Baked Eggplant Parmesan Basil (Printable View)
Golden baked eggplant layered with tomato, mozzarella, and fresh basil for a vibrant Italian dish.
# Ingredient List:
→ Eggplant
01 - 2 large eggplants, sliced into 1/2-inch rounds
02 - 1 tablespoon salt
→ 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 Prepare:
01 - Preheat oven to 400°F. Line two large baking sheets with parchment paper.
02 - Arrange eggplant slices on a rack or tray, sprinkle with salt on both sides, and let rest for 20 minutes. Pat dry with paper towels to remove excess moisture.
03 - Place flour in one shallow bowl, beat eggs in a second bowl, and combine breadcrumbs, Parmesan cheese, oregano, garlic powder, and black pepper in a third bowl.
04 - Dredge each eggplant slice in flour, dip into beaten eggs, then coat thoroughly with the breadcrumb mixture.
05 - Arrange coated eggplant slices on prepared baking sheets, lightly brush or spray with olive oil, and bake for 20 minutes, flipping halfway through, 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, followed by half the mozzarella, a sprinkle of Parmesan, and torn basil leaves. Repeat layers and finish 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 additional basil if desired.
# Expert Suggestions:
01 -
- The eggplant becomes impossibly tender and crispy at the same time, like nothing you've made before.
- It's vegetarian but feels completely satisfying, rich enough to serve to anyone without apology.
- You can prep most of it ahead, then just bake and layer when you're ready—perfect for nights when you need something impressive but not stressful.
02 -
- Don't skip salting and drying the eggplant; soggy eggplant is the most common disappointment, and this step prevents it entirely.
- The first bake of the eggplant is crucial—golden and crispy means you've done something right, and watery means you rushed it or didn't oil it enough.
- Letting the finished dish rest for ten minutes isn't wasted time; it's how everything binds together and becomes one unified, beautiful thing instead of a slide of separated layers.
03 -
- You can breade the eggplant slices up to four hours ahead, stack them between parchment, and refrigerate; when you're ready, just bake and assemble.
- Use low-moisture mozzarella if you tend toward watery results; it won't release as much liquid and your final dish will stay structured and beautiful.
- Fresh basil scattered on top right before serving keeps its brightness and flavor; cooking it into the layers mutes its voice.