Eggplant Parmesan

Name: Eggplant Parmesan with Crispy Baked Eggplant
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6 servings
Cuisine: Italian-American
Ingredients: 2 medium eggplants; 1 cup all-purpose flour; 2 large eggs; 2 cups panko breadcrumbs; 1 tsp salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp Italian seasoning; 1/2 tsp red pepper flakes; 1 jar (24 oz) marinara sauce; 8 slices provolone cheese; 1 cup shredded mozzarella cheese; Fresh basil, for garnish

Eggplant Parmesan is a layered Italian-American classic combining crispy panko-breaded eggplant slices with marinara sauce and melted provolone and mozzarella. The key to success is properly salting and baking the eggplant until golden before assembling.

🌍Italian-American 🏷️Eggplant parmesan 🏷️Eggplant 🏷️Casserole 🏷️Vegetarian Comfort food

🏷️

-0:00

tinekeyoungeronTikTok

Total

1h

Servings

6

Difficulty

Medium

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok · by tinekeyounger

-0:00

tinekeyoungeronTikTok

Ingredients

2 medium eggplants
1 cup all-purpose flour
2 large eggs
2 cups panko breadcrumbs
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp Italian seasoning
1/2 tsp red pepper flakes
1 jar (24 oz) marinara sauce
8 slices provolone cheese
1 cup shredded mozzarella cheese
Fresh basil, for garnishoptional

14 Ingredients

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Instructions

1
Slice the eggplants into 1/4-inch thick rounds.
2
Set up a three-station breading area. In the first bowl, place the all-purpose flour and season with salt and pepper.
3
In a second bowl, crack the eggs and whisk them with salt, pepper, garlic powder, onion powder, Italian seasoning, and red pepper flakes.
4
In a third bowl, add the panko breadcrumbs.
5
Dredge each eggplant slice first in the seasoned flour, shaking off any excess.
6
Next, dip the floured eggplant slice into the egg wash, ensuring it's fully coated.
7
Finally, press the eggplant slice firmly into the panko breadcrumbs, coating both sides evenly.
8
Place the breaded eggplant slices in a single layer on a parchment-lined baking sheet.
9
Bake the eggplant slices until they are golden brown and crispy. (Note: Temperature and time not specified in video).
10
In a baking dish, spread a thin layer of marinara sauce on the bottom.
11
Arrange a layer of the baked eggplant slices over the sauce.
12
Top the eggplant with another layer of marinara sauce, followed by a layer of provolone cheese slices.
13
Repeat the layers until all the eggplant is used, ending with a layer of sauce.
14
Sprinkle the shredded mozzarella cheese evenly over the top.
15
Bake again until the cheese is melted, bubbly, and golden brown. (Note: Temperature and time not specified in video).
16
Garnish with fresh basil before serving.

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Tips & Notes

Pro tips

Pat eggplant slices completely dry after salting—excess moisture prevents crisping and creates steam during baking.
Use panko breadcrumbs for maximum crunch; regular breadcrumbs absorb more oil and result in a softer crust.
Layer the dish in a 9×13-inch baking dish with sauce on bottom, eggplant, cheese, then repeat—this prevents sticking and ensures even cooking.
Don't skip preheating the oven; a 375°F base ensures the eggplant cooks through while the cheese browns without burning.

Substitutions

All-purpose flour → cornstarch or rice flour (for gluten-free; use same amount)
Provolone → fontina or smoked mozzarella (adds depth)
Marinara sauce → pesto or béchamel (changes flavor profile significantly)

Storage & make-ahead

Store leftovers in an airtight container for up to 4 days. Reheat covered at 350°F for 15–20 minutes until warmed through.

Common Questions

Do I need to salt eggplant before cooking?

Salting draws out excess moisture and prevents the eggplant from becoming soggy. Slice, salt generously, let sit 15–20 minutes, then pat dry before breading.