Baked Eggplant Parmesan with Marinara (Printable Format)
Tender breaded eggplant layered with marinara and melted cheese, baked until golden.
# What You Need:
→ Eggplant
01 - 2 medium eggplants, sliced into 1/2-inch rounds
02 - 1 1/2 teaspoons salt
→ Breading
03 - 1 cup all-purpose flour
04 - 3 large eggs, beaten
05 - 1 1/2 cups Italian-style breadcrumbs
06 - 1/2 cup grated Parmesan cheese
07 - 1/2 teaspoon freshly ground black pepper
→ Marinara and Cheese
08 - 3 cups marinara sauce
09 - 2 cups shredded mozzarella cheese
10 - 1/2 cup grated Parmesan cheese
11 - 2 tablespoons olive oil
→ Garnish
12 - 2 tablespoons chopped fresh basil
13 - Extra grated Parmesan cheese
# How-To Steps:
01 - Preheat the oven to 400°F. Line two baking sheets with parchment paper.
02 - Arrange eggplant slices in a single layer on a rack or paper towels. Sprinkle both sides with salt and let rest for 20 minutes to remove bitterness. Rinse and pat dry thoroughly.
03 - Place flour in a shallow bowl, beaten eggs in a second bowl, and combine breadcrumbs, Parmesan, and black pepper in a third bowl.
04 - Dredge each eggplant slice in flour, dip in beaten eggs, then coat evenly with breadcrumb mixture. Arrange on prepared baking sheets.
05 - Lightly drizzle or brush olive oil over breaded eggplant slices. Bake for 20 minutes, flipping halfway through, until golden and crispy.
06 - Reduce oven temperature to 375°F. Spread 1/2 cup marinara sauce in a 9x13-inch baking dish. Layer half the baked eggplant slices, then top with 1 cup marinara sauce, 1 cup mozzarella, and 1/4 cup Parmesan cheese.
07 - Repeat layering with remaining eggplant slices, marinara sauce, mozzarella, and Parmesan cheese.
08 - Bake uncovered for 25 minutes until cheese is melted and bubbly.
09 - Allow to cool for 10 minutes before garnishing with fresh basil and additional grated Parmesan cheese.
# Expert Suggestions:
01 -
- The eggplant gets impossibly tender inside while the breading stays golden and crisp—that textural contrast is what makes it craveable.
- It's vegetarian comfort food that even meat lovers request, which means you've got a dinner that works for everyone at the table.
- You can make it ahead and bake it off later, so it's perfect for cooking when you're not rushed.
02 -
- Do not skip the salting and sweating step—it's the difference between eggplant that stays crispy and eggplant that becomes mushy and holds water like a sponge.
- Pat the eggplant completely dry after rinsing; any lingering moisture will interfere with the breading and make the final dish soggy.
- The first bake at 400°F gives you the crisp coating, but the second bake at the lower temperature melts the cheese without burning the breadcrumbs on top.
03 -
- Make this dish a day or two ahead, refrigerate it unbaked, and bake it straight from cold—the flavors actually deepen as it sits, and the convenience is real.
- If your mozzarella isn't melting beautifully, you've either used the pre-shredded stuff with anti-caking agents or your cheese was too cold when it went in; warm it up to room temperature first or switch to whole milk mozzarella next time.