This Crispy Eggplant Parmesan is baked on one sheet pan without extra oil, making it a lighter alternative to the traditional fried version.
Each eggplant slice is coated in flour, dipped in egg, then pressed into a crunchy breading that includes a clever secret ingredient for extra texture.
They’re finished with a spoonful of homemade marinara (or store-bought if you prefer) and a gooey blend of mozzarella and parmesan cheese.
What secret ingredient makes this Eggplant Parmesan so crispy?
The inspiration came from my sister, who ran out of breadcrumbs and used crushed crispy fried onions instead. Her family loved the result—her husband even said he couldn’t detect much eggplant flavor. That crunchy onion element became the “secret” I added to my breading mix along with Italian breadcrumbs and freshly grated parmesan for extra flavor and crunch.
The final result is a golden, crispy crust without frying—no extra oil needed.
How to Make Crispy Eggplant Parmesan
Preparing the eggplant
Sweating the eggplant removes excess moisture and some bitterness. Don’t skip this step—drier slices crisp better in the oven.
- Slice the eggplant into roughly ¼-inch rounds. They don’t have to be exact; slightly thicker slices work too.
- Arrange the rounds in a colander and sprinkle about 1 tablespoon of salt over both sides.
- Let the eggplant “sweat” for 30–60 minutes (about 45 minutes worked for me).
- Rinse the slices to remove the salt, then lay them in a single layer on paper towels and pat dry thoroughly.
Battering and baking
- Coat the dry eggplant rounds with all-purpose flour. Placing flour and slices in a resealable bag and shaking is an easy method.
- Whisk 2 eggs (add a third if needed) and dip each floured slice, letting excess drip off.
- Press the egg-dipped slices into the breading mixture (crushed crispy fried onions, Italian breadcrumbs, and half the parmesan). Pat to adhere and tap off excess.
- Cover an extra-large sheet pan with foil and spray with nonstick cooking spray. Arrange the slices in a single layer with space between them. Bake at 425°F for 20 minutes, flipping halfway.
For crispier results, I prefer foil sprayed with nonstick spray over parchment.
- Top each baked slice with about ¼ cup marinara, then sprinkle a mixture of shredded mozzarella and the remaining parmesan on top.
- Reduce oven temperature to 375°F and bake 15–20 more minutes until the cheese is melted and bubbly.
- Garnish with fresh basil and serve as-is or over pasta with extra marinara.
Skinny version
For a lower-fat option, skip the cheese topping and serve the baked, crispy eggplant rounds as a snack with marinara for dipping.
- After the initial 425°F bake, reduce heat to 375°F and bake an additional 15 minutes for extra crispness. Serve with a side of marinara for dipping.
Freezer-friendly instructions
These eggplant rounds freeze well and reheat nicely when you want a quick meal.
- Freeze in airtight freezer bags or containers. Layer slices with parchment between them to prevent sticking.
- To reheat, bake at 375°F for 30–40 minutes on a sheet pan until heated through and crisp.
Enjoy!
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Crispy Eggplant Parmesan {No-Fry, Baked, Easy Recipe}
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Equipment
- Extra Large Sheet Pan
- Rolling Pin
Ingredients
- 1 eggplant (about 1 pound), sliced into ¼” rounds
- 1 Tablespoon salt (for sweating)
- ½ cup Italian breadcrumbs
- 1 cup crispy fried onions, crushed
- ½ cup all-purpose flour
- 2–3 eggs
- 2 cups shredded mozzarella
- 1 cup grated parmesan, divided
- 3½ cups marinara sauce (homemade or a 32 oz. jar)
Garnish:
- Chopped basil leaves
Instructions
- Place eggplant rounds in a colander and sprinkle with salt, coating both sides.
- Allow to rest and sweat for 30–60 minutes.
- While they sweat, whisk the eggs in one bowl. In another bowl combine crushed crispy fried onions, Italian breadcrumbs, and ½ cup parmesan.
- Rinse eggplant to remove salt, then pat dry on paper towels.
- Coat each round with flour.
- Dip in egg, then press into the breading mixture, patting to adhere and tapping off excess.
- Arrange on a foil-lined, sprayed sheet pan in a single layer with space between slices.
- Bake at 425°F for 20 minutes, flipping halfway.
- Top each slice with about ¼ cup marinara.
- Mix mozzarella with the remaining ½ cup parmesan and top each slice with a handful of the cheese blend.
- Reduce heat to 375°F and bake 15–20 minutes until cheese is melted and bubbly.
- Garnish with fresh basil and serve alone or over pasta with extra marinara.
Video
Notes
- Crush crispy fried onions in a resealable bag with a rolling pin or pulse briefly in a food processor.
- For a crispier crust, use foil sprayed with nonstick cooking spray rather than parchment.
- If you don’t have a large sheet pan, use two regular-sized pans to keep the slices from touching.
Watch the video to see the full method in action.
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