This Crispy Baked Eggplant Parmesan has been a weeknight hero in my kitchen for years. I first developed this version when a summer garden produced more eggplant than I knew what to do with; I wanted the deep, crunchy texture of a fried cutlet without standing at the stove in oil. Baking and a panko-Parmesan crust gave me that satisfying crunch and the layered, saucy comfort everyone loves. This dish arrives at the table with golden, crisp rounds and strings of molten cheese—pure crowd-pleasing comfort.

I discovered small technique changes that make a big difference: salting the slices to remove moisture and bitterness, using panko mixed with grated Parmesan for a light but crunchy coating, and a two-stage bake so the cutlets stay crisp under the sauce while the top becomes perfectly bubbly. On Sunday dinners it’s become a ritual; the house fills with an aroma of garlic and basil, and my family usually sneaks a warm slice straight from the baking dish before it cools. If you want the classic flavors with less fuss and far less oil, this is the approach I turn to time and again.

Ingredients

• Eggplants: 3 medium eggplants, sliced 1/4 inch thick. Choose firm, shiny skin with tight caps; Asian or globe varieties both work. Thicker slices hold up better under layering.
• Salt: 1 tablespoon kosher salt for sweating the slices. This draws out moisture and reduces bitterness—rinse and pat dry after salting.
• All-purpose flour: 1 cup to help the egg wash adhere. Use unbleached flour for a neutral flavor.
• Large eggs: 2 eggs, beaten, to bind the panko coating to the eggplant.
• Panko breadcrumbs: 2 cups, for a light, crunchy crust. Japanese-style panko gives the best texture; regular breadcrumbs will be denser.
• Grated Parmesan cheese: 1/2 cup, finely grated. Use good-quality Parmigiano-Reggiano for umami depth; pre-grated is okay but fresh-grated melts better into the crumbs.
• Seasonings: 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon freshly ground black pepper to flavor the crumb mix.
• Marinara sauce: 3 cups. Use a high-quality jarred sauce or homemade tomato sauce with basil and garlic for the brightest flavor.
• Mozzarella: 2 cups shredded low-moisture mozzarella for melt and stretch. Whole-milk mozzarella gives richer results.
• Fresh basil: 1 cup loosely packed, chopped, to finish the dish with bright herbaceous notes.
• Olive oil spray: For light browning and to help the crumbs crisp in the oven without deep frying.

Instructions

Prepare and sweat the eggplant: Slice 3 medium eggplants into 1/4-inch rounds. Arrange in a single layer and sprinkle both sides evenly with 1 tablespoon kosher salt. Let sit 20–30 minutes to draw out moisture. You’ll notice water beads forming—this is normal. Rinse the salt off thoroughly and pat slices completely dry with paper towels; removing the surface moisture ensures the coating sticks and crisps. Set up the dredging station: Preheat the oven to 400°F and line two baking sheets with parchment paper. Place 1 cup flour in one shallow bowl, 2 beaten eggs in a second, and in a third mix 2 cups panko, 1/2 cup grated Parmesan, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon black pepper. This three-step coating gives even coverage and a sturdy crust. Coat the slices: Working in batches, dredge each dry eggplant slice in flour, shaking off excess, dip into the egg, then press into the panko-Parmesan mixture so crumbs adhere well. Lay coated slices on parchment-lined sheets and lightly mist the tops with olive oil spray—this encourages browning without frying. First bake for crisping: Bake the trays 20–25 minutes at 400°F, flipping once halfway through, until both sides are golden brown and the crumbs are crisp. Visual cues: edges will be browned and crumbs matte-golden; eggplant should feel firm when pressed. Assemble the layers: Spread a thin layer of marinara in a 9x13 baking dish. Arrange half of the baked slices in a single layer over the sauce, spoon another cup or so of sauce over them, and sprinkle with 1 cup shredded mozzarella. Add the remaining slices, cover with the remaining marinara, then top with the last 1 cup mozzarella and sprinkle chopped fresh basil evenly. Final bake and rest: Return to the oven and bake an additional 15–20 minutes at 400°F, until cheese is melted and bubbly and the casserole is heated through. Let rest 8–10 minutes before serving so slices set and are easier to serve; garnish with extra basil if desired.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, cool completely, wrap tightly in plastic wrap followed by foil, or place in a freezer-safe container for up to 3 months. Reheat from frozen by thawing overnight in the fridge and finishing in a 350°F oven for 15–20 minutes until heated through and the topping re-crisps. For best texture, avoid microwaving directly from frozen.

Ingredient Substitutions

If you need gluten-free, use a 1:1 gluten-free flour and gluten-free panko breadcrumbs; note that texture will differ slightly. For dairy-free, substitute a plant-based Parmesan and shredded dairy-free mozzarella—opt for varieties formulated to melt. To reduce sodium, use low-sodium marinara and cut the initial salting step to 1/2 tablespoon, increasing rinsing time. Swap Italian seasoning for a teaspoon of dried oregano and a pinch of red pepper flakes for a little heat.

Serving Suggestions

Serve warm with a peppery arugula salad and a lemon vinaigrette to brighten the plate. It pairs beautifully with garlic-roasted green beans or a bowl of simple pasta tossed in olive oil and parsley. Garnish with extra torn basil and a drizzle of good-quality extra-virgin olive oil for finish. For a heartier meal, serve alongside roasted potatoes or a rustic polenta.

Cultural Background

This layered eggplant and cheese dish is rooted in Italian cucina povera—peasant cooking that turns humble vegetables into celebratory fare. Though many regional variations exist across Italy, the Americanized casserole approach with abundant cheese and a breadcrumb crust is a beloved adaptation. The technique of salting eggplant to remove bitterness is a long-standing practice that shows up in traditional Mediterranean kitchens.

Seasonal Adaptations

Summer: use ripe garden tomatoes crushed into the marinara or add a layer of grilled zucchini. Fall/Winter: swap basil for torn flat-leaf parsley and add a pinch of smoked paprika to the crumbs for warmth. For spring, serve smaller, thinner eggplant slices with a fresher, uncooked tomato-basil salsa on the side.

Meal Prep Tips

Salting and breading can be done up to 4 hours ahead and kept refrigerated on a wire rack; then bake just before assembly. Alternatively, bake the cutlets and refrigerate them separately; assemble and perform the final bake when ready to serve. Store assembled but unbaked casserole in the fridge for up to 24 hours—add 5–7 extra minutes to final bake time if chilled.

This recipe is one of those comforting staples that invites tinkering. Whether you stick precisely to the steps or swap cheeses and herbs, the core technique—sweat, coat, crisp, and layer—will reliably produce a dish that’s both satisfying and shareable. Enjoy the golden crunch and the warm, cheesy layers with people you love.