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Baked Eggplant Parmesan Recipe

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4.1 from 8 reviews

This classic Baked Eggplant Parmesan recipe features tender, breaded eggplant slices layered with rich marinara sauce and melted mozzarella cheese. Perfectly baked to golden perfection, this comforting Italian-inspired dish is a delicious vegetarian main course suitable for family dinners.

Ingredients

Eggplant Preparation

  • 2 lbs eggplant (2 large/3 medium/4 small, cut into 1/3″ thick rounds)
  • 3/4 cup all-purpose flour
  • 2 tsp fine sea salt
  • 1/2 tsp black pepper
  • 3 large eggs
  • 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

  • 32 oz good quality marinara sauce (homemade or storebought)
  • 2 garlic cloves (pressed or minced)
  • 1 Tbsp olive oil
  • 1/4 cup fresh basil leaves (coarsely chopped, optional)

Assembly

  • 1 lb shredded mozzarella (grated on the large holes)

Instructions

  1. Prepare Oven and Dredging Stations: Preheat your oven to 375°F (190°C). Generously grease two baking sheets with olive oil. Set up three rimmed dishes: in the first mix together the flour, salt, and black pepper; in the second, beat the eggs; and in the third combine the panko breadcrumbs with the grated parmesan cheese.
  2. Bread the Eggplant: Dip each eggplant slice first into the flour mixture, coating both sides, then dunk into the beaten eggs, allowing excess to drip off. Finally, press the slices into the breadcrumb and parmesan mixture ensuring an even coating. Place the breaded slices on the greased baking sheets.
  3. Bake the Eggplant: Lightly sprinkle the tops of the breaded eggplant with salt and drizzle with olive oil or spray with cooking spray. Bake at 375°F for 30-35 minutes, turning the slices over halfway through and rotating the baking sheets as needed for even baking. The eggplant should be tender and golden when done.
  4. Enhance Storebought Marinara (Optional): For a more flavorful sauce, heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the pressed garlic and sauté for about 1 minute until fragrant. Pour in the marinara sauce and bring to a simmer. Stir in the coarsely chopped basil, cook for 30 seconds and then remove from heat. If using homemade marinara, skip this step.
  5. Assemble the Eggplant Parmesan: Spread 1/4 cup of marinara sauce in the bottom of a 9×13-inch casserole dish. Arrange half of the baked eggplant slices on top, overlapping slightly if necessary. Spoon half of the remaining marinara sauce over the eggplant, followed by half of the shredded mozzarella cheese. Repeat with the remaining eggplant, sauce, and cheese layers.
  6. Bake the Assembled Dish: Bake the casserole uncovered at 375°F for 20-25 minutes, or until the cheese is melted, bubbly, and starting to turn golden brown.
  7. Serve: Allow the dish to cool slightly before serving to let the layers set. Garnish with additional fresh basil if desired, and enjoy!

Notes

  • To reduce bitterness in eggplant, consider salting the slices and letting them sit for 30 minutes before rinsing and drying.
  • Panko breadcrumbs yield a lighter, crispier crust than traditional breadcrumbs.
  • If avoiding gluten, substitute all-purpose flour and breadcrumbs with gluten-free alternatives.
  • This dish can be made ahead and baked just before serving.
  • Using homemade marinara sauce enhances flavor but is optional.
  • Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven.

Find it online: https://lauracooks.com/baked-eggplant-parmesan-recipe/