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Baked Eggplant Parmesan: A 30-Minute Blissful Bite

Baked Eggplant Parmesan
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This baked eggplant Parmesan recipe oven-crisps breaded eggplant slices and layers them with marinara and cheese. You get the comfort of eggplant parm without deep frying. It’s a lighter, easier version of the classic that’s weeknight-friendly.

Ingredients

Scale
  • 1 large eggplant, about 1.5 lbs, sliced into 1/2-inch rounds
  • 1 teaspoon salt, plus more for seasoning
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup breadcrumbs (plain or panko)
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1/4 cup chopped fresh parsley
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 3 cups marinara sauce
  • 8 ounces fresh mozzarella cheese, sliced
  • Optional: fresh basil for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
  2. Lay eggplant slices on paper towels. Sprinkle with 1 teaspoon salt. Let sit 30 minutes to draw out moisture. Pat dry with paper towels.
  3. Set up a dredging station: Place flour in one shallow dish. Place beaten eggs in a second dish. In a third dish, combine breadcrumbs, 1/2 cup Parmesan cheese, parsley, and black pepper.
  4. Dip each eggplant slice first in flour, then in egg, then in the breadcrumb mixture, pressing to coat well.
  5. Arrange breaded eggplant slices on the prepared baking sheets in a single layer. Drizzle with olive oil.
  6. Bake for 20-25 minutes, flipping halfway through, until golden brown and tender.
  7. Reduce oven temperature to 375°F (190°C).
  8. Spread 1 cup of marinara sauce in the bottom of a 9×13 inch baking dish.
  9. Arrange half of the baked eggplant slices over the sauce. Top with half of the remaining marinara sauce and half of the mozzarella slices.
  10. Repeat layers with the remaining eggplant, marinara, and mozzarella. Sprinkle with extra Parmesan cheese.
  11. Bake for 25-30 minutes, or until the cheese is melted and bubbly and the sauce is hot.
  12. Let rest 5-10 minutes before serving. Garnish with fresh basil, if desired.

Notes

  • Salting the eggplant draws out excess moisture, preventing a soggy dish.
  • Baking the eggplant instead of frying makes this dish lighter and easier.
  • Use your favorite marinara sauce for best flavor.

Nutrition

Find it online: https://flavorvista.com/baked-eggplant-parmesan/