Eggplant Parmesan (Baked, Crispy, Not Soggy)

What Makes This Recipe Work

Salting the eggplant draws out water and tames any bitterness, and pre-baking the breaded slices sets the crust before assembly. That two-step method gives you the texture of fried eggplant without the heavy oil.

Ingredients for Eggplant Parmesan (Baked, Crispy, Not Soggy)

• 2 1/2 lb (1.1 kg) eggplant (about 2 large), sliced 1/2 inch thick
• 2 tsp kosher salt
• 1 1/2 cups (180 g) all-purpose flour
• 3 large eggs
• 2 tbsp water
• 2 cups (200 g) panko breadcrumbs
• 1 cup (100 g) grated Parmesan cheese, divided
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 cup (120 ml) olive oil, for brushing
• 4 cups (960 ml) marinara sauce
• 2 cups (225 g) shredded low-moisture mozzarella cheese

How to Make Eggplant Parmesan (Baked, Crispy, Not Soggy)

1. Arrange the eggplant slices on a rack over a sheet pan, sprinkle both sides with the salt, and let sit 30 to 45 minutes. Blot dry with paper towels.
2. Preheat the oven to 425 F (220 C). Set up three dishes: flour in one, a whisked blend of eggs and water in the second, and a mix of panko, 1/2 cup Parmesan, oregano, and garlic powder in the third.
3. Dredge each slice in flour, dip in the egg, then press into the panko mixture. Arrange on oiled sheet pans, brush the tops with olive oil, and bake 20 to 25 minutes, flipping once, until golden and tender.
4. Reduce the oven to 375 F (190 C). Spread 1 cup marinara in the bottom of a 9x13-inch baking dish.
5. Layer a third of the eggplant, then 1 cup sauce, then 2/3 cup mozzarella. Repeat twice, finishing with sauce and the remaining mozzarella and Parmesan.
6. Bake 30 minutes, until the cheese is melted, golden, and bubbling at the edges.
7. Rest 10 minutes, then garnish with torn fresh basil before serving.

Tips for the Best Eggplant Parmesan (Baked, Crispy, Not Soggy)

• Peeling is optional; leaving the skin on holds the slices together, while peeling gives a softer, more classic texture.
• Do not drown the layers in sauce, or the crust softens. Spoon it on lightly.
• For crispier slices, bake them on a wire rack set over the sheet pan so heat circulates underneath.

Variations and Substitutions

• Make eggplant rollatini by rolling the baked slices around ricotta and baking under sauce and mozzarella.
• Cook the breaded slices in an air fryer at 400 F for 12 to 14 minutes for a faster, lighter crust.
• Swap in a meat sauce for a heartier, lasagna-style eggplant parmesan.
• Add thin slices of zucchini between the layers to stretch the dish and use up the garden.

How to Store and Reheat

• Cover and refrigerate leftovers up to 4 days, then reheat at 350 F (175 C) until hot in the center.
• To freeze, assemble and bake, cool completely, then wrap and freeze up to 2 months. Thaw overnight in the fridge before reheating.

Eggplant Parmesan (Baked, Crispy, Not Soggy) FAQ