Baked Eggplant Parmesan (Printable Version)
Crispy breaded eggplant slices layered with savory marinara and melted cheeses, baked until bubbly and golden.
# 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 (optional)
14 - Olive oil (for drizzling and baking)
# How-To:
01 - Place eggplant slices on a baking sheet and sprinkle with salt. Let sit for 30 minutes to draw out excess moisture, then pat dry with paper towels.
02 - Preheat the oven to 400°F. Line two baking sheets with parchment paper and brush lightly with olive oil.
03 - Set up three shallow dishes: one with flour, one with beaten eggs, and one with the breadcrumb mixture (combine breadcrumbs, Parmesan, oregano, garlic powder, and black pepper).
04 - Dredge each eggplant slice in flour, dip in beaten eggs, then coat thoroughly with the breadcrumb-Parmesan mixture. Place breaded slices on prepared baking sheets.
05 - Drizzle or brush the tops with olive oil. Bake for 20 minutes, flipping halfway through, until golden brown and crisp.
06 - In a 9x13-inch baking dish, spread 1/2 cup marinara sauce on the bottom. Layer half the baked eggplant slices evenly over the sauce.
07 - Top the first eggplant layer with 3/4 cup marinara sauce and 1 cup shredded mozzarella cheese.
08 - Repeat with remaining eggplant slices, remaining marinara sauce, and finish with the remaining mozzarella cheese and 1/2 cup grated Parmesan cheese.
09 - Cover with foil and bake for 20 minutes. Remove foil and bake another 10-15 minutes, until cheese is bubbly and golden.
10 - Let rest for 10 minutes before garnishing with fresh basil and serving.
# Expert Hints:
01 -
- The contrast between crisp breadcrumb crust and tender eggplant is absolute magic
- It reheats beautifully for lunches the next day, if theres any left
- Make ahead friendly and feeds a crowd without breaking the bank
02 -
- Letting the dish rest for ten minutes before serving is the difference between a messy slide and clean servings
- Do not overcrowd the baking sheets during the initial bake or the eggplant will steam instead of crisp
03 -
- Grate your own cheese instead of buying pre shredded for better melting
- Let the breaded eggplant cool slightly before layering to maintain structure