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Baked Eggplant Parmesan Marinara

A warm and simple dish featuring baked eggplant, rich marinara sauce, and melted cheese, perfect for a comforting family meal.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Eggplant Preparation
  • 2 medium medium eggplants, sliced into 1/2-inch rounds For best results, let the eggplant sweat with salt for 20 minutes.
  • 1 tablespoon kosher salt For sweating eggplant
Breading Ingredients
  • 1 cup all-purpose flour For coating the eggplant
  • 2 large eggs For dipping the eggplant
  • 2 tablespoons whole milk
  • 1 1/2 cups panko breadcrumbs For a crispy texture
  • 1/2 cup grated Parmesan cheese For mixing in the breadcrumb coating
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
Main Ingredients
  • 2 1/2 cups marinara sauce Can be store-bought or homemade
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese For layering
  • 2 tablespoons fresh basil leaves, chopped For garnish
  • 2 tablespoons olive oil Or spray olive oil

Method
 

Preparation
  1. Preheat oven to 400°F. Line two baking sheets with parchment paper and lightly oil or spray.
  2. Place eggplant slices in a colander, sprinkle both sides with kosher salt, and let rest for 20 minutes to draw out moisture. Pat dry with paper towels.
  3. Arrange flour in one shallow bowl. In a second bowl, whisk eggs with milk. In a third bowl, combine panko breadcrumbs, 1/2 cup Parmesan, oregano, garlic powder, and black pepper.
Breading and Baking
  1. Dredge each eggplant slice in flour, shake off excess, dip in egg mixture, then coat thoroughly in panko mixture. Place coated slices on prepared baking sheets.
  2. Lightly spray or brush eggplant slices with olive oil. Bake for 20 minutes, flipping halfway through, until golden and crisp.
Assembly and Final Bake
  1. Lower oven temperature to 375°F.
  2. Spread 1 cup marinara sauce in a 9×13-inch baking dish. Layer half the baked eggplant slices over sauce. Top with half the remaining marinara, 1 cup mozzarella, and 1/4 cup Parmesan. Repeat layers with the rest of the eggplant, sauce, mozzarella, and Parmesan.
  3. Bake uncovered for 25 minutes until cheese is bubbly and golden. Remove from oven and let cool for 10 minutes.
  4. Sprinkle chopped fresh basil over the top before serving.

Notes

Cool the dish to room temperature before storing leftovers. It can be kept in the fridge for 3 to 4 days, or frozen for up to 2 months.