Delicious Eggplant Parmesan with Marinara: A Cozy Recipe

1. What makes this the best Eggplant Parmesan Recipe?
2. Making Eggplant Marinara
3. More Eggplant Recipes
4. Cheesy Marinara Baked Eggplant Slices
5. Do you call it Sauce or Gravy?
6. Common Questions
7. Give this comfort classic a whirl

Eggplant parmesan with marinara has always saved my dinner plans, you know? Like, those nights when you open the fridge and look in with that what-can-I-even-make kind of stare. That’s when you remember about that eggplant hiding out behind the milk. You might be craving filling comfort food without fussing for hours (me, every Thursday). If you’re on the hunt for a recipe that’s cozy, uses simple ingredients, and actually tastes like something from a five-star restaurant (not joking, it’s that good), you’re in the right spot. Enough chitchat, let’s get to the nitty gritty of making eggplant parmesan with marinara at home, and make your kitchen smell fantastic.

What makes this the best Eggplant Parmesan Recipe?

So let’s talk. Why’s this eggplant parmesan with marinara so legit? First, I don’t mess around with soggy, heavy breading. No one wants a mushy meal. My game-changer is slicing the eggplant not too thick, so it soaks up flavor and gets that lovely crisp edge in the oven. Oh, and no deep fryer needed (hallelujah).

Here’s my hot take: using a good store-bought or homemade marinara gives you all the flavor with, like, barely any work. You mix in some fresh mozzarella, sprinkle a mess of parmesan, maybe toss a little basil on top, and suddenly—this is dinner people remember eating. Seriously, my picky cousin texted for this recipe after trying it. Maybe it’s the crunchy bits of cheesy top layer or the soft, melty center—I’m not a scientist. But I know it makes you go for seconds (and yes, even cold leftovers are fabulous).

“I thought I hated eggplant, until I tried this version! Perfect combo of flavors; even my kids asked for more,” — Jamie L.

Making Eggplant Marinara

Here’s where things really start to come together. First, slice your eggplant—nothing fancy, just half-inch rounds. Sometimes I salt it for ten minutes if I’m avoiding that weird bitterness, but honestly, I forget half the time and nobody’s complained.

You dunk each slice in flour, egg, then breadcrumbs. Don’t skimp here; that crispy layer is what everyone comes back for. Oil your pan, bake those slices until they turn golden and irresistible. Next step, line them up in your baking dish like little soldiers, smothering each layer with marinara sauce, scatter mozzarella, then a hardcore parmesan rainstorm—repeat until you run out (or just eat all the cheese before it makes it in).

Pop the whole thing in the oven until it’s bubbling and golden. My advice? Let it sit for a few minutes after pulling it out. Otherwise, you’ll burn every tastebud in your mouth with molten cheesiness—been there, not ideal for flavor appreciating.

More Eggplant Recipes

Totally get it if you wind up with extra eggplant and zero motivation. So, what else can you do? Let me spill a few easy favorites. Sometimes, I roast thick slices with just olive oil, salt, and pepper. They’re perfect as a side or even cold as a snack (random, I know).

If you’re feeling more creative—caprese-style grilled eggplant stacks. Layer fresh tomato, basil, a hunk of mozzarella on each grilled round. It’s like summer in every bite and takes maybe ten minutes. Got half an eggplant left? Dice it up, toss it in a stir-fry with whatever veggies are dying in your crisper drawer.

Point is, you don’t have to overthink it. Eggplant works almost everywhere potatoes do. Only without the guilt, if that’s your thing.

Cheesy Marinara Baked Eggplant Slices

This one right here’s for lazy nights. Not in the mood to layer a whole thing? No problem. Just bake up eggplant parmesan with marinara as individual slices.

1. Slice your eggplant and lay ‘em out flat on a baking sheet.
2. Dollop a spoonful of marinara and drop on a chunk of mozzarella for each.
3. Sprinkle parmesan over everything, then bake until bubbly.
4. Try adding fresh herbs or a dash of chili flakes if you want to shake things up.

Honestly, these are almost like little pizzas (minus the dough). Fast, cheesy, gooey—what’s not to love?

Do you call it Sauce or Gravy?

Big debate coming up! In my family, it’s always “sauce,” but my friend from Jersey swears by “gravy.” Same stuff, but the argument will last a lifetime. Does it make a difference in your kitchen? Nope, still tastes fantastic.

If you ever wind up at my family cookout, you’ll hear both words flying around and nobody stopping for a dictionary. Go with whatever gets a smile from your crowd. ‘Course, if you simmer the sauce with meat, some Italians will tell you that’s “gravy,” but trust me, call it what you want. It’s all about making eggplant parmesan with marinara by hand and sharing it at your table.

Common Questions

Q: Should I peel the eggplant? A: Definitely not necessary. The skin softens, and it adds a nice bit of texture. I only peel it when it looks way past its prime.

Q: Can you make this gluten-free? A: Heck yes. I’ve swapped in gluten-free breadcrumbs, and it cooks up just as crispy every time.

Q: How do I stop eggplant from getting soggy? A: Cut it pretty thick, salt it, and be patient when you bake. It’s all about getting that golden edge!

Q: Can you prep this ahead? A: Totally. Assemble the whole dish, pop it in the fridge, and bake when you’re ready. It’s even better the next day.

Q: What do you serve on the side? A: Garlic bread, a giant green salad, or pasta. Sometimes just a fork, if I’m honest.

Give this comfort classic a whirl

Honestly, eggplant parmesan with marinara is way easier than it looks. One of those magic recipes: just a handful of simple ingredients, not a lot of dishes, and suddenly you’ve got a pan of melty, bubbly dinner. Seriously, special occasions or just Wednesday— you’re gonna look like a genius.

So please, give it a go and let me know how much you love it (or if you join Team Gravy vs Sauce). And for more kitchen hacks and cozy recipes, check out Serious Eats Eggplant Parm Guide.

Trust me, if I can do it, you can too—the hardest part is waiting for it to cool before you dig in.

Eggplant Parmesan with Marinara

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• Author: kristen-parker
• Total Time: 70 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A cozy and simple eggplant parmesan recipe with crispy layers, flavorful marinara, and gooey cheese, perfect for a comforting dinner.

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Ingredients

Scale 1x2x3x

• 1 large eggplant, sliced into ½ inch rounds
• Salt
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups breadcrumbs
• 2 cups marinara sauce
• 1 cup fresh mozzarella, sliced
• 1 cup grated parmesan cheese
• Olive oil for greasing
• Fresh basil for garnish (optional)

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Instructions

1. Preheat the oven to 375°F (190°C).
2. Sprinkle salt on the eggplant slices and let sit for about 10 minutes to draw out bitterness.
3. Rinse and dry the eggplant slices.
4. Dunk each slice in flour, then beaten eggs, and finally in breadcrumbs.
5. Grease a baking pan with olive oil and arrange the breaded eggplant slices in it.
6. Bake until golden, about 25 minutes.
7. In a baking dish, layer eggplant slices, marinara sauce, mozzarella, and parmesan. Repeat layers until all ingredients are used.
8. Bake the layered dish for another 25-30 minutes until bubbling and golden.
9. Let sit for a few minutes before serving.

Notes

Use high-quality marinara for the best flavor. You can make this dish ahead of time and bake when ready.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 6g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 4g
• Protein: 15g
• Cholesterol: 150mg

Keywords: eggplant, parmesan, marinara, comfort food, vegetarian, Italian