Description
A delicious and comforting Baked Eggplant Parmesan recipe featuring crispy breaded eggplant slices layered with marinara sauce, melted Mozzarella, and Parmesan cheese, finished with fresh basil. This vegetarian Italian classic is perfect for a family dinner and delivers a satisfying combination of textures and flavors.
Ingredients
Scale
Eggplant and Breading
- 2 medium eggplants (about 2 pounds total), sliced into 1/2-inch thick rounds
- 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
Sauces and Cheese
- 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
Fresh Herbs
- 1 cup chopped fresh basil leaves
Instructions
- Sweat the Eggplant (Optional): Lay the eggplant slices in a single layer on paper towels, sprinkle generously with salt, and let them sit for 30-60 minutes to draw out bitter liquid. Rinse and pat dry to remove excess salt and moisture.
- Toast the Panko Breadcrumbs (Optional): Spread the Panko evenly on a baking sheet and bake at 400°F for 4 minutes, stir, then bake another 2-3 minutes until golden and crispy. Remove and set aside.
- Prep the Oven and Baking Sheet: Preheat the oven to 425°F. Line one or two large sheet pans with parchment paper and set aside.
- Bread the Eggplant: In a shallow bowl, mix Panko breadcrumbs with Italian seasoning, garlic powder, 1 teaspoon salt, and black pepper. In another bowl, whisk the eggs with 2 tablespoons of water. Dip each eggplant round in the egg mixture, then coat evenly with the breadcrumb mixture. Arrange on the prepared baking sheet in a single layer.
- Bake the Eggplant: Bake the breaded eggplant slices for 25 minutes until softened and mostly cooked through. Remove from oven and transfer to a wire rack.
- Assemble the Casserole: Spread 1/2 cup marinara sauce on the bottom of a 9 x 13-inch baking dish. Layer half the eggplant slices evenly, then top with 1 cup marinara sauce, 1 cup Mozzarella cheese, all the Parmesan cheese, and half of the chopped basil. Repeat with the remaining eggplant, marinara sauce, and Mozzarella cheese.
- Bake the Casserole: Bake at 425°F for 20-25 minutes until cheese is melted and golden around the edges and the eggplant is fully cooked.
- Garnish and Serve: Remove from oven, let cool slightly on a wire rack. Sprinkle with remaining basil and extra Parmesan cheese. Serve warm.
Notes
- Sweating the eggplant is optional but helps reduce bitterness and moisture, leading to a better texture.
- Toasting the Panko breadcrumbs before breading adds extra crunch and golden color.
- Use fresh Parmesan cheese for best flavor and texture.
- If using store-bought marinara, choose a high-quality sauce or add extra seasoning to enhance flavor.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
- For a gluten-free option, substitute Panko breadcrumbs with gluten-free breadcrumbs.
