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Classic Baked Eggplant Parmesan

A close-up, sunlit serving of rich eggplant parmesan on a white plate.
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Follow this step-by-step guide to make a comforting, layered Eggplant Parmesan casserole using baked, not fried, eggplant slices.

Ingredients

Scale
  • 2 large eggplants, sliced 1/4 inch thick
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 1/2 cups seasoned breadcrumbs (Panko recommended)
  • 1/2 cup grated Parmesan cheese, for breading
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 1/4 cup olive oil, for brushing
  • 24 ounces marinara sauce (homemade or store-bought)
  • 15 ounces whole milk ricotta cheese
  • 1 large egg, lightly beaten, for ricotta mix
  • 1/4 cup chopped fresh basil
  • 1 pound 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. Prepare the eggplant: Lay the eggplant slices on paper towels and sprinkle lightly with salt. Let them sit for 20 minutes to draw out moisture, then pat them completely dry.
  3. Set up a standard breading station: Place flour in one shallow dish. Whisk the 2 eggs in a second dish. In a third dish, combine breadcrumbs, 1/2 cup Parmesan, oregano, garlic powder, salt, and pepper.
  4. Coat the eggplant: Dredge each eggplant slice first in flour, shaking off excess. Dip into the egg mixture, letting excess drip off. Finally, press firmly into the breadcrumb mixture to coat both sides.
  5. Bake the eggplant: Arrange the coated slices in a single layer on baking sheets lined with parchment paper. Brush the tops lightly with olive oil. Bake for 15 minutes, flip the slices, brush the other side, and bake for another 10-12 minutes until golden brown.
  6. Prepare the ricotta mixture: In a bowl, combine the ricotta cheese, 1 lightly beaten egg, and fresh basil. Season with a pinch of salt and pepper.
  7. Assemble the casserole: Spread a thin layer of marinara sauce on the bottom of the prepared baking dish. Arrange one layer of the baked eggplant slices over the sauce.
  8. Spread half of the ricotta mixture evenly over the eggplant. Top with half of the mozzarella slices and a light sprinkle of Parmesan. Spoon about one-third of the remaining marinara sauce over the cheese.
  9. Repeat the layering: Add another layer of eggplant, the remaining ricotta mixture, the remaining mozzarella, and another layer of sauce.
  10. Finish the top: Place the final layer of eggplant on top. Cover with the remaining marinara sauce and generously sprinkle with the remaining 1/2 cup of Parmesan cheese.
  11. Bake: Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly browned.
  12. Rest and serve: Let the Eggplant Parmesan rest for 10 minutes before slicing and serving.

Notes

  • For a crispier result, you can lightly pan-fry the breaded eggplant slices in a shallow layer of oil instead of baking them before assembly.
  • You can prepare the entire casserole a day ahead. Cover it tightly and refrigerate. Add about 15 minutes to the covered baking time if baking from cold.
  • Serve this dish with crusty Italian bread to soak up the extra sauce.

Nutrition

Find it online: https://juliameal.com/eggplant-parmesan-classic-baked-recipe/