Baked Eggplant Parmesan Recipe

Overview

This baked eggplant Parmesan uses a crisp oven-baked coating instead of frying. The eggplant is tender inside, the panko coating turns golden, and layers of marinara and cheese bring everything together without making the dish greasy.

For the best texture, bake the breaded eggplant until it is browned before assembling the casserole. Let the finished dish rest for 10 minutes so the sauce settles and the portions are easier to serve.

Ingredients

• 2 large eggplants, about 2 pounds total
• 1 1/2 teaspoons kosher salt, divided
• 1 cup all-purpose flour
• 3 large eggs
• 1 tablespoon water
• 1 1/2 cups panko breadcrumbs
• 1/2 cup finely grated Parmesan cheese, divided
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup olive oil, plus more for brushing the pans
• 3 cups marinara sauce
• 8 ounces low-moisture mozzarella, shredded
• 2 tablespoons chopped fresh basil or parsley, for serving

How to make it

1. Salt the eggplant. Cut the eggplants crosswise into 1/2-inch slices. Arrange them in a single layer on two baking sheets or a large tray and sprinkle both sides with 1 teaspoon of the salt. Leave them for 30 minutes. Moisture will bead on the surface. Pat the slices thoroughly dry with paper towels; do not rinse them, or the coating will have more water to overcome.

2. Heat the oven and prepare the pans. Heat the oven to 425°F. Line two large rimmed baking sheets with parchment and lightly brush the parchment with olive oil. Leave space between the slices so hot air can circulate and the coating can brown instead of steam.

3. Set up the coating. Put the flour in a shallow bowl. In a second bowl, whisk the eggs with the water until smooth. In a third bowl, combine the panko, 1/4 cup of the Parmesan, Italian seasoning, garlic powder, black pepper, and the remaining 1/2 teaspoon salt.

4. Bread the eggplant. Dip each dry eggplant slice in flour and turn it to coat lightly. Shake off excess flour, dip it in the egg, then press both sides into the panko mixture. Set the coated slices on the prepared baking sheets. Brush or lightly drizzle the tops with some of the olive oil.

5. Bake until crisp and tender. Bake for 20 minutes, then turn the slices and brush the newly exposed sides with the remaining oil. Bake for 10 to 15 minutes more. The coating should be golden brown, and a thin knife should slide through the center of the eggplant with little resistance. If the coating is browned but the eggplant is still firm, bake for another 5 minutes.

6. Lower the oven temperature and assemble. Reduce the oven to 400°F. Spread 3/4 cup marinara over the bottom of a 9-by-13-inch baking dish. Arrange half of the baked eggplant in a slightly overlapping layer. Spoon over 1 cup marinara, then sprinkle with half of the mozzarella and 2 tablespoons of the remaining Parmesan. Add the rest of the eggplant, the remaining 1 1/4 cups marinara, the remaining mozzarella, and the remaining Parmesan.

7. Bake the casserole. Cover the dish loosely with foil, keeping the foil from touching the cheese. Bake for 20 minutes. Remove the foil and bake for 10 to 15 minutes more, until the sauce is bubbling at the edges and the cheese is melted with golden spots. For a more browned top, broil for 1 to 2 minutes, watching closely.

8. Rest and serve. Leave the eggplant Parmesan uncovered for 10 minutes before cutting. Scatter the fresh basil or parsley over the top. The layers should hold together loosely while remaining saucy and tender.

Expert tips

• Use low-moisture mozzarella rather than fresh mozzarella. Fresh mozzarella releases more water and can make the casserole loose.
• Do not crowd the baking sheets. If the slices touch, use a third sheet or bake in batches; crowded eggplant tends to steam.
• Panko gives the crispiest coating, but regular dry breadcrumbs work in the same quantity and produce a finer, less crunchy crust.
• If using small eggplants, check them early during the first bake. Thin slices may be tender after 25 to 30 minutes total.
• Watery sauce can soften the crust. Use a thick marinara, or simmer a thin sauce uncovered for 5 to 10 minutes before assembling.
• For a make-ahead option, bread and bake the eggplant up to 1 day ahead, refrigerate it uncovered until cool, then cover and chill. Assemble and bake when ready, adding about 10 minutes to the covered baking time.

Serving and storage

Serve the casserole warm with a green salad, steamed vegetables, or crusty bread. For another way to use roasted eggplant, see this roasted eggplant dip recipe, which pairs tender eggplant with tahini, lemon, and garlic.

Refrigerate leftovers in a covered container within 2 hours of cooking. They keep for 3 to 4 days. Reheat portions in a 375°F oven or toaster oven until hot throughout; the coating will stay crisper than it will in the microwave. You can microwave leftovers for convenience, but the crust will soften. Freeze cooled portions in airtight, freezer-safe containers for up to 2 months, then thaw overnight in the refrigerator and reheat covered at 350°F until hot, uncovering near the end to refresh the top.

Frequently asked questions

Do I have to salt eggplant before making eggplant Parmesan?

Salting is helpful but not essential. It draws surface moisture from the slices and gives the coating a better chance to crisp. If you skip it, pat the sliced eggplant very dry and expect the finished texture to be slightly softer.

Why is my baked eggplant Parmesan watery?

Common causes are watery marinara, fresh mozzarella, underbaked eggplant, or slicing the casserole immediately. Use a thick sauce and low-moisture mozzarella, bake until the edges bubble, and rest the dish for 10 minutes before serving.

Can I make baked eggplant Parmesan ahead of time?

Yes. Bake the breaded eggplant up to 1 day ahead and refrigerate it once cool. Assemble the casserole, cover it, and refrigerate it until ready to bake. Add about 10 minutes to the covered baking time if it goes into the oven cold.

Can I use regular breadcrumbs instead of panko?

Yes. Substitute regular dry breadcrumbs in the same quantity. The coating will be crisp but finer and less textured than one made with panko.

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