Baked Eggplant Parmesan Basil (Printable Version)
Golden baked eggplant layered with tomato sauce, mozzarella, and fresh basil for a fragrant Italian main course.
# What You Need:
→ Eggplant
01 - 2 large eggplants, sliced into 1/2-inch rounds
02 - 1 tablespoon salt, for sweating eggplant
→ Breading
03 - 1 cup all-purpose flour
04 - 3 large eggs
05 - 1 1/2 cups Italian-style breadcrumbs
06 - 1/2 cup grated Parmesan cheese
07 - 1 teaspoon dried oregano
08 - 1 teaspoon garlic powder
09 - 1/2 teaspoon ground black pepper
→ Tomato Sauce
10 - 2 cups marinara sauce
11 - 2 cloves garlic, minced
12 - 1 tablespoon olive oil
→ Cheese & Herbs
13 - 2 cups shredded mozzarella cheese
14 - 1/3 cup grated Parmesan cheese, for topping
15 - 1/2 cup fresh basil leaves, torn
# How-To:
01 - Preheat oven to 400°F. Line two large baking sheets with parchment paper.
02 - Arrange eggplant slices on a rack or tray, sprinkle both sides with salt, and let sit for 20 minutes to draw out moisture. Pat dry with paper towels.
03 - Set up three shallow bowls with flour, beaten eggs, and a mixture of breadcrumbs, 1/2 cup Parmesan, oregano, garlic powder, and black pepper.
04 - Dredge each eggplant slice in flour, dip into the beaten eggs, then coat thoroughly in the breadcrumb mixture.
05 - Arrange breaded eggplant slices on the prepared baking sheets, lightly brush or spray with olive oil, then bake for 20 minutes, flipping halfway, until golden and crisp.
06 - Heat 1 tablespoon olive oil in a saucepan over medium heat. Sauté minced garlic for 1 minute, then add marinara sauce and simmer gently for 5 minutes.
07 - In a 9x13-inch baking dish, spread a thin layer of tomato sauce. Layer half the baked eggplant slices, half the mozzarella, a sprinkle of Parmesan, and basil leaves. Repeat layers, finishing with cheese and basil on top.
08 - Bake uncovered for 20 minutes until cheese is melted and bubbly. Allow to rest for 10 minutes before serving. Garnish with extra basil if desired.
# Expert Tips:
01 -
- The eggplant becomes impossibly tender and crispy at once, a textural revelation that changes how you think about this vegetable.
- It's layered comfort without the fuss, and tastes even better the next day when everything has gotten to know each other.
- One dish, no fancy equipment required, and it feeds four people or makes for excellent leftovers if you're eating alone.
02 -
- Skipping the salt step ruins everything—the eggplant will turn into a water-logged mess and absorb oil instead of crisping up.
- Don't bake it longer than 20 minutes on the first round, or the eggplant will start falling apart before it even gets layered.
- Fresh basil added at the end stays bright and fragrant; if you cook it into the layers, you might as well use dried.
03 -
- The 20-minute rest before assembling is not just helpful—it's the detail that separates a good eggplant Parmesan from a great one, because every slice stays intact when you plate it.
- Make your own marinara if you have 15 minutes; the flavor difference is noticeable and worth the small effort of sautéing garlic and simmering tomatoes.