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Classic Baked Eggplant Parmesan

Two stacked slices of rich Eggplant Parmesan topped with melted mozzarella, marinara sauce, and dried herbs.
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This recipe provides a straightforward method for making a delicious, layered Eggplant Parmesan casserole using baking instead of deep frying for a simpler, family-friendly meal.

Ingredients

Scale
  • 2 large eggplants, about 2 lbs
  • 1 teaspoon salt, plus more for drawing out moisture
  • 1 cup all-purpose flour
  • 3 large eggs, lightly beaten
  • 1 1/2 cups plain breadcrumbs
  • 1/2 cup grated Parmesan cheese, for coating
  • 1/4 cup olive oil, plus more for brushing
  • 24 ounces marinara sauce
  • 15 ounces whole milk ricotta cheese
  • 1/2 cup chopped fresh basil
  • 1/4 teaspoon black pepper
  • 12 ounces fresh mozzarella cheese, sliced or shredded
  • 1/2 cup grated Parmesan cheese, for topping

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Slice the eggplants crosswise into 1/4-inch thick rounds. Lay the slices on paper towels, sprinkle generously with salt, and let them sit for 30 minutes to draw out moisture. Pat the slices completely dry with fresh paper towels.
  3. Set up a standard breading station: Place flour in one shallow dish, beaten eggs in a second, and a mixture of breadcrumbs and 1/2 cup Parmesan cheese in a third.
  4. Dredge each eggplant slice first in the flour, shaking off excess. Dip into the egg mixture, allowing excess to drip off. Finally, coat thoroughly in the breadcrumb mixture.
  5. Arrange the coated eggplant slices in a single layer on baking sheets lined with parchment paper. Lightly brush the tops with olive oil.
  6. Bake for 15 to 20 minutes, flipping halfway through, until golden brown. This step replaces frying for a healthier, easier preparation.
  7. While the eggplant bakes, prepare the cheese mixture: In a bowl, combine the ricotta cheese, 1/2 cup Parmesan cheese, chopped basil, black pepper, and a pinch of salt. Mix well.
  8. Begin layering the casserole: Spread a thin layer of marinara sauce on the bottom of the prepared baking dish.
  9. Arrange one layer of baked eggplant slices over the sauce. Top with half of the ricotta mixture, followed by half of the mozzarella cheese, and then a layer of marinara sauce.
  10. Repeat the layers: Add another layer of eggplant, the remaining ricotta mixture, the remaining mozzarella, and another layer of marinara sauce.
  11. Finish with a final layer of eggplant slices, top with the remaining marinara sauce, and sprinkle evenly with the remaining 1/2 cup of grated Parmesan cheese.
  12. Bake for 25 to 30 minutes, or until the sauce is bubbly and the cheese is melted and lightly browned. Let the dish rest for 10 minutes before slicing and serving.

Notes

  • Salting the eggplant is a key step; do not skip it, as this prevents the final dish from becoming watery.
  • For an extra crispy texture, you can lightly spray the top layer of Parmesan cheese with cooking spray before the final bake.
  • You can prepare the entire casserole, cover it, and refrigerate it up to 24 hours before baking. Add 10 to 15 minutes to the baking time if cooking from cold.

Nutrition

Find it online: https://miameal.com/easy-baked-eggplant-parmesan-recipe/