Crispy Breaded Eggplant Slices (Printable)

Golden breaded eggplant layered with tomato sauce and melted cheeses in an Italian-style casserole.

# What you'll need:

→ Vegetables

01 - 2 large eggplants, sliced into 1/2-inch rounds
02 - 1 teaspoon salt

→ 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

→ Garnish

14 - 1/4 cup fresh basil leaves, chopped

# How-To Steps:

01 - Preheat oven to 400°F. Line two baking sheets with parchment paper.
02 - Arrange eggplant slices on a rack or paper towels. Sprinkle both sides with salt and let sit for 20 minutes to draw out moisture. Pat dry with paper towels.
03 - Place flour in one shallow dish, beaten eggs in a second dish, and mix breadcrumbs, Parmesan, oregano, and black pepper in a third dish.
04 - Dredge each eggplant slice in flour, dip in beaten eggs, then coat 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. Cook minced garlic for 1 minute, then stir in marinara sauce and simmer for 5 minutes.
07 - Spread 1/2 cup marinara sauce in the bottom of a 9x13-inch baking dish. Layer half the baked eggplant slices over the sauce. Add half the remaining sauce, half the mozzarella, and sprinkle with Parmesan. Repeat layers with remaining eggplant, sauce, and cheeses.
08 - Bake uncovered for 25 minutes until cheese is bubbly and golden. Let rest for 10 minutes before serving.
09 - Sprinkle chopped fresh basil over the dish if desired before serving.

# Expert Tips:

01 -
  • The eggplant becomes impossibly crispy outside and creamy inside, not soggy or greasy like it can be when rushed.
  • That moment when you pull it from the oven and the cheese is bubbling and golden—pure comfort on a plate.
  • It's vegetarian but so satisfying it won't feel like you're missing anything.
  • You can make it ahead and reheat it, which means you actually get to enjoy your guests instead of being stuck at the stove.
02 -
  • The salting step isn't laziness prevention—it's the difference between eggplant Parmesan and eggplant regret. Skip it and moisture stays trapped inside, making the finished dish mushy no matter what else you do right.
  • Those baked eggplant slices will seem crispy on the baking sheet, but they're still fragile. They firm up more as they cool, so don't panic if they feel soft right out of the oven.
  • Don't layer the dish more than a few hours ahead of baking, or the sauce will start to soften the crust again—assemble it, cover it, and bake when you're close to ready.
03 -
  • Don't use pre-shredded mozzarella for the layers—it contains anti-caking agents that prevent it from melting smoothly and creating those gorgeous pull-apart cheese strings.
  • If your eggplant is particularly large or has large seeds, you can seed it lightly after slicing; the seeds hold water and can make the middle soggy if they're excessive.
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