Panko Crusted Eggplant Parmesan

Enjoy Panko Crusted Eggplant Parmesan as an appetizer or a main course. Everyone will love this light, crispy and healthy meal.

  • Author: Jessica
  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Total Time: 50 mins
  • Yield: 4 1x
  • Category: Appetizer or Main Course


Units Scale
  • 1 eggplant sliced, rounds
  • 1 cup panko bread crumbs
  • 1/2 cup tomato sauce
  • 1/2 cup mozzarella cheese, shredded
  • 1/4 cup flour
  • 6 tablespoons egg whites
  • 2 tablespoons salt
  • 1 and 1/2 tablespoons oil
  • 1/2 teaspoon thyme, dried
  • 1/2 teaspoon parsley, dried
  • 1/4 teaspoon paprika


  1. Lay sliced eggplant on paper towel. Top with salt. Sprinkle generously. Cover with a paper towel. Let it sit for 20 minutes.
  2. Press paper towel to absorb more water. Wipe salt off the eggplant. Set aside.
  3. Preheat oven to 400 degrees F (200 degrees C).
  4. In a small bowl, combine panko, oil, parsley, thyme, and paprika.
  5. In another two bowls, add flour in one and egg whites in another.
  6. Dredge eggplant in flour, shake off any excess. Dip it into the egg whites and finally into the panko mixture. Make sure each eggplant slice is evenly coated in each of the toppings.
  7. Place eggplant on a parchment paper cover baking sheet. Bake for 18 to 20 minutes, or until eggplant is golden brown.
  8. Remove from oven and top each eggplant with 1 tablespoon of tomato sauce, followed by 1 tablespoon of cheese.
  9. Broil for 2 minutes or until the cheese is melted.
  10. Serve with pasta or on its own with extra tomato sauce.
  11. Enjoy!