Description
This classic Baked Eggplant Parmesan recipe features breaded and baked eggplant slices layered with marinara sauce and melted mozzarella cheese, creating a flavorful and comforting Italian-inspired dish perfect for family dinners or special occasions.
Ingredients
Scale
Eggplant and Breading
- 2 large eggplants, sliced into 1/2-inch rounds
- Salt (for sweating the eggplant)
- 1 1/2 cups breadcrumbs (preferably Italian seasoned)
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 2 tablespoons milk
- Olive oil spray or drizzle
Assembly and Garnish
- 1 1/2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup fresh basil, chopped (optional, for garnish)
Instructions
- Prep the Eggplant: Lay the sliced eggplant on a baking sheet lined with paper towels or a clean kitchen towel. Sprinkle salt generously on both sides of the eggplant slices. Let them sweat for about 30 minutes to draw out excess moisture and bitterness. Afterward, pat dry the slices thoroughly with paper towels.
- Prepare the Breading Station: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. In a shallow bowl, combine the Italian seasoned breadcrumbs with grated Parmesan cheese. In another bowl, whisk together the eggs and milk until well combined.
- Coat the Eggplant: Dip each eggplant slice first into the egg and milk mixture, ensuring it is fully coated, then dredge it in the breadcrumb and Parmesan mixture, pressing gently to adhere. Place the coated slices carefully on the prepared baking sheet. Lightly spray or drizzle olive oil over the top of the breaded eggplant to promote browning.
- Bake the Eggplant: Bake the slices in the preheated oven for 20 minutes. Flip each slice over and bake for an additional 15 to 20 minutes, or until the eggplant is golden brown and crispy on both sides.
- Assemble the Parmesan: Reduce the oven temperature to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange a layer of the baked eggplant slices over the sauce, then spread more marinara sauce atop the eggplant, followed by a layer of shredded mozzarella cheese. Repeat the layering process until all ingredients are used, finishing with a top layer of marinara sauce and mozzarella cheese.
- Bake to Finish: Place the assembled dish in the oven and bake for 20-25 minutes, until the cheese is fully melted, bubbly, and lightly golden on top.
- Serve: Remove from the oven and garnish with freshly chopped basil if using. Serve hot, ideally alongside pasta or a crisp green salad for a complete meal.
Notes
- Salting the eggplant helps remove bitterness and excess water, which prevents soggy breading.
- For extra crispiness, ensure olive oil is evenly sprayed or drizzled over each slice before baking.
- Italian seasoned breadcrumbs can be substituted with plain breadcrumbs plus added Italian herbs.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
- This recipe is naturally gluten-free if gluten-free breadcrumbs are used.
