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Baked Eggplant Parmesan in a white casserole dish, topped with melted mozzarella and fresh basil.

Eggplant Parmesan Recipe

Jillian Mead Profile PicturesJillian Mead
Layer up this comforting Eggplant Parmesan recipe! Crispy panko-crusted eggplant, rich marinara, and gooey mozzarella make a perfect classic.
5 from 3 votes
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Italian
Servings 8
Calories 300 kcal

Ingredients
  

  • Olive oil for greasing the parchment
  • 2 large eggplants
  • 1 1/2 cups panko breadcrumbs
  • 1 tablespoon fresh thyme minced
  • 1 teaspoon dried oregano
  • Salt and pepper
  • 2 eggs
  • 2 cups marinara sauce
  • 1 pound mozzarella cut into thick slices
  • 1/2 cup Parmesan finely grated

Instructions
 

  • Preheat the oven to 350°F. Line a large baking sheet with parchment paper and grease with a little olive oil. 
  • Slice the eggplants into ¼-inch rounds.
  • Mix the panko crumbs with the thyme, oregano, salt, and pepper. Whisk the eggs together in a bowl. 
  • Dip the eggplant rounds one at a time into the eggs, letting any excess drip off, then into the panko mixture until well coated.  
  • Place the coated eggplant onto the prepared baking sheet in a single layer. Bake for 10-15 minutes, or until golden brown and crispy on both sides. 
  • Spread a layer of marinara sauce in the bottom of a large casserole dish. Layer some of the eggplant, some of the mozzarella slices, and some of the Parmesan. Repeat this layering process until all of the ingredients are used.
  • Bake for 20-25 minutes, or until the cheese is melted. 

Nutrition

Calories: 300kcalCarbohydrates: 20gProtein: 20gFat: 16gSaturated Fat: 9gSodium: 846mgFiber: 5g
Keyword Eggplant Parmesan
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