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Eggplant Parmesan Bake

Eggplant Parmesan Bake

A lighter, baked version of the classic Eggplant Parmesan, featuring layers of crispy eggplant, marinara sauce, and melted cheese, perfect for family gatherings or meal prep.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings servings
Course: Main Course
Cuisine: Italian
Calories: 345
Ingredients Method Notes

Ingredients
  

  • 2 medium or 1 large eggplants, sliced into 1/2 inch rounds
  • 1/2 cup all-purpose flour
  • 3 large eggs, beate
  • 2 cups panko breadcrumbs
  • 1 cup grated Parmesan cheese, divided
  • 1 tablespoon Italian seasoning
  • 3 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • 1/4 cup fresh basil, chopped for garnish
  • 2 tablespoons olive oil

Method
 

  1. Prepare the eggplant by slicing it into 1/2 inch thick rounds, salting them, and letting them sit for 30 minutes.
  2. Set up your breading station with flour, beaten eggs, and a mixture of panko breadcrumbs, half of the Parmesan cheese, and Italian seasoning.
  3. Bread the eggplant slices by dipping them in flour, then egg, and finally the breadcrumb mixture.
  4. Pre-bake the breaded eggplant slices on a parchment-lined baking sheet at 400°F for 15 to 20 minutes until golden brown.
  5. Layer the casserole by spreading marinara sauce in a baking dish, adding a layer of baked eggplant, more sauce, mozzarella, and Parmesan.
  6. Repeat the layers until all ingredients are used, finishing with mozzarella and Parmesan on top.
  7. Bake at 375°F for 25 to 30 minutes until the cheese is bubbly and slightly browned.
  8. Let the dish rest for 10 minutes before slicing and garnish with fresh basil.

Notes

Salting the eggplant is crucial to prevent sogginess. Use panko breadcrumbs for extra crunch. Let the dish rest after baking for cleaner slices.