Baked Eggplant Parmesan with Marinara (Printable)
Tender breaded eggplant baked with marinara and mozzarella for a comforting Italian-style meal.
# What You'll Need:
→ Eggplant
01 - 2 medium eggplants, sliced into 1/2-inch rounds
02 - 1 1/2 teaspoons salt (for sweating the eggplant)
→ 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 - 1/2 teaspoon freshly ground black pepper
→ Marinara and Cheese
08 - 3 cups marinara sauce (store-bought or homemade)
09 - 2 cups shredded mozzarella cheese
10 - 1/2 cup grated Parmesan cheese (for layering)
11 - 2 tablespoons olive oil
→ Garnish (optional)
12 - 2 tablespoons chopped fresh basil
13 - Extra grated Parmesan cheese
# How-To Steps:
01 - Preheat the oven to 400°F and line two baking sheets with parchment paper.
02 - Arrange eggplant slices in a single layer on a rack or paper towels, sprinkle both sides with salt, and let sit for 20 minutes to remove bitterness. Rinse and pat dry thoroughly.
03 - Place flour in one shallow bowl, beaten eggs in a second, and a mixture of Italian-style breadcrumbs, 1/2 cup Parmesan, and black pepper in a third.
04 - Dredge each eggplant slice in flour, dip into beaten eggs, then coat evenly with breadcrumb mixture. Arrange coated slices on prepared baking sheets.
05 - Lightly drizzle or brush the breaded eggplant slices with olive oil to ensure crispiness during baking.
06 - Bake the slices for 20 minutes, flipping halfway through, until golden brown and crisp.
07 - Reduce oven temperature to 375°F. Spread 1/2 cup marinara sauce evenly in a 9x13-inch baking dish.
08 - Arrange half of the baked eggplant slices over the sauce, then top with 1 cup marinara, 1 cup shredded mozzarella, and 1/4 cup grated Parmesan.
09 - Add the remaining eggplant slices, followed by the remaining marinara sauce, shredded mozzarella, and Parmesan cheese.
10 - Bake uncovered for 25 minutes or until the cheese is melted, bubbly, and slightly golden.
11 - Allow to cool for 10 minutes before serving. Garnish with chopped fresh basil and additional Parmesan if desired.
# Expert Tips:
01 -
- The eggplant becomes silky and tender instead of spongy or bitter, thanks to a simple salting trick that actually works.
- It's satisfying enough to serve as the main event, not just a side dish, which made it my go-to when vegetarian friends came over.
- You can prepare the eggplant slices ahead and bake the whole dish later, which changed how I approach weeknight cooking.
02 -
- Skipping the salt step on eggplant means you're inviting a bitter, watery dish—it's not optional, and those 20 minutes are non-negotiable.
- Fully drying the eggplant after rinsing makes the difference between crispy and soggy, and that one detail transforms the entire texture of the dish.
- Don't use a nonstick pan for the final bake; you want those bottom slices to have some contact with heat so they crisp slightly rather than steam.
03 -
- Brush the eggplant with oil instead of pouring it on; you'll use less and avoid sogginess while still getting that golden finish.
- If your breadcrumb mixture seems dry, add a tablespoon of olive oil to it—this helps it brown more evenly and prevents it from tasting dusty.