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BAKED EGGPLANT PARMESAN recipe, served and ready to eat, easy homemade dinner
Yesica Andrews

Eggplant Parmesan Baked Easy Comforting Cheesy Perfection

This Eggplant Parmesan Baked Easy recipe is a comforting, cheesy dish perfect for an easy dinner or a family weeknight dinner. It features breaded eggplant slices baked to crispy perfection with layers of marinara and mozzarella cheese, making a delicious baked eggplant recipe you'll want to enjoy again and again.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 2 hours 10 minutes
Servings: 8 servings
Calories: 356
Ingredients Method Notes

Ingredients
  

  • 2 large eggplants sliced into ½-inch circles
  • 1 tablespoon salt
  • 2 cups panko breadcrumbs
  • 1 cup grated parmesan cheese
  • 3 tablespoons olive oil
  • 1 tablespoon italian seasoning
  • 3 large eggs
  • 1 tablespoon water
  • ½ cup all-purpose flour
  • 1 (24-ounce) jar marinara sauce
  • 2 ¼ cups low moisture mozzarella
  • ¼ cup fresh basil chopped, for serving

Method
 

  1. Arrange the eggplant slices on a paper towel-lined baking sheet and sprinkle them generously with salt, then cover with another paper towel; leave them to sit for 45 minutes to draw out excess moisture. After resting, pat the eggplant dry with fresh paper towels to remove moisture and salt.
  2. Warm your oven to 400°F and lightly coat a large sheet pan with grease. In one bowl, stir together the panko breadcrumbs, parmesan cheese, olive oil, and Italian seasoning. In another bowl, whisk the eggs with the water. Place the flour in a third bowl.
  3. Dredge each eggplant slice first in the flour, then dip in the egg wash, and finally press firmly into the breadcrumb mixture to coat thoroughly. Lay each coated slice on the prepared sheet pan and repeat until all slices are coated. Bake the eggplant for about 30 to 35 minutes until the coating is golden and crisp.
  4. Pour roughly 1 cup of marinara sauce into the base of a 9x13-inch baking dish. Layer half of the baked eggplant over the sauce, then spread another cup of marinara and sprinkle with ¾ cup of mozzarella. Add the remaining eggplant atop the cheese layer, then top with the remaining marinara and mozzarella.
  5. Reduce the oven temperature to 375°F, cover the baking dish with aluminum foil, and bake for 25 minutes. Remove the foil and bake uncovered for an additional 20 minutes until the cheese is bubbly and begins to brown lightly.
  6. Let the dish cool for about 5 minutes before slicing. Garnish with fresh chopped basil before serving for added flavor and color.

Notes

  • Keep leftovers sealed in an airtight container and refrigerate for up to 3-4 days. This baked eggplant parmesan can be frozen for up to 3 months. To reheat, thaw overnight in the fridge and warm in a 350°F oven until piping hot. You may also freeze it uncooked; just bake for an extra 10 minutes than called for. You can substitute the all-purpose flour with almond flour or any other preferred flour for breading.