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–+ servings

Baked Eggplant Parmesan

Baked eggplant parmesan is a hearty and family-pleasing Italian dish with layers of crispy breaded eggplant, rich tomato sauce, and melting cheese.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian, Italian Inspired
Ingredients Method

Ingredients
  

  • 2 medium eggplants peeled and sliced into ½-inch rounds
  • 1 teaspoon kosher salt plus extra for seasoning
  • 1 cup all-purpose flour
  • 2 large eggs
  • 2 tablespoons milk
  • 1½ cups breadcrumbs
  • ½ cup grated Parmesan cheese divided
  • 2 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • 2 tablespoons chopped fresh basil plus extra for garnish
  • Olive oil spray or 2 tablespoons olive oil

Method
 

  1. Place eggplant slices in a colander and sprinkle both sides with kosher salt.
  2. Let sit for 30 minutes (or up to 3 hours). Rinse and pat dry with paper towels.
  3. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper or grease lightly.
  4. Set up three shallow dishes: flour; beaten eggs with milk; and breadcrumbs mixed with half the Parmesan.
  5. Dredge each eggplant slice in flour, then egg mixture, then breadcrumb mixture. Arrange on baking sheets and lightly coat with olive oil.
  6. Bake for 15 minutes, flip slices, then bake 10 more minutes until golden brown.
  7. Spread 1 cup marinara sauce in a 9×13-inch baking dish. Layer half the eggplant, 1 cup mozzarella, and ¼ cup Parmesan.
  8. Repeat layers with remaining eggplant, sauce, mozzarella, and Parmesan. Bake for 35–40 minutes until bubbly.
  9. Let rest for 5 minutes, garnish with fresh basil, and serve hot.
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