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A warm, comforting Italian classic baked instead of fried, with crispy breaded eggplant slices layered with marinara sauce and a blend of mozzarella, provolone, and Pecorino Romano cheese, baked until bubbly and golden.

  • Total Time: 1 hour 40 minutes (including resting)
  • Yield: About 9 servings 1x

Ingredients

Scale
  • 4 cups Italian-seasoned breadcrumbs (plus extra as needed)
  • 3 large eggs
  • 1 very large eggplant or 2 medium ones (around 3 to 3½ pounds total)
  • Olive oil cooking spray
  • 5 cups tomato sauce (marinara, homemade or store-bought)
  • 450 g (16 oz) whole milk mozzarella, grated
  • 225 g (8 oz) mild provolone, grated
  • 1 cup finely grated Pecorino Romano cheese
  • Fresh basil or parsley, chopped (optional, for garnish)

Instructions

  1. Pour the Italian-seasoned breadcrumbs into a shallow bowl.
  2. Whisk the eggs in a separate shallow bowl until smooth.
  3. Peel the eggplant and slice into ¼-inch thick rounds.
  4. Dip each eggplant slice into the whisked eggs, letting excess drip off.
  5. Press each slice into the breadcrumbs to coat both sides evenly.
  6. Arrange breaded slices in a single layer on baking sheets, working in batches if necessary.
  7. Preheat the broiler to high and position the oven rack near the top.
  8. Spray tops of breaded eggplant slices generously with olive oil cooking spray.
  9. Broil slices 2–3 minutes until golden and crisp on top.
  10. Flip slices with tongs, spray the other side with oil, broil until browned; remove finished slices to cool and repeat until all are broiled.
  11. Preheat oven to 350°F (175°C).
  12. Set aside 1½ cups each of mozzarella and provolone for final topping.
  13. Spread a thin layer of tomato sauce on bottom of 9×13-inch casserole dish.
  14. Arrange a single layer of broiled eggplant over sauce.
  15. Spoon a thin layer of tomato sauce over eggplant and spread evenly.
  16. Sprinkle with mozzarella, provolone, and Pecorino Romano.
  17. Repeat layering eggplant, sauce, and cheese until all ingredients are used.
  18. Finish with a final layer of sauce, then top with reserved mozzarella and provolone.
  19. Cover dish tightly with foil and bake for 40 minutes.
  20. Remove foil and bake an additional 10 minutes until bubbling and lightly golden on top.
  21. Remove from oven and let rest at least 30 minutes before slicing.
  22. Garnish with chopped basil or parsley if desired.

Notes

Slice eggplant thinly for even cooking and less chunky layers., Watch broiling closely to avoid burning eggplant slices., Resting the baked dish before cutting helps slices hold together better., Flavor improves if served the next day after flavors have melded., Recipe can be made ahead and refrigerated up to 24 hours before baking., Leftovers keep refrigerated up to 5 days, or can be frozen for up to 3 months., To reheat from frozen, thaw overnight and bake covered at 350°F (175°C) for 25-40 minutes, uncover last 10 minutes to crisp top., From refrigerator, reheat covered or uncovered at 350°F (175°C) for 15-25 minutes, or re-crisp in oven or air fryer after microwaving.

  • Author: Laura
  • Prep Time: 50 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: Approximately 350-400 calories per serving (estimate)
  • Fat: Approximate 18-22 g per serving
  • Carbohydrates: Approximate 28-32 g per serving
  • Protein: Approximate 18-22 g per serving