Description
This Baked Eggplant Parmesan is a delicious and healthier twist on the classic Italian favorite. Featuring layers of crispy roasted eggplant slices coated in flavorful panko and Italian breadcrumbs, smothered in marinara sauce, fresh mozzarella, parmesan, and fragrant basil, this dish is baked to bubbly, golden perfection. A perfect vegetarian main course that’s hearty and comforting without the need for frying.
Ingredients
Scale
Eggplant Preparation
- 3 medium eggplant
- 1 teaspoon salt (for eggplant preparation)
Breading Station
- 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
Assembly
- 2 cups marinara sauce
- 8 ounces fresh mozzarella cheese (sliced)
- 1/4 cup chopped fresh basil
- 1/2 cup freshly grated parmesan cheese (divided)
Instructions
- Prepare the Eggplant: Slice the eggplants into 1/4 inch thick rounds, aiming for about 12 slices. Lay them on a paper towel-lined baking sheet and sprinkle with 1 teaspoon salt. Let sit for 1 hour to release moisture and reduce bitterness, then rinse and pat dry thoroughly.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 400°F (204°C). Lightly grease a large 18×13-inch baking sheet with nonstick cooking spray to prevent sticking during roasting.
- Set Up Breading Stations: Arrange three shallow dishes: one with flour, salt, and pepper; the second with whisked eggs; and the third with a mix of panko crumbs, Italian breadcrumbs, and garlic powder.
- Coat the Eggplant Slices: Dredge each slice first in the flour mixture, then dip into the egg, and finally coat evenly with the breadcrumb mixture. Place coated slices on the prepared baking sheet in a single layer. Sprinkle 1/4 cup parmesan cheese lightly over the slices.
- Roast the Eggplant: Roast in the preheated oven for 20 minutes, flipping the slices halfway through cooking to ensure both sides become crispy and golden brown.
- Assemble the Eggplant Parmesan: Lightly grease a 9×13-inch baking dish and spread 2 tablespoons marinara sauce on the bottom. Arrange six roasted eggplant slices on the sauce. Top each slice with about 1 cup of marinara, then layer mozzarella slices on top. Sprinkle with 2 tablespoons chopped fresh basil and 2 tablespoons parmesan cheese.
- Add the Top Layer: Place the remaining roasted eggplant slices over the layered cheese to form a sandwich. Cover evenly with the remaining marinara sauce, chopped basil, and parmesan cheese.
- Bake the Dish: Bake uncovered in the 400°F oven for 20-25 minutes until cheese is melted, bubbly, and lightly browned on top.
- Rest and Serve: Remove the eggplant parmesan from the oven and allow it to cool for a few minutes to set before serving.
Notes
- Peeling the eggplant is optional but helps reduce bitterness, especially if the eggplants are large or older.
- Salting and resting the eggplant slices is essential to draw out excess moisture for better texture and flavor.
- If fresh mozzarella is not available, you can substitute with shredded mozzarella.
- Use low-sodium marinara sauce if you prefer reduced salt in the dish.
- For a gluten-free version, substitute the all-purpose flour and breadcrumbs with gluten-free alternatives.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
- Prep Time: 1 hour 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: Eggplant Parmesan, baked eggplant, vegetarian Italian recipe, roasted eggplant, easy eggplant dish, meatless main course
