Baked Eggplant Parmesan (Print Version)
Crispy coated eggplant slices layered with marinara and mozzarella, baked to golden perfection.
# What You Need:
→ Vegetables
01 - 2 large eggplants, sliced into 1/2-inch rounds
02 - 1 tablespoon salt for sweating the eggplant
→ Breading
03 - 1 cup all-purpose flour
04 - 3 large eggs, beaten
05 - 1 cup Italian-style breadcrumbs
06 - 1/2 cup grated Parmesan cheese
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon garlic powder
09 - Freshly ground black pepper to taste
→ 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
14 - Olive oil for drizzling and baking
# How To Make It:
01 - Arrange eggplant slices on baking sheets and sprinkle generously with salt. Allow to rest for 30 minutes to release excess moisture, then thoroughly pat dry with paper towels.
02 - Preheat oven to 400°F. Line two baking sheets with parchment paper and lightly brush with olive oil.
03 - Set up a breading station with three shallow dishes: flour, beaten eggs, and the breadcrumb mixture combined with Parmesan, oregano, garlic powder, and pepper. Dredge each eggplant slice in flour, dip in egg, then press into breadcrumb mixture to coat evenly. Place coated slices on prepared baking sheets.
04 - Lightly brush or drizzle tops of breaded eggplant with olive oil. Bake for 20 minutes, flipping halfway through, until golden brown and crispy on both sides.
05 - Spread 1/2 cup marinara sauce evenly across the bottom of a 9x13-inch baking dish. Arrange half the baked eggplant slices in a single layer over the sauce.
06 - Spread 3/4 cup marinara sauce over the eggplant layer. Sprinkle with 1 cup shredded mozzarella cheese.
07 - Repeat with remaining eggplant slices and marinara sauce. Top with remaining mozzarella and the additional 1/2 cup grated Parmesan. Cover dish tightly with aluminum foil and bake for 20 minutes.
08 - Remove foil and continue baking for 10-15 minutes until cheese is bubbly and lightly golden. Allow dish to rest for 10 minutes before serving. Garnish with fresh chopped basil if desired.
# Handy Tips:
01 -
- The crispy breaded eggplant stands up beautifully to the sauce without getting soggy
- Make it ahead and reheat throughout the week for even better flavor
02 -
- Patting the eggplant completely dry after salting is crucial or your breading will slide right off
- Letting the finished dish rest makes slicing much cleaner and prevents everything from sliding apart
03 -
- Use low-moisture mozzarella to avoid a greasy, oily layer on top
- Room temperature sauce spreads more evenly than cold straight from the fridge