Crispy Baked Eggplant Parmesan – 1 Pan, Easy, Delicious

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Crispy Baked Eggplant Parmesan is everything you crave in a comforting Italian dish — golden, cheesy, and full of rich, satisfying flavor — but without the fuss of frying. This version brings all the indulgent texture and taste, thanks to a crunchy cornflake coating and a no-mess sheet pan bake. Each slice of eggplant turns tender on the inside and shatteringly crisp on the outside, then gets smothered in marinara and melty mozzarella.

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The Story Behind My Crispy Baked Eggplant Parmesan

A Family Favorite with a Crunchy Twist

Every summer, my mother’s garden would burst with eggplants — those glossy purple gems that seemed to multiply overnight. I’d sit at the counter, legs swinging, watching her dip slice after slice into breadcrumbs and egg, the aroma of garlic and basil filling our tiny kitchen. Back then, the eggplant parmesan was always pan-fried and layered in a casserole dish. Delicious? Absolutely. But also heavy and time-consuming.

That’s why this baked version means so much to me. I wanted all the richness and crisp without the mess. Swapping breadcrumbs for cornflakes changed everything. Their natural crunch, toasted sweetness, and oven-crisp finish give this dish a modern edge — while still honoring the comfort food I grew up with.

As I tested and tweaked the recipe, I found myself gravitating to the simplicity of a single sheet pan and minimal cleanup — just like we did when we tried the Loaded Mediterranean Chicken Power Bowl last month. It’s kitchen joy, made simple.

Why This Recipe Deserves a Spot at Your Table

What sets this dish apart? Three things:

1. Cornflake crust: Forget breadcrumbs — crushed cornflakes are crunchier, toastier, and deliver that irresistible golden finish.

2. All-baked approach: No standing at the stove. Just coat, bake, and broil.

3. Simple ingredients: You’ll find most of these in your pantry or fridge right now.

Pair this eggplant parmesan with a simple Tomato Basil Garlic Bread and you’ve got yourself a complete Italian-inspired feast — minus the fuss.

Ingredients & Preparation

What You’ll Need

This recipe keeps things delightfully simple, focusing on wholesome, pantry-friendly ingredients. Here’s a quick overview of what makes this dish sing:

Yields: 4 servings
Total Time: 40 minutes

If you love this simple flavor profile, you’ll adore our Cottage Cheese Eggplant Parmesan — another lighter twist on a traditional favorite.

Tools & Tips for Success

For flawless execution, make sure you have the following:

• Sheet pan (lined with parchment or lightly oiled)

• Rolling pin or mallet (for crushing cornflakes)

• Two shallow bowls (for dredging)

• Sharp knife or mandoline for even eggplant slices

Substitution tips:

• No cornflakes? Use panko for a similar crunch, though it won’t be quite as golden.

• Dairy-free? Swap mozzarella and parmesan for a plant-based alternative.

• No eggs? A flax egg (1 tbsp ground flax + 2.5 tbsp water) works well.

Internal flavor combos work wonders — think of the creamy edge in this Spinach Garlic Meatballs Stuffed with Mozzarella recipe that also balances richness with lightness.

Step-by-Step Cooking Instructions

1. Slice & Prep

Thinly slice your eggplant into ¼-inch rounds — aim for 12 to 18 pieces depending on size. Place on a towel and pat dry to remove excess moisture.

2. Crush the Cornflakes

Seal the cornflakes in a Ziploc and crush using a rolling pin until you have fine crumbs with a few rustic bits.

3. Set Up Breading Station

In one bowl, whisk your eggs. In another, mix the crushed cornflakes with parmesan, garlic powder, Italian herbs, onion powder, salt, and pepper.

Tip: Taste your dry mix — you want to make sure it’s flavorful even before baking!

4. Dredge & Press

Dip each eggplant slice into the egg, then coat in the cornflake mixture. Press gently so it adheres well on both sides.

5. Bake to Perfection

Place slices on a greased sheet pan. Spray the tops with olive oil. Bake at 375°F for 11–13 minutes per side, flipping once.

Just like in our Roasted Sweet Potatoes with Garlic and Parmesan, that flip is key to golden, even crisping.

6. Add Sauce & Cheese

Remove from oven, top each slice with a spoonful of marinara, mozzarella, and a sprinkle of parmesan. Return to the oven for 3–5 minutes, until cheese melts.

7. Finish with Basil

Sprinkle with freshly chopped basil and serve hot!

Serving, Storing & Pairing

How to Serve It

We often serve this right on the baking sheet for that rustic, cozy feel — but here are some quick pairings:

• A crisp Marinated Tomato Salad

• Fluffy couscous or creamy polenta

• A chilled glass of rosé or sparkling water with lemon

Craving something heartier? Layer these eggplant slices between lasagna noodles or pile them into crusty rolls for an unforgettable parm sandwich. Much like our layered Grilled Sweet Potato and Burrata Salad, it’s about creating contrast — crispy with creamy, bold with fresh.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to 3 days.

To reheat:

• Oven (preferred): 375°F for 8–10 minutes

• Air fryer: 4–5 minutes at 375°F

• Microwave: Avoid unless necessary, as it softens the crispness

You can also freeze the baked (un-topped) slices. Reheat straight from frozen — add marinara and cheese only after warming.

Frequently Asked Questions

Can I salt the eggplant beforehand?
Yes, salting helps remove bitterness and moisture. It’s optional but enhances texture.

Can I make this gluten-free?
Absolutely — just use gluten-free cornflakes.

Can I prep ahead?
Yes! Coat the slices, store them on a tray in the fridge, and bake just before serving.

What type of marinara works best?
A thick, garlicky one — try homemade or a no-sugar-added jar.

How can I make this low-carb?
Swap cornflakes for almond flour mixed with parmesan.

Can I add protein?
Serve alongside grilled chicken or tuck between slices of eggplant for a layered bake.

Conclusion

This Crispy Baked Eggplant Parmesan has become one of those recipes I return to again and again. It’s quick, satisfying, and unfussy — ideal for busy weeknights, cozy weekends, or even dinner parties. Whether you’re feeding vegetarians or just craving a break from meat, it hits every note.

For more veggie-forward comfort, try our Eggplant Parmesan Bake or the delicious Roasted Carrots with Whipped Ricotta and Hot Honey — both bring warmth and big flavor to the table.

If you made this, I’d LOVE to hear how it turned out. Leave a comment below, rate the recipe, and don’t forget to share your photos with us on Pinterest at Recipes By Sylvia. Your kitchen wins make my day!

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