Baked Eggplant Parmesan (Printable)
Crisp baked eggplant layered with marinara and melted cheeses for a rich, savory Italian-inspired main.
# Ingredient List:
→ Eggplant Preparation
01 - 2 large eggplants, sliced 1/2 inch thick
02 - 1 tablespoon salt for purging bitterness
→ 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 teaspoon garlic powder
09 - Freshly ground black pepper, to taste
→ Assembly
10 - 2 cups marinara sauce, homemade or store-bought
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 spray or 1/4 cup olive oil for baking
# Steps:
01 - Preheat oven to 400°F. Line two baking sheets with parchment paper and lightly grease with olive oil or spray. Arrange eggplant slices in a single layer on paper towels or a wire rack. Sprinkle both sides with salt and let sit for 20 minutes to draw out moisture and bitterness. Pat dry thoroughly with paper towels.
02 - Prepare three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, Parmesan, oregano, garlic powder, and black pepper.
03 - Dredge each eggplant slice in flour, dip into beaten eggs, then coat evenly with breadcrumb mixture. Arrange coated slices on prepared baking sheets.
04 - Lightly drizzle or spray the breaded eggplant slices with olive oil. Bake for 20 minutes, flipping halfway through, until golden brown and crisp.
05 - Reduce oven temperature to 375°F. In a 9x13-inch baking dish, spread 1/2 cup marinara sauce. Layer half of the baked eggplant slices on top, spoon over half of the remaining sauce, and sprinkle with half of the mozzarella cheese.
06 - Repeat layering with remaining eggplant, sauce, and mozzarella cheese. Finish with remaining 1/2 cup Parmesan cheese sprinkling on top.
07 - Bake uncovered for 20 minutes, until cheese is bubbly and golden. Allow to rest for 10 minutes before serving. Garnish with fresh basil if desired.
# Expert Advice:
01 -
- This recipe transforms humble eggplant into a crispy, cheesy delight that feels like a secret treasure shared between friends
- The layers of marinara and melted cheese make it a hearty meal that satisfies both vegetarians and meat-eaters alike
02 -
- Don’t skip the salting step—it’s the secret to mellow, non-bitter eggplant that tastes rich and balanced
- Using olive oil spray helps you get a crispy crust without soggy breading or excess grease
03 -
- Pat drying the eggplant after salting is key for crispy breading
- Baking sliced eggplant on wire racks can help prevent sogginess for an even crunchier bite