Baked Eggplant Parmesan Marinara (Print version)
Crispy baked eggplant layered with marinara and melted cheese, offering a light yet satisfying meal.
# What you'll 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 - 3 large eggs, beaten
05 - 1 1/2 cups Italian-style breadcrumbs
06 - 1/2 cup grated Parmesan cheese
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon ground black pepper
→ Marinara & Cheese
09 - 2 cups marinara sauce (homemade or store-bought)
10 - 2 cups shredded mozzarella cheese
11 - 1/3 cup grated Parmesan cheese (for topping)
12 - 2 tablespoons fresh basil leaves, chopped (optional)
13 - Olive oil spray or 3 tablespoons olive oil
# Method:
01 - Preheat oven to 400°F. Line two baking sheets with parchment paper and lightly oil or spray with olive oil.
02 - Arrange eggplant slices on a wire rack or paper towels. Sprinkle both sides with kosher salt and let sit for 20 minutes to draw out excess moisture. Pat dry with paper towels.
03 - Set up a breading station: Place flour in one shallow bowl, beaten eggs in a second, and mix breadcrumbs, Parmesan, oregano, and black pepper in a third.
04 - Dredge each eggplant slice in flour, dip in egg, then coat with breadcrumb mixture. Place coated slices on prepared baking sheets.
05 - Lightly spray or drizzle olive oil over the breaded slices. Bake for 20 minutes, flipping halfway through, until golden and crisp.
06 - Reduce oven temperature to 375°F. In a 9x13-inch baking dish, spread 1/2 cup marinara sauce. Layer half the baked eggplant slices over the sauce. Top with half the remaining marinara and half the mozzarella. Repeat with remaining eggplant, sauce, and mozzarella. Sprinkle with the final 1/3 cup Parmesan.
07 - Bake, uncovered, for 20–25 minutes until cheese is bubbly and golden.
08 - Let rest 10 minutes before serving. Garnish with fresh basil if desired.
# Expert advice:
01 -
- The baked method gives you all the crispy satisfaction without the grease and mess of frying
- Make ahead friendly and actually tastes better the next day
02 -
- Do not skip the salting step unless you want bitter, soggy eggplant
- Letting the dish rest is the difference between neat slices and a sloppy mess
03 -
- Use low moisture mozzarella to avoid a watery sauce situation
- Room temperature eggplant cooks more evenly than cold from the fridge