Baked Eggplant Parmesan (Printable Version)
Crispy breaded eggplant layered with marinara and melted cheese, baked to golden perfection
# 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
05 - 1 cup breadcrumbs (preferably Italian-style)
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 Make It:
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.
# Expert Advice:
01 -
- The contrast between crisp breaded eggplant and that melting mozzarella is pure comfort
- It actually tastes better the next day, so lunch becomes something you look forward to
02 -
- Patting the eggplant dry after salting is non-negotiable or your breading will slide right off
- Letting it rest before cutting is what keeps your layers tidy instead of sliding into a mess
03 -
- Press the crumbs onto the eggplant firmly so they do not fall off during baking
- Room temperature ingredients layer more evenly and cook more consistently