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Baked eggplant Parmesan in a white baking dish with golden panko-crusted eggplant, bubbling marinara, melted mozzarella and torn basil.

Baked Eggplant Parmesan with Crispy Panko Crust

A lighter spin on a classic: oven-baked eggplant rounds get a crisp panko crust, then bake up with marinara and melty mozzarella. Serve with a simple green salad for an easy vegetarian dinner.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 2 medium eggplants about 1 1/2 lb total, sliced into 1/2-inch rounds
  • 2 large eggs beaten
  • 1 1/2 cups panko breadcrumbs whole-wheat if you like
  • 1/2 cup Parmesan cheese finely grated, divided
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 2 cups marinara sauce no-sugar-added
  • 1 1/2 cups mozzarella cheese shredded, part-skim
  • 2 tablespoons olive oil for drizzling
  • 1/4 cup fresh basil torn, for serving

Method
 

  1. Heat the oven to 425°F and line two baking sheets with parchment.
  2. Beat the eggs in a shallow dish. In a second dish, mix the panko, 1/4 cup Parmesan, Italian seasoning and salt.
  3. Dip each eggplant round in the egg, then press both sides into the panko mixture. Arrange in a single layer on the sheets and drizzle with olive oil.
  4. Bake 20 minutes, flipping once halfway, until golden and crisp.
  5. Reduce the oven to 400°F. Spread 1 cup marinara in a 9x13-inch baking dish. Layer half the eggplant, half the remaining sauce, half the mozzarella and the remaining Parmesan. Repeat with the remaining eggplant, sauce and mozzarella.
  6. Bake 15-18 minutes until the sauce bubbles and the cheese is melted. Broil 1-2 minutes for extra browning, if you like.
  7. Rest 5 minutes, scatter with basil and serve.