it sit for 30 minutes to remove bitterness and moisture.
- Don’t skip the flour—it helps the oat milk and breadcrumbs stick better.
- Make ahead tip: Assemble the dish and refrigerate for up to 24 hours before baking.
- Cleanup tip: Use parchment paper for easier tray cleanup after baking.
- Layer it right: Thin layer of sauce, then eggplant, then cheese—repeat!
Nutrition
Serving: 1gCalories: 320kcal
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