Baked Eggplant Parmesan Dish (Printable)

A comforting dish featuring baked golden eggplant, rich marinara, and melted mozzarella and Parmesan layers.

# What You Need:

→ Eggplant

01 - 2 medium eggplants, sliced into 1/2-inch rounds
02 - 1 tablespoon kosher salt (for sweating eggplant)

→ Breading

03 - 1 cup all-purpose flour
04 - 2 large eggs
05 - 2 tablespoons milk
06 - 1 1/2 cups panko breadcrumbs
07 - 1/2 cup grated Parmesan cheese
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon ground black pepper

→ Assembly

11 - 2 1/2 cups marinara sauce (store-bought or homemade)
12 - 2 cups shredded mozzarella cheese
13 - 1/2 cup grated Parmesan cheese
14 - 2 tablespoons fresh basil leaves, chopped (plus extra for garnish)
15 - 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 grease or spray with olive oil.
02 - Arrange eggplant slices in a colander, sprinkle both sides evenly with kosher salt, and let rest for 20 minutes to extract moisture. Pat dry thoroughly with paper towels.
03 - Set up three shallow bowls: one with flour, one with whisked eggs and milk, and one with a mixture of panko breadcrumbs, 1/2 cup Parmesan, oregano, garlic powder, and black pepper.
04 - Dredge each eggplant slice in flour, shake off excess, dip into the egg mixture, then coat evenly with the breadcrumb mixture. Arrange coated slices on the prepared baking sheets.
05 - Lightly spray or brush the breaded eggplant with olive oil. Bake for 20 minutes, flipping halfway through, until golden brown and crisp.
06 - Lower the oven temperature to 375°F in preparation for assembly baking.
07 - Spread 1 cup marinara sauce in a 9x13-inch baking dish. Layer half of the baked eggplant over the sauce, then top with half of the remaining marinara, 1 cup shredded mozzarella, and 1/4 cup Parmesan. Repeat the layers using the remaining ingredients.
08 - Bake uncovered for 25 minutes until the cheese is melted and bubbly with a golden crust. Allow to rest for 10 minutes before serving.
09 - Sprinkle chopped fresh basil over the top as garnish and serve warm.

# Expert Tips:

01 -
  • Its lighter than the traditional fried version but still delivers that crispy, cheesy satisfaction you crave.
  • The eggplant stays tender inside while the panko crust turns golden and crunchy in the oven.
  • You can prep the breaded slices ahead and bake them right before dinner without any guilt or grease splatter.
02 -
  • Don't skip salting the eggplant or you'll end up with a watery, bitter casserole that no amount of cheese can save.
  • Flip the eggplant slices halfway through baking so both sides get crispy and golden instead of soggy on one side.
  • Let the dish rest for 10 minutes after baking or the layers will slide apart when you try to serve it.
03 -
  • Bake the eggplant slices on a wire rack set over the baking sheet for maximum crispiness on all sides.
  • Use a light hand with the marinara between layers or the whole thing turns soupy instead of structured.
  • Grate your own Parmesan fresh because the pre-grated stuff has anti-caking agents that keep it from melting smoothly.

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