Baked Eggplant Parmesan
Crisp panko-coated eggplant is baked until tender, then layered with marinara, melted mozzarella, and Parmesan for a hearty vegetarian main dish.
Prep: 25 min · Cook: 50 min · Yield: 6 · Method: Oven
Ingredients
- 2 medium eggplant
- 1.5 teaspoons kosher salt
- 0.75 cup all-purpose flour
- 2 large eggs
- 1.5 cups panko breadcrumbs
- 1 teaspoon garlic powder
- 0.5 teaspoon black pepper
- 3 tablespoons olive oil
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 0.75 cup grated parmesan cheese
Cooking instructions
- Preheat the oven to 425°F. Line two baking sheets with parchment paper and lightly brush them with olive oil. (about 5 min) — 425°F
- Trim the eggplants and cut them crosswise into 1/2-inch-thick rounds. Arrange them on the baking sheets, sprinkle both sides with the salt, and let them stand for 15 minutes. Pat dry with paper towels. (about 15 min)
- Set out three shallow bowls. Place the flour in the first. Beat the eggs in the second. In the third, combine the panko, garlic powder, and black pepper. (about 3 min)
- Dip each eggplant round in flour, then egg, then the panko mixture, pressing gently so the crumbs adhere. Arrange the coated rounds in a single layer and brush or drizzle them with the olive oil. (about 8 min)
- Bake for 20 minutes, turning the rounds halfway through, until the coating is golden and the eggplant is tender when pierced with a fork. (about 20 min) — 425°F
- Reduce the oven temperature to 375°F. Spread 1/2 cup of marinara in a 9-by-13-inch baking dish. Add a layer of baked eggplant, then spoon on 1 cup marinara and sprinkle with 2/3 cup mozzarella and 1/4 cup Parmesan. Repeat with the remaining eggplant, marinara, mozzarella, and Parmesan. (about 7 min) — 375°F
- Bake uncovered for 25 minutes, until the sauce is bubbling and the cheese is melted and lightly browned. Rest for 10 minutes before serving. (about 25 min) — 375°F