Baked Eggplant Parmesan Marinara (Printable)
Crispy baked eggplant layered with marinara and melted cheeses for a comforting, hearty meal.
# What You Need:
→ Eggplant
01 - 2 large eggplants, sliced into 1/2-inch rounds
02 - 1 tablespoon salt (for sweating eggplant)
→ Breading
03 - 1 1/2 cups panko breadcrumbs
04 - 1/2 cup grated Parmesan cheese
05 - 1 teaspoon dried oregano
06 - 1 teaspoon dried basil
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Dredging
10 - 3 large eggs
11 - 2 tablespoons milk
→ Marinara & Cheese
12 - 2 1/2 cups marinara sauce (homemade or store-bought)
13 - 2 cups shredded mozzarella cheese
14 - 1/4 cup grated Parmesan cheese (for topping)
15 - 2 tablespoons chopped fresh basil (optional, for garnish)
16 - Olive oil spray or 2 tablespoons olive oil
# How-To:
01 - Preheat the oven to 400°F. Line two baking sheets with parchment paper and lightly oil or spray them.
02 - Arrange eggplant slices on a rack or paper towels, sprinkle both sides with salt, and let sit for 20 minutes to draw out moisture and bitterness. Pat dry thoroughly.
03 - In a shallow bowl, whisk eggs and milk. In another bowl, combine panko breadcrumbs, Parmesan, oregano, basil, garlic powder, salt, and black pepper.
04 - Dip each eggplant slice into the egg mixture, then coat with the breadcrumb mixture, pressing to adhere. Place coated slices on the prepared baking sheets.
05 - Lightly spray or drizzle the slices with olive oil. Bake for 20 minutes, flip, and bake an additional 10 to 15 minutes until golden and crisp.
06 - Reduce oven temperature to 375°F. Spread 1/2 cup marinara sauce in a 9x13-inch baking dish. Layer half the baked eggplant, top with half the remaining marinara and half the mozzarella. Repeat layers, finishing with sauce, mozzarella, and 1/4 cup Parmesan cheese.
07 - Bake uncovered for 20 to 25 minutes until cheese is melted and bubbling. Let rest for 5 minutes. Garnish with fresh basil if desired before serving.
# Expert Tips:
01 -
- Crispy on the outside, tender inside—every bite feels indulgent without heaviness.
- You get to feel like you're cooking something restaurant-quality, but it's actually forgiving and totally doable.
- Vegetarian or not, everyone at the table forgets to ask where the meat is.
02 -
- Don't skip the salting and drying step—I learned this the hard way with a soggy disaster that taught me more than any successful attempt ever could.
- The eggplant must be truly golden and crisp before it goes into the casserole, or it will turn mushy and release moisture into the sauce.
- Fresh mozzarella melts differently than low-moisture—use low-moisture for this dish so your casserole doesn't turn into eggplant soup.
03 -
- If your eggplant slices are browning too fast during the first bake, tent them loosely with foil and keep the temperature steady—every oven runs a little different.
- Let the finished casserole rest after it comes out of the oven; this five-minute pause lets the cheese set so you get clean slices instead of a cheesy tumble on the plate.