Baked Eggplant Parmesan Marinara (Printer-friendly)

Golden-baked eggplant layered with marinara, mozzarella, and Parmesan in a classic Italian style.

# What You'll Need:

→ Eggplant

01 - 2 medium eggplants, sliced into 1/2-inch rounds
02 - 1 tablespoon kosher salt

→ Breading

03 - 1 cup all-purpose flour
04 - 2 large eggs
05 - 2 tablespoons milk
06 - 1 1/2 cups panko breadcrumbs
07 - 1/2 cup grated Parmesan cheese
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon black pepper

→ Assembly

11 - 2 1/2 cups marinara sauce
12 - 2 cups shredded mozzarella cheese
13 - 1/2 cup grated Parmesan cheese
14 - 2 tablespoons fresh basil leaves, chopped
15 - Olive oil spray or 2 tablespoons olive oil

# How to Prepare:

01 - Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper and lightly oil or spray them.
02 - Place eggplant slices in a colander, sprinkle with kosher salt on both sides, and let sit for 20 minutes to draw out moisture. Pat slices dry with paper towels.
03 - Set up three shallow bowls: one with flour, another whisking together eggs and milk, and a third combining panko breadcrumbs, 1/2 cup Parmesan, dried oregano, garlic powder, and black pepper.
04 - Dredge each eggplant slice in flour, shake off excess, dip into egg mixture, then coat thoroughly with the panko mixture. Place coated slices on prepared baking sheets.
05 - Lightly spray or brush eggplant slices with olive oil. Bake for 20 minutes, flipping halfway through, until golden and crisp.
06 - Lower oven temperature to 375°F (190°C).
07 - Spread 1 cup marinara sauce in a 9x13-inch baking dish. Arrange half the baked eggplant slices over sauce. Top with half the remaining marinara, 1 cup mozzarella, and 1/4 cup Parmesan. Repeat layering with remaining eggplant, sauce, mozzarella, and Parmesan.
08 - Bake uncovered for 25 minutes, until cheese is bubbly and golden. Let rest for 10 minutes before serving.
09 - Sprinkle chopped fresh basil over the top before serving.

# Expert Advice:

01 -
  • You get all the crispy, cheesy comfort of the classic without standing over a pot of hot oil.
  • The eggplant stays tender inside with a golden crust that doesn't get soggy under the sauce.
  • It's the kind of dish that makes your kitchen smell so good, people wander in asking what's for dinner.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't skip salting the eggplant or it can turn out watery and bitter, and those 20 minutes make a huge difference in texture.
  • If you skip flipping the eggplant halfway through baking, one side stays pale and soft instead of getting crisp.
  • Let the dish rest after baking or the layers will slide apart when you try to serve it.
03 -
  • Baking the eggplant on a wire rack set over the sheet pan lets air circulate and keeps the bottom from getting soggy.
  • Use a mix of part-skim and whole milk mozzarella for great flavor without it getting too greasy.
  • If your marinara is on the sweet side, add a pinch of red pepper flakes to the sauce for balance.

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