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Baked Eggplant Parmesan Recipe

This delicious Baked Eggplant Parmesan is a healthy twist on the classic dish. It layers slices of breaded and baked eggplant with marinara sauce and cheese for a delightful meal that's satisfying yet lighter than the traditional fried version.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian
Servings 4 People
Calories 350 kcal

Equipment

  • 1 baking sheet
  • 1 large shallow bowl
  • 1 whisk
  • 1 large skillet
  • 1 oven
  • 1 cooking spray
  • 1 ladle
  • 1 cutting board

Ingredients
  

  • 2 medium eggplants About 1.5 pounds.
  • 1 cup all-purpose flour
  • 2 large eggs
  • 2 cups breadcrumbs Preferably Italian seasoned.
  • 3 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • to taste salt
  • to taste pepper
  • optional fresh basil leaves For garnish.

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Slice the eggplants into ½ inch thick rounds. Sprinkle with salt and let them sit for 10-15 minutes to draw out moisture.
  • Rinse the eggplant slices under cold water and pat them dry with paper towels.
  • Set up a breading station: Place the flour in one bowl, whisk the eggs in a second bowl, and put the breadcrumbs in a third bowl.
  • Dredge each eggplant slice in flour, then dip into the beaten eggs, and finally coat with breadcrumbs.
  • Arrange the breaded eggplant slices on a baking sheet, lightly spray with cooking spray, and bake in the preheated oven for 25-30 minutes, turning halfway until golden brown.
  • In a large skillet, heat olive oil over medium heat. Pour in the marinara sauce and heat until warm. Add dried oregano and basil, and season with salt and pepper.
  • In a baking dish, spread a layer of marinara sauce on the bottom. Layer half of the baked eggplant slices, followed by half of the mozzarella cheese, and a sprinkle of Parmesan cheese. Repeat the layering with the remaining eggplant, marinara sauce, mozzarella, and Parmesan.
  • Bake in the oven for an additional 15-20 minutes until the cheese is bubbly and golden.
  • Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves if desired before serving.

Notes

You can use gluten-free breadcrumbs for a gluten-free version.
This dish pairs perfectly with a side salad or crusty bread.
Leftovers can be stored in the refrigerator for 2-3 days and reheated in the oven.