Print

Crispy Eggplant Parmesan Bake with Gooey Mozzarella Layers

crispy eggplant parmesan bake - featured image
Print Recipe

This oven-baked eggplant parmesan features crispy, golden eggplant slices layered with gooey mozzarella, bright tomato sauce, and fresh basil. It’s a comforting, crowd-pleasing Italian classic made easier and lighter by baking instead of frying.

Ingredients

Scale
  • 2 large eggplants (about 2 lbs), sliced into 1/2-inch rounds
  • 1 tablespoon kosher salt (for pre-salting eggplant)
  • 1 cup all-purpose flour
  • 3 large eggs
  • 2 tablespoons milk (any kind)
  • 2 cups panko breadcrumbs (Italian style optional)
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • Olive oil spray or a few tablespoons olive oil
  • 2 cups marinara sauce
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1/2 teaspoon red pepper flakes (optional)
  • Fresh basil leaves, chopped (a handful)
  • 2 cups shredded mozzarella cheese (whole milk recommended)
  • 1/2 cup grated Parmesan cheese (additional)
  • 1/2 cup ricotta cheese (optional, for extra creaminess)

Instructions

  1. Slice eggplants into 1/2-inch rounds. Sprinkle both sides with kosher salt and lay out on towels. Let sit for 15-20 minutes to draw out moisture and bitterness.
  2. Blot eggplant slices dry with clean towels.
  3. Set up dredging station: one bowl with flour, one with whisked eggs and milk, one with panko, Parmesan, oregano, garlic powder, and black pepper.
  4. Preheat oven to 425°F. Line two large sheet pans with parchment or foil. Place wire rack on pan if available.
  5. Dredge each eggplant slice in flour, then egg mixture, then breadcrumb mixture. Arrange in a single layer on baking sheets. Spray or drizzle tops with olive oil.
  6. Bake eggplant slices for 12 minutes, flip, then bake another 10-13 minutes until golden and crispy.
  7. While eggplant bakes, heat olive oil in a small saucepan. Sauté minced garlic for 1 minute. Add marinara sauce and red pepper flakes. Simmer 5-10 minutes, then stir in chopped basil.
  8. Reduce oven temperature to 400°F.
  9. Spoon a thin layer of sauce into bottom of a 9×13-inch baking dish. Add a layer of baked eggplant slices, sprinkle with 1/3 mozzarella and some Parmesan, dot with ricotta if using.
  10. Repeat layers: sauce, eggplant, cheeses, until all ingredients are used. Finish with mozzarella and Parmesan on top.
  11. Bake uncovered for 20-25 minutes until cheese is golden and bubbling. Broil for 2-3 minutes for extra crispiness if desired.
  12. Let rest for 10 minutes before slicing. Garnish with fresh basil and serve hot.

Notes

For gluten-free, use GF flour and breadcrumbs. For dairy-free, use plant-based cheeses. Salt eggplant before breading for best texture. Let bake rest before slicing for neat layers. Leftovers keep well and flavors deepen overnight. Can be assembled ahead and baked later.

Nutrition

Keywords: eggplant parmesan, crispy eggplant, baked eggplant, mozzarella, Italian casserole, vegetarian comfort food, easy dinner, oven baked, family recipe

Find it online: https://prismtaste.com/crispy-eggplant-parmesan-bake-recipe-easy-gooey-mozzarella-layers/