Classic Eggplant Parmesan Bake (Printable Version)

Layers of fried eggplant, mozzarella, and marinara for a comforting, golden dish with rich flavor.

# What You'll Need:

→ Eggplant Preparation

01 - 2 large eggplants, cut into 1.25 cm thick rounds
02 - Salt, for purging moisture
03 - 1.5 cups (150 g) plain breadcrumbs
04 - 0.5 cup (45 g) freshly grated Parmesan cheese
05 - 1 teaspoon dried oregano
06 - 0.5 teaspoon garlic powder
07 - 2 eggs, beaten
08 - Olive oil, for shallow frying

→ Sauce

09 - 2 cups (480 ml) marinara sauce
10 - 2 garlic cloves, finely minced
11 - 1 tablespoon olive oil
12 - Fresh basil or parsley, finely chopped

→ Assembly

13 - 2 cups (200 g) shredded mozzarella cheese
14 - 0.5 cup (45 g) freshly grated Parmesan cheese
15 - Fresh basil leaves, for garnish

# Steps To Follow:

01 - Arrange eggplant slices on a towel, sprinkle evenly with salt, and allow to rest for 30 minutes. Pat thoroughly dry to remove excess moisture.
02 - Whisk eggs in a shallow bowl. In a separate dish, combine breadcrumbs, grated Parmesan, oregano, and garlic powder. Dip each eggplant round first in the beaten eggs, then coat with the breadcrumb mixture.
03 - Heat a layer of olive oil in a large skillet over medium heat. Fry breaded eggplant slices in batches until both sides are golden brown. Transfer to paper towels to drain.
04 - In a saucepan, gently sauté minced garlic in olive oil for 1 minute over medium heat. Add marinara sauce and simmer for 10 minutes. Stir in chopped fresh basil or parsley.
05 - Preheat oven to 190°C. In a casserole dish, spread a thin layer of sauce. Layer eggplant slices, scatter with mozzarella, add another layer of sauce, and repeat. Finish by topping with remaining mozzarella and grated Parmesan.
06 - Bake uncovered for 25–30 minutes, until the top is bubbling and golden brown. Let cool for a few minutes. Garnish with fresh basil leaves before serving.

# Notes and Tips:

01 - Salting the eggplant slices prevents excess moisture and ensures a firmer texture after baking.
02 - Freshly grate Parmesan for optimal flavor.

Go Back