Eggplant Parmesan 5 Powerful Tips For Crisp Layers
Restaurant-quality Eggplant Parmesan with light, crunchy slices, clean layers, and a golden, bubbly top. Chef-tested steps focus on moisture control, smart breading, and a broiled finish for perfect texture every time.
Equipment
- 2 Baking Sheets
- Parchment paper
- Wire Rack
- Shallow Dishes for Breading
- 8x12 or 9x13 inch Baking Dish
- Chef’s Knife and Cutting Board
Ingredients
For the Eggplant and Breading
- 2 large eggplants cut into 1/4 inch rounds
- 2 large eggs beaten
- 1/4 cup almond milk whisk into eggs
- 1 1/2 cups panko breadcrumbs
- 1 cup Parmesan cheese finely grated, for crumb mix
- 2 tsp dried oregano
- 2 tbsp fresh thyme leaves chopped
- 1/2 tsp red pepper flakes
- 1/2 tsp fine sea salt plus extra for sprinkling
- freshly ground black pepper to taste
- extra virgin olive oil for drizzling
For Layering and Baking
- 28 oz marinara sauce
- 2 fresh mozzarella balls thinly sliced
- 1/4 cup Parmesan cheese finely grated, for topping
For Finishing
- 1/3 cup fresh basil leaves torn or chiffonade
Instructions
- Preheat oven to 400°F (200°C). Line 2 baking sheets with parchment. Lightly salt both sides of eggplant rounds and rest 10 minutes on a rack, then pat dry to remove surface moisture.
- Set up breading: In a shallow dish whisk eggs with almond milk. In a second dish combine panko, 1 cup Parmesan, oregano, thyme, red pepper flakes, sea salt, and black pepper.
- Bread slices: Dip eggplant in egg mixture, let excess drip, then press into panko blend until evenly coated. Arrange on prepared sheets with space between. Drizzle or mist lightly with olive oil.
- Bake 16–20 minutes, rotating pans halfway, until coating is golden and centers are tender. Reduce oven to 375°F (190°C).
- Layer casserole: Spread 1/2 cup marinara in an 8x12 or 9x13 inch dish. Add half the eggplant in a shingle pattern. Spoon 1 cup marinara over, then half the mozzarella. Repeat with remaining eggplant, remaining marinara, and remaining mozzarella. Sprinkle top with 1/4 cup Parmesan, drizzle with olive oil, and add a pinch of sea salt.
- Bake 20 minutes until cheese is melted and sauce bubbles at the edges. Broil 2–4 minutes until the top is deeply golden. Rest 10 minutes, then garnish with fresh basil and serve.
Notes
For the crispiest result, keep marinara layers thin and pat mozzarella dry before layering. If your sauce is very thin, simmer 5 minutes to reduce. Convection users reduce oven temp by 25°F and begin checking a few minutes earlier.