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Eggplant Parmesan · Oven-Baked

Oven-Baked Eggplant Parmesan

Breaded eggplant slices bake crisp on sheet pans instead of frying, then get layered with marinara, mozzarella and parmesan. A satisfying weekend meatless main.

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Prep
30 min
Cook
55 min
Total
1 hr 35 min
Serves
6
Level
Medium

Ingredients

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

Steps

  1. 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.
  2. Trim the ends off the eggplants and cut them crosswise into 1/2-inch rounds.
  3. 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.
  4. 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.
  5. Arrange the slices on the oiled pans in a single layer and drizzle the remaining oil over the tops.
  6. Bake until golden on the bottom.
  7. Flip the slices, swap the pans between racks and bake until golden and tender.
  8. Lower the oven to 375°F (190°C).
  9. Spread 1 cup marinara over the bottom of a 9x13 baking dish.
  10. Layer half the eggplant, 1 cup marinara, half the mozzarella and 1/4 cup parmesan.
  11. Repeat with the remaining eggplant, marinara, mozzarella and parmesan.
  12. Bake uncovered until bubbling and the cheese is browned in spots.
  13. Let it rest so it slices neatly.
  14. Scatter the basil over the top and serve.

Tip: Choose firm, glossy eggplants that feel heavy for their size.

Tip: Parmesan is usually made with animal rennet; look for a cheese labeled vegetarian if that matters to you.

Storage: Refrigerate up to 4 days or freeze up to 3 months. Reheat covered at 350°F.

Make ahead: Bake the breaded slices up to 1 day ahead and refrigerate. Assemble and bake when ready, adding 10 minutes.

Estimated nutrition per serving: 640 calories · protein 29 g · carbohydrates 53 g · fiber 9 g · sugars 14 g · fat 35 g (saturated 13 g) · sodium 1,610 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 14 of 14 ingredients.