Description
This classic Baked Eggplant Parmesan recipe features tender eggplant slices breaded and baked to golden perfection, layered with rich marinara sauce, fresh mozzarella, and Parmesan cheese, then baked to bubbly, cheesy delight. Perfect for a comforting Italian-inspired vegetarian main dish.
Ingredients
Scale
Eggplant Preparation
- 2 eggplants (about 2¼ pounds), sliced ¼-inch thick (approximately 12 slices)
- Salt, as needed
Breading
- 3 eggs, beaten
- 8 ounces Italian seasoned panko bread crumbs
- Cooking spray
Assembly
- 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 the slices in a colander and place it in the sink. Place a heavy dish or pan on top to press down the eggplant. Let them sweat for 30 to 45 minutes to draw out moisture and bitterness. Rinse the slices with cold water to remove excess salt and pat dry thoroughly with paper towels.
- Prepare for Baking: Preheat the oven to 425°F (220°C). Generously spray a rimmed baking sheet with nonstick cooking spray to prevent sticking.
- Bread and Bake Eggplant: Dip each eggplant slice first into the beaten eggs, then coat evenly with Italian seasoned panko bread crumbs, pressing gently. Arrange the breaded slices in a single layer on the prepared baking sheet. Lightly spray the tops with cooking spray. Bake for 10 minutes, then flip each slice and bake for an additional 5 to 10 minutes until golden brown. Remove from oven and reduce the temperature to 350°F (175°C).
- Assemble the Dish: Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. Place a layer of baked eggplant slices over the sauce. Spoon marinara sauce over each slice, add a slice or two of fresh mozzarella, then sprinkle with Parmesan cheese (reserve half of the cheeses for the top layer). Repeat with remaining eggplant, topping each slice again with marinara. Spoon any remaining sauce around the edges. Finish by topping with the reserved mozzarella and Parmesan cheese. Sprinkle dried basil evenly over the top if using, or reserve fresh basil for garnish after baking.
- Bake to Finish: Bake the assembled eggplant parmesan uncovered at 350°F (175°C) for 30 minutes, allowing the cheese to melt and bubble. Remove from oven and garnish with torn fresh basil if using.
Notes
- Salting the eggplant helps remove bitterness and excess moisture, resulting in a better texture.
- If you prefer a crispier coating, you can double bread the eggplant slices by repeating the egg and breadcrumb dipping step.
- Fresh basil adds a bright flavor contrast; add it after baking for best color and taste.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated.
- To make this dish gluten-free, substitute panko bread crumbs with gluten-free bread crumbs.
