Baked Eggplant Parmesan Marinara

My neighbor handed me three enormous eggplants from her garden one August afternoon, and I panicked because I'd never cooked with eggplant before. I remembered my mom mentioning eggplant parmesan once, so I looked up a recipe and decided to try baking instead of frying. The kitchen smelled like a Italian grandmother had moved in, and when I pulled that first golden, bubbly dish from the oven, I couldn't believe I'd made something that looked and tasted like it came from a real restaurant.

I made this for my sister's birthday dinner last spring, and she's the pickiest eater I know. She went back for seconds and texted me the next morning asking for the recipe. Now every time she visits, she hints that she wouldn't mind if this happened to be on the menu.

Ingredients

• Eggplant: Look for firm, glossy eggplants without soft spots, and salting them before cooking pulls out bitterness and excess water so they bake up tender, not mushy.
• Kosher salt: This is for sweating the eggplant, and you'll rinse it off, so don't worry about the amount.
• All-purpose flour: The first layer in your breading station that helps the egg mixture stick.
• Eggs and milk: Whisked together, this creates a sticky coating that holds the panko in place.
• Panko breadcrumbs: These Japanese breadcrumbs are coarser and crispier than regular ones, and they make all the difference in getting that golden crunch.
• Parmesan cheese: Use the real stuff, freshly grated if you can, because it adds a nutty, salty depth that pre-shredded just doesn't deliver.
• Dried oregano, garlic powder, black pepper: These season the breading and give every bite a little extra flavor without overpowering the eggplant.
• Marinara sauce: Homemade is wonderful, but a good jar of store-bought sauce works perfectly and saves you time.
• Mozzarella cheese: Shred it yourself from a block for the best melt and stretch.
• Fresh basil: A handful of this at the end brings brightness and makes the whole dish feel alive.
• Olive oil: A light spray or brush before baking helps the breading turn golden without deep frying.

Instructions

Prep your oven and pans:

Heat the oven to 400°F and line two baking sheets with parchment paper, then give them a light coating of oil. This keeps the eggplant from sticking and makes cleanup so much easier.

Sweat the eggplant:

Lay the slices in a colander, sprinkle both sides with kosher salt, and let them sit for 20 minutes while you set up everything else. Pat them dry with paper towels before breading, and you'll notice how much water comes out.

Set up your breading station:

Put flour in one shallow bowl, whisk eggs and milk in another, and mix panko with Parmesan, oregano, garlic powder, and pepper in a third. Line them up in that order so you can move smoothly from one to the next.

Bread the eggplant:

Dredge each slice in flour, shake off the extra, dip it in the egg, then press it into the panko mixture on both sides. Lay each piece on your prepared baking sheets as you go.

Bake until golden:

Spray or brush the tops with a little olive oil, then bake for 20 minutes, flipping them halfway through. They should be crisp and golden, and your kitchen will start smelling amazing.

Lower the heat and layer:

Turn the oven down to 375°F and spread a cup of marinara in the bottom of a 9x13-inch dish. Arrange half the eggplant over the sauce, then add more marinara, half the mozzarella, and a quarter cup of Parmesan, then repeat the layers.

Bake until bubbly:

Slide the dish into the oven uncovered and bake for 25 minutes until the cheese is melted, bubbling, and golden on top. Let it rest for 10 minutes before serving so the layers set and you don't burn your mouth.

Garnish and serve:

Scatter fresh basil over the top right before you bring it to the table. It adds color and a fresh, herby brightness that cuts through all that rich cheese.

Save

The first time I brought this to a potluck, someone asked if I'd ordered it from an Italian restaurant. I laughed and said no, I just baked some eggplant and melted cheese on it, but honestly, I felt proud. It's the kind of dish that makes you look like you know what you're doing in the kitchen, even if you're still figuring it out.

Making It Your Own

You can swap in gluten-free breadcrumbs and flour if you need to, and it works just as well. I've also added thin slices of roasted red pepper between the layers when I had some in the fridge, and it added a sweet, smoky note that everyone loved. If you want it a little heartier, layer in some cooked Italian sausage or use a mix of mozzarella and provolone for extra flavor.

Storing and Reheating

This keeps in the fridge for up to four days in an airtight container, and I've reheated individual portions in the microwave or the whole dish covered in foil at 350°F until warmed through. The breading softens a little after the first day, but the flavors deepen and it's still delicious. You can also freeze it before or after baking, just thaw it overnight in the fridge first.

Serving Suggestions

I love serving this with a simple green salad dressed in lemon and olive oil to balance out the richness, or alongside spaghetti tossed in a little butter and garlic. Crusty bread for soaking up extra marinara is non-negotiable in my house. A glass of Chianti or any medium-bodied red wine makes it feel like a special occasion, even on a Tuesday night.

• Add a side of roasted broccoli or green beans for a full meal.
• Serve with garlic bread if you want to go all in on comfort.
• Pair with a light arugula salad to keep things balanced.

Save

This dish taught me that you don't need to fry something to make it taste indulgent, and now it's one of my go-to recipes when I want to impress someone or just treat myself. I hope it becomes one of your favorites too.

Common Questions

→ How do I prepare eggplant for baking?

Slice eggplant into rounds, sprinkle with kosher salt, and let it sit 20 minutes to release moisture. Then pat dry for crispier breading.

→ Can I make this gluten-free?

Yes, substitute all-purpose flour and panko with gluten-free alternatives to maintain texture and flavor.

→ What is the best way to achieve a crispy crust?

Coating eggplant slices in flour, egg wash, and seasoned panko, then baking on baking sheets sprayed with oil ensures a golden crisp crust.

→ Can I prepare this in advance?

Yes, you can bake the breaded eggplant slices ahead and assemble just before baking the final layered dish.

→ What side dishes pair well with this?

Serve alongside fresh salad, spaghetti, or crusty bread to complement the rich layers and balance the flavors.

→ How should leftovers be stored?

Keep leftovers covered in the refrigerator for up to 3 days and reheat gently to preserve texture and flavor.