Baked Eggplant Parmesan
Eggplant Parmesan is a red-sauce restaurant classic, and this baked version gets you all the crunch without a pot of frying oil. The slices are salted to draw out moisture, coated in seasoned panko and Parmesan, and roasted until crisp, so they stay tender inside and never turn soggy under the sauce and cheese.
It takes a little time, but most of it is hands-off, and it reheats beautifully for lunches later in the week. Serve it with spaghetti and a crisp salad like our Kale Caesar Salad with Crispy Chickpeas, and finish with Classic Tiramisu for a full Italian dinner.
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Baked Eggplant Parmesan
Crisp, oven-baked panko-crusted eggplant slices layered with marinara, melted mozzarella and Parmesan-style cheese, then baked until bubbling and golden. The Italian-American classic, made lighter with no deep-frying.
Ingredients
Method
- Lay the eggplant slices on paper-towel-lined baking sheets and sprinkle both sides with the kosher salt. Let them sit for 30 minutes to draw out moisture, then press firmly with more paper towels to dry them well.
- Heat the oven to 425°F and brush two rimmed baking sheets generously with some of the olive oil. Set up three shallow dishes: the flour in one, the eggs beaten with 1 tablespoon of water in the second, and the panko mixed with 1/2 cup Parmesan-style cheese, oregano, garlic powder and pepper in the third.
- Dredge each eggplant slice in flour, dip it in the egg, letting the extra drip off, then press it into the panko mixture to coat both sides. Arrange the slices on the baking sheets in a single layer and brush or spray the tops with the remaining oil.
- Bake for 25 to 30 minutes, flipping the slices and swapping the pans halfway through, until golden and crisp outside and tender inside. Lower the oven to 375°F.
- Spread 1 cup of marinara over the bottom of a 9×13-inch baking dish. Add half the eggplant slices, slightly overlapping, then 1 cup of marinara, half the mozzarella and 1/4 cup Parmesan-style cheese. Repeat with the remaining eggplant, marinara, mozzarella and Parmesan, leaving a few crispy edges peeking out.
- Bake uncovered for about 25 minutes, until the sauce is bubbling and the cheese is melted and browned in spots. Let it rest for 10 minutes so it slices cleanly, then top with fresh basil and serve.
Notes
About the cheese: Traditional Parmigiano-Reggiano is made with animal rennet. Look for a Parmesan-style cheese labeled vegetarian or made with microbial or vegetable rennet.
Don’t skip the salting: Salting and drying the eggplant removes extra moisture, so the breading stays crisp and the finished dish isn’t watery.
Serving ideas: Serve with spaghetti tossed in a little extra marinara, a green salad, and crusty bread.
Make ahead: The breaded, baked eggplant slices keep in the refrigerator for 2 days. Assemble and bake when ready, adding 5 to 10 minutes if the slices are cold.
Freezing: Assembled, unbaked eggplant Parmesan freezes well for up to 3 months. Bake from frozen, covered, at 375°F for about 1 hour, then uncover for the last 15 minutes.
Gluten-free: Use gluten-free panko and a gluten-free flour blend.
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Let us know how it was!Shopping list
- Produce: 2 medium eggplants (about 2 1/2 lb), fresh basil
- Dairy: 3 eggs, 2 cups shredded mozzarella (or 8 oz fresh), 1 cup grated vegetarian Parmesan-style cheese
- Pantry: 3 cups marinara sauce, panko breadcrumbs, all-purpose flour, olive oil, kosher salt
- Spices: dried oregano, garlic powder, black pepper
