Baked Eggplant Parmesan (Printable)

Crispy breaded eggplant layered with zesty marinara and melted mozzarella, baked to golden perfection.

# What You'll 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
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)

# Directions:

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 a breading station: dredge each eggplant slice in flour, dip in beaten eggs, then coat with the breadcrumb-Parmesan-oregano-garlic powder mixture. Place on prepared baking sheets.
04 - Drizzle or brush the tops with a bit of olive oil. Bake for 20 minutes, flipping halfway, until golden brown and crisp.
05 - In a 9x13-inch baking dish, spread 1/2 cup marinara sauce on the bottom. Layer half the baked eggplant slices evenly.
06 - Top with 3/4 cup marinara sauce and 1 cup mozzarella cheese. Repeat with remaining eggplant, sauce, and finish with mozzarella and remaining Parmesan.
07 - Cover with foil and bake for 20 minutes. Remove foil and bake another 10-15 minutes, until cheese is bubbly and golden.
08 - Let rest for 10 minutes before garnishing with fresh basil and serving.

# Helpful Tips:

01 -
  • The contrast between crispy breaded eggplant and melted cheese is absolutely worth the effort
  • It reheats beautifully for lunches and actually tastes better the next day
  • The technique prevents the mushy texture that ruins so many homemade versions
02 -
  • Do not skip the salting step or your eggplant will taste bitter and the breading will not stick properly
  • Pre-baking the eggplant slices is what prevents that soggy, lasagna-like texture
03 -
  • Use low-moisture mozzarella to avoid a greasy puddle on top
  • Let the assembled dish rest for 10 minutes before cutting or the layers will slide apart

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