Baked Eggplant Parmesan (Printable)
Crispy breaded eggplant with marinara and melted cheese, 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, 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
14 - Olive oil for drizzling and baking
# How-To Steps:
01 - Place eggplant slices on baking sheets and sprinkle evenly with salt. Let stand for 30 minutes to draw out excess moisture, then pat thoroughly dry with paper towels.
02 - Preheat oven to 400°F. Line two baking sheets with parchment paper and brush lightly with olive oil.
03 - Arrange three shallow bowls: place flour in the first, beaten eggs in the second, and mix breadcrumbs with 1/2 cup Parmesan, oregano, garlic powder, and black pepper in the third.
04 - Dredge each eggplant slice in flour, shaking off excess. Dip into beaten eggs, then press firmly into breadcrumb mixture to coat evenly. Place breaded slices on prepared baking sheets.
05 - Drizzle or brush tops lightly with olive oil. Bake for 20 minutes, flipping halfway through, until golden brown and crisp.
06 - Spread 1/2 cup marinara sauce evenly across the bottom of a 9x13-inch baking dish. Arrange half the baked eggplant slices in a single layer over the sauce.
07 - Spread 3/4 cup marinara sauce over the eggplant, then sprinkle with 1 cup mozzarella cheese.
08 - Repeat with remaining eggplant slices and remaining marinara sauce. Top with remaining mozzarella and the 1/2 cup Parmesan cheese.
09 - Cover dish with aluminum foil and bake for 20 minutes. Remove foil and continue baking for 10-15 minutes until cheese is melted, bubbly, and lightly golden.
10 - Let the dish rest for 10 minutes before serving to allow layers to set. Garnish with chopped fresh basil if desired.
# Expert Advice:
01 -
- The breaded eggplant stays incredibly crispy even under all that sauce and cheese
- It reheats beautifully and somehow tastes even better the next day
02 -
- Letting the eggplant sweat before breading prevents soggy, mushy results
- Resting the dish for 10 minutes before serving makes clean slices instead of a messy slide
03 -
- Use a mandoline for perfectly even slices that cook uniformly
- Let the breaded eggplant cool slightly before layering so they dont fall apart