Classic Eggplant Parmesan
A crispy, cheesy, and comforting Classic Eggplant Parmesan baked in layers with marinara sauce and melted mozzarella. Easy enough for weeknights, impressive enough for guests.
Equipment
- 9x13 baking dish
- Baking sheet
- Parchment paper
Ingredients
- 2 large eggplants, sliced into 1/4-inch rounds
- 1 tsp salt for drawing out moisture
- 2 large eggs, beaten
- 1 cup all-purpose flour
- 1.5 cups Italian breadcrumbs
- 0.5 cup grated Parmesan cheese, divided
- 2 cups shredded mozzarella cheese
- 2.5 cups marinara sauce homemade or store-bought
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- fresh basil leaves for serving
Instructions
- Salt the eggplant slices and let rest on paper towels for 30 minutes. Pat dry thoroughly.
- Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper.
- Set up a breading station with flour, beaten eggs, and breadcrumbs mixed with half the Parmesan.
- Bread each slice by coating in flour, dipping in egg, then pressing into the breadcrumb mixture.
- Arrange on baking sheets, drizzle with olive oil, and bake 20 to 22 minutes, flipping once halfway through.
- Reduce oven to 375°F (190°C). Spread marinara in the bottom of a 9x13 baking dish.
- Layer eggplant slices, more marinara, mozzarella, and Parmesan. Repeat layers finishing with cheese on top.
- Bake uncovered for 25 to 30 minutes until the cheese is bubbling and golden at the edges.
- Rest for 10 minutes before slicing. Top with fresh basil and serve.
Notes
- Do not skip salting the eggplant - it prevents a soggy bake.
- Let the dish rest before cutting so the layers hold together.
- Simmer store-bought marinara for 10 minutes to deepen the flavor.
- Freezes well before baking - cover tightly and freeze for up to 2 months.