Baked Eggplant Parmesan Marinara (Printable Version)

Crispy baked eggplant with marinara and melted cheeses baked to golden perfection.

# 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 ground 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

# Directions:

01 - Arrange eggplant slices on a baking sheet in a single layer. Sprinkle both sides with salt and let sit for 30 minutes to draw out moisture. Pat dry thoroughly with paper towels.
02 - Set oven to 400°F. Line two baking sheets with parchment paper and lightly grease with olive oil or cooking spray.
03 - Place flour in a shallow dish. Beat eggs and milk in a separate bowl. Combine breadcrumbs, Parmesan cheese, oregano, garlic powder, and black pepper in another dish.
04 - Dredge each eggplant slice in flour, dip into egg mixture, then coat evenly with breadcrumb mixture. Arrange coated slices on the prepared baking sheets.
05 - Bake slices for 20 minutes, flip them, then continue baking for 10 minutes more until golden and crisp.
06 - Reduce oven temperature to 375°F for assembling and baking layers.
07 - Spread 1 cup marinara sauce in a 9x13-inch baking dish. Arrange half the eggplant slices over the sauce. Top with 1 cup marinara sauce, 1 cup mozzarella, and a sprinkle of Parmesan. Repeat layers with remaining eggplant, sauce, mozzarella, and Parmesan.
08 - Cover the dish with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until cheese is melted and bubbly.
09 - Let rest for 10 minutes before garnishing with fresh basil leaves and serving.

# Expert Tips:

01 -
  • The eggplant gets crispy without deep frying, so it's indulgent without the guilt.
  • Layers of cheese and sauce create those pockets of melted goodness that make you reach for another bite.
  • It tastes even better the next day, making it perfect for meal prep or feeding a crowd.
02 -
  • Do not skip the salting step; it's the difference between tender, delicious eggplant and waterlogged disappointment.
  • Undercooking the eggplant slices in the first bake means they'll be soft in the final dish instead of maintaining that satisfying structural integrity.
  • Let the assembled dish rest before eating so the layers stay distinct instead of becoming one homogenous mush.
03 -
  • If your breadcrumb coating falls off during baking, your eggplant wasn't dry enough or the egg wash didn't adhere properly—both fixable with patience on the salt-sweat step next time.
  • Fresh mozzarella will melt beautifully but may separate slightly; whole milk mozzarella stays cohesive and gives you those gorgeous brown edges that make people ask for seconds.

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