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Baked Eggplant Parmesan Recipe – Crispy, Cheesy, and Delicious

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Crispy baked eggplant layered with marinara sauce, mozzarella, Parmesan cheese, and fresh basil for a comforting Italian-inspired vegetarian main course.

Ingredients

  • 2 large eggplants, sliced into 1/4-inch rounds
  • 2 large eggs
  • 1/4 cup almond milk or regular milk
  • 1 1/2 cups panko breadcrumbs
  • 1 1/4 cups grated Parmesan cheese, divided
  • 2 teaspoons dried oregano
  • 2 tablespoons fresh thyme leaves
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon sea salt
  • Freshly ground black pepper, to taste
  • Extra-virgin olive oil, for drizzling
  • 2 cups marinara sauce
  • 16 ounces fresh mozzarella cheese, sliced
  • 1/2 cup fresh basil leaves

Instructions

  1. Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
  2. Slice the eggplants into 1/4-inch rounds.
  3. Whisk the eggs and milk together in a shallow bowl.
  4. In another bowl, combine the breadcrumbs, 1 cup Parmesan, oregano, thyme, red pepper flakes, salt, and black pepper.
  5. Dip each eggplant slice into the egg mixture, then coat with the breadcrumb mixture.
  6. Arrange the coated eggplant on the baking sheets and drizzle with olive oil.
  7. Bake for 20 to 25 minutes, flipping halfway through, until golden and crispy.
  8. Spread a thin layer of marinara sauce in a 9-by-13-inch baking dish.
  9. Layer the baked eggplant with marinara sauce, mozzarella, and remaining Parmesan cheese.
  10. Repeat the layers until all ingredients are used.
  11. Bake for 15 to 20 minutes until the cheese melts and the sauce bubbles.
  12. Rest for 5 to 10 minutes, garnish with fresh basil, and serve.

Notes

  • Use firm, fresh eggplants for the best texture.
  • Choose a thick marinara sauce to prevent a watery casserole.
  • Do not overcrowd the baking sheets.
  • Low-moisture mozzarella can replace fresh mozzarella.
  • Use vegetarian Parmesan alternatives if needed.
  • Refrigerate leftovers in an airtight container for up to 3 days.
  • Reheat in a 350-degree F oven until heated through.
  • Ingredient quantities and nutrition are estimates rather than verified values from the linked recipe.

Nutrition

Find it online: https://yumfamilyrecipes.com/baked-eggplant-parmesan-recipe-crispy-cheesy-and-delicious/