Description
This classic Baked Eggplant Parmesan recipe features tender, breaded eggplant slices baked to golden perfection and layered with flavorful marinara sauce and melted mozzarella cheese. It’s an easy, comforting Italian-inspired dish perfect for a family dinner or special occasion, garnished with fresh basil for a burst of freshness.
Ingredients
Scale
Eggplant Preparation
- 2 large eggplants, sliced into 1/2-inch rounds
- Salt (for sweating the eggplant)
Breading
- 1 1/2 cups breadcrumbs (preferably Italian seasoned)
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 2 tablespoons milk
- Olive oil spray or drizzle
Assembly
- 1 1/2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup fresh basil, chopped (optional, for garnish)
Instructions
- Prep the Eggplant: Lay the sliced eggplant on a baking sheet lined with paper towels or a clean kitchen towel. Sprinkle salt generously on both sides of the eggplant slices. Let them sweat for about 30 minutes to draw out excess moisture and bitterness. After sweating, pat the slices dry thoroughly with paper towels to prepare for breading.
- Prepare the Breading Station: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a shallow bowl, combine the Italian seasoned breadcrumbs and grated Parmesan cheese. In another bowl, whisk together the eggs and milk until well blended for dipping.
- Coat the Eggplant: Dip each eggplant slice first into the egg mixture, ensuring it’s well coated, then dredge it in the breadcrumb mixture, pressing gently so the crumbs stick evenly. Arrange the coated slices on the prepared baking sheet. Lightly spray or drizzle olive oil over the top to help achieve a crispy crust during baking.
- Bake the Eggplant: Place the baking sheet in the preheated oven. Bake for 20 minutes, then carefully flip the slices over. Continue baking for an additional 15 to 20 minutes or until both sides are golden brown and crispy.
- Assemble the Parmesan: Lower the oven temperature to 375°F (190°C). In a baking dish, spread a thin layer of marinara sauce to prevent sticking. Layer baked eggplant slices, spread marinara sauce evenly over them, and sprinkle shredded mozzarella. Repeat these layers until all ingredients are used, finishing with a layer of marinara sauce topped with mozzarella cheese.
- Bake and Serve: Bake the assembled dish for 20 to 25 minutes until the cheese is melted, bubbly, and slightly golden. Remove from the oven and garnish with chopped fresh basil. Serve hot, ideal alongside pasta or a fresh salad for a complete meal.
Notes
- Sweating the eggplant helps remove bitterness and prevents sogginess when baked.
- You can use regular breadcrumbs if Italian seasoned are unavailable, but adding extra herbs like oregano or basil can enhance the flavor.
- For a richer flavor, substitute part of the mozzarella with provolone or fontina cheese.
- Use olive oil spray for a lighter option, or drizzle olive oil generously if you prefer a crispier crust.
- This dish can be made ahead and reheated; cover with foil to keep moisture during warming.
