Crispy Homemade Eggplant Parmesan
This Eggplant Parmesan Recipe features crispy breaded eggplant layered with rich marinara sauce, melted mozzarella, and Parmesan cheese, then baked until golden and bubbly. It's a classic Italian comfort food that's perfect for family dinners, meal prep, or special occasions.
Servings: 8
Calories: 395kcal
Ingredients
- Eggplant
- 2 medium eggplants sliced into ½-inch rounds
- 2 teaspoons salt
- 1 cup all-purpose flour
- 3 large eggs
- 2 tablespoons milk
- 2 cups Italian-style breadcrumbs
- 1 cup grated Parmesan cheese divided
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper
- Olive oil spray or 2 tablespoons olive oil
- Assembly
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- ¼ cup chopped fresh basil
- Fresh parsley chopped (for garnish)
Instructions
- Slice the eggplants into ½-inch rounds. Sprinkle both sides with salt and let them rest for 30 minutes. Pat dry thoroughly with paper towels.
- Prepare three breading stations: flour; beaten eggs mixed with milk; breadcrumbs mixed with ½ cup Parmesan, garlic powder, Italian seasoning, and black pepper.
- Coat each eggplant slice in flour, then egg mixture, then breadcrumb mixture. Arrange on baking sheets and lightly spray or brush with olive oil.
- Bake at 425°F (220°C) for 20–25 minutes, flipping halfway through, until golden and crispy.
- Spread a thin layer of marinara sauce in a greased baking dish. Layer baked eggplant, marinara, mozzarella, and Parmesan. Repeat until all ingredients are used, finishing with cheese on top.
- Reduce oven temperature to 375°F (190°C) and bake for 25–30 minutes, until the cheese is melted, bubbly, and lightly golden. Broil for 2–3 minutes if desired.
- Let the casserole rest for 10 minutes before serving. Garnish with fresh basil and parsley.
Notes
- Salting the eggplant removes excess moisture and reduces bitterness.
- Pat the eggplant completely dry before breading for the crispiest texture.
- Freshly grated Parmesan provides the best flavor and melts beautifully.
- Avoid using too much marinara sauce to keep the layers from becoming soggy.
- Assemble the casserole up to one day ahead and refrigerate before baking.
- Freeze-bake leftovers for up to 3 months.
Nutrition (Per Serving)
- Calories: 395 kcal
- Carbohydrates: 29g
- Protein: 20g
- Fat: 22g
- Saturated Fat: 8g
- Cholesterol: 105mg
- Sodium: 820mg
- Potassium: 620mg
- Fiber: 7g
- Sugar: 8g
- Vitamin A: 18% DV
- Vitamin C: 12% DV
- Calcium: 30% DV
- Iron: 15% DV