Baked Eggplant Parmesan Marinara (Printable Version)

Golden-baked eggplant layered with marinara, mozzarella, and Parmesan for a flavorful vegetarian main dish.

# What You'll Need:

→ Eggplant

01 - 2 medium eggplants, sliced into 1/2-inch rounds
02 - 1 tablespoon kosher salt (for sweating eggplant)

→ Breading

03 - 1 cup all-purpose flour
04 - 2 large eggs
05 - 2 tablespoons whole milk
06 - 1 1/2 cups panko breadcrumbs
07 - 1/2 cup grated Parmesan cheese
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon ground black pepper

→ Assembly

11 - 2 1/2 cups marinara sauce (store-bought or homemade)
12 - 2 cups shredded mozzarella cheese
13 - 1/2 cup grated Parmesan cheese
14 - 2 tablespoons fresh basil leaves, chopped
15 - Olive oil spray or 2 tablespoons olive oil

# Directions:

01 - Preheat oven to 400°F. Line two baking sheets with parchment paper and lightly oil or spray.
02 - Place eggplant slices in a colander, sprinkle both sides with kosher salt, and let rest for 20 minutes to draw out moisture. Pat dry with paper towels.
03 - Arrange flour in one shallow bowl. In a second bowl, whisk eggs with milk. In a third bowl, combine panko breadcrumbs, 1/2 cup Parmesan, oregano, garlic powder, and black pepper.
04 - Dredge each eggplant slice in flour, shake off excess, dip in egg mixture, then coat thoroughly in panko mixture. Place coated slices on prepared baking sheets.
05 - Lightly spray or brush eggplant slices with olive oil. Bake for 20 minutes, flipping halfway through, until golden and crisp.
06 - Lower oven temperature to 375°F.
07 - Spread 1 cup marinara sauce in a 9x13-inch baking dish. Layer half the baked eggplant slices over sauce. Top with half the remaining marinara, 1 cup mozzarella, and 1/4 cup Parmesan. Repeat layers with the rest of the eggplant, sauce, mozzarella, and Parmesan.
08 - Bake uncovered for 25 minutes until cheese is bubbly and golden. Remove from oven and let cool for 10 minutes.
09 - Sprinkle chopped fresh basil over the top before serving.

# Expert Advice:

01 -
  • The eggplant gets golden and crispy in the oven without sitting in a pool of oil.
  • Layering the cheese and sauce makes every bite feel like comfort in its purest form.
  • It reheats beautifully, so leftovers taste just as good the next day.
  • You can prep the eggplant ahead and assemble everything right before baking.
02 -
  • Skipping the salting step leaves the eggplant watery and bitter, so dont rush it even if youre short on time.
  • Flipping the eggplant halfway through baking ensures both sides get crispy and golden.
  • Letting the dish rest after baking helps the layers set, so it doesnt fall apart when you serve it.
03 -
  • Use a mandoline to slice the eggplant evenly, so every piece bakes at the same rate.
  • Press the panko firmly onto each slice with your palms to help it stick and create a thicker crust.
  • If the cheese starts to brown too quickly, tent the dish loosely with foil for the last 10 minutes of baking.

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