Baked Eggplant Parmesan

Baked Eggplant Parmesan

Layers of tender eggplant, marinara, and melted cheese baked until bubbling and golden.

Total 1 hr 20 min Makes 6 servings Calories 420/serving

Dietary

Vegetarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

This baked version skips the deep-frying by roasting breaded eggplant slices until crisp, then layering them with marinara sauce and a blend of cheeses. It bakes into a bubbling, golden casserole that works as a hearty vegetarian main or a side to pasta.

Ingredients

  • 2 large eggplants, sliced into 1/4-inch rounds
  • 1 tablespoon salt, for drawing out moisture
  • 2 cups all-purpose flour
  • 4 large eggs, beaten
  • 2 cups panko breadcrumbs
  • 1 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/4 cup olive oil
  • 3 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese, for topping
  • 1/4 cup fresh basil leaves, torn

Method

  1. Arrange eggplant slices on paper towels, sprinkle both sides with salt, and let sit 30 minutes to draw out excess moisture.

  2. Pat the eggplant slices dry with paper towels to remove salt and released liquid.

  3. Preheat the oven to 425°F. Line two baking sheets with parchment paper.

  4. Set up a breading station with flour in one bowl, beaten eggs in a second bowl, and panko mixed with 1 cup Parmesan, oregano, garlic powder, and pepper in a third bowl.

  5. Dredge each eggplant slice in flour, dip in egg, then coat evenly with the panko mixture, pressing to adhere.

  6. Arrange breaded slices on the baking sheets in a single layer and drizzle with olive oil.

  7. Bake until golden and crisp, flipping halfway through, about 25 minutes total.

  8. Reduce oven temperature to 375°F. Spread 1/2 cup marinara sauce in the bottom of a 9x13-inch baking dish.

  9. Layer half the baked eggplant slices over the sauce, top with 1 cup marinara, 1 cup mozzarella, and a few tablespoons of Parmesan.

  10. Repeat with a second layer of eggplant, remaining marinara, remaining mozzarella, and remaining Parmesan.

  11. Cover with foil and bake until heated through and bubbling, about 20 minutes.

  12. Remove foil and bake until the cheese is melted and lightly browned, about 10 minutes more.

  13. Let the casserole rest 10 minutes before slicing, then top with fresh basil to serve.

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    Baked Eggplant Parmesan

    This baked version skips the deep-frying by roasting breaded eggplant slices until crisp, then layering them with marinara sauce and a blend of cheeses. It bakes into a bubbling, golden casserole that works as a hearty vegetarian main or a side to pasta.

    1 hr 20 min 6 servings 420 cal

    Ingredients

    • 2 large eggplants, sliced into 1/4-inch rounds
    • 1 tablespoon salt, for drawing out moisture
    • 2 cups all-purpose flour
    • 4 large eggs, beaten
    • 2 cups panko breadcrumbs
    • 1 cup grated Parmesan cheese
    • 1 teaspoon dried oregano
    • 1 teaspoon garlic powder
    • 1/2 teaspoon black pepper
    • 1/4 cup olive oil
    • 3 cups marinara sauce
    • 2 cups shredded mozzarella cheese
    • 1/2 cup grated Parmesan cheese, for topping
    • 1/4 cup fresh basil leaves, torn

    Method

    1. 1

      Arrange eggplant slices on paper towels, sprinkle both sides with salt, and let sit 30 minutes to draw out excess moisture.

    2. 2

      Pat the eggplant slices dry with paper towels to remove salt and released liquid.

    3. 3

      Preheat the oven to 425°F. Line two baking sheets with parchment paper.

    4. 4

      Set up a breading station with flour in one bowl, beaten eggs in a second bowl, and panko mixed with 1 cup Parmesan, oregano, garlic powder, and pepper in a third bowl.

    5. 5

      Dredge each eggplant slice in flour, dip in egg, then coat evenly with the panko mixture, pressing to adhere.

    6. 6

      Arrange breaded slices on the baking sheets in a single layer and drizzle with olive oil.

    7. 7

      Bake until golden and crisp, flipping halfway through, about 25 minutes total.

    8. 8

      Reduce oven temperature to 375°F. Spread 1/2 cup marinara sauce in the bottom of a 9x13-inch baking dish.

    9. 9

      Layer half the baked eggplant slices over the sauce, top with 1 cup marinara, 1 cup mozzarella, and a few tablespoons of Parmesan.

    10. 10

      Repeat with a second layer of eggplant, remaining marinara, remaining mozzarella, and remaining Parmesan.

    11. 11

      Cover with foil and bake until heated through and bubbling, about 20 minutes.

    12. 12

      Remove foil and bake until the cheese is melted and lightly browned, about 10 minutes more.

    13. 13

      Let the casserole rest 10 minutes before slicing, then top with fresh basil to serve.