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Cheesy Oven Eggplant Parmesan

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Cheesy Oven Eggplant Parmesan is a baked Italian classic with crispy eggplant slices layered in rich marinara, gooey mozzarella, and flavorful Parmesan cheese—comforting, hearty, and meat-free.

Ingredients

Scale
  • 2 medium eggplants (about 1.5 lbs total)
  • 1 tsp salt
  • 1/2 cup all-purpose flour
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 3 large eggs, whisked
  • 1 tsp Dijon mustard
  • 1 tbsp heavy cream (optional)
  • 2 cups Panko breadcrumbs
  • 1 cup grated Parmesan cheese (divided)
  • 3 tbsp freshly chopped parsley
  • 3/4 tsp garlic salt
  • Vegetable oil for frying
  • 24 oz marinara sauce
  • 3 cups shredded mozzarella cheese (divided)

Instructions

  1. Preheat the oven to 375°F.
  2. Slice the eggplants into 1/4-inch thick rounds. Sprinkle with salt and let sit in a colander for 30 minutes.
  3. Pat each slice dry using paper towels to remove excess moisture.
  4. Prepare three bowls: one with flour, onion powder, and paprika; another with whisked eggs, Dijon mustard, and cream; and a third with Panko, Parmesan, parsley, and garlic salt.
  5. Dredge each eggplant slice in flour, then egg mixture, and finally coat in breadcrumb mix.
  6. Fry the slices in vegetable oil over medium-high heat until golden and crisp. Transfer to a rack to drain.
  7. Spread 1/3 cup marinara on the bottom of a 9×13 baking dish. Layer one-third of the eggplant slices, cover with sauce and cheeses. Repeat layers twice more.
  8. Bake uncovered for 25–30 minutes until hot and bubbly. Optionally, broil for 2–3 minutes for a golden top.

Notes

  • Use low-moisture, whole milk mozzarella for best results.
  • For best flavor, use freshly grated Parmesan from a block.
  • To make ahead, fry slices and refrigerate up to 2 days before baking.
  • Freeze fried slices for up to 3 months.
  • Reheat leftovers in the oven or air fryer to retain crispiness.

Nutrition

Find it online: https://recipeeasily.com/cheesy-oven-eggplant-parmesan/