Description
Eggplant Parmesan Bake is a cozy, oven-baked dish with crispy breaded eggplant layered between marinara and gooey mozzarella. Perfect for family dinners and make-ahead meals.
Ingredients
• 2 large eggplants, sliced into ½-inch rounds
• 1 tablespoon salt
• 2 cups panko breadcrumbs
• 1 cup grated Parmesan cheese
• 3 tablespoons olive oil
• 1 tablespoon Italian seasoning
• 3 large eggs
• 1 tablespoon water
• ½ cup all-purpose flour
• 1 (24-ounce) jar marinara sauce
• 2¼ cups low moisture mozzarella
• ¼ cup fresh basil, chopped (for garnish)
Instructions
1. Place eggplant slices between layers of paper towels and salt them. Let rest for 45 minutes, then pat dry.
2. Preheat oven to 400°F and line sheet pans with parchment.
3. Mix breadcrumbs, Parmesan, olive oil, and Italian seasoning in one bowl. Beat eggs with water in another, and add flour to a third.
4. Dredge eggplant slices in flour, then egg wash, then breadcrumbs. Press to coat and place on baking sheet.
5. Bake for 30–35 minutes, or until golden and crisp.
6. Reduce oven to 375°F. Spread 1 cup marinara in a 9×13-inch dish. Add half the eggplant, top with 1 cup marinara and ¾ cup mozzarella.
7. Repeat with remaining eggplant, marinara, and mozzarella.
8. Cover with foil and bake for 25 minutes. Uncover and bake 20 more minutes until cheese is browned.
9. Let rest for 5 minutes. Top with fresh basil and serve.
Notes
– Salt the eggplant to remove excess moisture and bitterness.
– To freeze, assemble and wrap tightly. Bake from frozen with an added 10 minutes.
– Use almond flour for a gluten-free version.
– Swap in part-skim mozzarella to reduce fat.
– Reheat leftovers in a 350°F oven until hot and bubbly.
- Prep Time: 15
- Cook Time: 70
- Method: Baking
- Cuisine: Italian