Crispy breaded eggplant layered with marinara, fresh basil, and bubbly mozzarella, 100% meatless Italian classic. ♡

This eggplant parmesan is the crispy, saucy, cheesy Italian classic I crave on cold Sunday nights. Breaded eggplant baked until golden, layered with marinara and fresh mozzarella, and finished under the broiler until the cheese bubbles. For more ideas, see our Vegetarian Enchiladas.

100% meatless and serves a crowd. No frying required, just oven crispy eggplant layered like lasagna. Let’s make it together.

Ingredients

Eggplant Parmesan

2 large eggplants, sliced 1/2 inch rounds
2 tsp salt, for drawing moisture
1 cup all purpose flour
3 large eggs, beaten
2 cups panko breadcrumbs
1 cup grated parmesan, divided
1 tbsp italian seasoning
1/4 cup olive oil
3 cups marinara sauce
16 oz fresh mozzarella, sliced
1/4 cup fresh basil, torn
salt and pepper, to taste

How to Make Eggplant Parmesan

**Salt.** Lay eggplant slices in a colander. Sprinkle with salt. Let sit 30 minutes. Pat very dry.
**Breading.** Heat oven to 425F. Set up three bowls: flour, beaten eggs, and panko mixed with 1/2 cup parmesan and italian seasoning. Dredge each slice in flour, egg, then panko.
**Bake.** Arrange slices on a wire rack set over a sheet pan. Drizzle with olive oil. Bake 25 minutes, flipping halfway, until deeply golden.
**Layer.** Reduce oven to 375F. Spread 1 cup marinara in a 9×13 baking dish. Layer eggplant, marinara, mozzarella, parmesan. Repeat twice.
**Bake.** Cover with foil. Bake 20 minutes. Remove foil. Bake 15 more minutes until bubbly and golden.
**Rest.** Rest 10 minutes. Top with torn basil. Serve with pasta or crusty bread.

Why This Recipe Works

Salting the eggplant slices for 30 minutes and pressing out the moisture is the non negotiable first step. Eggplant holds tons of water and bitterness that ruins the final dish. Salting draws out that water, concentrates the flavor, and lets the slices crisp properly instead of steaming into mush.

Breading with a classic Italian three stage method (flour, egg wash, panko plus parmesan) is what gives you the crispiest crust. Panko brings the crunch, parmesan delivers salty umami, and the egg binds everything to the flour coated eggplant. Skip any step and the breading falls off.

Baking the eggplant on a wire rack instead of flat on a sheet pan is the crispy trick that replaces deep frying. The rack lets air circulate under each slice so every side crisps evenly. Flat pan eggplant ends up with soggy bottoms every time. For more ideas, see our Vegetarian Stuffed Shells.

Tips

Salt and drain eggplant 30 minutes. Skipping makes a watery bitter dish.
Vegan swap: use a flax egg, vegan mozzarella, and nutritional yeast to make it vegan.
Store leftovers in the fridge for up to 4 days.
Reheat covered in a 350F oven for 20 minutes. Microwave ruins the crisp.
Use panko breadcrumbs for the crispiest coating.
Bake on a wire rack for air circulation and crispy bottoms.

Variations

Add a layer of sauteed spinach for extra greens.
Use smoked mozzarella for a smoky depth.
Top with ricotta dollops before baking for creaminess.
Make it vegan with flax egg and vegan mozzarella.
Serve over zoodles for a low carb version.
Add crumbled vegetarian Italian sausage to the sauce for extra savory.

Looking for more vegetarian ideas? Try our Vegetarian Chili or Vegetarian Breakfast Casserole next.

Common Mistakes to Avoid

Not salting: Always salt eggplant 30 minutes. Skipping makes a bitter watery dish.
Skipping egg wash: The egg binds the breading. Skip it and the crust falls off.
Flat on a pan: Use a wire rack so the bottom crisps. Flat pan makes soggy bottoms.
Over stacking: Keep layers thin. Over stacked eggplant parm falls apart when served.

Eggplant Parmesan

Eggplant parmesan with crispy breaded eggplant, marinara, and mozzarella. Vegetarian Italian classic.

Print Recipe Pin Recipe

Prep Time 45

Cook Time 1

Total Time 1 45

Servings: 8 servings

Course: Dinner

Cuisine: Italian

Calories: 520

Ingredients Method Notes

Ingredients

2 large eggplants sliced 1/2 inch rounds
2 tsp salt for drawing moisture
1 cup all purpose flour
3 large eggs beaten
2 cups panko breadcrumbs
1 cup grated parmesan divided
1 tbsp italian seasoning
1/4 cup olive oil
3 cups marinara sauce
16 oz fresh mozzarella sliced
1/4 cup fresh basil torn
salt and pepper to taste

Method

**Salt.** Lay eggplant slices in a colander. Sprinkle with salt. Let sit 30 minutes. Pat very dry.
**Breading.** Heat oven to 425F. Set up three bowls: flour, beaten eggs, and panko mixed with 1/2 cup parmesan and italian seasoning. Dredge each slice in flour, egg, then panko.
**Bake.** Arrange slices on a wire rack set over a sheet pan. Drizzle with olive oil. Bake 25 minutes, flipping halfway, until deeply golden.
**Layer.** Reduce oven to 375F. Spread 1 cup marinara in a 9x13 baking dish. Layer eggplant, marinara, mozzarella, parmesan. Repeat twice.
**Bake.** Cover with foil. Bake 20 minutes. Remove foil. Bake 15 more minutes until bubbly and golden.
**Rest.** Rest 10 minutes. Top with torn basil. Serve with pasta or crusty bread.

Notes

Salt and drain eggplant 30 minutes. Skipping makes a watery bitter dish. Vegan swap: use a flax egg, vegan mozzarella, and nutritional yeast to make it vegan. Store leftovers in the fridge for up to 4 days.

Sources: USDA FoodData Central for nutrition data and Academy of Nutrition and Dietetics vegetarian guide.