Ingredients

¾ teaspoon oregano

¾ teaspoon basil

¾ teaspoon garlic powder

¾ teaspoon parsley

3 medium ripe eggplants (about 3 ½ lbs)

Salt and pepper, to taste

3 tablespoons olive oil

1 cup panko breadcrumbs

2 tablespoons salted butter, melted

½ cup grated Parmesan cheese, divided

2 ½ cups shredded mozzarella cheese, divided

24 oz marinara sauce, divided

Instructions

Step 1: Preheat your oven to 425° F.

Step 2: In a small bowl, combine the oregano, basil, garlic powder, and parsley. Set aside. Measure out all remaining ingredients to have them ready.

Step 3: Slice the eggplants into ¼-inch thick slices. If some slices from the wider part of the eggplant are very large, cut them in half. Place the slices on two lightly greased, light-colored baking sheets.

Step 4: Drizzle olive oil over the eggplant slices, season with salt and pepper, then sprinkle with the prepared herb mixture. Toss gently with your hands to coat evenly and spread the slices in an even layer, overlapping slightly if needed.

Step 5: Bake the eggplant for 20 minutes or until cooked to your liking. Once done, remove from the oven and reduce the oven temperature to 375° F.

Step 6: Combine the panko breadcrumbs with melted butter in a medium bowl. Transfer this mixture to a medium skillet over medium heat and toast, stirring continuously, until golden brown, about 2-3 minutes. Remove from heat and set aside.

Step 7: Spread a thin layer of marinara sauce on the bottom of a 9 x 13-inch baking dish.

Step 8: Arrange half of the roasted eggplant slices evenly on the bottom, overlapping slightly. Sprinkle half of the toasted breadcrumbs over the eggplant. Dollop half of the marinara sauce, then sprinkle with half of the Parmesan and half of the mozzarella.

Step 9: Layer the remaining eggplant slices on top, followed by the remaining marinara sauce, Parmesan cheese, and mozzarella cheese.

Step 10: Cover the dish and bake for 18 minutes. Remove the cover, sprinkle the remaining breadcrumbs over the top, and bake uncovered for up to 5 more minutes. Watch carefully to prevent the breadcrumbs from browning too much. Remove from oven and serve warm.

Tips & Variations

Try salting the eggplant slices and letting them sit for 20 minutes before roasting to reduce bitterness and excess moisture.

Use fresh herbs if available for a brighter flavor, adjusting quantities to taste.

For a vegan version, substitute cheeses with your favorite plant-based alternatives and use olive oil or a vegan butter substitute.

Add cooked ground meat or sautéed mushrooms for added texture and protein.

FAQs

Can I use frozen eggplant for this recipe?

While fresh eggplant is preferred for best texture and flavor, you can use frozen eggplant if thawed and drained well to remove excess moisture before roasting.

How do I prevent the eggplant from becoming soggy?

Roasting the eggplant slices at a high temperature helps evaporate moisture and keeps the slices firm. Also, avoid slicing them too thin, as thinner slices tend to shrivel and become soggy.