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Crispy Baked Eggplant Parmesan

Crispy Baked Eggplant Parmesan has crispy double breaded eggplant that is fried, stacked, and baked topped with spaghetti sauce and two kinds of gooey melted cheese.

This is a small batch recipe that can serve 2 to 4 people. This dish makes a great lunch, dinner or impressive date night meal for two.

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a graphic of stacked Eggplant Parmesan for Two on a plate
Stacked Eggplant Parmesan

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How to make Stacked Eggplant Parmesan

Peel the eggplant and cut it into 8 equal slices.

Arrange a layer of eggplant slices in a colander in a sink or over a plate. Sprinkle generously with salt. Let stand 30 minutes.

8 slices of eggplant sprinkles with salt sitting in a colander

Rinse the eggplant slices well and pat dry with paper towels.

In a shallow bowl, whisk the egg until well beaten. Place the breadcrumbs in a second shallow bowl.

a dish with beaten egg and a dish with seasoned breadcrumbs

Dip each eggplant slice in the beaten egg, coating both sides.

eggplant slice dipped in egg

Dredge with breadcrumbs on both sides.

eggplant slice dipped in breadcrumbs

Dip each eggplant slice into the egg a second time and then coat both sides with more breadcrumbs.

8 eggplant slices coated in breadcrumbs

Heat the olive oil to 375 degrees F (190 C) in an electric skillet. Click for a 16 inch electric skillet.

Fry the coated eggplant slices in the hot oil about 2 minutes per side until golden. Drain on paper towel.

8 breaded eggplant slices frying in a skillet

Preheat the oven to 350 degrees F (180 C).

Spray an 8 x 8 inch baking dish with non-stick spray. Arrange half the eggplant slices in the bottom of the dish. Click for an 8 x 8 inch baking dish.

4 fried eggplant slices in a baking dish

Spread half the sauce over top.

spaghetti sauce on top of eggplant slices

Sprinkle with half of the mozzarella.

eggplant parmesan in a casserole baking dish

Top with half of the Parmesan. Repeat layers.

eggplant parmesan for two in a casserole baking dish

Bake 20 minutes or until the mixture is bubbly and heated through.

Garnish with the parsley or basil, if desired.

Crispy Baked Eggplant Parmesan for two on a plate
Crispy Baked Eggplant Parmesan

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Yield: 2 - 4 servings

Crispy Baked Eggplant Parmesan

Easy Eggplant Parmesan

Crispy Baked Eggplant Parmesan has crispy double breaded eggplant that is fried and baked topped with spaghetti sauce and two kinds of gooey melted cheese.

Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 1 small eggplant
  • Salt for sweating the eggplant
  • 2 eggs
  • 3/4 cups Italian seasoned bread crumbs
  • 1/4 cup olive oil
  • 1 1/2 cups spaghetti sauce
  • 1/2 cup shredded mozzarella cheese
  • 2 Tablespoons grated Parmesan cheese
  • Parsley or Basil for garnish (optional)

Instructions

  1. Peel the eggplant and cut it into 8 equal slices.
  2. Arrange a layer of eggplant slices in a colander in a sink or over a plate. Sprinkle generously with salt. Let stand 30 minutes.
  3. Rinse the eggplant slices well and pat dry with paper towels.
  4. In a shallow bowl, whisk the egg until well beaten. Place the breadcrumbs in a second shallow bowl.
  5. Dip each eggplant slice in the beaten egg, coating both sides, and then dredge with breadcrumbs.
  6. Dip each eggplant slice into the egg a second time and then coat both sides with more breadcrumbs.
  7. Heat the olive oil to 375 degrees F (190 C) in an electric skillet. Click for a 16 inch electric skillet.
  8. Fry the coated eggplant slices in the hot oil about 2 minutes per side until golden. Drain on paper towel.
  9. Preheat the oven to 350 degrees F (180 C).
  10. Spray an 8 x 8 inch baking dish with non-stick spray. Arrange half the eggplant slices in the bottom of the dish. Click for an 8 x 8 baking dish.
  11. Spread half the sauce over top.
  12. Sprinkle with half of the mozzarella.
  13. Top with half of the Parmesan. Repeat layers.
  14. Bake 20 minutes or until the mixture is bubbly and heated through.
  15. Garnish with the parsley or basil, if desired.

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Nutrition Information:

Yield:

4

Serving Size:

2 slices

Amount Per Serving: Calories: 423Total Fat: 22gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 105mgSodium: 1041mgCarbohydrates: 46gFiber: 9gSugar: 14gProtein: 13g

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a stack of 4 Breaded Baked Eggplant Parmesan on a plate.
Breaded Baked Eggplant Parmesan

Margo Ruschmann

Thursday 29th of July 2021

I had all the ingredients except Italian breadcrumbs. I made my own. I used 3 eggs because 2 didn't cover for dipping in egg twice. It looks beautiful in the oven now. Just the right amount for 2 persons and maybe a little for a snack tomorrow.

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