Vegetarian Eggplant Parmesan (Printer-friendly)
Golden baked eggplant layered with marinara sauce and bubbling mozzarella and Parmesan cheeses. A satisfying Italian classic.
# What you'll need:
→ Eggplant
01 - 2 large eggplants, sliced into 1/2-inch rounds
02 - 1 tablespoon salt for sweating
→ Breading
03 - 1 1/2 cups Italian-style breadcrumbs
04 - 1 cup grated Parmesan cheese
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon black pepper
07 - 3 large eggs
08 - 1/4 cup whole milk
09 - 1/2 cup all-purpose flour
→ Marinara Sauce
10 - 2 1/2 cups marinara sauce
→ Cheeses
11 - 2 cups shredded mozzarella cheese
12 - 1/2 cup grated Parmesan cheese for topping
13 - 2 tablespoons fresh basil leaves, chopped
→ Olive Oil
14 - 1/4 cup extra virgin olive oil
# Method:
01 - Preheat oven to 400°F. Line two large baking sheets with parchment paper or lightly grease them.
02 - Arrange eggplant slices in a single layer. Sprinkle both sides lightly with salt and let sit for 20 minutes to draw out moisture and bitterness. Rinse and pat dry with paper towels.
03 - Prepare three shallow bowls: Bowl 1 with flour, Bowl 2 with whisked eggs and milk, Bowl 3 with mixed breadcrumbs, 1 cup Parmesan, oregano, and black pepper.
04 - Dredge each eggplant slice in flour, dip in egg mixture, then coat thoroughly in breadcrumb mixture.
05 - Arrange coated eggplant slices on prepared baking sheets. Brush or drizzle with olive oil. Bake for 25 minutes, flipping halfway, until golden and crisp.
06 - Reduce oven temperature to 375°F.
07 - In a 9x13-inch baking dish, spread a thin layer of marinara sauce. Layer half the baked eggplant over the sauce. Spoon more marinara over eggplant, sprinkle with half the mozzarella. Repeat with remaining eggplant, sauce, and mozzarella. Top with 1/2 cup Parmesan.
08 - Bake uncovered for 25 minutes, until cheese is melted and sauce is bubbling.
09 - Let rest 10 minutes before slicing. Garnish with fresh basil if desired.
# Expert Tips:
01 -
- Each bite delivers that perfect balance of crispy exterior and meltingly soft eggplant interior that makes you close your eyes with satisfaction.
- The layers build flavor in a way that feels impressive when serving guests but secretly requires minimal hands-on attention.
02 -
- Never skip the salting step—I once did to save time and ended up with bitter, waterlogged eggplant that ruined the entire dish.
- Baking the breaded eggplant separately before layering means youll never suffer through soggy eggplant parmesan again, a revelation that completely transformed how this dish turns out.
03 -
- Slice your eggplant uniformly at exactly 1/2-inch thickness—too thin and theyll burn before absorbing flavor, too thick and the interior wont fully cook before the breading browns.
- Let the final assembled dish cool for 15-20 minutes before serving if you want picture-perfect slices that hold their shape instead of collapsing on the plate.