Baked Eggplant Parmesan (Printable)
Breaded eggplant slices layered with marinara and melted mozzarella, baked until golden and bubbly. Serves 4.
# What You Need:
→ Vegetables
01 - 2 large eggplants, sliced into 1/2-inch rounds
02 - 1 tablespoon salt, for sweating eggplant
→ Breading
03 - 1 cup all-purpose flour
04 - 3 large eggs
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 chopped fresh basil, optional
14 - Olive oil, for drizzling and baking
# Directions:
01 - Arrange eggplant slices on a baking sheet and evenly sprinkle with salt. Allow to sit for 30 minutes to extract moisture, then pat thoroughly dry with paper towels.
02 - Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper and lightly brush with olive oil.
03 - Dredge each eggplant slice in flour, dip in beaten eggs, then coat with a mixture of breadcrumbs, Parmesan, oregano, garlic powder, and black pepper. Transfer slices to prepared baking sheets.
04 - Drizzle or brush tops with olive oil. Bake for 20 minutes, flipping slices halfway through, until golden brown and crisp.
05 - In a 9x13-inch baking dish, spread 1/2 cup marinara sauce. Arrange half the baked eggplant slices in a single layer.
06 - Top with 3/4 cup marinara sauce and 1 cup shredded mozzarella cheese.
07 - Add remaining eggplant slices, followed by remaining marinara sauce and mozzarella. Sprinkle with reserved Parmesan cheese.
08 - Cover baking dish with foil and bake for 20 minutes. Remove foil and continue baking 10-15 minutes until cheese is bubbly and golden brown.
09 - Allow dish to rest 10 minutes before garnishing with chopped fresh basil and serving.
# Expert Tips:
01 -
- This is secretly one of the best make-ahead comfort foods—just reheat and it tastes even better the next day.
- The crunch of oven-baked eggplant under gooey, golden cheese will make anyone at your table swoon.
02 -
- Skipping the salting step made my first attempt way too soggy—don’t make that rookie mistake.
- Baking the breaded eggplant instead of frying keeps things lighter without losing crunch.
03 -
- It’s easier to bread slices if you set them all up beforehand—assembly line style saves mess and effort.
- A pinch of red pepper flakes in the sauce is my quiet trick for adding a little zip.