Baked Eggplant Parmesan Marinara (Printable Version)

Crispy baked eggplant layered with marinara and melted cheese for a hearty vegetarian main course.

# What You'll Need:

→ Eggplant

01 - 2 large eggplants, sliced into 1/2-inch rounds
02 - 1 tablespoon salt

→ Breading

03 - 1 1/2 cups panko breadcrumbs
04 - 1/2 cup grated Parmesan cheese
05 - 1 teaspoon dried oregano
06 - 1 teaspoon dried basil
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Dredging

10 - 3 large eggs
11 - 2 tablespoons milk

→ Marinara & Cheese

12 - 2 1/2 cups marinara sauce
13 - 2 cups shredded mozzarella cheese
14 - 1/4 cup grated Parmesan cheese
15 - 2 tablespoons chopped fresh basil (optional)
16 - Olive oil spray or 2 tablespoons olive oil

# Directions:

01 - Preheat oven to 400°F. Line two baking sheets with parchment paper and lightly coat with olive oil or spray.
02 - Arrange eggplant slices on a rack or paper towels, sprinkle both sides with salt, and let rest for 20 minutes to remove moisture and bitterness. Pat slices thoroughly dry.
03 - Beat eggs with milk in a shallow bowl. In a separate bowl, combine panko, grated Parmesan, oregano, basil, garlic powder, salt, and pepper.
04 - Dip each eggplant slice into the egg mixture, then coat evenly with the breadcrumb mixture, pressing to adhere. Arrange on prepared baking sheets.
05 - Lightly drizzle or spray eggplant slices with olive oil. Bake for 20 minutes, flip slices, then bake an additional 10 to 15 minutes until golden and crisp.
06 - Reduce oven temperature to 375°F. Spread 1/2 cup marinara sauce in a 9x13-inch baking dish. Layer half of the baked eggplant, followed by half of the remaining marinara and half the mozzarella cheese. Repeat layers, finishing with marinara, mozzarella, and topping with 1/4 cup Parmesan cheese.
07 - Bake uncovered for 20 to 25 minutes until cheese is melted and bubbling. Let rest for 5 minutes, garnish with fresh basil if desired, and serve.

# Expert Advice:

01 -
  • It's secretly easier than it looks, and somehow feels fancy enough to serve to people you want to impress.
  • The crispy-then-cheesy texture is genuinely addictive, and vegetarians finally get a main dish that doesn't feel like a compromise.
  • It keeps well, tastes even better the next day, and makes your kitchen smell like an Italian grandmother lives there.
02 -
  • Don't skip salting the eggplant—it's the difference between creamy and waterlogged, and no amount of baking time fixes it if you skip this step.
  • The eggplant rounds should be golden and crispy before assembly, or they stay soft and pale under the cheese.
  • Let the final casserole rest for those 5 minutes; it helps everything bind together so you can cut clean, sturdy pieces instead of a sliding mess.
03 -
  • Use low-moisture mozzarella and don't over-pack your cheese layers—restraint keeps everything from turning into soup.
  • A squeeze of fresh basil at the very end lifts the whole dish and reminds people they're eating something Italian, not just a heavy casserole.

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