1. Prepare the Eggplants

Start by washing the eggplants and cutting off both ends. Slice the eggplants into ½-inch thick rounds. If you prefer, you can also slice them lengthwise, but rounds are more traditional for Eggplant Parmesan.

To remove any bitterness and excess moisture from the eggplant, lay the slices on a paper towel or a clean kitchen towel and sprinkle both sides with a little salt. Let the slices sit for 15-20 minutes. The salt will draw out the moisture, which helps the eggplant cook more evenly and prevents it from becoming too soggy.

After the resting time, blot the slices with a paper towel to remove the moisture and salt.

2. Prepare the Breading Station

Set up a breading station to coat the eggplant slices. In one shallow dish, whisk the eggs and water together. In another shallow dish, combine the panko breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, salt, and black pepper.

Dip each eggplant slice first into the egg mixture, allowing any excess egg to drip off, and then coat it in the breadcrumb mixture. Press gently on the breadcrumbs to ensure they adhere to the eggplant. Place the breaded slices on a baking sheet lined with parchment paper or a silicone baking mat. Repeat this process for all the eggplant slices.

3. Bake the Eggplant Slices

Preheat your oven to 400°F (200°C). Place the baking sheet with the breaded eggplant slices in the preheated oven and bake for 20-25 minutes, flipping halfway through. The eggplant should be golden brown and crispy on both sides. Baking the eggplant slices instead of frying them helps make this version of Eggplant Parmesan a healthier choice, while still achieving that crispy exterior.

4. Assemble the Eggplant Parmesan

While the eggplant slices are baking, prepare the marinara sauce. If you’re using store-bought marinara, simply heat it in a saucepan over medium heat. If you prefer homemade marinara, cook it according to your preferred recipe.

Once the eggplant slices are done baking, remove them from the oven. Now it’s time to assemble the dish! In a 9×13-inch baking dish, spread a thin layer of marinara sauce on the bottom. Place a layer of baked eggplant slices over the sauce, overlapping them slightly if necessary.

Spoon a little more marinara sauce over the eggplant slices, followed by a generous sprinkle of shredded mozzarella cheese. Repeat the layers until all the eggplant slices are used up, finishing with a final layer of sauce and mozzarella. Sprinkle a little extra Parmesan cheese over the top for added flavor and a golden, crispy finish.

5. Bake the Assembled Dish

Place the assembled Eggplant Parmesan in the oven and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown. The sauce should be hot and the cheese should be melted and slightly browned on top.

If you want a little extra crispiness on top, you can broil the dish for the last 2-3 minutes, but be sure to watch it closely to avoid burning the cheese.

6. Garnish and Serve

Once the Baked Eggplant Parmesan is ready, remove it from the oven and let it cool for a few minutes. This will make it easier to slice and serve. Garnish with fresh basil leaves for a pop of color and added flavor.

Cut into squares and serve with a side of pasta, salad, or crusty bread to complete the meal. This dish pairs beautifully with a light salad dressed in balsamic vinaigrette and a glass of red wine, such as Chianti or Sangiovese.