Baked Eggplant Parmesan Marinara (Printable)
Crispy baked eggplant slices with marinara and melted cheese layers, golden and savory.
# What You’ll Need:
→ Eggplant
01 - 2 large eggplants, sliced into 1/2-inch rounds
02 - 1 tablespoon salt
→ Breading
03 - 1 cup all-purpose flour
04 - 3 large eggs
05 - 2 tablespoons milk
06 - 2 cups Italian-style breadcrumbs
07 - 1/2 cup grated Parmesan cheese
08 - 1 teaspoon dried oregano
09 - 1 teaspoon garlic powder
10 - 1/2 teaspoon ground black pepper
→ Assembly
11 - 3 cups marinara sauce
12 - 2 cups shredded mozzarella cheese
13 - 1/2 cup grated Parmesan cheese
14 - 2 tablespoons fresh basil, chopped
# How To Make It:
01 - Arrange eggplant slices in a single layer on a baking sheet and sprinkle both sides evenly with salt. Let rest for 30 minutes to draw out moisture, then pat dry thoroughly with paper towels.
02 - Preheat oven to 400°F. Line two baking sheets with parchment paper and lightly grease with olive oil or cooking spray.
03 - Place flour in one shallow dish. Beat eggs with milk in a second dish. In a third dish, combine breadcrumbs, 1/2 cup grated Parmesan, oregano, garlic powder, and black pepper.
04 - Dredge each eggplant slice first in flour, then dip into the egg mixture, and finally coat evenly with the breadcrumb mixture. Arrange coated slices on prepared baking sheets.
05 - Bake eggplant slices at 400°F for 20 minutes. Flip slices carefully and bake an additional 10 minutes until golden and crisp.
06 - Reduce oven temperature to 375°F.
07 - Spread 1 cup marinara sauce evenly on the bottom of a 9x13-inch baking dish. Layer half of the baked eggplant slices over the sauce, then top with 1 cup marinara, 1 cup shredded mozzarella, and a sprinkle of Parmesan. Repeat the layering with remaining eggplant, sauce, mozzarella, and Parmesan.
08 - Cover the dish with foil and bake at 375°F for 20 minutes. Remove foil and continue baking for an additional 10 minutes until cheese is melted and bubbly.
09 - Allow to rest for 10 minutes before garnishing with chopped fresh basil and serving.
# Expert Tips:
01 -
- The eggplant gets impossibly crispy on the outside while staying tender inside, no soggy disappointments.
- It's the kind of dish that tastes even better the next day, making it perfect for meal prep or unexpected dinner guests.
02 -
- Skipping the sweating step will leave you with eggplant that releases water into your sauce, making everything taste diluted and sad. Don't skip it.
- Baking the eggplant instead of frying it means you get crispy slices without the oil mess, and it actually tastes lighter while feeling just as indulgent.
03 -
- If your eggplant releases a lot of water even after sweating, pat the slices again before breading—dry eggplant equals better breading adhesion and crispier results.
- Let the assembled dish rest at room temperature for 10 minutes before baking so it bakes evenly from edge to center instead of cooking unevenly.