Baked Eggplant Parmesan Marinara

I was dodging takeout menus on a rainy Tuesday when I remembered eggplant parmesan doesn't have to mean a greasy, heavy plate. My neighbor once brought over a version that was baked instead of fried, and I couldn't believe how bright and satisfying it tasted. That night, I sliced two glossy eggplants and decided to see if I could pull it off myself.

The first time I made this for my family, my youngest kept asking if we ordered it from a restaurant. I watched everyone go back for seconds, scraping the dish for every last bit of melted mozzarella and crispy edge. It became our official comfort dinner whenever the week felt too long.

Ingredients

• Eggplant: Choose firm, shiny eggplants without soft spots, and slice them evenly so they bake at the same rate.
• Kosher salt: Sprinkling the slices and letting them sit pulls out bitter moisture and helps them crisp up in the oven.
• All-purpose flour: This first coating gives the egg something to cling to, creating a solid base for the breadcrumbs.
• Eggs and milk: Whisking them together makes a sticky wash that locks the panko in place.
• Panko breadcrumbs: Their coarse texture bakes up crunchier than regular breadcrumbs, giving you that satisfying bite.
• Grated Parmesan cheese: Mixing it into the breading adds a salty, nutty layer of flavor before the cheese even melts on top.
• Dried oregano, garlic powder, black pepper: These simple seasonings make the breading taste like it has been simmering in an Italian kitchen all day.
• Marinara sauce: Use your favorite jar or homemade batch, just make sure it is thick enough to coat the eggplant without making the dish watery.
• Shredded mozzarella cheese: Low-moisture mozzarella melts beautifully and doesn't release too much liquid into the dish.
• Fresh basil leaves: A handful of torn basil at the end brings a bright, aromatic finish that cuts through all the richness.
• Olive oil spray or olive oil: A light mist or brush before baking helps the breading turn golden and crisp without frying.

Instructions

Preheat and Prep Your Pans:

Set your oven to 400°F and line two baking sheets with parchment paper. Lightly oil or spray them so the eggplant doesn't stick when you flip it halfway through.

Sweat the Eggplant:

Arrange the eggplant slices in a colander, sprinkle both sides with kosher salt, and let them sit for 20 minutes. Pat them dry with paper towels to remove the moisture and any bitterness.

Set Up Your Breading Station:

Place flour in one shallow bowl, whisk eggs and milk in a second bowl, and mix panko, Parmesan, oregano, garlic powder, and black pepper in a third. Line them up in order so you can move quickly.

Coat the Eggplant:

Dredge each slice in flour, shake off the excess, dip it in the egg mixture, then press it into the panko blend until every edge is covered. Lay the slices on your prepared baking sheets.

Bake Until Golden:

Lightly spray or brush the slices with olive oil and bake for 20 minutes, flipping them halfway through. They should look crisp and golden when you pull them out.

Lower the Oven and Start Layering:

Turn the heat down to 375°F and spread a cup of marinara in the bottom of a 9x13-inch baking dish. Arrange half the baked eggplant over the sauce, then add more marinara, mozzarella, and Parmesan, and repeat with the remaining eggplant and toppings.

Bake Until Bubbly:

Slide the dish into the oven and bake uncovered for 25 minutes, until the cheese is melted and starting to turn golden. Let it cool for 10 minutes so the layers set and you don't burn your mouth on molten cheese.

Garnish and Serve:

Scatter fresh basil over the top and serve it warm. The aroma alone will have everyone gathered around the table.

Save

One Sunday, I made this for a friend who swore she didn't like eggplant. She went quiet after the first bite, then admitted she'd been wrong her whole life. We sat at the table long after we finished eating, just talking and soaking up the last bits of sauce with bread.

How to Store and Reheat Leftovers

Let the dish cool completely, then cover it tightly with foil or transfer portions to airtight containers. It will keep in the fridge for up to four days. Reheat individual servings in the oven at 350°F for about 15 minutes, covered with foil, so the cheese melts again without drying out.

Ways to Make It Your Own

If you want a little heat, stir red pepper flakes into the marinara or sprinkle them between the layers. You can also swap in a mix of provolone and mozzarella for a sharper, tangier flavor. For a gluten-free version, use gluten-free flour and breadcrumbs without changing anything else.

Serving Suggestions and Pairings

This dish shines on its own, but it also loves company. Serve it alongside a simple arugula salad dressed with lemon and olive oil, or pile it next to a tangle of spaghetti tossed in butter and garlic. A glass of Chianti or any medium-bodied red wine makes the meal feel just a little more special.

• Add a side of garlic bread to soak up every drop of sauce.
• Pair it with roasted vegetables like zucchini or bell peppers for extra color.
• Top each serving with a drizzle of balsamic glaze for a sweet, tangy finish.

Save

This recipe has a way of turning a regular weeknight into something worth remembering. Every time I pull it out of the oven, I'm reminded that the best meals don't have to be complicated, they just have to be made with care.

Recipe FAQs

→ How do you prevent eggplant from getting soggy?

Sprinkle salt on sliced eggplant and let it sit for 20 minutes to draw out moisture, then pat dry before breading.

→ What is the best way to get a crispy breading on eggplant?

Coat eggplant slices in flour, then egg wash, followed by a seasoned panko mixture, and bake on a lightly oiled sheet until golden.

→ Can I use store-bought marinara sauce?

Yes, good-quality store-bought marinara sauce works well, but homemade adds fresh, vibrant flavor.

→ How do you layer the ingredients for baking?

Start with a layer of marinara sauce, then baked eggplant, more sauce, mozzarella, and Parmesan; repeat before final baking.

→ What can be served alongside this dish?

Pair it with spaghetti, a fresh salad, or crusty bread, and consider a medium-bodied red wine like Chianti for complementing flavors.