Baked Eggplant Parmesan Basil (Printable)

Golden baked eggplant layered with savory tomato sauce, creamy mozzarella, and fresh basil leaves.

# What You 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

# Steps:

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 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 mix breadcrumbs, 1/2 cup Parmesan, oregano, garlic powder, and black pepper in a third bowl.
04 - Dredge each slice in flour, dip in beaten eggs, then coat thoroughly in breadcrumb mixture.
05 - Arrange breaded slices on baking sheets, lightly brush or spray with olive oil, and bake 20 minutes, turning halfway, until golden and crisp.
06 - Heat 1 tablespoon olive oil in a saucepan over medium heat, sauté minced garlic for 1 minute, then stir in marinara sauce and simmer gently for 5 minutes.
07 - Spread a thin layer of tomato sauce in a 9x13-inch baking dish. Layer half the baked eggplant, half the mozzarella, a sprinkle of Parmesan, and some basil leaves. Repeat layers, finishing with cheese and basil on top.
08 - Bake uncovered for 20 minutes until cheese melts and bubbles. Let rest 10 minutes before serving. Garnish with extra basil if desired.

# Expert Advice:

01 -
  • The eggplant gets impossibly tender and creamy inside while staying crispy on the edges, a texture combination that feels almost luxurious.
  • It's the kind of dish that tastes even better the next day, so you're basically getting two great meals from one effort.
  • Fresh basil scattered on top at the end makes your whole kitchen smell like an Italian countryside, and your guests will think you're a genius.
02 -
  • Skipping the salt and rest step for the eggplant will give you a watery, mushy casserole that slides around on your plate—I learned this the expensive way, so don't repeat my mistake.
  • The eggplant needs to be completely dry before breading, and that golden bake at 400°F is crucial for getting it crispy on the outside before it meets the cheese and sauce.
  • Fresh basil on top at the end matters more than you'd think; cooking it too long makes it turn black and taste bitter, so add it raw or in the last minute.
03 -
  • If your eggplant slices are thinner than 1/2 inch, reduce the initial baking time by 5 minutes so they don't turn into eggplant chips before you get them into the casserole.
  • The secret to creamy, melted cheese is using a ratio of about 3 tablespoons of sauce to every layer of eggplant—too much sauce and it gets watery, too little and the cheese doesn't bind everything together.

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