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Baked Eggplant Parmesan

This Baked Eggplant Parmesan is a healthier twist on the Italian classic. Crispy breaded eggplant layered with marinara sauce and gooey cheese, all baked to perfection.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 minute
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large eggplants sliced into 1/2-inch rounds
  • 2 tsp salt for drawing out moisture
  • 2 cups marinara sauce store-bought or homemade
  • 2 cups mozzarella cheese shredded
  • 1/2 cup Parmesan cheese grated
  • 1 cup Italian breadcrumbs
  • 1/2 cup panko breadcrumbs for extra crunch
  • 2 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp black pepper
  • 2 large eggs beaten
  • 1/2 cup all-purpose flour
  • 2 tbsp fresh basil chopped, for garnish
  • Olive oil spray for coating

Equipment

  • Baking sheet
  • Wire rack
  • Mixing bowls
  • 9x13 baking dish

Method
 

  1. Salt eggplant slices and let sit 30 minutes to draw out moisture, then pat dry.
  2. Set up breading stations: flour in one bowl, beaten eggs in another, and breadcrumbs mixed with Parmesan and seasonings in a third.
  3. Bread eggplant slices by dipping into flour, then eggs, then breadcrumb mixture. Place on baking sheet.
  4. Spray with olive oil and bake at 425°F for 20–25 minutes, flipping halfway.
  5. Layer baked eggplant with marinara and cheese in a baking dish.
  6. Bake at 375°F for 25–30 minutes until cheese is melted and bubbly.
  7. Garnish with fresh basil and serve hot.

Notes

Use panko breadcrumbs for extra crunch. Assemble ahead of time and bake before serving for meal prep convenience.