Baked Eggplant Parmesan Marinara (Printable)
Crispy baked eggplant combined with marinara sauce and melted cheeses for a satisfying vegetarian meal.
# What You Need:
→ Eggplant
01 - 2 large eggplants, sliced into 1/2-inch rounds
02 - 1 tablespoon salt (for sweating eggplant)
→ Breading
03 - 1 1/2 cups panko breadcrumbs
04 - 1/2 cup grated Parmesan cheese
05 - 1 teaspoon dried oregano
06 - 1 teaspoon dried basil
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Dredging
10 - 3 large eggs
11 - 2 tablespoons milk
→ Marinara & Cheese
12 - 2 1/2 cups marinara sauce, homemade or store-bought
13 - 2 cups shredded mozzarella cheese
14 - 1/4 cup grated Parmesan cheese (for topping)
15 - 2 tablespoons chopped fresh basil (optional, for garnish)
16 - Olive oil spray or 2 tablespoons olive oil
# How To Make:
01 - Preheat the oven to 400°F. Line two baking sheets with parchment paper and lightly oil or spray them.
02 - Arrange eggplant slices on a rack or paper towels, sprinkle both sides with salt, and let sit for 20 minutes to draw out moisture and bitterness. Pat dry thoroughly.
03 - In a shallow bowl, whisk eggs and milk. In another bowl, combine panko breadcrumbs, Parmesan, oregano, basil, garlic powder, salt, and black pepper.
04 - Dip each eggplant slice into the egg mixture, then coat with the breadcrumb mixture, pressing to adhere. Place coated slices on prepared baking sheets.
05 - Lightly spray or drizzle eggplant slices with olive oil. Bake for 20 minutes, flip slices, then bake another 10 to 15 minutes until golden and crisp.
06 - Reduce oven temperature to 375°F. Spread 1/2 cup marinara sauce evenly in a 9x13-inch baking dish. Layer half the baked eggplant, half the remaining marinara, and half the mozzarella. Repeat layers, finishing with sauce, mozzarella, and Parmesan cheese.
07 - Bake uncovered for 20 to 25 minutes until cheese is melted and bubbling. Let rest for 5 minutes, garnish with fresh basil if desired, and serve.
# Expert Tips:
01 -
- It's vegetarian without ever feeling like a compromise—satisfying and rich enough that meat eaters will ask for seconds.
- The baked method keeps everything lighter than traditional fried versions, but you still get that crackly exterior.
- Once the eggplant is prepped, assembly feels almost meditative, and the smell while it bakes is pure comfort.
02 -
- The 20-minute salting step isn't optional flavor vanity—it genuinely removes the bitter compounds that make undercooked eggplant taste unpleasant, and you'll taste the difference immediately.
- Flipping the eggplant rounds halfway through baking ensures they brown evenly on both sides; if you skip this, the bottom stays pale and soft instead of getting crispy like the top.
03 -
- Shredding mozzarella from a block yourself prevents clumpy melting—pre-shredded cheese has anti-caking agents that interfere with achieving that silky, even brown top.
- The difference between a mediocre and a memorable eggplant parmesan often comes down to not skipping the cooling period between baking rounds and assembly; rushed assembly leads to steamed instead of crispy eggplant.