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A serving of eggplant parmesan being lifted out of the pan with gooey strings of cheese.
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4.94 from 87 votes

Baked Eggplant Parmesan

Crispy baked eggplant slices are layered with rich marinara sauce, fresh mozzarella, and parmesan cheese for an eggplant parmesan that is simply irresistible!
Prep Time20 minutes
Cook Time45 minutes
Salting Eggplant1 hour
Total Time2 hours 5 minutes
Course: Main Dish
Cuisine: American
Keyword: Eggplant Parmesan
Servings: 6 servings
Author: Rachel Farnsworth

Ingredients

  • 3 medium eggplant
  • 1 teaspoon salt for eggplant preparation
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs
  • 1 cup panko bread crumbs
  • 1 cup Italian style bread crumbs
  • 1 teaspoon garlic powder
  • 2 cups marinara sauce
  • 8 ounces fresh mozzarella cheese sliced
  • 1/4 cup chopped fresh basil
  • 1/2 cup freshly grated parmesan cheese divided
US Customary - Metric

Instructions

  • If using larger, older eggplants, you may prefer to peel them to avoid any tough or bitter skin. Slice eggplant into 1/4 inch rounds. Ideally, you'll want 12 slices. Lay out in a single layer on a paper towel-lined baking sheet and sprinkle with 1 teaspoon salt. Let sit 1 hour to release moisture and draw out any bitterness.
  • After 1 hour, rinse the salt from the eggplant slices and pat them dry with paper towels.
  • Preheat oven to 400 degrees Fahrenheit. Lightly grease a large 18x13-inch baking sheets with nonstick cooking spray.
  • Set up 3 shallow dishes for dredging. In the first dish, stir together 1 cup all-purpose flour, 1 teaspoon salt, and 1/4 teaspoon black pepper. In the second dish, whisk 2 large eggs until frothy. In the third dish, stir together 1 cup panko bread crumbs, 1 cup Italian style bread crumbs, and 1 teaspoon garlic powder.
  • Working one at a time, dredge each eggplant slice in the flour mixture, dip in the egg mixture, and then coat in the breadcrumb mixture. Place the coated slices onto the prepared baking sheet in an even layer. Sprinkle a light coating of 1/4 cup parmesan cheese on top.
  • Roast in the preheated oven for 20 minutes, flipping the eggplant slices halfway through so both sides get crispy.
  • Spread 2 tablespoons of marinara sauce into the bottom of a lightly greased 9x13-inch baking dish. Use six of the roasted eggplant slices to line the bottom of the pan. Spoon 1 cup marinara over each eggplant slice. Then layer with the mozzarell a slices to cover. Sprinkle 2 tablespoons basil over top and 2 tablespoons parmesan cheese.
  • Place the remaining eggplant slices on top to sandwich the cheese. Cover with remaining 1 cup marinara, basil, and parmesan cheese.
  • Bake, uncovered, in the 400-degree Fahrenheit oven for 20-25 minutes, until the cheese is melted and the top is bubbling and lightly browned.
  • Remove from the oven and let it cool for a few minutes before serving.

Video

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Notes

If using shredded mozzarella instead of fresh mozzarella, use the same amount (8 ounces) and sprinkle it evenly over the eggplant layers.

Nutrition

Serving: 1serving | Calories: 438kcal | Carbohydrates: 56g | Protein: 22g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 99mg | Sodium: 1198mg | Potassium: 921mg | Fiber: 10g | Sugar: 13g | Vitamin A: 877IU | Vitamin C: 11mg | Calcium: 363mg | Iron: 4mg
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