Baked Eggplant Parmesan with Marinara (Printable)
Crispy eggplant layers with marinara and melted cheese, baked until golden and bubbly.
# What You'll Need:
→ Eggplant
01 - 2 medium eggplants, sliced into 1/2-inch rounds
02 - 1 tablespoon kosher salt
→ Breading
03 - 1 cup all-purpose flour
04 - 3 large eggs, beaten
05 - 1 1/2 cups Italian-style breadcrumbs
06 - 1/2 cup grated Parmesan cheese
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon ground black pepper
→ Marinara & Cheese
09 - 2 cups marinara sauce
10 - 2 cups shredded mozzarella cheese
11 - 1/3 cup grated Parmesan cheese
12 - 2 tablespoons fresh basil leaves, chopped
13 - Olive oil spray or 3 tablespoons olive oil
# Directions:
01 - Preheat oven to 400°F. Line two baking sheets with parchment paper and lightly coat with olive oil spray or oil.
02 - Arrange eggplant slices on a wire rack or paper towels. Sprinkle both sides generously with kosher salt and let stand for 20 minutes to draw out excess moisture. Pat dry thoroughly with paper towels.
03 - Place flour in one shallow bowl, beaten eggs in a second bowl. In a third bowl, combine breadcrumbs, 1/2 cup Parmesan, oregano, and black pepper.
04 - Dredge each eggplant slice in flour, shaking off excess. Dip into beaten eggs, then press into breadcrumb mixture to coat evenly. Place breaded slices on prepared baking sheets.
05 - Lightly spray or drizzle olive oil over breaded slices. Bake for 20 minutes, flipping halfway through, until golden brown and crispy.
06 - Reduce oven temperature to 375°F. Spread 1/2 cup marinara sauce in the bottom of a 9x13-inch baking dish. Layer half the baked eggplant over sauce. Top with half the remaining marinara and half the mozzarella. Repeat layers with remaining eggplant, sauce, and mozzarella. Sprinkle with 1/3 cup Parmesan.
07 - Bake uncovered for 20 to 25 minutes until cheese is melted and golden brown.
08 - Let rest for 10 minutes before serving to set. Garnish with fresh chopped basil if desired.
# Expert Tips:
01 -
- Baking instead of frying gives you that satisfying crunch without the greasy aftermath of traditional methods
- The leftovers somehow taste even better the next day, if you actually manage to have any
02 -
- Sweating the eggplant with salt is absolutely necessary unless you want watery, mushy layers instead of distinct slices
- Letting the dish rest might be the hardest step because it smells amazing, but cutting too soon ruins the presentation
03 -
- Do not crowd the baking sheets when baking the breaded slices or they will steam instead of crisp up
- Room temperature ingredients create more even layers and prevent cold spots in the center