Classic Eggplant Parmesan Bake (Print-Friendly Version)

Crispy breaded eggplant, rich marinara, and melting cheese come together for a crowd-pleasing Italian-American classic.

# What You'll Need:

→ Marinara Sauce

01 - 60 ml extra-virgin olive oil
02 - 1 yellow onion, finely chopped
03 - 6 garlic cloves, finely chopped
04 - 15 ml tomato paste
05 - 2 cans (796 g each) crushed tomatoes
06 - 15 g fresh basil leaves, torn
07 - 1 tsp dried oregano
08 - Kosher salt, to taste
09 - Freshly ground black pepper, to taste

→ Eggplant & Assembly

10 - 3 medium globe eggplants, sliced into 1.5 cm thick coins
11 - 1 tbsp kosher salt, plus extra as needed
12 - 240 g all-purpose flour
13 - 6 large eggs
14 - 60 ml whole milk or water
15 - 180 g panko breadcrumbs
16 - 1 tbsp dried oregano
17 - 210 g finely grated Parmesan, divided use
18 - 340 g shredded mozzarella
19 - Vegetable oil, for frying
20 - Chopped fresh parsley, for serving

# How to Make It:

01 - In a large pot over medium heat, warm the olive oil. Sauté the onion, stirring occasionally, until tender, about 7 minutes. Add garlic and tomato paste; cook until fragrant, around 1 minute. Stir in crushed tomatoes, basil, and oregano. Season with salt and pepper.
02 - Fill one of the tomato cans halfway with water, swirl to release any residual tomatoes, and add to the pot. Bring to a boil, then reduce heat and simmer, stirring occasionally, until slightly reduced and flavors meld, about 20 minutes. Set aside.
03 - Line a large baking sheet with paper towels. Generously salt the eggplant slices on both sides and arrange in a single layer. Cover with more paper towels and weigh down with a heavy pan. Let sit for 45 minutes to release excess moisture.
04 - Preheat oven to 175°C. Place a wire rack on a second baking sheet. In a shallow dish, combine flour and 1 tablespoon salt. In another, whisk eggs with milk or water. In a third, mix panko, dried oregano, and 105 g Parmesan cheese.
05 - Working in batches, dredge each eggplant slice in seasoned flour, dip into egg mixture, then coat thoroughly in panko-Parmesan mixture. Place breaded slices onto the prepared wire rack.
06 - Pour vegetable oil into a large skillet to a depth of 0.5 cm. Heat over medium until shimmering. Fry eggplant in single layers until deep golden brown, about 2–3 minutes per side. Transfer to a clean wire rack and blot with paper towels. Repeat with all slices.
07 - Spread a thin layer of marinara sauce on the base of a 33 x 23 cm baking dish. Arrange one-quarter of the fried eggplant in a single layer. Spoon over one-quarter of remaining sauce, then sprinkle with one-quarter of mozzarella and one-quarter of the leftover Parmesan. Repeat the layering process three more times.
08 - Cover the dish with foil and place on a baking tray. Bake in preheated oven until cheese is melted and eggplant is very tender, about 40 minutes. Let rest briefly. Garnish with fresh parsley and serve warm.

# Additional Tips:

01 - Salt eggplant slices to extract excess liquid, ensuring a crisp texture after frying.
02 - Follow a three-step breading process for superior adherence and crunch.
03 - Homemade marinara contributes a richer, fresher flavor profile.
04 - Leftovers can be refrigerated in an airtight container for up to 5 days or frozen for up to 1 month.

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