Name: Eggplant Parmesan Bake
Ingredients: 2 large, firm eggplants (about 2.5 – 3 lbs total): Choose eggplants that are smooth, shiny, and heavy for their size, indicating freshness and fewer seeds.; Salt (for sweating eggplant): Coarse sea salt or kosher salt works best for drawing out moisture.; 1 cup all-purpose flour: For the initial dredge, creating a base for the egg to adhere to.; 3 large eggs: Beaten, to help the breadcrumbs stick to the eggplant.; 2 cups Italian-style breadcrumbs: Seasoned breadcrumbs add an extra layer of flavor; Panko can be used for extra crispiness.; 1/2 cup freshly grated Parmesan cheese, plus more for topping: For that classic umami, salty kick. Use good quality Parmigiano-Reggiano if possible.; 1/4 cup olive oil, plus more for drizzling/brushing: Extra virgin olive oil for flavor and for baking the eggplant slices.; 1 (28-ounce) jar good quality marinara sauce (or about 3.5 cups homemade): The sauce is a star, so choose one you love or make your own.; 1 pound fresh mozzarella cheese, thinly sliced or torn: Fresh mozzarella melts beautifully and provides that delightful cheese pull. Low-moisture, part-skim mozzarella can also be used if preferred.; 1/2 cup shredded provolone cheese (optional, for extra flavor): Adds a slightly sharper, tangy cheese note.; 1/4 cup fresh basil leaves, chiffonade or roughly chopped, plus more for garnish: For a burst of fresh, aromatic flavor.; 1 teaspoon dried oregano (optional, if your marinara isn’t heavily seasoned): Enhances the Italian flavor profile.; Freshly ground black pepper: To taste.

Ingredients

Scale

2 large, firm eggplants (about 2.5 – 3 lbs total): Choose eggplants that are smooth, shiny, and heavy for their size, indicating freshness and fewer seeds.
Salt (for sweating eggplant): Coarse sea salt or kosher salt works best for drawing out moisture.
1 cup all-purpose flour: For the initial dredge, creating a base for the egg to adhere to.
3 large eggs: Beaten, to help the breadcrumbs stick to the eggplant.
2 cups Italian-style breadcrumbs: Seasoned breadcrumbs add an extra layer of flavor; Panko can be used for extra crispiness.
1/2 cup freshly grated Parmesan cheese, plus more for topping: For that classic umami, salty kick. Use good quality Parmigiano-Reggiano if possible.
1/4 cup olive oil, plus more for drizzling/brushing: Extra virgin olive oil for flavor and for baking the eggplant slices.
1 (28-ounce) jar good quality marinara sauce (or about 3.5 cups homemade): The sauce is a star, so choose one you love or make your own.
1 pound fresh mozzarella cheese, thinly sliced or torn: Fresh mozzarella melts beautifully and provides that delightful cheese pull. Low-moisture, part-skim mozzarella can also be used if preferred.
1/2 cup shredded provolone cheese (optional, for extra flavor): Adds a slightly sharper, tangy cheese note.
1/4 cup fresh basil leaves, chiffonade or roughly chopped, plus more for garnish: For a burst of fresh, aromatic flavor.
1 teaspoon dried oregano (optional, if your marinara isn’t heavily seasoned): Enhances the Italian flavor profile.
Freshly ground black pepper: To taste.

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Instructions

Prepare the Eggplant: Wash and dry the eggplants. Trim off the ends. Slice the eggplants crosswise into 1/3 to 1/2-inch thick rounds.
Salt and Sweat the Eggplant: Arrange the eggplant slices in a single layer on baking sheets lined with paper towels (you may need multiple sheets or do this in batches). Sprinkle both sides of the slices generously with salt. Let them sit for at least 30 minutes, or up to 1 hour. This process draws out excess moisture and some bitterness. You’ll see beads of water forming on the surface.
Preheat Oven and Prepare Baking Sheets: Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper or lightly oil them.
Set Up Breading Station: While the eggplant sweats, prepare your breading station. Place the all-purpose flour in a shallow dish. In a second shallow dish, beat the eggs with a tablespoon of water and a pinch of salt and pepper. In a third shallow dish, combine the Italian breadcrumbs and 1/2 cup of grated Parmesan cheese. Mix well.
Dry and Bread the Eggplant: Once the eggplant has sweated, use paper towels to pat the slices thoroughly dry, removing the salt and expressed moisture. Working with one slice at a time, dredge it in flour, shaking off any excess. Then dip it into the beaten egg mixture, allowing any excess to drip off. Finally, coat it thoroughly with the breadcrumb-Parmesan mixture, pressing gently to help it adhere.
Bake the Eggplant Slices: Arrange the breaded eggplant slices in a single layer on the prepared baking sheets. Drizzle or lightly brush the tops of the slices with olive oil. Bake for 20-25 minutes, flipping halfway through, until the slices are golden brown, tender, and slightly crispy. Remove from the oven.
Reduce Oven Temperature and Prepare Baking Dish: Reduce the oven temperature to 375°F (190°C). Lightly grease a 9×13 inch baking dish (or a similar sized deep casserole dish).
Assemble the Bake:
- Spread a thin layer (about 1/2 to 1 cup) of marinara sauce on the bottom of the prepared baking dish. This prevents sticking and adds a base flavor.
- Arrange a single layer of the baked eggplant slices over the sauce, overlapping slightly if necessary.
- Top the eggplant layer with about one-third of the remaining marinara sauce.
- Distribute about one-third of the fresh mozzarella slices (and provolone, if using) over the sauce.
- Sprinkle with some of the fresh basil and a pinch of dried oregano (if using).
- Repeat the layers: another layer of eggplant, followed by sauce, mozzarella (and provolone), basil, and oregano.
- Finish with a final layer of eggplant, the remaining marinara sauce (ensure the top eggplant slices are well-covered), the rest of the mozzarella (and provolone), and a generous sprinkle of extra grated Parmesan cheese.
Bake the Casserole: Place the baking dish in the preheated 375°F (190°C) oven. Bake for 30-40 minutes, or until the sauce is bubbly, the cheese is melted and golden brown in spots, and the casserole is heated through. If the top starts to brown too quickly, you can loosely tent it with aluminum foil for the last 10-15 minutes.
Rest and Serve: Remove the Eggplant Parmesan Bake from the oven and let it rest for at least 15-20 minutes before slicing and serving. This allows the layers to set, making it much easier to serve neatly and preventing the cheese from being molten lava. Garnish with additional fresh basil before serving.

Nutrition

Serving Size: one normal portion
Calories: 550