Vegetarian Eggplant Parmesan (Printable)
Crispy baked eggplant layered with marinara and melted mozzarella. A comforting, meatless Italian favorite.
# What You'll Need:
→ Eggplant
01 - 2 large eggplants, sliced into 1/2-inch rounds
02 - 1 tablespoon salt for sweating
→ Breading
03 - 1 1/2 cups Italian-style breadcrumbs
04 - 1 cup grated Parmesan cheese
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon black pepper
07 - 3 large eggs
08 - 1/4 cup whole milk
09 - 1/2 cup all-purpose flour
→ Marinara Sauce
10 - 2 1/2 cups marinara sauce
→ Cheeses
11 - 2 cups shredded mozzarella cheese
12 - 1/2 cup grated Parmesan cheese for topping
13 - 2 tablespoons fresh basil leaves, chopped
→ Olive Oil
14 - 1/4 cup extra virgin olive oil
# How To Make:
01 - Preheat oven to 400°F. Line two large baking sheets with parchment paper or lightly grease them.
02 - Arrange eggplant slices in a single layer. Sprinkle both sides lightly with salt and let sit for 20 minutes to draw out moisture and bitterness. Rinse and pat dry thoroughly with paper towels.
03 - Prepare three shallow bowls: Bowl 1 with flour, Bowl 2 with whisked eggs and milk, and Bowl 3 with mixed breadcrumbs, 1 cup Parmesan, oregano, and black pepper.
04 - Dredge each eggplant slice in flour, dip in egg mixture, then coat thoroughly in breadcrumb mixture.
05 - Arrange coated eggplant slices on prepared baking sheets. Brush or drizzle with olive oil. Bake for 25 minutes, flipping halfway, until golden and crisp.
06 - Reduce oven temperature to 375°F.
07 - In a 9x13-inch baking dish, spread a thin layer of marinara sauce. Layer half the baked eggplant over the sauce. Spoon more marinara over eggplant, sprinkle with half the mozzarella. Repeat with remaining eggplant, sauce, and mozzarella. Top with 1/2 cup Parmesan.
08 - Bake uncovered for 25 minutes, until cheese is melted and sauce is bubbling.
09 - Let rest 10 minutes before slicing. Garnish with fresh basil if desired.
# Expert Tips:
01 -
- The eggplant bakes rather than fries, giving you all that crispy exterior goodness without the mess or guilt of deep frying.
- Each forkful delivers that perfect balance of tangy marinara, creamy cheese pull, and meaty eggplant texture that somehow feels more satisfying than actual meat dishes.
02 -
- Never skip the eggplant sweating step - I tried rushing once and ended up with soggy, bitter slices that ruined the entire dish.
- The resting period after baking isn't just a suggestion - it allows the layers to settle and flavors to meld, transforming it from good to magnificent.
03 -
- Slice your eggplant slightly thicker than you think you should - about half an inch is perfect as they'll shrink during baking.
- Add a pinch of red pepper flakes to your marinara layer for a subtle heat that cuts through the richness and wakes up all the flavors.