Baked Eggplant Parmesan Marinara (Printable)

Golden-baked eggplant layered with marinara sauce and melted mozzarella and Parmesan cheeses.

# What You Need:

→ Eggplant

01 - 2 medium eggplants, sliced into 1/2-inch rounds
02 - 1 tablespoon kosher salt

→ Breading

03 - 1 cup all-purpose flour
04 - 2 large eggs
05 - 2 tablespoons milk
06 - 1 1/2 cups panko breadcrumbs
07 - 1/2 cup grated Parmesan cheese
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon black pepper

→ Assembly

11 - 2 1/2 cups marinara sauce
12 - 2 cups shredded mozzarella cheese
13 - 1/2 cup grated Parmesan cheese
14 - 2 tablespoons fresh basil leaves, chopped
15 - Olive oil spray or 2 tablespoons olive oil

# How-To:

01 - Preheat oven to 400 degrees Fahrenheit. Line two baking sheets with parchment paper and lightly oil or spray.
02 - Arrange eggplant slices in a colander, sprinkle both sides with kosher salt, and let rest for 20 minutes to draw out excess moisture. Pat dry with paper towels.
03 - Place flour in one shallow bowl. In a separate bowl, whisk eggs and milk. In a third bowl, combine panko, Parmesan, oregano, garlic powder, and black pepper.
04 - Dredge each eggplant slice in flour, shaking off excess, then dip into egg mixture, and thoroughly coat with panko mixture. Arrange coated slices on prepared baking sheets.
05 - Lightly spray or brush eggplant slices with olive oil. Bake for 20 minutes, turning halfway through, until golden and crisp.
06 - Reduce oven heat to 375 degrees Fahrenheit.
07 - Spread 1 cup marinara sauce evenly in a 9x13-inch baking dish. Arrange half of the baked eggplant slices on the sauce. Top with half of the remaining marinara, 1 cup mozzarella, and 1/4 cup Parmesan cheese. Repeat layers with remaining eggplant, sauce, mozzarella, and Parmesan.
08 - Bake uncovered for 25 minutes until cheese is bubbly and golden. Allow to cool for 10 minutes before serving.
09 - Sprinkle chopped fresh basil over the top just before serving.

# Expert Tips:

01 -
  • You get all the cheesy, saucy comfort without feeling weighed down afterward.
  • Baking the eggplant keeps your stovetop clean and your kitchen from smelling like a fryer.
  • It reheats beautifully, so leftovers taste just as good the next day.
02 -
  • Skipping the salting step can leave your eggplant soggy and bitter, so don't rush past it.
  • If you don't pat the slices completely dry after sweating them, the breading will slide right off in the oven.
  • Using a wire rack on your baking sheet lets air circulate under the eggplant for even crispier results.
03 -
  • Slice your eggplant as evenly as possible so every piece bakes at the same speed and you don't end up with some burnt and some undercooked.
  • Press the panko firmly onto each slice so it sticks, otherwise you'll lose half your coating when you flip them.
  • Let the baked dish rest for 10 minutes before cutting into it, or the layers will slide apart and you'll lose that beautiful cross-section.

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