Baked Eggplant Parmesan
If you think eggplant parmesan is fussy or heavy, this version will change your mind. The eggplant gets perfectly golden and crisp in the oven (no frying required!), then it's layered with rich marinara and melty mozzarella for the ultimate cozy dinner. It's hearty enough to satisfy everyone at the table and makes incredible leftovers the next day.
Ingredients
- 2 large eggplants, sliced into ½-inch rounds
- 1 tbsp salt
- 2 cups panko breadcrumbs
- 1 cup grated Parmesan cheese
- 3 tbsp olive oil
- 1 tbsp Italian seasoning
- 4 large eggs
- 1 tbsp water
- ½ cup all-purpose flour
- 2 jars The Curvy Italian Chunky Marinara
- 3 cups shredded low-moisture mozzarella
- ¼ cup fresh basil, chopped (for garnish)
Instructions
- Arrange eggplant slices on paper towels. Sprinkle with salt and cover with more paper towels. Let rest 45 minutes. Pat dry to remove excess moisture and salt.
- Preheat oven to 400°F. Lightly grease a large baking sheet.
- In one bowl, mix panko, Parmesan, olive oil, and Italian seasoning. In a second bowl, whisk eggs and water. Place flour in a third bowl.
- Coat each eggplant slice in flour, dip in egg mixture, then press into breadcrumb mixture. Arrange in a single layer on baking sheet.
- Bake 30–35 minutes, until golden and crisp.
- Spread 1 cup marinara in a 9x13-inch baking dish. Layer half of the eggplant on top. Add 1 cup marinara and ¾ cup mozzarella. Repeat layers with remaining eggplant, sauce, and mozzarella.
- Reduce oven temperature to 375°F. Cover with foil and bake 25 minutes. Remove foil and bake an additional 20 minutes, until cheese is melted and lightly browned.
- Let rest 5 minutes before serving. Garnish with fresh basil.