Description
This Baked Eggplant Parmesan recipe is a delicious and healthier twist on the classic Italian dish. Featuring breaded and baked eggplant slices layered with marinara sauce and gooey mozzarella cheese, it’s a satisfying vegetarian main course perfect for family dinners or special occasions. The eggplant is salted to remove excess moisture before being coated with a flavorful mixture of panko breadcrumbs, parmesan, and Italian seasoning, then baked to golden perfection. Layers of rich marinara and cheese come together in the oven to create a bubbly, cheesy casserole topped with fresh basil for brightness.
Ingredients
Scale
Eggplant Preparation
- 2 large eggplants (sliced into ½-inch circles)
- 1 tablespoon salt
Breading Mixture
- 2 cups panko breadcrumbs
- 1 cup grated parmesan cheese
- 3 tablespoons olive oil
- 1 tablespoon Italian seasoning
Breading Stations
- 3 large eggs
- 1 tablespoon water
- ½ cup all-purpose flour
Assembly and Topping
- 1 (24-ounce) jar marinara sauce
- 2 ¼ cups low moisture mozzarella cheese
- ¼ cup fresh basil, chopped (for serving)
Instructions
- Salt the Eggplant: Place the sliced eggplant on a baking sheet lined with paper towels. Sprinkle the slices generously with salt, then cover with another layer of paper towels. Allow the eggplant to rest for 45 minutes to draw out excess moisture and bitterness. Afterward, pat the slices dry with fresh paper towels to remove any residual salt and moisture.
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Lightly grease a large sheet pan to prevent sticking when baking the breaded eggplant slices.
- Prepare Breading Stations: In one bowl, combine panko breadcrumbs, grated parmesan cheese, olive oil, and Italian seasoning. In a separate bowl, beat the eggs with water to create an egg wash. Place the flour in a third bowl. These bowls will be used for coating the eggplant slices.
- Bread the Eggplant: Lightly toss each eggplant slice in the flour to coat, then dip into the egg wash. Next, press the slice firmly into the breadcrumb mixture ensuring an even coating. Arrange the breaded slices on the prepared baking sheet. Repeat until all slices are breaded.
- Bake the Eggplant: Bake the coated eggplant slices in the preheated oven until the coating is browned and crispy, about 30-35 minutes.
- Layer the Parmesan: Spread about 1 cup of marinara sauce in the bottom of a 9 by 13-inch baking dish. Arrange half of the baked eggplant slices over the sauce. Spoon another cup of marinara sauce on top, then sprinkle with ¾ cup of the mozzarella cheese. Add the remaining eggplant slices, followed by the remaining marinara and the rest of the mozzarella cheese.
- Bake the Casserole: Lower the oven temperature to 375°F (190°C). Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking uncovered until the cheese is bubbly and lightly browned, about 20 more minutes.
- Rest and Serve: Remove the dish from the oven and let it rest for 5 minutes to set. Before serving, garnish with fresh chopped basil. Cut into portions and enjoy this comforting baked eggplant parmesan.
Notes
- Salting the eggplant is essential to reduce bitterness and excess moisture, ensuring a crispier breading.
- You can prepare the eggplant slices ahead up to the point of salting, but bread and bake just before assembling.
- If you prefer a richer flavor, use homemade marinara sauce instead of store-bought.
- Low moisture mozzarella melts better and reduces excess water compared to fresh mozzarella.
- This dish pairs well with a green salad or garlic bread for a complete meal.
