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Golden brown crispy baked eggplant slices layered with red marinara sauce and melted white mozzarella cheese in a baking dish.

Baked Eggplant Parmesan

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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Calories: 350
Ingredients Method

Ingredients
  

  • 2 large eggplants , sliced into 1/2-inch rounds
  • 1 teaspoon kosher salt
  • 2 cups panko breadcrumbs
  • 1 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 3 large eggs , beaten
  • 3 cups marinara sauce
  • 16 ounces mozzarella cheese, shredded
  • 1/4 cup fresh basil, chopped

Method
 

  1. Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper.
  2. Lay eggplant slices on paper towels, sprinkle with salt, and let sit for 20 minutes to sweat. Pat thoroughly dry with paper towels.
  3. In a shallow dish, combine breadcrumbs, 1/2 cup Parmesan, oregano, and garlic powder. Place beaten eggs in a second shallow dish.
  4. Dip each eggplant slice into the egg wash, then coat evenly with the breadcrumb mixture, pressing firmly to adhere.
  5. Arrange slices on the prepared baking sheets and bake for 20-25 minutes, flipping halfway through, until golden brown and tender.
  6. Spread 1 cup of marinara sauce on the bottom of a 9x13 inch baking dish.
  7. Layer half of the baked eggplant slices into the dish, followed by 1 cup of sauce, half of the mozzarella, and half of the remaining Parmesan.
  8. Repeat the layering process with the remaining eggplant, sauce, mozzarella, and Parmesan.
  9. Bake the assembled dish for 15-20 minutes until the cheese is melted and bubbling.
  10. Let rest for 5 minutes and garnish with fresh chopped basil before serving.