This isn’t just another recipe—it’s a process that puts you in control of both flavor and texture. Follow each step, and you’ll have a dinner worth repeating.
1. Prepping the Eggplant (Don’t Skip This)
Start by slicing your eggplant into even, 1/4-inch rounds. Lay the slices on paper towels in a single layer. Then generously salt both sides and let them sit for about 15 minutes per side.
This isn’t a throwaway step. The salting draws out excess moisture and removes bitterness, giving you a better bite and a crispier end result. After sitting, rinse each slice and pat them dry with clean paper towels. They should feel dry to the touch before moving on.
2. Setting Up the Breading Station
Here’s where the texture magic happens.
- In one shallow dish, beat two eggs with a tablespoon of water. That’s your egg wash.
- In another dish, combine:
- 1 cup of panko breadcrumbs
- 1/4 cup grated parmesan
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
This is your flavor-packed coating, and it’s what’s going to give each slice that beautiful golden crunch in the oven.
3. Breading Each Slice Like a Pro
Take one dried eggplant slice and dip it into the egg wash, coating both sides. Then press it into the breadcrumb mixture, flipping and patting it until fully covered. Don’t rush this—good coating = better crisp.
Repeat with all your slices, then set them aside.
4. Baking to Crispy Perfection
Preheat your oven to 375°F (190°C). Line a sheet pan with foil and drizzle it with 2 tablespoons of olive oil. Use a brush or paper towel to spread the oil evenly.
Now arrange your breaded slices in a single layer. Leave a little space between them so the air can circulate.
Bake for 15 minutes, then flip each piece. Return the pan to the oven and bake another 10 minutes. The outside should be golden and crisp—if you hear a crunch when you tap a slice, you nailed it.
5. Adding the Sauce and Cheese
Once the slices are crisp, spoon marinara sauce on top of each one. Then sprinkle with shredded mozzarella cheese. Be generous—this is where the melt and gooey goodness comes in.
Return the tray to the oven for another 10 minutes, or until the cheese is bubbling and golden.
6. Garnish & Serve
Top everything with julienned fresh basil for a burst of color and brightness. Then serve immediately.
Pair it with spaghetti, a crisp salad, or just savor it solo. There’s no wrong move here.
Expert Tips for Perfect Results
You don’t need a culinary degree—just a few extra pointers to really make this dish sing.
Choose the Right Eggplant
- Pick one that’s firm with glossy, unblemished skin.
- Smaller eggplants tend to be less bitter and have thinner skins.
Don’t Skip the Drying Step
After salting, patting the slices completely dry is key to getting that crunch in the oven.
Use Real Cheese
Skip the pre-shredded stuff—it’s often coated in anti-caking agents that prevent smooth melting. Grate your own for the best melt and flavor.
Variations and Customizations
You’ve got options, depending on dietary needs or flavor preferences.
Gluten-Free Version
Use gluten-free panko or almond flour mixed with herbs for a celiac-friendly alternative.
Vegan Take
- Replace eggs with a mix of plant milk and flour or flaxseed slurry.
- Use dairy-free mozzarella and parmesan.
Flavor Boosters
- Add red pepper flakes to the breadcrumb mixture for heat.
- Use smoked mozzarella for depth.
- Mix pesto into your marinara for an herby twist.
