Crispy Eggplant Parmesan Slices on a plate.
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sliced, peeled eggplant.
breading station.
breaded eggplant on a cutting board.
eggplant prepped for oven.
Crispy Eggplant Parmesan Slices on a plate.
Crispy Eggplant Parmesan Slices on a plate.

Crispy Eggplant Parmesan Slices for Two

A baked, crispyy eggplant parmesan is possible with a couple of easy steps. This delicious version treats each slice individually to maintain the crunch without losing the flavor.
5 from 1 vote
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course General
Cuisine General
Servings 2 Served
Calories 146 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 1 Small – Medium Eggplant
  • ¼ Cup Four
  • ¼ Panko breadcrumbs
  • ¼ Seasoned dry breadcrumbs
  • 1 Large Egg
  • 1 Tbsp. Olive oil
  • Cooking spray
  • Salt & pepper
  • ¼ Cup Grated Pecorino cheese
  • ½ Cup Shredded mozzarella cheese
  • ½ Cup Marinara sauce


  • Preheat the oven to 400 degrees F. Cover a sheet pan with tin foil and heat in the heated oven for 10 minutes.
  • Set up a basic breading station. On one plate or in a shallow bowl, have the flour. Salt and pepper the flour and mix. In a second bowl, lightly beat the egg with a couple of tablespoons of water, salt and pepper. In a third bowl, mix the Panko and seasoned breadcrumbs.
  • Using a vegetable peeler, peel your eggplant and slice into 8 ½ inch slices. Place them in a colander and salt them. Let them sit for 15 minutes until they “sweat”. Dry them off with paper towels.
  • Dredge the eggplant in the flour first (tap off excess), coat with egg mixture and let excess drip off, then coat in the panko mixture until all sides are evenly coated. Put on a plate or board while you do the remaining slices.
  • Take the sheet pan out of the oven and spray it with cooking spray. Add a tablespoon of olive oil and using a pastry brush, brush the pan to coat. Place the eggplant slices on the sheet pan and bake for 20-25 minutes. Spray them with cooking spray, and flip over. Cook for another 20 minutes until brown and crispy.
  • Take the pan out of the oven and turn the broiler to high. Top each eggplant slice with a tablespoon of sauce, some Pecorino cheese, and then the mozzarella. Place under the broiler for 1 – 2 minutes until the cheese is melted and lightly browned. Watch carefully so it doesn’t burn.
  • Remove from oven, plate and serve with extra sauce on the side.


Calories: 146kcalCarbohydrates: 4gProtein: 10gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 115mgSodium: 618mgPotassium: 242mgFiber: 1gSugar: 3gVitamin A: 619IUVitamin C: 4mgCalcium: 168mgIron: 1mg
Keyword dinner, healthier choice, italian
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