Description
This classic Baked Eggplant Parmesan recipe features tender, breaded eggplant slices layered with rich marinara sauce, fresh mozzarella, and Parmesan cheese, then baked to bubbly perfection. The dish offers a delicious vegetarian meal that combines crispy textures with cheesy, savory flavors, perfect for a comforting dinner or special occasion.
Ingredients
Scale
Eggplant Preparation
- 2 eggplants (about 2¼ pounds), sliced ¼-inch thick (approximately 12 slices)
- Salt, as needed
Bread Crumbing
- 3 eggs, beaten
- 8 ounces Italian seasoned panko bread crumbs
- Cooking spray, as needed
Assembly and Baking
- 24 ounces marinara sauce
- 16 ounces fresh mozzarella cheese, thinly sliced
- ½ cup grated Parmesan cheese
- ¼ cup torn fresh basil (or 1 teaspoon dried basil)
Instructions
- Salt and Sweat the Eggplant: Sprinkle salt on both sides of each eggplant slice, layer them in a colander, and place a heavy dish on top to press down. Let them sweat for 30 to 45 minutes to remove moisture and bitterness, then rinse with cold water and blot dry with paper towels.
- Preheat and Prepare Baking Sheet: Preheat the oven to 425°F (220°C) and generously spray a rimmed baking sheet with nonstick cooking spray to prevent sticking during baking.
- Bread the Eggplant Slices: Dip each eggplant slice first into the beaten eggs and then coat evenly with Italian seasoned panko breadcrumbs, pressing crumbs onto the surface. Arrange the slices in a single layer on the prepared baking sheet, spray the tops lightly with cooking spray, and bake for 10 minutes. Flip each slice and bake for another 5 to 10 minutes until golden brown, then remove and reduce the oven temperature to 350°F (175°C).
- Assemble the Eggplant Parmesan: In a 9 x 13-inch baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the eggplant slices over the sauce, spoon marinara over each slice, top with mozzarella slices and sprinkle with Parmesan cheese (reserving half of the cheeses for the top). Add the remaining eggplant slices, spoon more marinara over them, and spread any remaining sauce around the edges. Top with the remaining mozzarella and Parmesan cheese. Sprinkle dried basil if using dried; fresh basil will be added after baking.
- Bake and Garnish: Bake the assembled dish uncovered at 350°F (175°C) for 30 minutes until the cheese is melted and bubbly. Remove from the oven and garnish with fresh torn basil leaves, if using, before serving.
Notes
- Sweating the eggplant is essential to remove excess moisture and bitterness, which also helps the breading crisp up better.
- Use fresh mozzarella for a meltier, creamier texture; part-skim mozzarella can be used for a lighter option.
- If preferred, dried basil can be added during layering, while fresh basil is best used as a garnish after baking for brightness.
- For a gluten-free version, substitute the panko bread crumbs with gluten-free breadcrumbs.
- To keep the breading crispy, avoid overcrowding the baking sheet when baking eggplant slices.
