Oven-Crisped Eggplant Parmesan with Marinara and Mozzarella

Why You’ll Love This Recipe

• Oven-crisped eggplant cutlets give all the crunch with far less oil than frying.
• Bright marinara and a blend of mozzarella and Parmesan create that classic, stretchy, savory bite.
• Layering method keeps everything saucy but never soggy.
• Make-ahead friendly and perfect with spaghetti or a simple green salad.

Grocery List

• Produce: 2 medium globe eggplants, 1 head garlic, fresh basil, salad greens (optional)
• Dairy: Low-moisture mozzarella (12 oz), Parmesan cheese (about 2 cups total if grating fresh), eggs
• Pantry: Marinara (4 cups) or crushed tomatoes (28 oz) for quick sauce, panko breadcrumbs, all-purpose flour, olive oil, dried oregano, garlic powder, red pepper flakes, kosher salt, black pepper, spaghetti (optional)

Full Ingredients

For the Oven-Crisped Eggplant

• 2 medium globe eggplants (2–2.5 lb total), sliced 1/2-inch thick rounds
• 2 tsp kosher salt (for salting/sweating)
• 1 cup (120 g) all-purpose flour
• 4 large eggs, beaten with 2 tbsp water
• 2 cups (100 g) panko breadcrumbs
• 1/2 cup (45 g) Parmesan, finely grated
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp freshly ground black pepper
• 3 tbsp olive oil (or olive oil spray), plus more for greasing racks

Quick 15-Minute Marinara (optional; or use 4 cups good jarred marinara)

• 2 tbsp olive oil
• 4 garlic cloves, thinly sliced
• 1/4 tsp red pepper flakes
• 1 can (28 oz) crushed tomatoes
• 1/2 tsp dried oregano
• 4 large basil leaves, torn (or 1/2 tsp dried basil)
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 1/2 tsp sugar (optional, to balance acidity)

For Assembly

• 4 cups marinara (homemade or jarred)
• 12 oz (about 3 cups) low-moisture mozzarella, shredded
• 3/4 cup (65 g) Parmesan, finely grated
• 1/4 cup fresh basil, torn, plus more for garnish (optional)

For Serving (optional)

• 12 oz spaghetti, cooked al dente
• Mixed greens with a simple vinaigrette for a side salad

Step-by-Step Instructions

Step 1: Slice and salt the eggplant

Trim eggplant ends and slice into 1/2-inch rounds. Lay slices on a wire rack set over a sheet pan (or on layered paper towels). Sprinkle both sides evenly with the 2 tsp kosher salt. Let sit 30 minutes to draw out excess moisture and tame any bitterness. Rinse slices quickly under cool water, then pat very dry—get them as dry as you can for maximum crisping.

Step 2: Prep pans and a breading station

Heat oven to 425°F (220°C). Line two rimmed sheet pans with foil for easy cleanup and set a wire rack on each; lightly oil the racks. Prepare three shallow bowls: one with the flour, one with beaten eggs + 2 tbsp water, and one with panko mixed with 1/2 cup Parmesan, garlic powder, dried oregano, and black pepper.

Step 3: Bread the eggplant

Working one slice at a time, dredge eggplant in flour (shake off excess), dip in egg, then press firmly into the panko mixture to coat both sides. Transfer to the oiled rack. Repeat with all slices, spacing them so they do not touch. Lightly mist or brush the tops with olive oil.

Step 4: Oven-crisp the eggplant

Bake at 425°F (220°C) for 20 minutes. Flip each slice, mist lightly with oil again, rotate pans, and bake 12–15 minutes more until deep golden and crisp. The slices should feel crisp on the outside but still tender in the center.

Step 5: Make or warm the marinara

If using jarred sauce, warm 4 cups over low heat. For quick marinara: heat 2 tbsp olive oil in a saucepan over medium heat. Add sliced garlic and red pepper flakes; cook 30–60 seconds until fragrant. Stir in crushed tomatoes, oregano, basil, salt, pepper, and optional sugar. Simmer gently 10–12 minutes, stirring occasionally. Adjust seasoning to taste.

Step 6: Assemble and bake

Reduce oven to 375°F (190°C). Spread 1/2 cup marinara in a 9×13-inch baking dish. Add a snug layer of crisp eggplant. Spoon on about 1 cup marinara (don’t drown it), then scatter 1 cup mozzarella and 2–3 tbsp Parmesan. Repeat layers (eggplant, sauce, cheeses) until you’ve used everything, finishing with a light blanket of mozzarella and a sprinkle of Parmesan. Tuck a few basil leaves between layers if you like. Bake uncovered 20–25 minutes, until the cheese is melted and the edges are bubbling. For extra browning, broil 1–2 minutes, watching closely.

Step 7: Rest, garnish, and serve

Let the Eggplant Parmesan rest 10 minutes so the layers set and slice cleanly. Garnish with torn fresh basil. Serve generous squares with spaghetti and extra warmed marinara, or pair with a crisp green salad.

Pro Tips

• Dry is key: After salting, rinse and blot eggplant very dry to help the crumb adhere and stay crisp.
• Use a wire rack: Raising slices off the pan circulates heat and prevents soggy bottoms.
• Low-moisture mozzarella: It melts beautifully without watering down the layers.
• Don’t over-sauce: A thin coating between layers keeps the cutlets crisp.
• Rest before serving: A 10-minute rest sets the cheese and keeps slices neat.

Variations

• Air Fryer Cutlets: Cook breaded slices at 390°F (200°C) for 8–10 minutes per side until crisp, then assemble and bake as directed at 375°F.
• Gluten-Free: Use gluten-free flour and GF panko; the rest of the recipe stays the same.
• Extra-Cheesy: Use a mix of 8 oz shredded low-moisture mozzarella + 8 oz torn fresh mozzarella for luxe pockets of creamy melt.

Storage & Make-Ahead

Refrigerate leftovers, covered, for up to 4 days. Reheat, covered with foil, at 350°F (175°C) for 20–25 minutes, then uncover 5 minutes to re-crisp edges. To make ahead, bake the eggplant cutlets up to 24 hours in advance; cool, then refrigerate. Assemble and bake just before serving. To freeze: assemble but do not bake; wrap well and freeze up to 2 months. Bake from frozen at 350°F (175°C) for 60–75 minutes (cover for the first 45 minutes), then uncover to brown. Leftover baked portions also freeze well; thaw overnight and reheat at 350°F until hot.

Nutrition (per serving)

Approximate: 610 calories; 26 g fat; 56 g carbohydrates; 33 g protein; 6 g fiber; 1,180 mg sodium. Values will vary based on brands and exact amounts.