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Italian-American

Eggplant Parmesan

Salted eggplant slices baked in breadcrumbs, then layered with marinara and mozzarella until the cheese bubbles. No deep fryer.

Prep
25 min
Cook
45 min
Total
1 hr 10 min
Servings
6
Difficulty
Medium
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Baked eggplant parmesan with melted mozzarella and marinara

Why you’ll love it

  • Salting pulls water out so the slices do not steam.
  • Baking the breaded slices first keeps them from turning to mush under the sauce.
  • The second bake is only to melt the cheese and heat it through.
  • Rest it before you cut, or the cheese runs off the plate.

Ingredients

Servings6

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Salt the eggplant slices and let them sit 20 minutes. Pat them dry. Heat the oven to 425°F.

  2. 2

    Beat the eggs. Stir the breadcrumbs with the Parmesan. Dip each slice in egg, then in the crumbs. Oil a sheet pan and the tops of the slices.

  3. 3

    Bake 18 to 22 minutes, flipping once, until the coating is browned.

  4. 4

    Spread 1/2 cup marinara in a baking dish. Layer eggplant, more sauce, mozzarella, and any remaining Parmesan.

  5. 5

    Lower the oven to 375°F. Bake 20 to 25 minutes, until the cheese is bubbling and spotted brown.

  6. 6

    Rest 10 minutes. Scatter the basil and serve.

Pro tips

  • If you skip the salting step, the dish weeps water.
  • Jarred marinara is fine if it tastes good on a spoon.
  • Breadcrumbs with Italian seasoning save you from adding a pile of dried herbs.

Easy substitutions

breadcrumbs
panko
mozzarella
a mix of mozzarella and provolone

Storage and reheating

Storage

Refrigerate up to 4 days.

Reheating

Warm covered at 350°F until hot, about 20 minutes. Uncover for the last 5 if you want the cheese browned again.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
340
Protein
16 g
Carbs
32 g
Fat
16 g
Fiber
6 g

Budget friendly · Oven · Vegetarian

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From the kitchen

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  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients