Baked Eggplant Parmesan with Breaded Rounds

Eggplant Parmesan

Breaded eggplant rounds bake on sheet pans until browned and tender, then go into a casserole with marinara, mozzarella, and Parmesan. Baking the slices before layering them gives the coating a chance to brown without pan-frying.

Use a light hand with the sauce so the rounds stay recognizable when lifted as a stack. The finished dish is saucy and cheesy, with browned edges; the breading will soften where it touches the sauce. Salting the eggplant beforehand is optional, not a required step.

Ingredients for Eggplant Parmesan

• 2 medium eggplants (about 2 pounds total or 900g), cut crosswise into 1/2-inch rounds
• 1/2 cup all-purpose flour (60g)
• 2 large eggs, beaten
• 2 cups panko breadcrumbs (120g)
• 1 cup finely grated Parmesan (90g), divided
• 1 teaspoon dried Italian seasoning
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• About 3 tablespoons olive oil, for the pans and breaded rounds
• 3 cups marinara sauce (720g), plus more for serving if desired
• 12 ounces shredded low-moisture mozzarella (340g)
• A small handful of fresh basil (about 10g), torn

Plain or Italian-seasoned breadcrumbs can replace the panko, though the coating will have a different texture. If using fresh mozzarella instead, drain and blot it well to limit excess moisture.

How to Make Eggplant Parmesan

1. Prepare the eggplant: Heat the oven to 400°F (205°C) and lightly oil two rimmed baking sheets. Cut the eggplant into even 1/2-inch rounds, pat them dry, and season with half the salt.
2. Bread the rounds: Put the flour in one shallow dish and the beaten eggs in a second. In a third, mix the panko, 1/2 cup Parmesan, Italian seasoning, remaining salt, and pepper. Coat each round in flour and shake off the excess. Dip it in egg, then press breadcrumbs onto both sides.
3. Bake the rounds: Arrange them in a single layer on the prepared sheets, leaving space between slices. Lightly brush or drizzle the tops with olive oil. Bake for about 18–22 minutes, flipping halfway through. Start checking at 15 minutes: the coating should be browned in spots, and a knife should pass easily into the eggplant. Rotate the pans if using multiple racks, and bake in batches rather than crowding them.
4. Layer the casserole: Reduce the oven to 375°F (190°C). Spread a thin layer of marinara in a 9-by-13-inch baking dish. Add overlapping eggplant rounds, then spoon on a little sauce and sprinkle with mozzarella and some of the remaining Parmesan. Repeat, finishing with sauce and cheese but leaving some breaded edges visible. Save any extra marinara for serving.
5. Bake until bubbling: Bake uncovered for about 20–25 minutes, checking at 20 minutes. The cheese should be melted and the sauce bubbling around the edges; a cold or deep casserole may take longer. For more color on top, broil briefly, watching continuously.
6. Rest and serve: Let the casserole rest for about 10 minutes so the layers settle. Scatter the basil over the top, then use a broad spatula to lift servings as stacks of rounds.

How to Keep the Breaded Rounds from Getting Too Soft

A thin layer of sauce beneath the eggplant keeps it from sticking, while modest spoonfuls between layers add moisture without burying the coating. Serve extra marinara at the table rather than pouring it all into the dish. Some softening is normal once the breaded rounds are sauced and baked; they will not stay crisp throughout.

Serving and Storage

Serve with pasta, crusty bread, or a crisp salad. For another vegetarian casserole with tomato sauce and cheese, try Classic Vegetable Lasagna with Ricotta and Mozzarella.

Cover and refrigerate leftovers in the baking dish or an airtight container for up to 4 days. Reheat portions in a 325–350°F (165–175°C) oven until hot, using bubbling at the edges as a cue. Microwaving works too, but neither method will restore the original breading texture.

The eggplant and sauce can be prepared ahead, but holding the assembled casserole will soften the coating. Cooked leftovers can be frozen for up to 3 months, though their texture may decline. Thaw overnight in the refrigerator before reheating.

Nutrition

Approximate nutrition per serving, based on 1/6 of the casserole: 540 calories, 29g protein, 29g fat, and 42g carbohydrates. Per 100g: about 150 calories, 8g protein, 8g fat, and 12g carbohydrates. Values vary with the marinara, cheese, and amount of oil used.