Baked Eggplant Parmesan Marinara (Printable Version)
Crispy baked eggplant layered with marinara and melted cheeses for a comforting Italian-American dish.
# What You Need:
→ Eggplant Preparation
01 - 2 large eggplants, sliced into 1/2-inch rounds
02 - 1 tablespoon salt for sweating eggplant
→ Breading
03 - 1 cup all-purpose flour
04 - 3 large eggs
05 - 2 tablespoons milk
06 - 2 cups Italian-style breadcrumbs
07 - 1/2 cup grated Parmesan cheese
08 - 1 teaspoon dried oregano
09 - 1 teaspoon garlic powder
10 - 1/2 teaspoon black pepper
→ Assembly
11 - 3 cups marinara sauce, homemade or store-bought
12 - 2 cups shredded mozzarella cheese
13 - 1/2 cup grated Parmesan cheese
14 - 2 tablespoons fresh basil leaves, chopped
# How to Make It:
01 - Arrange eggplant slices in a single layer on a baking sheet and sprinkle both sides with salt. Let sit for 30 minutes to draw out moisture, then pat dry with paper towels.
02 - Preheat oven to 400°F. Line two baking sheets with parchment paper and lightly grease with olive oil or cooking spray.
03 - Place flour in one shallow dish; beat eggs with milk in a second dish; combine breadcrumbs, Parmesan, oregano, garlic powder, and black pepper in a third dish.
04 - Dredge each eggplant slice in flour, dip in egg mixture, then coat in breadcrumb mixture. Arrange on prepared baking sheets.
05 - Bake slices for 20 minutes, flip, then bake an additional 10 minutes until golden and crisp.
06 - Lower oven temperature to 375°F.
07 - Spread 1 cup marinara sauce in the bottom of a 9x13-inch baking dish. Layer half the eggplant slices over the sauce, then top with 1 cup marinara, 1 cup mozzarella, and a sprinkle of Parmesan. Repeat with remaining eggplant, sauce, mozzarella, and Parmesan.
08 - Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until cheese is melted and bubbly.
09 - Allow to rest for 10 minutes before garnishing with fresh basil and serving.
# Expert Tips:
01 -
- Baked instead of fried means less cleanup and a lighter dish that doesn't leave you feeling weighed down.
- The eggplant stays impossibly tender inside while developing a golden, crackling crust that rivals any pan-fried version.
- One dish does all the heavy lifting—no separate sauces or side dishes needed to make it feel complete.
02 -
- Skipping the salting step will haunt you—watery eggplant seeping into your sauce is the number one reason this dish falls flat, and it's completely preventable.
- Don't be tempted to skip the initial baking of the eggplant slices; frying them dry first ensures they stay crispy even after being layered with sauce and cheese.
- The ten-minute rest at the end isn't just about comfort—it's about structural integrity that lets you serve slices that hold together instead of collapsing into a heap.
03 -
- Make extra baked eggplant slices and freeze them unassembled—on nights when you want eggplant Parm but don't have time, you're just one assembly and bake away from dinner.
- If your marinara sauce breaks or separates during baking, whisk in a splash of the starchy water you boiled pasta in (or just water), and it'll come back together beautifully.
- Use a serrated knife to cut portions and wipe it clean between cuts—this prevents dragging cheese and sauce across the dish and keeps your plating sharp.