Crispy Eggplant Parmesan

Why This Recipe Rocks

  • It’s a satisfying vegetarian dish that even meat lovers will enjoy.
  • The oven-baked eggplant is crispy and tender, without the mess of frying.
  • It’s a great option for parties and holidays, as it can feed a crowd.


Eggplant: Globe eggplant is best for layering.
Milk: Any type of milk will do.

Panko Breadcrumbs: Panko gives a crispier exterior.
Parmesan Cheese: Grated Parmesan is a must for eggplant Parmesan.

Italian seasoning, salt, and black pepper add flavor.
Marinara Sauce: Use a high-quality store-bought sauce.
Mozzarella Cheese: Fresh mozzarella is best for its gooey texture.
Basil Leaves: Basil adds freshness and balance.


  1. Prepare the Eggplant: Cut the eggplant into 1/4-inch-thick rounds.
  2. Make the Breadcrumb Coating: Combine the panko, Parmesan, seasonings, salt, and pepper.
  3. Dip the Eggplant: Dip the eggplant slices in the egg mixture, then dredge in the breadcrumbs.

  4. Bake the Eggplant: Bake at 425°F for 25 minutes, or until golden and crispy.
  5. Assemble the Layers: Spread marinara sauce in a baking dish. Top with eggplant, mozzarella, basil, and Parmesan. Repeat layers.
  6. Finish Baking:

    Add the remaining sauce, eggplant, mozzarella, and Parmesan. Bake for 20 minutes, or until hot and bubbly.


  • Peel the eggplant if desired.
  • Cut uniform slices for even cooking.
  • Use freshly grated Parmesan for the best flavor.
  • Dredge the eggplant with tongs to avoid messy fingers.


  • Refrigerate leftovers for up to 4 days.
  • Reheat in the oven at 350°F.
  • Freeze leftovers for up to 3 months. Thaw overnight before reheating.


Hi! I’m Debbi!

I am no chef, I am just a mom who loves to eat good food. I enjoy making healthy, low calorie meals without compromising taste. It’s not all healthy here but I do try!


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