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Eggplant Parmesan

Eggplant Parmesan is a comforting baked casserole featuring tender eggplant slices layered with rich marinara sauce and melted cheese, topped with crispy breadcrumbs. The dish emphasizes a forgiving, tactile process—slicing, breading, and layering—resulting in a golden, bubbly, and slightly crispy final appearance. Its rustic charm lies in embracing imperfections, making each serving uniquely satisfying.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium eggplant sliced into 1/2-inch rounds
  • 2 large eggs beaten for breading
  • 1 1/2 cups panko breadcrumbs mixed with Italian herbs and Parmesan
  • 1/2 cup Parmesan cheese freshly grated
  • 3 cups marinara sauce thick and chunky
  • 2 cups shredded mozzarella cheese or sliced fresh mozzarella
  • 2 tablespoons olive oil for drizzling or spraying
  • 1 bunch fresh basil for garnish
  • to taste salt for salting eggplant slices

Equipment

  • Baking dish
  • Shallow bowls
  • Baking sheet with parchment
  • Knife
  • Paper towels

Method
 

  1. Slice the eggplant into 1/2-inch thick rounds and sprinkle generously with salt. Let sit on paper towels for 15 minutes to draw out excess moisture and bitterness, then rinse and pat dry thoroughly.
  2. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  3. Set up your breading station: in one shallow bowl, beat the eggs; in another, combine panko breadcrumbs with grated Parmesan and Italian herbs.
  4. Dip each eggplant slice into the beaten eggs, ensuring it's fully coated, then press into the breadcrumb mixture, turning to coat evenly.
  5. Arrange the breaded eggplant slices on the prepared baking sheet in a single layer. Lightly drizzle or spray with olive oil for crispiness.
  6. Bake the eggplant slices for 20-25 minutes, flipping halfway, until golden brown and crispy around the edges, and the house smells fragrant with toasted breadcrumbs.
  7. Warm the marinara sauce in a saucepan over low heat until bubbling and fragrant, about 5 minutes.
  8. Spread a thin layer of marinara sauce in your baking dish, then layer the baked eggplant slices on top.
  9. Spoon more sauce over the eggplant, then sprinkle evenly with shredded mozzarella and additional Parmesan if desired.
  10. Repeat layering until all ingredients are used, finishing with a generous topping of cheese. Bake uncovered for 20 minutes, until bubbly and golden on top.
  11. Remove from the oven and let rest for 10 minutes to settle the layers. Garnish with fresh basil leaves before serving slices hot and bubbly.

Notes

For extra crunch, sprinkle additional breadcrumbs on top before the final bake. Feel free to use fresh or shredded mozzarella—both melt beautifully. Rest the dish for 10 minutes after baking to help slices hold their shape.