Baked Eggplant Parmesan with Marinara (Printable)

Layers of crispy eggplant with rich marinara and gooey cheese for a comforting meal.

# 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 - 3 large eggs, beaten
05 - 1 1/2 cups Italian-style breadcrumbs
06 - 1/2 cup grated Parmesan cheese
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon ground black pepper

→ Marinara & Cheese

09 - 2 cups marinara sauce
10 - 2 cups shredded mozzarella cheese
11 - 1/3 cup grated Parmesan cheese
12 - 2 tablespoons fresh basil leaves, chopped
13 - Olive oil spray or 3 tablespoons olive oil

# How-To:

01 - Preheat oven to 400°F. Line two baking sheets with parchment paper and lightly oil or spray with olive oil.
02 - Arrange eggplant slices on a wire rack or paper towels. Sprinkle both sides with kosher salt and let sit for 20 minutes to draw out excess moisture. Pat dry with paper towels.
03 - Place flour in one shallow bowl, beaten eggs in a second, and mix breadcrumbs, Parmesan, oregano, and black pepper in a third.
04 - Dredge each eggplant slice in flour, dip in egg, then coat with breadcrumb mixture. Place coated slices on prepared baking sheets.
05 - Lightly spray or drizzle olive oil over the breaded slices. Bake for 20 minutes, flipping halfway through, until golden and crisp.
06 - Reduce oven temperature to 375°F. In a 9x13-inch baking dish, spread 1/2 cup marinara sauce. Layer half the baked eggplant slices over the sauce. Top with half the remaining marinara and half the mozzarella. Repeat with remaining eggplant, sauce, and mozzarella. Sprinkle with the final 1/3 cup Parmesan.
07 - Bake, uncovered, for 20–25 minutes until cheese is bubbly and golden.
08 - Let rest 10 minutes before serving. Garnish with fresh basil if desired.

# Expert Tips:

01 -
  • It captures all the crunch of the fried version but leaves your kitchen clean.
  • The layers stay distinct so you never get a soggy middle section.
02 -
  • Patting the eggplant completely dry after salting is non negotiable for a crispy crust.
  • Use parchment paper during the first bake to avoid sticking and make cleanup easier.
03 -
  • Use a wire rack over the baking sheet for the first bake to ensure air circulates all around.
  • Let the breaded eggplant rest for a few minutes before flipping to keep the coating intact.

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