Eggplant Parmesan
A comforting layered dish of tender eggplant, rich marinara sauce, and gooey mozzarella, baked until golden.
Ingredients
Main Ingredients
- 2 large eggplants (about 2 1/2 to 3 lb total), peeled if desired
- Salt for drawing out moisture
- 3 large eggs, beaten
- 2.5 cups Italian-style seasoned bread crumbs
- 4 cups marinara sauce (low-sodium if preferred)
- 3 cups shredded mozzarella (about 12 oz)
- 0.5 cup grated Parmesan (about 2 oz)
Optional Ingredients
- Fresh basil (for serving)
- Extra marinara (for serving on the side)
- Crushed red pepper (for a little heat)
- Extra Parmesan (for a sharper finish)
Instructions
Preparation
- Preheat oven to 350°F (175°C).
- Lightly coat a 9×13-inch baking dish with cooking spray.
- Slice eggplant crosswise into about 3/8-inch thick rounds.
Salting (Key for Texture)
- Lay eggplant slices on two large baking sheets.
- Sprinkle both sides generously with salt.
- Let stand for 30 minutes to draw out excess moisture.
- Rinse slices under running water to remove salt.
- Blot very dry with paper towels.
Breading + Baking the Eggplant
- Place beaten eggs in a shallow dish.
- Place bread crumbs in another shallow dish.
- Dip each eggplant slice into egg, then into bread crumbs to coat.
- Arrange slices in a single layer on baking sheets.
- Bake until golden and crisp, about 14 minutes, turning halfway through.
Layering the Casserole
- Spread 1 cup marinara over the bottom of the prepared baking dish.
- Add half of the baked eggplant slices (overlapping slightly).
- Spoon half of the remaining sauce over the eggplant.
- Sprinkle with half the mozzarella and half the Parmesan.
- Repeat one more full layer: eggplant → sauce → cheeses.
Final Bake
- Bake uncovered until eggplant is tender and the top is golden and bubbly, 50–60 minutes.
- If the cheese browns too fast, loosely cover with foil during the last 15 minutes.
- Rest for 10–15 minutes before cutting (helps it slice neatly).
- Sprinkle with fresh basil if using.
Notes
Best texture tip: Dry the eggplant thoroughly after rinsing. Moisture is the enemy of crispness. Don’t overcrowd the baking sheets. Give slices space so they roast instead of steaming. Eggplant absorbs sauce; use enough for richness, but don’t drown every layer for better slicing.