Crispy Baked Eggplant Parmesan with Golden Panko Crust
A lighter take on the Italian classic featuring tender eggplant rounds coated in a crispy panko-parmesan crust and layered with rich marinara and melted mozzarella. Perfect for Sunday dinners or entertaining guests who appreciate comfort food with a healthier twist. The baked preparation delivers all the satisfying flavors without heavy frying, while fresh oregano and chili flakes add aromatic depth to each golden, bubbling layer.
Ingredients
- 2 extra large eggplants, cut into 1/3 inch thick rounds
- 2 large eggs, beaten
- ¼ cup water
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 ¼ cups panko breadcrumbs
- 1 ¾ cups parmesan cheese, divided, save 1/2 cup for assembly
- ½ teaspoon chili flakes
- spray olive oil or olive oil, for drizzling
- 28 ounces marinara sauce, store-bought or homemade
- 2 fresh mozzarella balls, thinly sliced or use 8 ounces grated
- 1 tablespoon fresh oregano(optional)
Instructions
- 1
Preheat oven to 400F
- 2
Slice eggplant into 1/3 inch slices
- 3
Whisk eggs, water, salt and pepper in a wide, shallow bowl
- 4
Mix equal parts panko and parmesan in another wide shallow bowl
- 5
Line 2 large baking sheets with parchment
- 6
Dip eggplant slices into egg mixture, letting excess drip off
- 7
Dredge each side into panko-parmesan mixture
- 8
Place on sheet pans, repeating until all are done
- 9
Sprinkle any excess panko-parmesan mixture over top
- 10
Spray or drizzle generously with olive oil
- 11
Bake 20-25 minutes, until golden and crispy
- 12
Grease a 9x13 inch baking dish
- 13
Cover bottom with 3/4 cups marinara sauce
- 14
Place a layer of crispy eggplant on the bottom, saving best-looking pieces for top
- 15
Drizzle with half of remaining marinara
- 16
Add half the mozzarella and half the reserved parmesan
- 17
Add fresh oregano if using
- 18
Add final layer of eggplant
- 19
Cover with remaining marinara
- 20
Sprinkle with remaining parmesan and top with mozzarella
- 21
Season with salt, pepper and chili flakes
- 22
Bake at 400F uncovered for 20-25 minutes until golden and edges are bubbling
- 23
Garnish with basil ribbons
Tips
Use equal parts panko and parmesan for the coating to ensure optimal crispiness and flavor balance.
Be patient during the first baking stage - all ovens vary, so watch for golden color and use broiler if needed for extra crispness.
Save the best-looking eggplant slices for the top layer to create an attractive finished presentation.
Good to Know
refrigerate covered up to 3 days
assemble completely, cover and refrigerate up to 1 day before final baking
let rest 10 minutes before slicing for clean cuts
Common Mistakes
skip the first baking stage to avoid soggy eggplant coating
rush the browning process to avoid pale, soft texture
skip the resting time to avoid messy, runny slices
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
FAQ
Can I make this ahead of time?
Yes, assemble completely and refrigerate covered up to 1 day before the final baking step. Add 5-10 extra minutes to baking time if starting from cold.
What if my eggplant releases too much water?
Salt the sliced eggplant and let sit 30 minutes before patting dry. This draws out excess moisture for better coating adhesion and crispier results.
How long will leftovers keep?
Store covered in the refrigerator up to 3 days. Reheat individual portions in a 350F oven for 10-15 minutes to restore crispness.