Description
This Baked Eggplant Parmesan recipe features crispy breaded eggplant slices layered with rich marinara sauce, fresh basil, and melted mozzarella cheese. Baked to golden perfection, it offers a healthier alternative to the traditional fried version, delivering comforting Italian flavors in a lighter, oven-baked format perfect for family dinners.
Ingredients
Eggplant and Breading
- 2 lbs eggplant (2 large/3 medium/4 small, cut into 1/3" thick rounds)
- 3 large eggs
- 3/4 cup all-purpose flour
- 2 tsp fine sea salt
- 1/2 tsp black pepper
- 1 cup panko breadcrumbs (or Italian breadcrumbs)
- 1 cup grated parmesan cheese
- 1 Tbsp olive oil (plus more to grease the pan and drizzle over eggplant)
Marinara Sauce
- 2 garlic cloves (pressed or minced)
- 32 oz good quality marinara sauce (homemade or storebought)
- 1/4 cup fresh basil leaves (coarsely chopped, optional)
- 1 Tbsp olive oil
Assembly
- 1 lb shredded mozzarella (grated on the large holes)
Instructions
- Prepare Baking Sheets and Coatings: Preheat the oven to 375˚F. Generously grease two baking sheets with olive oil. Set up three rimmed dishes: in the first, mix flour, salt, and pepper; in the second, beat the eggs; and in the third, combine panko breadcrumbs and grated parmesan cheese.
- Bread the Eggplant Slices: Dip each eggplant slice first into the flour mixture, then the beaten eggs, and finally coat with the panko-parmesan mixture. Place the breaded slices on the prepared baking sheets.
- Bake the Eggplant: Lightly sprinkle salt on the breaded eggplant and drizzle with olive oil or spray with cooking spray. Bake at 375˚F for 30-35 minutes, flipping halfway through and rotating pans if using two. Eggs should be golden and crispy when done.
- Enhance Storebought Marinara (Optional): In a medium saucepan over medium heat, warm 1 tablespoon olive oil. Add minced garlic and sauté for about 1 minute until fragrant. Stir in the marinara sauce, bring to a simmer, then add chopped basil, stir briefly, and remove from heat.
- Assemble the Eggplant Parmesan: Spread 1/4 cup of marinara sauce over the bottom of a 9x13 casserole dish. Arrange half of the baked eggplant slices on top. Spread half of the remaining marinara sauce evenly over the eggplant and sprinkle half of the shredded mozzarella cheese.
- Layer and Finish Baking: Add the remaining eggplant slices in an overlapping layer, then top with the rest of the marinara sauce and mozzarella. Bake uncovered at 375˚F for 20-25 minutes until the cheese is melted and slightly golden.
Notes
- For a gluten-free option, substitute all-purpose flour and breadcrumbs with gluten-free versions.
- Use homemade marinara sauce for a fresher taste; otherwise, enhancing storebought sauce with garlic and basil is highly recommended.
- Baking instead of frying reduces fat and calories while keeping the eggplant crispy.
- Allow the assembled dish to rest for 5-10 minutes after baking for easier slicing and serving.
- To make the recipe vegetarian, ensure the breadcrumbs and parmesan cheese used are free from animal rennet if strict vegetarian.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
