Baked Eggplant Parmesan Basil (Printable)

A comforting layered casserole of baked eggplant, tomato sauce, mozzarella, and fresh basil with a golden crust.

# What You Need:

→ 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
15 - 1/2 cup fresh basil leaves, torn

# How to Make It:

01 - Preheat the oven to 400°F. Line two large baking sheets with parchment paper.
02 - Arrange eggplant slices on a tray. Sprinkle both sides with salt and let rest for 20 minutes to remove excess moisture. Pat dry with paper towels.
03 - Set up three shallow bowls with flour, beaten eggs, and a mixture of breadcrumbs, 1/2 cup grated Parmesan, oregano, garlic powder, and black pepper.
04 - Dredge each eggplant slice in flour, dip in beaten eggs, then coat evenly with the breadcrumb mixture.
05 - Place breaded slices on prepared baking sheets. Lightly brush or spray with olive oil. Bake for 20 minutes, flipping halfway, 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 for 5 minutes.
07 - Spread a thin layer of tomato sauce in a 9x13-inch baking dish. Layer half the baked eggplant slices, half the mozzarella, a sprinkle of Parmesan, and basil leaves. Repeat layers, finishing with cheese and basil on top.
08 - Bake uncovered for 20 minutes until cheese melts and bubbles. Rest for 10 minutes before serving. Garnish with extra basil if desired.

# Expert Tips:

01 -
  • The eggplant gets impossibly tender and crispy at the same time, nothing like the mushy versions you might have tried before.
  • It's comfort food that actually feels light and fresh thanks to the basil and tomato, not heavy or overwhelming.
  • You can have this ready in just over an hour, and it looks like you spent all day in the kitchen.
02 -
  • Skipping the salting step will result in watery eggplant no matter how long you bake it, so don't try to speed this part up.
  • The eggplant needs to be truly golden and crispy before it goes into the casserole, otherwise it stays soft and the whole texture suffers.
  • Fresh basil added at the end tastes completely different from basil that's been baking for 40 minutes, so save some for garnishing right before you serve.
03 -
  • Don't skip the resting time after baking—those 10 minutes let the cheese set so when you cut into it, you get clean slices instead of a melted mess.
  • Tear the basil by hand the moment before you serve so it's bright and fragrant instead of darkened and tired from sitting.

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