Baked Eggplant Parmesan (Print Version)
Breaded eggplant layered with marinara, mozzarella and Parmesan, baked until golden and bubbly.
# Ingredient List:
→ Vegetables
01 - 2 large eggplants, cut into 1/2-inch-thick rounds
02 - 1 tablespoon salt, for drawing moisture from eggplant
→ Breading
03 - 1 cup all-purpose flour
04 - 3 large eggs, beaten
05 - 1 cup Italian-style breadcrumbs
06 - 1/2 cup finely grated Parmesan cheese
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon garlic powder
09 - Freshly ground black pepper, as needed
→ Assembly
10 - 2 cups marinara sauce
11 - 2 cups shredded mozzarella cheese
12 - 1/2 cup grated Parmesan cheese, for topping
13 - 2 tablespoons fresh basil, chopped, optional
14 - Olive oil, for drizzling and baking
# Directions:
01 - Arrange eggplant slices on a baking sheet and sprinkle evenly with salt. Allow to rest for 30 minutes to release excess moisture, then thoroughly blot both sides with paper towels.
02 - Preheat oven to 400°F. Line two baking sheets with parchment paper and brush lightly with olive oil to prevent sticking.
03 - Set up a breading station with separate bowls for flour, beaten eggs, and a mixture of breadcrumbs, Parmesan, oregano, garlic powder, and black pepper. Dredge each slice in flour, dip in eggs, and coat with the seasoned breadcrumb mixture. Arrange coated slices evenly on the prepared baking sheets.
04 - Drizzle or brush the tops of the breaded slices with olive oil. Bake for 20 minutes, turning slices over halfway, until both sides are crisp and golden brown.
05 - Spoon 1/2 cup marinara sauce into the bottom of a 9x13-inch baking dish. Arrange half the roasted eggplant slices over the sauce in a single layer.
06 - Spread 3/4 cup marinara sauce over eggplant and sprinkle with 1 cup shredded mozzarella cheese.
07 - Add the remaining eggplant slices on top, pour over the rest of the marinara sauce, and finish with the remaining mozzarella and all the Parmesan cheese for topping.
08 - Cover the dish with foil and bake for 20 minutes. Remove the foil and bake an additional 10 to 15 minutes, until the cheese is melted and golden.
09 - Allow the baked dish to rest for 10 minutes. Garnish with chopped fresh basil before serving.
# Expert Advice:
01 -
- The crispy, oven-baked eggplant will actually fool you into thinking it’s fried (without the greasy mess).
- Leftovers are basically better the next day—the flavors settle and meld beautifully.
02 -
- Forgetting to sweat the eggplant once left me with a watery, bland dish—never again.
- Layering sauce directly under and over each eggplant round keeps everything moist and tender.
03 -
- Use freshly grated cheese for both the Parmesan and mozzarella—it really melts better and tastes brighter.
- I keep a small offset spatula for easy layering and serving; it helps keep stacks tidy and tall.