Baked Eggplant Parmesan Marinara (Printable version)
Crispy baked eggplant layered with marinara sauce and melted cheese for a warm, satisfying meal.
# What You’ll Need:
→ Eggplant Preparation
01 - 2 large eggplants, sliced into 1/2-inch rounds
02 - 1 tablespoon salt for sweating eggplant
→ Breading Mixture
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 Layers
11 - 3 cups marinara sauce (homemade or store-bought)
12 - 2 cups shredded mozzarella cheese
13 - 1/2 cup grated Parmesan cheese
14 - 2 tablespoons chopped fresh basil for garnish
# How to Make It:
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. In a separate bowl, whisk eggs with milk.
04 - Dip each eggplant slice into the egg mixture, then coat in the breadcrumb mixture, pressing gently to adhere.
05 - Arrange eggplant slices in a single layer on prepared baking sheets. Spray or brush lightly with olive oil. Bake for 20 minutes, flip slices, then bake another 10-15 minutes until golden and crisp.
06 - Reduce oven temperature to 375°F.
07 - Spread 1/2 cup marinara sauce in the bottom of a 9x13-inch baking dish. Layer half the baked eggplant slices over the sauce. Spoon 1 cup marinara sauce over the eggplant, then sprinkle with 1 cup mozzarella and 1/4 cup Parmesan.
08 - Repeat with remaining eggplant, sauce, mozzarella, and Parmesan. Cover loosely with foil and bake for 20 minutes.
09 - Remove foil and bake an additional 10 minutes until cheese is bubbly and golden. Let rest 10 minutes before serving. Garnish with fresh basil if desired.
# Expert tips:
01 -
- The crispy exterior stays perfectly crunchy even under all that cheese and sauce, which feels like some kind of kitchen magic
- Make it ahead and reheat beautifully, so weeknight dinners feel like weekend feasts
02 -
- Dont skip the resting time at the end or the layers will slide apart when you try to serve it
- Overcrowding the baking sheets makes eggplant steam instead of crisp, so use two sheets if needed
03 -
- Freeze leftover breaded eggplant slices between layers of parchment paper for a future weeknight meal that needs zero extra prep
- Ground chicken or turkey can be browned and layered in if you want to stretch this to feed more people or add protein