Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 medium eggplant (about 1 lb / 450 g), sliced into 1/2-inch rounds
- 1 1/2 tsp kosher salt, divided
- 1 cup (125 g) all-purpose flour
- 1 1/4 cups (300 ml) whole milk
- 2 large eggs (for crepes)
- 2 tbsp (28 g) unsalted butter, melted (plus a little for the pan)
- 1/4 tsp black pepper
- 1 tsp Italian seasoning
- 2 large eggs (for breading)
- 2 tbsp whole milk (for breading)
- 1 cup (60 g) panko breadcrumbs
- 1/2 cup (50 g) grated Parmesan cheese, divided
- 1 tsp garlic powder
- 3 tbsp olive oil (for baking sheet) or olive oil spray
- 2 cups (480 ml) marinara sauce (warmed)
- 2 cups (200 g) shredded low-moisture mozzarella
- 1/2 cup packed fresh basil leaves, torn
Do This
- 1. Salt eggplant 20 minutes, then pat very dry.
- 2. Whisk crepe batter; rest 20 minutes.
- 3. Bread eggplant (egg wash, panko-Parmesan), bake at 425°F for 22–25 minutes, flipping once.
- 4. Cook 8 crepes in an 8-inch nonstick skillet, about 60–90 seconds per side.
- 5. Fill each crepe with eggplant, marinara, mozzarella, and Parmesan; fold into quarters.
- 6. Bake filled crepes at 400°F for 10–12 minutes until hot and bubbly (broil 1–2 minutes if you want extra browning).
- 7. Finish with basil and serve warm.
Why You’ll Love This Recipe
- Cozy and hearty: All the comfort of eggplant Parmesan, wrapped in tender crepes.
- Vegetarian crowd-pleaser: Cheesy, saucy, and satisfying without any meat.
- Make-ahead friendly: Prep crepes and eggplant in advance, then assemble and bake when ready.
- Great texture: Crisp-edged breaded eggplant + stretchy mozzarella + soft crepe.
Grocery List
- Produce: 1 medium eggplant (about 1 lb / 450 g), fresh basil
- Dairy: whole milk, unsalted butter, shredded low-moisture mozzarella, grated Parmesan
- Pantry: all-purpose flour, kosher salt, black pepper, Italian seasoning, garlic powder, panko breadcrumbs, olive oil, marinara sauce
Full Ingredients
Savory Crepes (makes 8 crepes, about 8 inches each)
- 1 cup (125 g) all-purpose flour
- 1 1/4 cups (300 ml) whole milk
- 2 large eggs
- 2 tbsp (28 g) unsalted butter, melted (plus 1–2 tsp more to grease the pan as needed)
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/2 tsp Italian seasoning (optional, but nice)
Breaded Eggplant Parmesan Slices
- 1 medium eggplant (about 1 lb / 450 g), cut into 1/2-inch rounds (about 12–14 slices)
- 1 tsp kosher salt (for sweating the eggplant)
- 3 tbsp olive oil (for the baking sheet) or olive oil spray
- 2 large eggs
- 2 tbsp whole milk
- 1 cup (60 g) panko breadcrumbs
- 1/4 cup (25 g) grated Parmesan cheese
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
Filling and Finish
- 2 cups (480 ml) marinara sauce, warmed
- 2 cups (200 g) shredded low-moisture mozzarella
- 1/4 cup (25 g) grated Parmesan cheese (for topping and filling)
- 1/2 cup packed fresh basil leaves, torn or thinly sliced
Step-by-Step Instructions
Step 1: Sweat the eggplant for better texture
Line a large baking sheet with paper towels. Lay the eggplant rounds in a single layer and sprinkle both sides with 1 tsp kosher salt. Let sit for 20 minutes to draw out excess moisture and reduce bitterness.
Pat the slices very dry with paper towels. The drier they are, the crispier the breading will get.
Step 2: Mix the crepe batter and let it rest
In a medium bowl, whisk together 1 cup flour, 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/2 tsp Italian seasoning (if using). Add 1 1/4 cups milk and whisk until mostly smooth. Whisk in 2 eggs until fully combined, then whisk in 2 tbsp melted butter.
Let the batter rest for 20 minutes at room temperature. This helps the flour hydrate so the crepes cook up tender instead of rubbery.
Step 3: Bread the eggplant
Heat the oven to 425°F (220°C). Pour 3 tbsp olive oil onto a rimmed baking sheet and tilt to coat (or use olive oil spray generously).
Set up a breading station:
- Egg wash: whisk 2 eggs with 2 tbsp milk in a shallow bowl.
- Breading: mix 1 cup panko, 1/4 cup Parmesan, 1 tsp Italian seasoning, 1 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper in another shallow bowl.
Dip each eggplant slice in the egg wash, let the excess drip off, then press into the panko mixture so it’s well coated on both sides. Place on the prepared baking sheet.
Step 4: Bake the eggplant until crisp-tender
Bake at 425°F for 12 minutes. Flip the slices carefully and bake for 10–13 minutes more, until the breading is golden and the eggplant is tender when pierced with a fork.
Tip: If your eggplant is very thick, it may need the full time. You want it tender all the way through so it doesn’t feel chewy inside the crepe.
Step 5: Cook the crepes
Heat an 8-inch nonstick skillet over medium heat. Lightly butter the pan (about 1/4 tsp). Stir the batter, then pour in 1/4 cup (60 ml) batter, immediately swirling the pan to coat the bottom in a thin layer.
Cook for 60–90 seconds, until the top looks set and the edges begin to lift. Flip and cook 20–40 seconds more. Transfer to a plate and repeat with the remaining batter, buttering the pan lightly as needed. You should get about 8 crepes.
Step 6: Fill and fold the crepes
Reduce oven temperature to 400°F (205°C). Lightly oil or butter a 9×13-inch baking dish.
Working one crepe at a time, add a thin spoonful of marinara (about 1 tbsp) to the center. Add 1–2 slices baked eggplant, spoon over 2–3 tbsp more marinara, then sprinkle with 1/4 cup (25 g) mozzarella and about 1 1/2 tsp Parmesan. Fold the crepe into quarters (or fold like a burrito if you prefer) and place in the baking dish. Repeat with remaining crepes.
Step 7: Bake until bubbly, then finish with basil
Spoon the remaining marinara over the crepes (aim for about 1 cup on top, saving a little for serving if you like). Sprinkle with the remaining mozzarella and the remaining 1/4 cup Parmesan.
Bake at 400°F for 10–12 minutes, until the cheese is melted and the sauce is bubbling at the edges. For more browning, broil on High for 1–2 minutes, watching closely.
Let rest for 5 minutes, then shower with fresh basil right before serving so it stays bright and fragrant.
Pro Tips
- Dry eggplant = crisp breading: After salting, pat the slices very dry so the coating sticks and bakes up crunchy.
- Thin crepes are easier to fold: Use a true 1/4 cup batter per crepe in an 8-inch pan, and swirl quickly.
- Warm marinara helps everything heat evenly: Cold sauce can slow down the bake and make the crepes soggy.
- Low-moisture mozzarella melts best: Fresh mozzarella releases more water and can make the crepes wet.
- Make it extra golden: A quick 1–2 minute broil at the end gives you that classic eggplant Parm top.
Variations
- Gluten-free: Use a 1:1 gluten-free flour blend for the crepes and gluten-free panko for the breading.
- Spicy: Add 1/4–1/2 tsp crushed red pepper flakes to the marinara or the breadcrumb mixture.
- More veggies: Add a layer of sautéed spinach (squeezed dry) inside each crepe with the eggplant.
Storage & Make-Ahead
Refrigerate: Store baked crepes in an airtight container for up to 3 days. Reheat covered in a 350°F (175°C) oven for 15–20 minutes (or microwave gently, though the breading will soften).
Make ahead: You can bake the eggplant up to 2 days ahead and cook the crepes up to 2 days ahead. Store eggplant covered in the fridge and crepes stacked with parchment between them in a sealed bag. Assemble and bake just before serving for the best texture.
Freeze: Freeze assembled (unbaked) crepes in a single layer until firm, then wrap well and freeze up to 2 months. Bake from frozen, covered, at 375°F (190°C) for 35–40 minutes, then uncover for 5 minutes to brown.
Nutrition (per serving)
Approximate per serving (2 filled crepes): 660 calories, 31 g protein, 66 g carbs, 31 g fat, 6 g fiber, 1,380 mg sodium. Values vary by brands and exact portioning.
