Baked Eggplant Parmesan Marinara (Printable Version)
Crispy baked eggplant rounds layered with marinara, cheeses, and fresh basil for a comforting Italian meal.
# Ingredient List:
→ Eggplant
01 - 2 large eggplants, sliced into 1/2-inch rounds
02 - 1 tablespoon salt
→ Breading
03 - 1 cup all-purpose flour
04 - 3 large eggs
05 - 2 tablespoons milk
06 - 2 cups Italian-style breadcrumbs
07 - 1/2 cup grated Parmesan cheese
08 - 1 teaspoon dried oregano
09 - 1 teaspoon garlic powder
10 - 1/2 teaspoon black pepper
→ Assembly
11 - 3 cups marinara sauce
12 - 2 cups shredded mozzarella cheese
13 - 1/2 cup grated Parmesan cheese
14 - 2 tablespoons fresh basil leaves, chopped
# Step-by-Step Instructions:
01 - Arrange eggplant slices in a single layer on a baking sheet, sprinkle both sides with salt, and let sit for 30 minutes to draw out moisture. Pat dry thoroughly with paper towels.
02 - Preheat oven to 400°F. Line two baking sheets with parchment paper and lightly grease with olive oil or cooking spray.
03 - Place flour in one shallow dish. In a second dish, beat eggs with milk. In a third dish, combine breadcrumbs, Parmesan cheese, oregano, garlic powder, and black pepper.
04 - Dredge each eggplant slice in flour, dip into egg mixture, then coat evenly with breadcrumb mixture. Arrange coated slices on prepared baking sheets.
05 - Bake slices at 400°F for 20 minutes. Flip slices and bake an additional 10 minutes until golden and crisp.
06 - Lower oven temperature to 375°F in preparation for assembly.
07 - Spread 1 cup marinara sauce evenly in bottom of a 9x13-inch baking dish. Layer half of the baked eggplant over the sauce, then top with 1 cup marinara, 1 cup mozzarella, and a sprinkle of Parmesan. Repeat layers with remaining ingredients.
08 - Cover dish with foil and bake at 375°F for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and bubbly.
09 - Allow dish to rest for 10 minutes before garnishing with chopped fresh basil. Serve warm.
# Tips from hearthlykitchen:
01 -
- The eggplant turns impossibly crispy on the outside while staying tender within, not mushy or waterlogged like it sometimes can be.
- You bake everything instead of frying, which feels lighter but tastes completely indulgent with all that melted cheese and sauce.
- It's a vegetarian dish that makes meat-eaters forget they're not eating meat, which I've learned from watching faces around the table.
02 -
- Skipping the salt-and-rest step for the eggplant is the quickest way to end up with a watery, disappointing dish—those thirty minutes of patience genuinely change everything.
- Pre-baking the breaded eggplant before layering is what separates this from a mushy casserole; it gives the coating a head start on crisping and keeps it that way even after the final bake.
03 -
- Buy eggplants that feel heavy and have smooth, glossy skin; if they're lightweight or wrinkled, they're old and will be bitter no matter what you do.
- Don't skip patting the eggplant dry after salting—that extra moisture is the enemy of crispness, and paper towels are your best friend here.