Baked Eggplant Parmesan

5 from 8 votes

Delicious Baked Eggplant Parmesan is easy to make with layers of crispy eggplant, marinara sauce, and cheese. A crowd pleasing vegetarian Italian classic you’ll make again and again!

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: Italian

Diet: Vegetarian

Servings: servings

Author: Rena

Ingredients

1 extra large or 2 medium eggplants sliced into 1/4''-thick rounds
Kosher salt and pepper to taste
1 cup all-purpose flour
2 teaspoon garlic salt
2 large eggs
2 cups panko breadcrumbs
Cooking oil spray
1 1/2 cups marinara or pizza sauce
1 1/2 cups shredded mozzarella cheese
1/2 cup freshly grated parmesan cheese
2 tablespoons chopped parsley

Instructions

Preheat the oven to 400F and line a large sheet pan with parchment paper.
Season the eggplant rounds with salt and pepper on both sides.
Prepare your station: in a shallow dish combine the flour with the garlic salt. In a second dish beat the eggs, and have a third dish with the breadcrumbs.
Dredge the eggplant into the flour to coat both sides, then dip into the beaten eggs, allowing the excess to drip off. Next, evenly coat each round with the panko breadcrumbs.
Lay the coated eggplant rounds into the prepared sheet pan and spray with cooking oil spray. Bake for 22-25 minutes, flipping halfway until eggplant is golden and crispy.
Meanwhile, in a large oven dish, spread 1/3 of the marinara sauce.
Once the baked eggplant is ready, arrange half of the rounds into the prepared baking dish.
Top with 1/3 of the marinara sauce, sprinkle with 1/2 of the mozzarella, and all the parmesan.
Repeat with the remaining ingredients, finishing with a layer of mozzarella.
Bake at 400F for 15 minutes, or until the cheese is bubbly.
Garnish with fresh chopped parsley.

Notes

Storage, freezing, and reheating

Storing leftovers: Store any leftovers in an airtight container and in the fridge for up to about 3 days. You can rewarm in the oven or pop individual servings in the microwave and reheat in 30-second intervals.
Freezing: Prepare eggplant parmesan in a freezer-safe baking dish without baking. Cover tightly with plastic wrap, followed by foil. Store in the freezer for up to 3 months. When ready to bake, remove from the freezer and allow to thaw in the refrigerator. Bake according to recipe instructions.

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