Baked Eggplant Parmesan Marinara

The first time I made eggplant parmesan, I overcooked it into something closer to eggplant jerky. My husband still teases me about that dinner, though he ate every bite without complaint. Now I know the secret is patience during that initial sweat step, and not rushing the golden crunch before the sauce ever touches the vegetable.

Last winter, my sister came over after a rough week at work. I had eggplant parmesan in the oven, and when she walked through the door, her shoulders actually dropped. We sat at the kitchen table in our sweatpants, ate straight from the baking dish, and talked until the cheese had set into delicious little cheese skims on the sides.

Ingredients

• 2 large eggplants: Slice them yourself into half-inch rounds, thicker than store-bought cuts so they hold up through two rounds of baking
• 1 tablespoon salt: Do not skip the sweating step, it draws out bitterness and prevents soggy eggplant
• 1 1/2 cups Italian-style breadcrumbs: The herbs already mixed in add layers of flavor without extra measuring
• 1 cup Parmesan cheese total: Split between the breading mixture and the layers for salty, nutty depth throughout
• 2 large eggs + 2 tablespoons milk: Whisked together to create the perfect adhesive for that golden crust
• 3 cups marinara sauce: Homemade or your favorite jarred brand, but nothing too chunky that could make layers slide
• 2 cups shredded mozzarella: Low-moisture part-skim melts beautifully without excessive oil
• Fresh basil: The finishing touch that brightens all that rich, baked comfort

Instructions

Prep and sweat the eggplant:

Slice your eggplants into half-inch rounds, lay them on paper towels, and sprinkle both sides with salt. Let them sit for 30 minutes while moisture beads up on the surface. Pat them completely dry with fresh paper towels.

Set up your breading station:

Combine breadcrumbs, half cup Parmesan, oregano, garlic powder, and pepper in one shallow bowl. Whisk eggs with milk in another bowl. Arrange them in assembly-line fashion with empty baking sheets at the end.

Coat every slice:

Dip each eggplant round into the egg mixture, letting excess drip off, then press into the breadcrumbs. Really press down to help the coating adhere.

Crisp them up first:

Arrange breaded slices in a single layer on prepared baking sheets, spray or brush with olive oil, and bake at 425°F for 20 minutes. Flip carefully and bake another 10 to 15 minutes until golden brown and crisp.

Build the layers:

Reduce oven to 375°F. Spread half cup marinara in the bottom of a 9x13 dish. Layer half the eggplant, top with one cup sauce, one cup mozzarella, and quarter cup Parmesan. Repeat everything.

Melt into perfection:

Cover loosely with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until cheese bubbles and turns golden in spots. Let it rest for 10 minutes before serving.

Save to Pinterest

This recipe has become my go-to for bringing dinner to friends who need a little extra love. It travels well, reheats beautifully, and somehow tastes even better the next day when those flavors have had time to settle in and get properly acquainted.

Make It Your Own

I have discovered that adding a layer of sautéed spinach or mushrooms between the eggplant and cheese turns this into a complete meal. Just be sure to cook down any vegetables first, otherwise their moisture will undermine all that crispy work you did in the first round of baking.

The Gluten-Free Swap

My cousin makes this with gluten-free breadcrumbs and honestly, it is just as good. The trick is using plain gluten-free crumbs and adding your own Italian herbs, since some seasoned GF blends can taste a little flat or dusty.

Serving It Right

This wants to be the star of the show, so keep sides simple. A crisp green salad with lemony dressing cuts through all that richness perfectly.

• Crusty bread for sauce dunking is practically required
• A medium-bodied red wine like Chianti was made for this dish
• Let it rest before serving so the layers set up cleanly

Save to Pinterest

There is something deeply satisfying about taking a vegetable and transforming it into something this irresistibly comforting. This is the dish that turns eggplant skeptics into believers.

Recipe FAQs

→ How do I reduce the bitterness of eggplant?

Sprinkle salt on sliced eggplant and let it sit for 30 minutes. This draws out moisture and bitterness. Then pat dry before cooking.

→ Can I prepare this dish gluten-free?

Yes, substitute Italian-style breadcrumbs with gluten-free alternatives to accommodate dietary needs.

→ What cheese works best for layering?

A combination of shredded mozzarella and grated Parmesan cheese provides a rich, melty texture and savory flavor.

→ Is it better to bake or fry eggplant slices first?

Baking the eggplant slices creates a crisp texture with less oil, offering a lighter, healthier approach that still delivers great flavor.

→ What herbs can enhance the flavors?

Fresh basil adds a fragrant, fresh finish, while dried oregano in the breading mix complements the Italian flavors well.

→ How can I add more vegetables to this dish?

Incorporate sautéed spinach or mushrooms between layers for added texture and flavor complexity.