Italian-American · vegetable bake
Crispy Baked Eggplant Parmesan
Breaded eggplant rounds bake crisp before being layered with marinara, mozzarella, and Parmesan.
Total time55 min
Hands-on28 min
Cleanupmedium
Serves6
Cook
Make dinner
- 01
Heat the oven to 425°F. Season eggplant with salt and let stand for 10 minutes; pat dry.
- 02
Coat rounds in flour, egg, then panko mixed with half the Parmesan. Arrange on oiled sheet pans.
- 03
Bake until crisp and golden, flipping once, 20 to 24 minutes.
- 04
Layer marinara, eggplant, mozzarella, and remaining Parmesan in a baking dish. Bake until bubbling, 15 minutes.
Make it work
Useful swaps
- Use gluten-free flour and breadcrumbs if needed.
- Provolone can replace mozzarella.
Why this is a good weeknight call
The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
