Description
This classic Baked Eggplant Parmesan recipe features tender eggplant slices that are breaded, baked until crispy, then layered with marinara sauce and melted mozzarella for a comforting Italian-style dish. Perfect for a hearty vegetarian main course, it balances rich flavors with a satisfying texture.
Ingredients
Scale
Eggplant Preparation
- 2 large eggplants, sliced into 1/2-inch rounds
- Salt (for sweating the eggplant)
Breading
- 1 1/2 cups breadcrumbs (preferably Italian seasoned)
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 2 tablespoons milk
- Olive oil spray or drizzle
Assembly
- 1 1/2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup fresh basil, chopped (optional, for garnish)
Instructions
- Prep the Eggplant: Lay the sliced eggplant on a baking sheet lined with paper towels or a clean kitchen towel. Sprinkle salt generously on both sides of the eggplant slices to help draw out moisture and reduce bitterness. Let the slices sweat for about 30 minutes, then pat them dry thoroughly with paper towels.
- Prepare the Breading Station: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking. In a shallow bowl, mix breadcrumbs and grated Parmesan cheese. In another bowl, whisk together the eggs and milk to create the egg wash.
- Coat the Eggplant: Dip each eggplant slice first into the egg mixture, making sure it’s fully coated, then dredge it in the breadcrumb and Parmesan mixture to cover evenly. Arrange the coated slices on the prepared baking sheet and lightly spray or drizzle olive oil over the top to help achieve a crispy crust.
- Bake the Eggplant: Bake the coated eggplant slices in the preheated oven for 20 minutes. Carefully flip each slice over and continue baking for an additional 15 to 20 minutes until both sides are golden brown and crispy.
- Assemble the Parmesan: Reduce the oven temperature to 375°F (190°C). Spread a thin layer of marinara sauce in the bottom of a baking dish. Layer the baked eggplant slices on top, followed by more marinara sauce and a generous sprinkle of shredded mozzarella cheese. Repeat the layering process until all ingredients are used, finishing with a final layer of marinara and mozzarella on top.
- Bake: Place the assembled dish in the oven and bake for 20 to 25 minutes, or until the cheese is fully melted, bubbly, and slightly golden.
- Serve: Remove from the oven, garnish with fresh chopped basil if desired, and serve hot. This dish pairs beautifully with pasta or a fresh green salad for a complete meal.
Notes
- Salting the eggplant is key to removing bitterness and excess moisture, which helps the breading stick better and prevents sogginess.
- Using Italian seasoned breadcrumbs adds extra flavor, but plain breadcrumbs with added Italian herbs also work well.
- For a crispier finish, you can drizzle more olive oil before baking or lightly spray the eggplant slices.
- Eggplant Parmesan can be made a day ahead and reheated; flavors deepen with time.
- To make this recipe gluten-free, substitute breadcrumbs for gluten-free alternatives.
- Prep Time: 35 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
