Print: Oven-Baked Eggplant Parmesan

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Oven-Baked Eggplant Parmesan

Ingredients · Serves 6 · Prep 30 min · Total 1 hr 35 min

Eggplant
2 medium eggplants, about 2 1/2 lb total
1 cup all-purpose flour
1 tsp kosher salt, divided
3 large eggs
1 tbsp water
2 cups panko
½ cup parmesan, finely grated
1 tsp italian seasoning
½ tsp black pepper
⅓ cup olive oil, divided
Assembly
3 cups marinara sauce
12 oz mozzarella, shredded (about 3 cups)
½ cup parmesan, finely grated
¼ cup fresh basil, torn

Oven-Baked Eggplant Parmesan

Steps

Heat the oven to 425°F (220°C) with racks in the upper and lower thirds. Brush two sheet pans with 2 tablespoons of the oil each.
Trim the ends off the eggplants and cut them crosswise into 1/2-inch rounds.
Set up three shallow bowls: flour mixed with 1/2 teaspoon salt; eggs beaten with the water; and panko mixed with 1/2 cup parmesan, Italian seasoning, the remaining salt and the pepper.
Coat each eggplant slice in flour, dip it in egg and let the extra drip off, then press it into the panko on both sides.
Arrange the slices on the oiled pans in a single layer and drizzle the remaining oil over the tops.
Bake until golden on the bottom.
Flip the slices, swap the pans between racks and bake until golden and tender.
Lower the oven to 375°F (190°C).
Spread 1 cup marinara over the bottom of a 9x13 baking dish.
Layer half the eggplant, 1 cup marinara, half the mozzarella and 1/4 cup parmesan.

Oven-Baked Eggplant Parmesan

Steps, continued

Repeat with the remaining eggplant, marinara, mozzarella and parmesan.
Bake uncovered until bubbling and the cheese is browned in spots.
Let it rest so it slices neatly.
Scatter the basil over the top and serve.