Slice your eggplants horizontally – I recommend each side have about 7mm thickness. Pat the flesh dry with paper towels to help with the roasting.Line a baking tray with parchment paper, then arrange the eggplant slices in a single layer, leaving space between each slice. User several trays if needed. Brush both sides of the eggplant with the olive oil.
Cook at 475ºF/240ºC for 35-40 minutes until tender and golden brown, flipping halfway through. (You can prepare the marinara while the eggplant cooks.)Once fully baked, set the eggplant slices aside to allow them to cool slightly.
Cook the marinara sauce
Add the diced onions to a frying pan and sauté for a few minutes before adding the minced garlic. Cook until the onion has turned translucent and you can smell the aroma of the garlic - about 3-5 minutes.
Add the crushed tomatoes and tomato juice, stirring to combine. Add the salt, oregano, and black pepper. Cook on medium-high heat until the marinara thickens (about 30-40 minutes), stirring occasionally so it doesn't stick.
Assemble the eggplant parmesan
Set the oven temperature to 350°F/180°C.
In a large baking dish or casserole dish – I use a 9 x 13" size - spread a bit of the marinara sauce. Then arrange the first layer - add 1/3 of the eggplant slices on top (they can overlap a bit if needed). Top with more marinara sauce, 1/3 of the grated parmesan, and 1/3 of fresh basil leaves.
Repeat this process to arrange 2 more layers – eggplant slices, topped with marinara sauce, followed by parmesan cheese and basil leaves. Then sprinkle all of the mozzarella cheese on top.
Bake
Bake at 350°F/180°C for 25 minutes or until the mozzarella cheese is melty and bubbly with a golden brown crust.
Remove the baked eggplant parmesan from the oven and allow to rest for 10 minutes before serving.
Video
Notes
To Make Ahead: Assemble as the recipe instructs, then cover the baking dish with aluminum foil and keep covered in the fridge until ready to cook (1-2 days). Then, bake as instructed.To Freeze: To freeze eggplant parmesan before baking, assemble in the dish and wrap well with plastic wrap or an airtight cover. It’ll keep in the freezer for up to 3 months. You can also freeze the dish after baking – transfer it to an airtight container before freezing.To Reheat: If frozen, allow your eggplant parmesan to thaw completely in the fridge overnight before cooking – this will reduce the baking time. Bake as the recipe instructs if the dish isn’t baked. If you’re reheating leftovers, cover the baking dish with foil and reheat at 350°F/180°C until the dish has warmed through and the cheese is bubbling.Check the blog post for serving suggestions!