Eggplant Parmesan is a great way to use marinara sauce.
Those crispy medallions of eggplant soak it right up, and create a magical moment in your mouth. I like to bake the eggplant slices instead of frying them for a lighter version of eggplant Parm. Of course, you still have to coat them in egg wash and Panko breadcrumbs for maximum pre-marinara crunch. I know it’s not revolutionary, but you’ll love how crispy eggplant becomes simply by “oven frying” it! There’s nothing worse than soggy eggplant…trust me!
You’ll need a full recipe of my marinara, which you can find here.
The problem you can run into with a dish like this one is striking that perfect balance between too dry and too saucy. But my eggplant Parmesan recipe is, IMO, the perfect balance of eggplant, cheese, and sauce. Goldilocks proportions, here. Meaning not too much, not too little… just right! One batch of my marinara is the perfect portion to make this eggplant Parmesan.
Get my marinara recipe (and other ways to use it) here!
- 2 eggplants, cut into ~1" thick slices
- 3 eggs
- 2 c. Panko
- 2 tsp. Italian seasoning
- 1 tsp. salt
- ½ tsp. pepper
- 1 recipe marinara sauce (about 3 cups)
- 1 c. shredded mozzarella
- Parmesan cheese
- First, lay the slices of eggplant onto baking sheets lined with paper towel. Sprinkle with a hint of salt and let stand for about 20 minutes, to get some of the moisture out of the eggplant.
- Preheat the oven to 375°.
- After, set up your breading station. Combine Panko, Italian seasoning, salt, and pepper.
- Dip slices of eggplant in egg, and allow the egg to drain off before coating in the Panko mixture.
- Lay slices on a baking sheet lined with aluminum foil. Bake in the oven for 25-30 minutes, until eggplant is golden brown and crispy.
- In a 9x13 baking dish, spread 1 cup marinara sauce along the bottom.
- Layer half of the eggplant slices on the bottom of the dish. Top that with ½ the mozzarella and another 1 cup of sauce. Repeat the layers and top with a sprinkling of enoug Parmesan cheese to cover the top.
- Raise the oven temperature to 400° and bake for another 15-20 minutes. Let stand for 5 minutes before serving.