Baked Eggplant Parmesan Marinara (Printable Version)
Crispy baked eggplant paired with savory marinara and melted mozzarella cheese.
# Ingredient List:
→ Eggplant Preparation
01 - 2 large eggplants, sliced into 1/2-inch rounds
02 - 1 tablespoon salt for sweating eggplant
→ Breading Station
03 - 1 1/2 cups Italian-style breadcrumbs
04 - 1/2 cup grated Parmesan cheese
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon black pepper
08 - 2 large eggs
09 - 2 tablespoons milk
10 - Olive oil spray or 1/4 cup olive oil for brushing
→ Sauce and Cheese Layer
11 - 3 cups marinara sauce
12 - 2 cups shredded mozzarella cheese
13 - 1/2 cup grated Parmesan cheese
14 - 2 tablespoons chopped fresh basil for garnish
# Directions:
01 - Preheat oven to 425°F. Line two large baking sheets with parchment paper.
02 - Lay eggplant slices on a rack or paper towels. Sprinkle both sides with salt and let sit for 30 minutes to draw out bitterness. Pat dry with paper towels.
03 - In a shallow bowl, combine breadcrumbs, 1/2 cup Parmesan, oregano, garlic powder, and black pepper.
04 - In a separate bowl, whisk eggs with milk until well combined.
05 - Dip each eggplant slice into the egg mixture, then coat in the breadcrumb mixture, pressing gently to adhere.
06 - Arrange eggplant slices in a single layer on prepared baking sheets. Spray or brush lightly with olive oil.
07 - Bake for 20 minutes, flip slices, then bake another 10-15 minutes until golden and crisp.
08 - Reduce oven temperature to 375°F.
09 - Spread 1/2 cup marinara sauce in the bottom of a 9x13-inch baking dish. Layer half the baked eggplant slices over the sauce.
10 - Spoon 1 cup marinara sauce over the eggplant, then sprinkle with 1 cup mozzarella and 1/4 cup Parmesan.
11 - Repeat with remaining eggplant, sauce, mozzarella, and Parmesan.
12 - Cover loosely with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
13 - Let rest 10 minutes before serving. Garnish with fresh basil if desired.
# Expert Tips:
01 -
- That irresistible contrast between crisp, golden edges and tender, saucy centers that makes every forkful exciting
- The way your entire kitchen fills with bubbling cheese and roasted aromas that promise something wonderful
02 -
- That 30-minute salting step is non-negotiable unless you want bitter eggplant and soggy results
- The initial high-heat bake creates the crunch that survives the sauce baking, so do not rush or skip it
03 -
- Cut your eggplant slices uniformly so they all finish cooking at the same time
- Line baking sheets with parchment paper for easy cleanup and to prevent sticking