Baked Eggplant Parmesan (Print Page)
Crispy breaded eggplant with marinara and melted cheese, baked to golden perfection
# What You Need:
→ Vegetables
01 - 2 large eggplants, sliced into ½-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 - ½ cup grated Parmesan cheese
07 - 1 teaspoon dried oregano
08 - ½ teaspoon garlic powder
09 - Freshly ground black pepper to taste
→ Assembly
10 - 2 cups marinara sauce
11 - 2 cups shredded mozzarella cheese
12 - ½ cup grated Parmesan cheese
13 - 2 tablespoons fresh basil, chopped
14 - Olive oil for drizzling and baking
# Directions:
01 - Arrange eggplant slices on baking sheets and sprinkle generously with salt. Allow to rest for 30 minutes to release excess moisture, then thoroughly pat dry with paper towels.
02 - Preheat oven to 400°F. Line two baking sheets with parchment paper and lightly brush with olive oil.
03 - Set up breading station with three shallow dishes: flour, beaten eggs, and breadcrumb mixture combined with Parmesan, oregano, garlic powder, and pepper. Dredge each eggplant slice in flour, dip in egg, then press firmly into crumb mixture. Place coated slices on prepared baking sheets.
04 - Lightly drizzle or brush tops of breaded eggplant with olive oil. Bake for 20 minutes, flipping once halfway through, until golden brown and crispy.
05 - Spread ½ cup marinara sauce evenly across bottom of 9×13-inch baking dish. Arrange half of baked eggplant slices in single layer over sauce.
06 - Top first eggplant layer with ¾ cup marinara sauce and 1 cup shredded mozzarella cheese.
07 - Add remaining eggplant slices, remaining sauce, remaining mozzarella, and finish with ½ cup Parmesan cheese.
08 - Cover dish tightly with aluminum foil and bake for 20 minutes. Remove foil and continue baking for 10-15 minutes until cheese is melted and golden brown.
09 - Let dish rest for 10 minutes before serving to allow layers to set. Garnish with fresh chopped basil if desired.
# Expert Tips:
01 -
- That moment when you slide the fork through layers and the cheese stretches into an endless ribbon
- The way the crispy breaded eggplant stands up to the sauce without getting soggy, even the next day
02 -
- Do not rush the sweating step or your eggplant will taste bitter and the breading will not stick properly
- Pat the eggplant completely dry before breading or the flour will clump and fall off
03 -
- Use a mandoline if you have one for perfectly even slices that cook at the same rate
- Room temperature eggplant absorbs salt better during the sweating step