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Baked Eggplant Parmesan

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This Baked Eggplant Parmesan is a lighter, oven-baked take on the beloved Italian classic—perfect for Good Friday or any meat-free meal. Crisp, golden eggplant slices are layered with tangy marinara, gooey mozzarella, and fresh basil for a cozy, satisfying dish that’s big on flavor and tradition, but not on grease.

Ingredients

  • 2 medium eggplants, sliced into 1/2-inch rounds

  • 1 tsp sea salt

  • 2 large eggs, beaten

  • 2 cups Panko breadcrumbs

  • 1 tbsp Italian seasoning

  • 1 tsp garlic powder

  • 1/2 tsp freshly cracked black pepper

  • 4 cups marinara sauce (homemade or store-bought)

  • 2 cups shredded mozzarella cheese

  • 2/3 cup grated Parmesan cheese

  • 1 cup fresh basil leaves

 

  

Instructions

  • Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.

  • Sprinkle eggplant slices with salt and let sit for 20–30 minutes to draw out moisture. Pat dry thoroughly.

  • Beat eggs in a shallow bowl. In a separate bowl, mix breadcrumbs with Italian seasoning, garlic powder, and pepper.

  • Dip each eggplant slice into the egg, then coat in breadcrumb mixture.

  • Arrange slices on the prepared baking sheet. Lightly spray or drizzle with olive oil.

  • Bake for 20 minutes, flipping halfway through, until crispy and golden.

  • Lower oven to 375°F (190°C). Spread a thin layer of marinara in a baking dish.

  • Layer baked eggplant, spoon marinara over each slice, and sprinkle with mozzarella and Parmesan.

  • Repeat layers, finishing with cheese. Bake 20–25 minutes until bubbly and browned.

 

  • Garnish with fresh basil and serve hot

Notes

Serve with spaghetti, a fresh salad, or crusty bread. For extra crunch, broil for 2 minutes at the end. Can be made ahead and reheated.

 

 

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