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Eggplant Parmesan Bake

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Layers of tender roasted eggplant, marinara sauce, and melted mozzarella baked until golden and bubbly.

Ingredients

Scale
  • 2 large eggplants, sliced into 1/2-inch rounds
  • 1 tablespoon salt (for sweating eggplant)
  • 1/2 cup olive oil, divided
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese, plus extra for topping
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 2 large eggs, beaten
  • 3 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • 1/4 cup fresh basil leaves, torn

Instructions

  1. Slice eggplants into rounds, lay on paper towels, sprinkle with salt, and let sit 20 minutes to draw out moisture. Pat dry.
  2. Preheat oven to 425°F (220°C) and line two baking sheets with parchment paper.
  3. In one bowl, mix panko, Parmesan, oregano, garlic powder, and pepper. Place beaten eggs in a second bowl.
  4. Dip each eggplant slice in egg, then coat in the breadcrumb mixture, pressing gently to adhere.
  5. Arrange slices on baking sheets, drizzle with olive oil, and bake 20-25 minutes, flipping halfway, until golden and tender.
  6. Reduce oven temperature to 375°F (190°C). Spread a thin layer of marinara in a 9×13-inch baking dish.
  7. Layer half the baked eggplant slices over the sauce, top with more marinara and a third of the mozzarella. Repeat layers, finishing with mozzarella and a sprinkle of Parmesan.
  8. Bake uncovered for 25-30 minutes until cheese is melted and bubbly with golden spots.
  9. Let the eggplant parmesan bake rest for 10 minutes, then top with fresh basil before slicing and serving.

Notes

Salting the eggplant is key to preventing a watery bake. For extra crispiness, broil the coated slices for 2-3 minutes before layering. This dish freezes well; assemble, freeze unbaked, then thaw overnight before baking.

Find it online: https://www.receipster.com/eggplant-parmesan-bake/