Baked Eggplant Parmesan
Ingredients
- 2 medium eggplants
sliced into 1/2-inch thick rounds, about 2 pounds total
- 2 cups Panko breadcrumbs
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon fine sea salt
plus extra for sweating the eggplant if desired
- 1/2 teaspoon freshly-cracked black pepper
- 2 large eggs
- 4 cups marinara sauce
homemade or store-bought*
- 2 cups shredded Mozzarella cheese
- 2/3 cup finely-grated or shaved Parmesan cheese
plus extra for serving
- 1 cup chopped fresh basil leaves
Directions
- 1
Sweat the eggplant (optional). If you have extra time and would like to remove some of the bitterness of the eggplant, line a large sheet pan (or two half sheet pans) with paper towels and place the eggplant rounds on the sheet in an even layer. Sprinkle evenly and generously with salt, then let the eggplant rounds rest for 30-60 minutes so that the sometimes-bitter liquids inside can sweat out. Transfer the eggplant rounds to a colander and rinse with cold water to remove the salt, then pat the eggplant dry with a clean paper towels.
- 2
Toast the Panko (optional). If you would like your Panko breadcrumbs to be extra crispy and golden, spread them out in an even layer on a sheet pan. Bake at 400°F for 4 minutes or until golden, then remove the baking sheet and give the Panko a stir. Bake for another 2-3 minutes or until golden, then remove, stir and set aside. (The Panko will start to brown quickly, so keep a close eye on it while cooking to ensure that it does not burn.)
- 3
Prep the oven and baking sheet(s). Heat oven to 425°F. Line a large sheet pan (or two half sheet pans) with parchment paper, and set aside.
- 4
Bread the eggplant. In a shallow bowl, whisk together the Panko breadcrumbs, Italian seasoning, garlic powder and (1 teaspoon) fine sea salt and black pepper until combined. In a separate bowl, whisk together the eggs with 2 tablespoons water. Dip an eggplant round in the egg mixture so that is evenly coated on all sides, then transfer to the breadcrumb mixture and coat on all sides, then place it on the prepared baking sheet.* Repeat with the remaining eggplant rounds until they are all coated and evenly spaced on the baking sheet(s). Bake for 25 minutes, until the eggplant is softened and mostly cooked through. Transfer baking sheet(s) to a wire rack and set aside.
- 5
Layer the casserole. Spread 1/2 cup marinara sauce evenly across the bottom of a 9 x 13-inch baking dish. Place half of the eggplant in an even-ish layer along the bottom of the dish, topped evenly with 1 cup marinara sauce, 1 cup Mozzarella, all of the Parmesan, and half of the basil, the remaining eggplant, remaining marinara sauce, and the remaining Mozzarella.
- 6
Bake. Bake for 20-25 minutes until the cheese is melted and starts to turn slightly golden around the edges and the eggplant is cooked to your liking. Transfer pan to a wire cooling rack and sprinkle with the remaining basil and extra Parmesan.
- 7
Serve. Serve warm, garnished with extra Parmesan (and basil, if desired).
Baked Eggplant Parmesan
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About this Recipe
Craving classic eggplant parmesan without the fuss of deep-frying? This baked version delivers all the comforting flavor and texture you love, made simple enough for a weeknight feast.
The secret to this recipe is baking the eggplant, which ensures a tender interior and a beautifully crisp, golden-brown exterior without excessive oil. Combining Panko breadcrumbs with savory Italian seasoning and aromatic garlic powder creates a deeply flavorful coating that bakes up perfectly in the oven.
You'll be treated to layers of tender, savory eggplant, generously coated in a seasoned Panko crust, all nestled in a rich marinara sauce. Blanket that with gooey mozzarella and sharp Parmesan cheese, and finish with a scattering of fresh basil for a vibrant, aromatic touch. This dish offers a satisfying vegetarian main course that feels indulgent yet remarkably light.
For an extra layer of flavor and to help prevent a watery dish, consider salting and sweating the eggplant slices before breading, though it's optional. If you prefer a milder cheese profile, you could experiment with a blend of provolone and mozzarella. Don't have fresh basil? While highly recommended for its bright finish, a sprinkle of dried oregano or parsley can work as a substitute.
This baked eggplant parmesan makes a wonderful centerpiece for a casual family dinner or a cozy weekend meal. Serve it alongside a simple green salad or a crusty loaf of bread to soak up every last drop of sauce.