Baked Eggplant Parmesan Basil (Printer-Friendly)
Tender baked eggplant layered with tomato sauce, melted mozzarella, and fresh basil for vibrant flavors.
# What You'll Need:
→ Eggplant
01 - 2 large eggplants, sliced into 1/2-inch rounds
02 - 1 tablespoon salt (for sweating the 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 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 Make It:
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 rest for 20 minutes to draw out moisture. Pat dry with paper towels.
03 - Place flour in one shallow bowl, beat eggs in a second bowl, and combine breadcrumbs, 1/2 cup Parmesan, oregano, garlic powder, and black pepper in a third bowl.
04 - Dredge each eggplant slice in flour, dip in beaten eggs, then coat thoroughly in breadcrumb mixture.
05 - Arrange breaded slices on prepared baking sheets. Lightly brush or spray with olive oil. Bake for 20 minutes, flipping halfway through, until golden and crisp.
06 - Heat 1 tablespoon olive oil in saucepan over medium heat. Sauté minced garlic for 1 minute, then stir in marinara sauce. Simmer gently for 5 minutes.
07 - Spread thin layer of tomato sauce in 9x13-inch baking dish. Layer half of baked eggplant slices over sauce. Top with half the mozzarella, sprinkle with Parmesan, and add basil leaves. Repeat layers, finishing with cheese and basil on top.
08 - Bake uncovered for 20 minutes until cheese is melted and bubbly. Let rest for 10 minutes before serving. Garnish with extra basil if desired.
# Expert Advice:
01 -
- The eggplant turns silky and golden, not mushy or bitter, because you actually understand what sweating it does.
- It's genuinely impressive enough to serve guests but simple enough to make on a regular Thursday night.
- The smell alone while it's baking will make your whole house feel like an Italian kitchen.
02 -
- If you skip the salting and sweating step, your eggplant will release water into the dish while it bakes and turn mushy; that one step is the difference between crispy and soggy.
- Don't use pre-shredded mozzarella from a bag if you can help it; the anti-caking powder in it keeps it from melting as smoothly as fresh-shredded cheese.
- Letting the finished casserole rest for 10 minutes isn't just for show; it actually lets everything set so when you cut into it, it holds together instead of sliding.
03 -
- The moment you see moisture beading on the salted eggplant, you know the sweating worked; don't skip this step even though it feels like waiting.
- Keep a small bowl of water nearby while breading so you can rinse your fingers between slices; dried breadcrumb dust on your hands makes the next coating messy.