Crispy Baked Eggplant Parmesan

Eggplant Parmesan is the ultimate Italian comfort food! With layers of crispy, golden-brown breaded eggplant smothered in rich marinara sauce, gooey mozzarella, and savory Parmesan, this dish is a meatless wonder that rivals even the best lasagna. Whether you’re making it for a cozy family dinner or meal prepping for the week, this Eggplant Parmesan recipe is a guaranteed crowd-pleaser. Plus, it reheats beautifully—perfect for leftovers!

Jump to:

• Japanese Eggplant versus Globe Eggplant: Which is Best?
• Ingredients for Eggplant Parmesan
• Preparing the Eggplant
• Making the Marinara Sauce
• Cooking the Eggplant for the Eggplant Parmesan
• Assembling the Eggplant Parmesan
• Recipe

Japanese Eggplant versus Globe Eggplant: Which is Best?

Eggplant Parmesan is traditionally made with globe eggplant, the large, round variety commonly found in grocery stores. However, I love using Japanese eggplant whenever I can because of its delicate texture and naturally sweet flavor. The main difference between the two lies in their size, skin, and taste. Japanese eggplant is long and slender with a thin, tender skin, which means it doesn’t need peeling and has fewer seeds, making it less bitter. It also has a mild sweetness and soft texture when cooked, making it an excellent choice for a silky, melt-in-your-mouth Eggplant Parmesan.

Globe eggplant, on the other hand, is meatier and denser, with a thicker skin that can sometimes be bitter. Because it contains more moisture, it’s best to salt and blot globe eggplant slices before cooking to remove excess water and prevent sogginess. When prepared correctly, it creates a heartier, more traditional texture in the dish. If you’re looking for a classic Eggplant Parmesan with rich, robust flavor, globe eggplant is a great option. But if you prefer a smoother, naturally sweet bite, Japanese eggplant is the way to go! No matter which variety you use, both will result in a crispy, cheesy, and absolutely delicious Eggplant Parmesan.

Ingredients for Eggplant Parmesan

One of the key ingredients in Eggplant Parmesan is marinara sauce. I could have purchased some ready-made marinara sauce at the store. However, it’s so easy to make my own that I went that route. For my simple marinara sauce, I used canned whole San Marzano tomatoes, olive oil, fresh garlic, Kosher salt, and some of my brother’s basil.

In addition to the marinara sauce, I used Japanese eggplant, Kosher salt, all-purpose flour, freshly ground black pepper, egg, milk, Italian breadcrumbs, Parmesan cheese, olive oil, mozzarella cheese and fresh basil for garnish.

Preparing the Eggplant

1. I cut off both ends of the eggplant and then cut the eggplant into ¼-inch circles.

2. Next, I placed the cut eggplant pieces into a colander and sprinkled on a teaspoon of Kosher salt. I let the eggplant sit for about 30 minutes while the salt drew out water. After 30 minutes, I transferred the eggplant to a paper towel-lined baking sheet. I used another paper towel to blot the eggplant and remove additional water.

Making the Marinara Sauce

1. While the eggplant was draining, I made a simple marinara sauce. I started by crushing the San Marzano tomatoes with my hands. I could have used crushed tomatoes rather than the whole San Marzano tomatoes. However, crushed tomatoes can be somewhat bitter, requiring the addition of some sugar.

2. Next, I added slivered garlic to a skillet with olive oil heated over medium heat. I cooked the garlic for several minutes, making sure that it didn’t brown. Then, I added the tomatoes, salt, and a sprig of fresh basil. After the basil wilted, I stirred it into the tomato sauce. I let the marinara sauce cook over medium heat for about 15 minutes until it was nicely thickened. That’s it!

Cooking the Eggplant for the Eggplant Parmesan

One thing that elevates this Eggplant Parmesan is breading the eggplant before combining it.

1. I started by coating the eggplant in flour seasoned with salt and pepper. Then, I dipped the eggplant into a mixture of egg and milk. Next, I coated the eggplant in Italian breadcrumbs and freshly grated Parmesan cheese. I placed the breaded eggplant on an aluminum foil-lined baking sheet with sides that I had brushed with olive oil.

2. I baked the breaded eggplant in a preheated 425°F oven for about 15 minutes. After 15 minutes, the eggplant was golden brown and crispy. I actually could have stopped there because the crispy eggplant rounds were delicious on their own!

Assembling the Eggplant Parmesan

With all of the components of the Eggplant Parmesan ready, the time had come to put it all together.

1. First, I spread some marinara sauce on the bottom of a greased casserole dish. Then, I placed a layer of half of the crispy eggplant rounds.

2. Next, I sprinkled on half of the mozzarella cheese.

3. For the second layer, I started with some marinara sauce. Then, I layered the rest of the crispy eggplant rounds and sprinkled on the rest of the mozzarella cheese.

4. Finally, I spooned on some additional marinara sauce and sprinkled on some freshly grated Parmesan cheese.

I baked the Eggplant Parmesan in a preheated 425° F oven for about 25 minutes. After 25 minutes, the Eggplant Parmesan was bubbly and nicely browned. I let it cool for about 10 minutes before serving an amazingly delicious Eggplant Parmesan.

This crispy baked Eggplant Parmesan proves that meatless meals can be as satisfying as their meaty counterparts. With layers of crunch, rich marinara, and gooey cheese, this dish will surely become a staple in your home.

Whether serving it fresh out of the oven or enjoying it as leftovers, every bite is pure comfort. Yum!

Recipe