Baked Eggplant Parmesan Mozzarella (Print Version)
Tender breaded eggplant layered with marinara and melted mozzarella, baked to golden perfection.
# What You’ll Need:
→ Eggplant
01 - 2 medium eggplants, sliced into 1/2-inch rounds
02 - 1 1/2 teaspoons salt
→ Breading
03 - 1 cup all-purpose flour
04 - 3 large eggs, beaten
05 - 1 1/2 cups Italian-style breadcrumbs
06 - 1/2 cup grated Parmesan cheese
07 - 1/2 teaspoon freshly ground black pepper
→ Marinara and Cheese
08 - 3 cups marinara sauce
09 - 2 cups shredded mozzarella cheese
10 - 1/2 cup grated Parmesan cheese
11 - 2 tablespoons olive oil
→ Garnish
12 - 2 tablespoons chopped fresh basil
13 - Extra grated Parmesan cheese
# Steps:
01 - Preheat oven to 400°F. Line two baking sheets with parchment paper.
02 - Arrange eggplant slices in a single layer on a rack or paper towels. Sprinkle both sides with salt and let rest for 20 minutes to draw out bitterness. Rinse thoroughly and pat dry.
03 - Place flour in one shallow bowl, beaten eggs in a second, and combine breadcrumbs, Parmesan, and black pepper in a third bowl.
04 - Dredge each eggplant slice in flour, dip into beaten eggs, then coat with breadcrumb mixture. Arrange on prepared baking sheets.
05 - Lightly brush or drizzle the breaded eggplant slices with olive oil.
06 - Bake slices for 20 minutes, flipping halfway through, until golden brown and crisp.
07 - Reduce oven temperature to 375°F. Spread 1/2 cup marinara sauce evenly in a 9x13-inch baking dish.
08 - Arrange half of the baked eggplant slices over the marinara. Top with 1 cup marinara sauce, 1 cup shredded mozzarella, and 1/4 cup grated Parmesan cheese.
09 - Repeat layers with remaining eggplant, marinara, mozzarella, and Parmesan.
10 - Bake uncovered for 25 minutes until cheese is melted and bubbling.
11 - Allow to cool for 10 minutes. Garnish with chopped fresh basil before serving.
# Expert Tips:
01 -
- It tastes like you spent all day cooking, but comes together in just over an hour.
- The eggplant turns silky and tender without tasting heavy or greasy.
- Leftovers are somehow better the next day, and it freezes beautifully for lazy weeknight dinners.
02 -
- Skipping the salt-sweating step will leave your eggplant tasting bitter and watery—this step is not optional, even if it feels tedious.
- Don't skip the first bake at 400°F; it crisps the breadcrumbs and prevents them from absorbing sauce and becoming soggy.
- Let the assembled dish rest for those 10 minutes before cutting—it holds together so much better when the cheese has time to set.
03 -
- Use low-moisture mozzarella so your finished dish isn't swimming in liquid—fresh mozzarella tastes better but releases too much water as it bakes.
- Buy pre-shredded Parmesan in a pinch, but fresh-grated tastes sharper and melts more evenly into every bite.