Description
This Baked Eggplant Parmesan Recipe is a delicious, comforting Italian classic featuring tender eggplant rounds breaded and baked to perfection, layered with rich marinara sauce, fresh basil, and melted mozzarella and parmesan cheeses. Perfect as a satisfying main or a hearty side dish, it offers a crispy, cheesy experience without frying.
Ingredients
Scale
Eggplant Preparation
- 2 lbs eggplant (2 large/3 medium/4 small, cut into 1/3″ thick rounds)
- 2 tsp fine sea salt
- 1/2 tsp black pepper
- 1 Tbsp olive oil (plus more to grease the pan and drizzle over eggplant*)
- 2 garlic cloves (pressed or minced)
Breading
- 3 large eggs
- 3/4 cup all-purpose flour
- 1 cup panko breadcrumbs (or Italian breadcrumbs)
- 1 cup grated parmesan cheese
Assembly
- 32 oz good quality marinara sauce (homemade or storebought)
- 1/4 cup fresh basil leaves (coarsely chopped, optional but nice)
- 1 lb shredded mozzarella (grated on the large holes)
Instructions
- Prepare the eggplant slices. Slice the eggplant into 1/3″ thick rounds. Sprinkle both sides with sea salt and let sit for about 20 minutes to draw out excess moisture and bitterness. After sweating, rinse the slices and pat them dry thoroughly with paper towels.
- Set up breading stations and bread the eggplant. Beat the eggs in a bowl. Place flour in a separate shallow dish, and mix panko breadcrumbs with grated parmesan cheese in another. Season the flour lightly with salt and pepper. Dip each dry eggplant slice first in the flour, shaking off excess, then into the beaten eggs, and finally coat with the breadcrumb and parmesan mixture. Make sure the slices are evenly coated to achieve a crispy texture once baked.
- Bake the breaded eggplant slices. Preheat the oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper. Arrange the breaded eggplant slices in a single layer on the baking sheet and drizzle or brush with olive oil to help crisp them as they bake. Bake for 25-30 minutes, flipping halfway through, until golden and crispy.
- Assemble the eggplant parmesan. In a large baking dish, spread a thin layer of marinara sauce. Place a layer of baked eggplant slices over the sauce. Spoon more marinara over the eggplant, sprinkle pressed garlic and chopped basil if using, then add a generous layer of shredded mozzarella. Repeat layering until all eggplant, sauce, and cheese are used, finishing with a top layer of mozzarella and a light sprinkle of parmesan.
- Bake the assembled dish. Reduce oven temperature to 375°F (190°C). Bake the assembled eggplant parmesan for 25-30 minutes until the cheese is melted, bubbly, and slightly golden on top. Let it rest for 10 minutes before serving to set the layers.
Notes
- Salting the eggplant helps reduce bitterness and sogginess by drawing out moisture.
- Use a good quality marinara sauce for the best flavor. Homemade is ideal but store-bought can work well.
- Panko breadcrumbs give a crispier crunch compared to regular breadcrumbs.
- You can prepare the breaded eggplant in advance and refrigerate before baking.
- For a lower-fat version, reduce the amount of cheese or use part-skim mozzarella.
- Serve with fresh basil garnish or a side of pasta or crusty bread.
