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This recipe guides you through creating a delicious baked eggplant parmesan. It features crispy breaded eggplant slices layered with rich marinara sauce, fresh mozzarella, and parmesan cheese, all baked to golden, bubbly perfection. It's a satisfying and flavorful dish that's a lighter take on the classic fried version.
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Slice, salt, and rest eggplants for 1 hour to remove moisture, then rinse and pat dry. → Dredge eggplant slices in a flour mixture, egg wash, and a panko-Italian breadcrumb mix. → Bake slices at 400°F for 20 minutes, flipping once, until crispy. → Layer the baked eggplant in a dish with marinara sauce, fresh mozzarella, Parmesan, and basil. → Bake the assembled dish at 400°F for 20-25 minutes until hot and bubbly.
Slice, salt, and rest eggplants for 1 hour to remove moisture, then rinse and pat dry. → Dredge eggplant slices in a flour mixture, egg wash, and a panko-Italian breadcrumb mix. → Bake slices at 400°F for 20 minutes, flipping once, until crispy. → Layer the baked eggplant in a dish with marinara sauce, fresh mozzarella, Parmesan, and basil. → Bake the assembled dish at 400°F for 20-25 minutes until hot and bubbly.
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Salting the eggplant is a critical step to prevent the final dish from being soggy and bitter.
Baking the eggplant slices before assembling provides a great crispy texture without the need for deep-frying.
Using fresh mozzarella offers the best melt and classic cheesy texture for this dish.
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