Get ready to fall in love with the ultimate comfort food: Cheesy Baked Eggplant Parmesan. This irresistible classic layers golden-crisp eggplant rounds with bubbling marinara, gooey mozzarella, savory Parmesan, and a fragrant sprinkle of basil. Every bite is a satisfying blend of textures and flavors, from the crispy coating to the melty cheese and tangy tomato sauce. Whether you’re feeding a hungry family or impressing dinner guests, Cheesy Baked Eggplant Parmesan will become a go-to favorite for cozy nights in or festive gatherings alike.
Ingredients You’ll Need
The beauty of Cheesy Baked Eggplant Parmesan is that it uses simple ingredients, each one playing a crucial role in building the perfect bite. From the freshest eggplant to a shower of basil at the end, every component matters for that iconic taste and hearty texture.
- Eggplants: Choose two medium, firm eggplants for tender rounds that hold their shape beautifully during baking.
- Salt: Sprinkling salt on the eggplant draws out bitterness and excess moisture, ensuring each slice turns out perfectly crisp.
- All-purpose flour: A light dusting helps the egg wash and breadcrumbs stick for that essential crunch.
- Eggs: Beaten eggs act as the glue, giving the breadcrumb coating something to cling to.
- Panko breadcrumbs: These Japanese-style breadcrumbs are the secret to extra-crispy eggplant without frying.
- Garlic powder: Adds a subtle depth of flavor to the crunchy coating.
- Italian seasoning: Brings herby, aromatic notes that make the dish sing with classic Italian flavor.
- Black pepper: A touch of spice that balances the richness of the cheese and sauce.
- Salt (for the coating): Enhances all the savory flavors in every layer.
- Marinara sauce: Use your favorite store-bought or homemade sauce for a bright, tomatoey base.
- Mozzarella cheese: Generous handfuls of shredded mozzarella melt into that signature cheesy topping.
- Parmesan cheese: Grated Parmesan adds a salty, nutty finish that ties everything together.
- Fresh basil: Chopped basil brings a burst of color and fresh, peppery flavor just before serving.
- Olive oil spray: A light mist helps the eggplant crisp up in the oven without excess oil.
How to Make Cheesy Baked Eggplant Parmesan
Step 1: Prep the Eggplant
Start by laying out the eggplant slices on a baking sheet and sprinkling them generously with salt. This important step draws out excess moisture and any hint of bitterness, leading to tender, flavorful rounds. Let the slices sit for about 20 minutes, then pat them dry with paper towels to ensure they roast up golden and not soggy.
Step 2: Set Up Your Dredging Station
While the eggplant is resting, preheat your oven to 400°F (200°C) and set up three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs mixed with garlic powder, Italian seasoning, black pepper, and a bit of salt. This lineup guarantees every slice gets a crisp, flavorful coating that holds up under all that luscious cheese and sauce.
Step 3: Bread the Eggplant
Take each eggplant round and dip it first into the flour, tapping off any excess. Next, dunk it into the egg, then finally press it into the seasoned breadcrumb mixture, making sure each slice is well covered. Arrange them in a single layer on a parchment-lined baking sheet, and give them a light spray with olive oil for maximum crispiness.
Step 4: Bake the Eggplant
Bake the breaded eggplant slices for 20 minutes, flipping halfway through. This ensures both sides become beautifully golden and crisp without the need for frying, making your Cheesy Baked Eggplant Parmesan lighter but just as satisfying as the original.
Step 5: Layer the Dish
In a greased 9×13-inch baking dish, spread a thin layer of marinara sauce to prevent sticking and add extra flavor. Arrange a layer of baked eggplant, drizzle with more marinara, and sprinkle with generous handfuls of mozzarella and Parmesan. Keep layering until all the ingredients are used, finishing with a hearty blanket of cheese on top.
Step 6: Bake Until Bubbly
Slide the assembled Cheesy Baked Eggplant Parmesan into the oven and bake uncovered for 25 minutes, or until the cheese is melted, bubbly, and deliciously golden. For an extra-crispy top, broil for 2 to 3 minutes right at the end—just keep a close eye so it doesn’t burn!
Step 7: Add Fresh Basil and Serve
Scatter chopped fresh basil over the hot dish just before serving. The fresh herbs add a final pop of color and a fragrant, peppery note that makes each bite even more irresistible.
How to Serve Cheesy Baked Eggplant Parmesan
Garnishes
You can never go wrong with a final sprinkle of freshly grated Parmesan and a generous shower of chopped basil. If you’re feeling fancy, a drizzle of good olive oil or a dusting of cracked black pepper makes the flavors pop even more. Some folks love a touch of red pepper flakes for gentle heat.
Side Dishes
Cheesy Baked Eggplant Parmesan shines when paired with simple sides that let its flavors stand out. A tangle of spaghetti tossed in olive oil, a classic Caesar salad, or a crisp green salad with lemony vinaigrette are perfect companions. Warm, crusty bread is a must for scooping up every last bit of sauce.
Creative Ways to Present
For a show-stopping dinner, serve individual stacks of eggplant layered with cheese and sauce on small plates. You can also tuck slices into toasted ciabatta for a hearty sandwich, or chop leftovers and fold them into a pasta bake. For a lighter option, serve smaller portions over a bed of sautéed spinach or zucchini noodles.
Make Ahead and Storage
Storing Leftovers
Leftover Cheesy Baked Eggplant Parmesan keeps well in the fridge for up to 3 days. Simply cover the dish tightly or transfer portions to an airtight container. The flavors meld and deepen overnight, making day-two servings extra delicious!
Freezing
If you want to prep ahead, this dish freezes beautifully. Let it cool completely, then wrap tightly in foil or transfer to a freezer-safe container. It’ll stay fresh for up to 2 months. For best results, freeze before baking the final cheese layer, then add fresh cheese when ready to reheat.
Reheating
To reheat, cover with foil and warm in a 350°F oven until heated through and bubbly, about 20 to 25 minutes. For smaller portions, a microwave works in a pinch, but the oven helps restore that irresistible crispy-cheesy top.
FAQs
Can I make Cheesy Baked Eggplant Parmesan gluten free?
Absolutely! Swap the all-purpose flour for your favorite gluten-free flour blend, and use gluten-free panko or breadcrumbs. Every other step stays exactly the same, so everyone can enjoy this Italian classic.
How do I keep the eggplant from getting soggy?
Salting the eggplant and letting it rest is key—it draws out moisture so the slices bake up crispy, not mushy. Don’t skip patting the rounds dry before breading, and make sure to bake them in a single layer for the best texture.
Can I use jarred marinara sauce?
Definitely! A high-quality jarred marinara makes this dish weeknight-friendly and still delicious. If you have homemade sauce on hand, that’s wonderful too. Just pick one with bright, balanced flavors you love.
What’s the best way to make Cheesy Baked Eggplant Parmesan extra crispy?
For ultra-crisp eggplant, use panko breadcrumbs and spray the slices lightly with olive oil before baking. For an extra-crunchy finish, broil the assembled dish for a couple of minutes at the end—watch closely so it doesn’t burn!
Can I assemble Cheesy Baked Eggplant Parmesan ahead of time?
Yes! You can layer the assembled dish (without baking) and refrigerate it for up to a day before popping it in the oven. Add a few extra minutes to the baking time if it’s going straight from the fridge.
Final Thoughts
There’s just something magical about a bubbling tray of Cheesy Baked Eggplant Parmesan coming out of the oven. Whether you’re new to eggplant or a lifelong fan, this cozy, crowd-pleasing recipe will win you over with every cheesy, saucy forkful. Give it a try and watch it become a new favorite in your kitchen!
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Cheesy Baked Eggplant Parmesan Recipe
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A delicious and hearty Cheesy Baked Eggplant Parmesan featuring layers of crispy breaded eggplant, rich marinara sauce, and melty mozzarella and Parmesan cheeses, garnished with fresh basil. Perfect for a vegetarian Italian main course.
Ingredients
Eggplant Preparation
- 2 medium eggplants, sliced into 1/2-inch rounds
- 1 tablespoon salt
Breading Station
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 2 cups panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Assembly & Baking
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- Olive oil spray
Instructions
- Salt the Eggplant: Lay the eggplant slices on a baking sheet and sprinkle with salt. Let them sit for 20 minutes to draw out moisture, then pat dry thoroughly with paper towels to prevent sogginess.
- Preheat Oven & Prepare Breading: Preheat your oven to 400°F (200°C). Set up a dredging station with flour in one bowl, beaten eggs in another, and panko breadcrumbs mixed with garlic powder, Italian seasoning, pepper, and salt in a third bowl.
- Bread the Eggplant: Dip each eggplant slice first into the flour, then into the beaten eggs, and finally coat evenly with the seasoned panko breadcrumbs, pressing gently to adhere.
- Bake the Eggplant: Place the breaded eggplant slices on a parchment-lined baking sheet. Lightly spray the tops with olive oil. Bake for 20 minutes, flipping halfway through, until they are crisp and golden brown.
- Assemble the Dish: Lightly grease a 9×13-inch baking dish. Spread a thin layer of marinara sauce on the bottom. Arrange a layer of baked eggplant slices over the sauce. Spoon marinara sauce on top, then sprinkle with mozzarella and Parmesan cheeses. Repeat the layering process, finishing with a generous cheese layer on top.
- Bake the Casserole: Bake the assembled eggplant parmesan uncovered for 25 minutes until the cheese is bubbly and golden brown.
- Garnish and Serve: Remove from the oven and garnish with freshly chopped basil. Serve hot, perfect with pasta or a green salad.
Notes
- Salting the eggplant before cooking prevents it from becoming soggy by drawing out excess moisture.
- For extra crispiness, broil the top of the dish for 2 to 3 minutes at the end of baking.
- This dish pairs excellently with pasta or a fresh green salad for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course, Vegetarian
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 10 g
- Sodium: 860 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 7 g
- Protein: 19 g
- Cholesterol: 115 mg
