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BAKED EGGPLANT PARMESAN recipe, served and ready to eat, easy homemade dinner
Joe Rooney

Eggplant Parmesan Baked Easy Comforting Way to Make This Real Good Dinner

This Eggplant Parmesan Baked Easy recipe is perfect for an easy dinner or a family dinner, featuring crispy breaded eggplant baked to golden perfection layered with savory marinara, fresh mozzarella, and parmesan cheese. It’s a comforting baked eggplant recipe that’s ideal for weeknight dinners and sure to please everyone at the table.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Calories: 376
Ingredients Notes

Ingredients
  

  • 2 large eggplants sliced into 24 rounds (about 1/2" thick)
  • 2 large eggs
  • 2 tablespoons whole milk (see notes)
  • 1 teaspoon kosher salt divided
  • 1 cup panko breadcrumbs (see notes)
  • 1/2 teaspoon black pepper divided
  • 1 teaspoon Italian seasoning (see notes)
  • 1/4 cup olive oil
  • 4 cups marinara sauce
  • 16 oz. fresh mozzarella thinly sliced into 24 pieces (see notes)
  • 1 cup grated parmesan cheese
  • cooked pasta, more marinara sauce, and fresh basil for serving (optional)

Notes

  • To make slicing the mozzarella easier, place it in the freezer for 30 minutes before cutting. This makes slicing neater and simpler. For quicker prep, use pre-sliced fresh mozzarella or shredded mozzarella as a budget-friendly substitute. If using Italian seasoned breadcrumbs, omit additional salt since these are usually salted already.