Delish Baked Eggplant Parmesan
Layered, oven-baked Eggplant Parmesan with crisp panko-coated eggplant, bright marinara, and melty mozzarella. Lighter than fried, but every bit as cozy and satisfying.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2 pounds eggplant, sliced into 0.5 inch rounds
- 0.75 cup all-purpose flour
- 2 egg large eggs, beaten
- 1.5 cups panko breadcrumbs
- 0.75 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1.25 teaspoons kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil for drizzling
- 3 cups marinara sauce
- 16 ounces low-moisture mozzarella, shredded
- 0.25 cup fresh basil, chopped for garnish
Instructions
Preparation Steps
- Preheat oven to 425°F. Line 2 rimmed baking sheets with parchment and lightly oil them.
- Set up dredging station: place flour in one shallow dish. In a second dish whisk eggs with 1 tablespoon water. In a third dish combine panko, 0.5 cup Parmesan, Italian seasoning, garlic powder, 1 teaspoon salt, and black pepper.
- Pat eggplant slices dry. Dredge each slice in flour, shake off excess, dip in egg, then press into panko mixture to coat both sides.
- Arrange coated slices on prepared sheets. Drizzle or mist with olive oil. Bake for 20 minutes, flipping halfway, until golden and tender.
- Reduce oven to 375°F. Spread 1 cup marinara in a 9x13 inch baking dish. Layer half the baked eggplant, 1 cup sauce, half the mozzarella, and 0.25 cup Parmesan. Repeat with remaining eggplant, sauce, mozzarella, and remaining Parmesan. Sprinkle 0.25 teaspoon salt over the top.
- Bake uncovered for 15 minutes until bubbly and cheese is melted. Broil 1 to 2 minutes for extra browning if desired.
- Rest 10 minutes, then scatter basil and serve.
Notes
For a crispier crust, use a wire rack on the baking sheet and avoid crowding. Swap in whole-wheat panko or gluten-free crumbs as needed.