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A tall stack of crispy no-fry eggplant parmesan slices layered with marinara and mozzarella cheese in a baking dish, ready to be served.

Baked Eggplant Parmesan (The Crispiest, No-Fry Recipe!)

Discover the secret to perfectly crispy, no-fry Baked Eggplant Parmesan. This easy recipe uses a special technique to ensure a non-soggy texture with rich marinara and three melted cheeses for the ultimate comfort food.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 medium globe eggplants, sliced into 1/2-inch rounds
  • 2 tsp Kosher salt for sweating the eggplant
  • 1/2 cup all-purpose flour
  • 3 large eggs, beaten
  • 2 cups Panko breadcrumbs
  • 1 cup grated Parmesan cheese, divided
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp black pepper
  • 24 oz marinara sauce about 3 cups
  • 16 oz low-moisture mozzarella cheese, shredded
  • 4 oz provolone cheese, sliced
  • 1/4 cup fresh basil, chopped for garnish

Equipment

  • 2 Baking Sheets
  • 1 9x13 inch Baking Dish
  • 3 Shallow dishes (for breading)

Method
 

Instructions
  1. Arrange eggplant slices on paper-towel-lined baking sheets. Sprinkle both sides generously with salt and let rest for 30-45 minutes to draw out moisture.
  2. Preheat oven to 425°F (220°C). Blot the eggplant slices dry with paper towels, removing all moisture and excess salt.
  3. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of Panko breadcrumbs, 1/2 cup Parmesan, garlic powder, oregano, and pepper.
  4. Dredge each eggplant slice in flour, then egg, then the Panko mixture. Place on a parchment-lined baking sheet.
  5. Bake the breaded eggplant for 20-25 minutes, flipping halfway, until golden and crispy. Reduce oven temperature to 375°F (190°C).
  6. Assemble the casserole: Spread a thin layer of marinara in a 9x13 inch baking dish. Layer with half the eggplant, half the remaining marinara, half the mozzarella, and all the provolone.
  7. Add the remaining eggplant, the rest of the marinara, the rest of the mozzarella, and top with the remaining 1/2 cup of Parmesan cheese.
  8. Bake uncovered for 20-25 minutes until the sauce is bubbly and cheese is melted and golden. Let rest for 10 minutes before garnishing with fresh basil and serving.

Notes

Tip 1: Do not skip salting the eggplant! This is the most crucial step for preventing a soggy dish.
Tip 2: Use freshly grated cheese for the best melting results. Pre-shredded cheese can contain additives that affect texture.
Tip 3: Let the casserole rest before cutting into it. This helps the layers set for cleaner slices.