Eggplant Parmesan Marinara Bake (Printable Version)

# What You'll Need:

→ Marinara Sauce

01 - 60 ml extra-virgin olive oil
02 - 1 yellow onion, finely chopped
03 - 6 garlic cloves, finely chopped
04 - 15 ml tomato paste
05 - 1.6 kg crushed tomatoes (2 x 800 g cans)
06 - 15 g fresh basil leaves, torn
07 - 5 ml dried oregano
08 - Kosher salt, to taste
09 - Freshly ground black pepper, to taste

→ Eggplant and Assembly

10 - 3 medium eggplants, sliced into 1 cm rounds
11 - 15 ml kosher salt, plus extra for seasoning
12 - 240 g all-purpose flour
13 - 6 large eggs, beaten
14 - 60 ml whole milk or water
15 - 180 g panko breadcrumbs
16 - 10 ml dried oregano
17 - 210 g finely grated Parmesan cheese, divided
18 - 330 g low-moisture mozzarella cheese, shredded
19 - Vegetable oil, for shallow frying
20 - Chopped fresh parsley, for garnish

# Step-by-Step Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion and sauté until tender, about 7 minutes. Stir in garlic and tomato paste; cook until fragrant, about 1 minute. Incorporate crushed tomatoes, basil, and oregano. Fill one tomato can halfway with water, swirl to release any remaining tomatoes, and add that to the pot. Bring to a gentle boil, then reduce to a simmer. Cook, stirring occasionally, until slightly thickened and flavors meld, around 20 minutes. Season with salt and pepper.
02 - Line a large baking sheet with paper towels. Arrange eggplant slices in a single layer, sprinkle generously with kosher salt, and cover with additional paper towels. Place a heavy object on top and let rest for approximately 45 minutes to draw out excess water.
03 - Preheat oven to 180°C. Place a wire rack over a baking sheet. In one shallow bowl, whisk flour and 15 ml salt. In a second bowl, combine eggs and milk. In a third bowl, mix panko, dried oregano, and 105 g Parmesan cheese.
04 - Pat eggplant dry. Working in batches, dredge each slice in seasoned flour, dip into egg mixture, then coat in the panko mixture, pressing gently to adhere. Place breaded slices on the wire rack.
05 - Heat vegetable oil in a large high-sided skillet to a depth of 0.5 cm over medium heat. Fry eggplant in batches, turning once, until deeply golden and crisp, 2–3 minutes per side. Transfer to a clean wire rack; blot with paper towels. Allow to cool slightly.
06 - In a 33 x 23 cm baking dish, spread a thin layer of marinara sauce. Add a quarter of the fried eggplant slices, trimming as needed to fit. Spoon over a quarter of remaining sauce and sprinkle with a quarter each of mozzarella and remaining Parmesan. Repeat layering three more times, finishing with sauce and cheeses. Cover dish with foil; place it on a baking sheet.
07 - Bake for 40 minutes, or until cheese is bubbling and eggplant is fully tender. Allow to cool briefly. Garnish with chopped fresh parsley before serving.

# Helpful Notes:

01 - Salting eggplant before cooking removes excess moisture, ensuring crisp slices without sogginess.
02 - For best texture, use a three-step breading process: flour, egg wash, then panko-Parmesan mixture.
03 - Prepare marinara sauce in advance and refrigerate for up to 2 days to streamline assembly.
04 - Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze assembled portions for up to 1 month.

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