Classic Baked Eggplant Parmesan

Ingredients

• 2 large (about 2.5 lbs total) eggplants, sliced into 1/3-inch-thick rounds
• 2 teaspoons salt, for salting eggplant, plus more to taste
• 1 cup all-purpose flour
• 3 large eggs, beaten
• 2 cups seasoned breadcrumbs
• 1 cup grated Parmesan cheese, divided
• 1/2 cup olive oil, divided, plus more for the baking sheets
• 3 1/2 cups marinara sauce (about one 24 oz jar)
• 16 oz fresh mozzarella cheese, sliced
• 1/4 cup chopped fresh basil, plus extra whole leaves for garnish
• 1/2 teaspoon black pepper

Instructions

1. Lay the eggplant slices on a baking sheet in a single layer, sprinkle both sides with the 2 teaspoons salt, and let sit for 30 minutes; you will see beads of moisture form on the surface, which draws out excess water and bitterness.
2. Blot the eggplant slices very dry with paper towels, pressing firmly to remove all the beaded moisture.
3. Preheat the oven to 425 F and generously oil two large baking sheets.
4. Set up a breading station with three shallow dishes: flour in the first, beaten eggs in the second, and breadcrumbs mixed with 1/2 cup of the Parmesan in the third.
5. Working one slice at a time, coat each eggplant round in flour and tap off the excess, dip in egg, letting excess drip off, then press firmly into the breadcrumb mixture on both sides.
6. Arrange the breaded slices in a single layer on the oiled baking sheets and drizzle the tops evenly with 1/4 cup of the olive oil.
7. Bake for 15 minutes, then flip each slice with a spatula, drizzle the remaining 1/4 cup olive oil over the tops, and bake for another 12 to 15 minutes, until both sides are deep golden brown and crisp.
8. Reduce the oven temperature to 375 F.
9. Spread 3/4 cup of the marinara sauce over the bottom of a 9-by-13-inch baking dish.
10. Layer one-third of the baked eggplant slices over the sauce, slightly overlapping, then top with 1 cup marinara, one-third of the mozzarella slices, and a sprinkle of the remaining Parmesan and chopped basil.
11. Repeat the layering two more times, finishing with a top layer of mozzarella and Parmesan.
12. Bake uncovered for 20 to 25 minutes, until the sauce is bubbling around the edges and the cheese on top is melted and golden brown in spots.
13. Let the dish rest for 10 minutes before slicing, which allows the layers to set so it holds together when served, then garnish with fresh basil leaves.

Tips

Why You'll Love This

• Baked, not fried, for a lighter classic
• Deeply layered flavor worth the extra time
• A hearty, cheesy centerpiece that reheats wonderfully

Nutrition

Nutrition values are estimated per serving based on the ingredients used.