Crispy Breaded Eggplant Layers (Printable)

Layered crispy breaded eggplant with rich tomato sauce and melted cheeses baked until golden.

# What You'll Need:

→ Vegetables

01 - 2 large eggplants, sliced into 1/2-inch rounds
02 - 1 teaspoon salt (for sweating eggplants)

→ Breading

03 - 1 cup all-purpose flour
04 - 2 large eggs, beaten
05 - 1 1/2 cups Italian-style breadcrumbs
06 - 1/2 cup grated Parmesan cheese
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon freshly ground black pepper

→ Sauce

09 - 2 cups marinara sauce
10 - 2 cloves garlic, minced
11 - 1 tablespoon olive oil

→ Cheeses

12 - 2 cups shredded mozzarella cheese
13 - 1/2 cup grated Parmesan cheese (for layering)

→ Garnish

14 - 1/4 cup fresh basil leaves, chopped

# How To Make It:

01 - Preheat oven to 400°F. Line two baking sheets with parchment paper.
02 - Sprinkle both sides of eggplant slices with salt and let sit for 20 minutes to draw out moisture, then pat dry.
03 - Set up three shallow dishes: flour in one, beaten eggs in another, and a mixture of breadcrumbs, Parmesan, oregano, and black pepper in the third.
04 - Dredge each eggplant slice first in flour, then dip in beaten eggs, and finally coat evenly with breadcrumb mixture. Arrange on prepared baking sheets.
05 - Bake eggplant slices for 20 minutes, flipping halfway through, until golden and crisp.
06 - Heat olive oil in a saucepan over medium heat, sauté garlic for 1 minute, then stir in marinara sauce and simmer for 5 minutes.
07 - Spread 1/2 cup sauce in a 9x13-inch baking dish. Layer half of the baked eggplant slices over sauce, then half the remaining sauce, half the mozzarella, and a sprinkle of Parmesan. Repeat layering with remaining eggplant, sauce, and cheeses.
08 - Bake uncovered for 25 minutes until cheese is bubbly and golden. Allow to rest for 10 minutes before serving.
09 - Top with chopped fresh basil if desired and serve warm.

# Expert Tips:

01 -
  • That first bite has a satisfying crunch that gives way to creamy, melted cheese—it's textural magic.
  • It tastes like you spent hours in the kitchen, but most of the work is just assembly and letting the oven do the heavy lifting.
  • Vegetarian, naturally, but rich enough that nobody notices the absence of meat.
02 -
  • Don't skip the salting and sweating step—it's the difference between eggplant that tastes watery and eggplant that's actually delicious.
  • The baked eggplant slices should be slightly browned and crispy before you assemble the casserole, or they'll be rubbery in the final dish.
  • If your assembled Eggplant Parmesan sits before baking, the bottom layers might release moisture—that's normal, and it will bake out.
03 -
  • If you want extra crispiness, pan-fry your breaded eggplant slices in olive oil before layering instead of baking them first—the result is almost impossibly crunchy.
  • Make your sauce fresh but don't overthink it; a good jarred marinara plus fresh garlic is indistinguishable from hours of simmering.
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