Eggplant Parmigiana (Baked Eggplant Parmesan)
Classic Italian-style eggplant parmigiana made with tender, breadcrumb-crusted baked eggplant slices layered with marinara, mozzarella, parmesan, and fresh basil.
Equipment
- Oven
- Large baking sheet
- Parchment paper
- 9x13 inch baking dish
- Mixing bowls
- Measuring cups and spoons
- Sharp knife and cutting board
- Pastry brush or cooking spray
- Spatula
Ingredients
- 3 large eggplants sliced into 1/4-inch rounds (about 1.3–1.5 kg total)
- 2 tsp kosher salt for salting eggplant (plus more to taste)
- 1 cup all-purpose flour for dredging
- 3 large eggs beaten
- 2 cups Italian-style breadcrumbs
- 3 tbsp olive oil for brushing/spraying eggplant slices before baking
- 3 cups tomato sauce or marinara homemade or jarred
- 16 oz fresh mozzarella sliced or shredded
- 1 cup Parmesan cheese freshly grated
- 2 tbsp extra-virgin olive oil for finishing and flavor
- 1/2 cup fresh basil leaves torn, plus extra for serving
- 1 cup ricotta cheese optional, for dollops between layers
Instructions
- Salt the eggplant: Arrange the eggplant rounds in a single layer on a baking sheet or rack. Sprinkle both sides lightly with salt and let sit for 30 minutes to draw out excess moisture. Pat very dry with paper towels.
- Heat the oven: Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper and lightly brush or spray with olive oil.
- Set up breading: Place flour in one bowl, beaten eggs in a second bowl, and breadcrumbs in a third bowl.
- Bread the eggplant: Dip each slice in flour (shake off excess), then egg, then breadcrumbs. Lay on prepared baking sheets. Lightly brush or spray the tops with olive oil.
- Bake the eggplant: Bake for 20–25 minutes, flipping halfway through, until crisp and golden.
- Assemble: Spread a thin layer of tomato sauce in the bottom of a 9x13-inch baking dish. Add a layer of baked eggplant, then spoon on more sauce. Sprinkle with mozzarella and parmesan (and add small dollops of ricotta if using). Add a few basil leaves. Repeat layers until ingredients are used, finishing with sauce and a generous layer of cheese on top.
- Bake: Bake uncovered for 25–30 minutes, until the cheese is melted and deeply golden and the sauce is bubbling around the edges.
- Rest and serve: Let stand for 10 minutes before slicing so the layers set. Top with fresh basil and a drizzle of extra-virgin olive oil if desired.
Notes
Make-ahead: bread the eggplant slices and refrigerate (covered) up to 1 day before baking and assembling.
Storage: refrigerate leftovers in an airtight container up to 4 days.
Freezing: cool completely, wrap tightly, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat covered at 350°F (175°C) for 20–30 minutes.
Tip: fresh, whole-milk mozzarella gives the best melt and cheese pull.
Nutrition
Calories: 380kcal | Protein: 22g | Saturated Fat: 8g | Cholesterol: 90mg | Sodium: 820mg