Baked Eggplant Parmesan Marinara

There's something about the smell of eggplant crisping in the oven that takes me straight back to my neighbor's kitchen, where she'd stand at her counter with flour dusting her apron, assembling layers of this dish like she was building something precious. I watched her hands work with such ease, the way she'd brush oil across each golden slice, and I realized this wasn't just dinner—it was her way of saying she cared. Now whenever I make it, I'm cooking alongside that memory, and somehow it tastes better.

I made this for my sister's dinner party last spring, and I remember the exact moment she took her first bite—she closed her eyes like she was tasting something from her childhood. Later she told me it reminded her of the Italian place our grandmother used to take us to, which made me realize that food has this quiet power to connect us to people and moments we thought we'd forgotten. That's when this dish stopped being just a recipe for me.

Ingredients

• Eggplant: Two large ones, sliced into half-inch rounds—this thickness is your sweet spot because it's thin enough to cook through but sturdy enough to hold everything without falling apart.
• Salt for sweating: One tablespoon sprinkled on the slices draws out the moisture and any bitterness that can hide in eggplant, a trick I learned the hard way after one too many watery casseroles.
• Panko breadcrumbs: A cup and a half gives you that satisfying crunch that stays crisp even under all those layers of sauce and cheese.
• Parmesan cheese: Half a cup mixed into the breading plus another quarter cup for the top—it adds a salty, nutty depth that regular breadcrumbs never could.
• Dried oregano and basil: A teaspoon each brings the Italian kitchen right into your dish without being overwhelming.
• Garlic powder, salt, and black pepper: Half a teaspoon each of garlic powder and salt, plus a quarter teaspoon of pepper—these are the quiet voices that make everything sing together.
• Eggs and milk: Three eggs whisked with two tablespoons of milk creates the perfect glue to hold your breading in place.
• Marinara sauce: Two and a half cups of your favorite version, homemade or jarred—this is not the place to be shy.
• Mozzarella cheese: Two cups shredded, and yes, this is a lot of cheese, but that's exactly the point.
• Olive oil: Two tablespoons or spray for crisping, and don't skip this or you'll end up with dull, pale eggplant instead of golden slices.
• Fresh basil: Two tablespoons chopped for garnish if you want to finish it like you mean it.

Instructions

Get your oven ready and set the stage:

Preheat to 400°F and line two baking sheets with parchment paper, then lightly oil or spray them so nothing sticks and ruins your beautiful work.

Sweat your eggplant slices:

Arrange them on a rack or paper towels, sprinkle both sides with a tablespoon of salt, and let them sit for 20 minutes while the moisture beads up and escapes. This step is what separates a soggy casserole from one with real backbone—don't rush it.

Set up your breading station:

Whisk three eggs with two tablespoons of milk in one shallow bowl, then mix your panko, Parmesan, oregano, basil, garlic powder, salt, and pepper in another. Having everything ready means you can work quickly without second-guessing yourself.

Bread each slice with intention:

Pat the eggplant dry first—this is crucial—then dip each slice into the egg, let excess drip off, and coat both sides with the breadcrumb mixture, pressing gently so it sticks. Arrange them on your prepared baking sheets in a single layer.

Give them the golden treatment:

Lightly spray or drizzle with olive oil, then bake for 20 minutes until the bottoms start turning golden. Flip each slice carefully, then bake another 10 to 15 minutes until they're crispy and the color of honey in sunlight.

Build your casserole with care:

Lower the oven to 375°F, spread half a cup of marinara across the bottom of a 9x13-inch baking dish, then layer half your baked eggplant over it. Cover with half the remaining sauce and half the mozzarella, then repeat those layers, finishing with sauce, the rest of the mozzarella, and a quarter cup of Parmesan on top.

Bake until it bubbles and calls to you:

Bake uncovered for 20 to 25 minutes until the cheese is melted and you can see it bubbling at the edges. Let it rest for 5 minutes—this sounds like nothing, but it helps everything set so you don't get a messy plate.

Save

What strikes me most about this dish is how it brings people together without any fuss—it sits in the middle of the table, warm and bubbling, and somehow everyone slows down and talks longer. There's something about casseroles that makes people linger, that makes the meal feel like an occasion even when it's just a Tuesday night.

Making It Your Own

This recipe is a canvas, and I've learned that the best home cooks treat it that way. Some nights I'll add a thin layer of sautéed spinach between the eggplant and sauce, letting it wilt slightly in the oven and add a whisper of earthiness. Other times I'll roast red peppers until they're soft and sweet and slip those in instead, and the whole dish transforms into something different but equally satisfying. The core stays the same, but you're adding your own story to it.

Storage and Serving Ideas

This casserole actually gets better the next day, when all the flavors have had time to get acquainted. You can make it ahead, let it cool completely, cover it tightly, and refrigerate it for up to three days—then just reheat it gently at 350°F until it's warm through. It also freezes beautifully for up to two months, which means you can build a little library of comfort in your freezer.

Wine Pairings and What to Serve Alongside

A crisp green salad with lemon vinaigrette cuts through the richness perfectly, and crusty bread is non-negotiable for soaking up every last drop of sauce. If you're thinking about wine, a Chianti brings bright acidity that plays nicely with the tomato, or a Pinot Noir if you want something a bit softer and more delicate. The key is choosing something that doesn't fight with the dish but dances alongside it.

• Always taste your marinara sauce before layering—if it needs salt, add it now rather than trying to fix it after baking.
• If you're gluten-free, swap the regular panko for a gluten-free version and everything works exactly the same.
• For dairy-free, use a good quality dairy-free mozzarella and nutritional yeast instead of Parmesan, and it'll still be delicious.

Save

This dish has fed my family through seasons and celebrations, and it never loses its power to make people feel seen and cared for. Every time you make it, you're creating a moment worth remembering.

Common Questions

→ How do you remove bitterness from eggplant?

Sprinkle sliced eggplant with salt and let it sit for about 20 minutes. This draws out moisture and bitterness, which can then be patted dry before cooking.

→ What is the best baking temperature for eggplant slices?

Bake the eggplant slices at 400°F (200°C) initially for crispness, then lower the oven to 375°F (190°C) when assembling the dish to melt the cheeses evenly.

→ Can gluten-free breadcrumbs be used?

Yes, gluten-free breadcrumbs work well as a substitute without compromising the crisp texture of the coating.

→ What cheeses are ideal for layering?

Mozzarella provides a gooey melt, while Parmesan adds a sharp, nutty flavor enhancing the overall richness.

→ How can the dish be made more flavorful?

Adding layers of sautéed spinach or roasted red peppers between eggplant slices adds depth and complexity to the flavor profile.

→ What wines pair well with this dish?

Chianti or Pinot Noir complement the rich tomato and cheese layers with their fruity and earthy notes.