Baked Eggplant Parmesan (Print Version)
Golden breaded eggplant layered with marinara and melted cheese, baked to perfection
# What You'll Need:
→ Vegetables
01 - 2 large eggplants, sliced into 1/2-inch rounds
02 - 1 tbsp salt (for sweating the eggplant)
→ Breading
03 - 1 cup all-purpose flour
04 - 3 large eggs
05 - 1 cup breadcrumbs (preferably Italian-style)
06 - 1/2 cup grated Parmesan cheese
07 - 1 tsp dried oregano
08 - 1/2 tsp garlic powder
09 - Freshly ground black pepper, to taste
→ Assembly
10 - 2 cups marinara sauce
11 - 2 cups shredded mozzarella cheese
12 - 1/2 cup grated Parmesan cheese (for topping)
13 - 2 tbsp fresh basil, chopped (optional)
14 - Olive oil (for drizzling and baking)
# How to Make It:
01 - Place eggplant slices on a baking sheet and sprinkle with salt. Let sit for 30 minutes to draw out excess moisture, then pat dry with paper towels.
02 - Preheat the oven to 400°F. Line two baking sheets with parchment paper and brush lightly with olive oil.
03 - Set up a breading station: dredge each eggplant slice in flour, dip in beaten eggs, then coat with the breadcrumb-Parmesan-oregano-garlic powder mixture. Place on prepared baking sheets.
04 - Drizzle or brush the tops with a bit of olive oil. Bake for 20 minutes, flipping halfway, until golden brown and crisp.
05 - In a 9x13-inch baking dish, spread 1/2 cup marinara sauce on the bottom. Layer half the baked eggplant slices evenly.
06 - Top with 3/4 cup marinara sauce and 1 cup mozzarella cheese. Repeat with remaining eggplant, sauce, and finish with mozzarella and remaining Parmesan.
07 - Cover with foil and bake for 20 minutes. Remove foil and bake another 10-15 minutes, until cheese is bubbly and golden.
08 - Let rest for 10 minutes before garnishing with fresh basil and serving.
# Expert Advice:
01 -
- The contrast between that golden crunchy exterior and the creamy tender eggplant inside is absolutely worth every minute of preparation
- Leftovers somehow taste even better the next day, making it the gift that keeps on giving for busy weeknight dinners
02 -
- The salting step is not optional, as it removes bitter compounds and prevents your final dish from becoming a watery mess
- Letting the assembled dish rest for 10 minutes before serving is the difference between neat slices and a sloppy slide onto plates
03 -
- Use a cooling rack over your baking sheets for the first bake to circulate air underneath the eggplant, creating the crispiest breading possible
- Mix a handful of grated Parmesan into your final layer of mozzarella for those amazing crispy cheese edges everyone fights over