Baked Eggplant Parmesan Marinara (Printer-friendly)
Crispy baked eggplant layered with tangy marinara and melted cheeses for a hearty vegetarian entree.
# What You'll Need:
→ Eggplant
01 - 2 large eggplants, sliced into 1/2-inch rounds
02 - 1 tablespoon salt (for sweating eggplant)
→ Breading
03 - 1 1/2 cups panko breadcrumbs
04 - 1/2 cup grated Parmesan cheese
05 - 1 teaspoon dried oregano
06 - 1 teaspoon dried basil
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Dredging
10 - 3 large eggs
11 - 2 tablespoons milk
→ Marinara & Cheese
12 - 2 1/2 cups marinara sauce (homemade or store-bought)
13 - 2 cups shredded mozzarella cheese
14 - 1/4 cup grated Parmesan cheese (for topping)
15 - 2 tablespoons chopped fresh basil (optional, for garnish)
16 - Olive oil spray or 2 tablespoons olive oil
# How to Prepare:
01 - Preheat oven to 400°F. Line two baking sheets with parchment paper and lightly oil or spray them.
02 - Arrange eggplant slices on a rack or paper towels, sprinkle both sides with salt, and let rest for 20 minutes to draw out moisture and bitterness. Pat dry thoroughly.
03 - Whisk eggs and milk in a shallow bowl. In another bowl, combine panko, Parmesan, oregano, basil, garlic powder, salt, and pepper.
04 - Dip each eggplant slice into the egg mixture, then coat evenly with the breadcrumb mixture, pressing to adhere. Arrange coated slices on prepared baking sheets.
05 - Lightly spray or drizzle slices with olive oil. Bake for 20 minutes, flip, then bake an additional 10 to 15 minutes until golden and crisp.
06 - Reduce oven temperature to 375°F. Spread 1/2 cup marinara sauce in a 9x13-inch baking dish. Layer half of the baked eggplant, cover with half the remaining marinara and half the mozzarella cheese. Repeat layers, finishing with sauce, mozzarella, and remaining Parmesan cheese.
07 - Bake uncovered for 20 to 25 minutes until cheese is melted and bubbling. Let rest for 5 minutes, garnish with fresh basil, and serve.
# Expert Advice:
01 -
- It's the kind of vegetarian dish that makes even meat lovers ask for seconds, with that satisfying crunch and melted cheese they didn't expect to crave.
- You can prep the eggplant in advance and assemble everything the day you want to bake it, which means less stress when people are coming over.
- It feels fancy enough for company but simple enough that you won't spend your whole evening in the kitchen.
02 -
- Sweating the eggplant isn't optional—it's the difference between a heavy, waterlogged dish and one with actual texture and presence on your plate.
- Don't skip the initial baking of the eggplant slices; you need them to crisp up first or they'll get soggy once you add the sauce, no matter how careful you are.
- The resting time at the end matters more than you'd think—it lets the cheese set and the whole thing hold together instead of sliding around when you serve it.
03 -
- The secret to keeping eggplant Parmesan from being heavy is not being shy with the olive oil when you crisp the slices—it sounds counterintuitive, but that oil is what gives you the golden crust and prevents them from absorbing all the sauce later.
- If your eggplant slices vary in thickness, lay them out and choose the most similar ones for the top layer, where they'll be most visible and need to look intentional.