If you’re searching for a hearty, comforting classic with a lighter twist, Baked Eggplant Parmesan should absolutely be on your menu this week. Imagine layers of crispy, oven-baked eggplant slices nestled in a rich marinara sauce and showered with gooey mozzarella—then, the unmistakable aromatic finish of fresh basil. With every forkful, you’ll get that satisfying crunch, that melty cheese pull, and a hit of savory tomato that simply begs for seconds. Whether you’re cooking for a family dinner or wanting leftovers worth looking forward to, Baked Eggplant Parmesan promises all the indulgence of your favorite Italian-American comfort food, minus the deep fryer.
Ingredients You’ll Need
All it takes to create this irresistible Baked Eggplant Parmesan are a few simple yet thoughtful ingredients that truly shine together. Each one pulls its weight in delivering the perfect bite—crispy, savory, cheesy, and just a little bit tangy and fresh every time.
- Eggplants: Look for medium, glossy-skinned eggplants; their mild flavor and meaty texture are crucial for sturdy, satisfying layers.
- Salt: Don’t skip salting the eggplant; it draws out bitterness and excess moisture, resulting in perfectly tender slices.
- Italian-style Breadcrumbs: These add herby flavor and golden crunch without deep frying—so much easier and lighter!
- Parmesan Cheese: Freshly grated is best; it brings salty, nutty depth to every layer and the crispy topping.
- Eggs: Beaten eggs help the breadcrumb coating stick and give the slices their satisfying crust.
- Marinara Sauce: A good-quality jarred sauce works, but homemade is always a treat for a richer, more robust flavor.
- Mozzarella Cheese: Use shredded whole milk mozzarella for ultimate meltiness and that coveted cheese pull.
- Olive Oil: A light brush keeps the eggplant crisp and adds a subtle fruity note.
- Fresh Basil Leaves: Scatter them on top for peppery, aromatic freshness that livens up the entire dish.
How to Make Baked Eggplant Parmesan
Step 1: Sweat and Prep the Eggplant
Start by arranging your sliced eggplant rounds on a baking sheet and sprinkling them liberally with salt on both sides. Let them relax for about 30 minutes; this simple trick draws out bitterness and excess water. Once the time’s up, pat them dry with paper towels—this will help your breading turn ultra-crispy.
Step 2: Get Everything Ready
Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper and lightly brush with olive oil. In a shallow bowl, mix together your Italian breadcrumbs and half of the Parmesan cheese. Beat the eggs in another dish to make your breading station quick and easy.
Step 3: Bread the Eggplant
One at a time, dip each eggplant round into the beaten eggs, then press them into the breadcrumb and Parmesan mixture. Make sure each slice is coated well for maximum crunch, and place them in a single layer on your prepared baking sheets.
Step 4: Bake Until Golden
Bake the breaded eggplant slices for 20 minutes, flipping each piece halfway through. You’ll notice them turning perfectly golden and crisp on the outside—your oven is doing all the hard work that a deep fryer would, but with way less mess and oil.
Step 5: Layer It All Up
In a 9×13-inch baking dish, spread a thin layer of marinara sauce to keep things from sticking. Layer in some baked eggplant, spoon over more marinara, and sprinkle with mozzarella and some of the leftover Parmesan. Keep layering until everything is used up, finishing with a generous blanket of cheese on top.
Step 6: Bake to Bubbly Perfection
Pop your assembled dish back in the oven for 20 to 25 minutes. The cheese will melt into a bubbling, golden blanket. For a little extra crisp on top, broil it for 1–2 minutes at the end. Don’t forget to rest it for a few minutes after baking—the flavors come together beautifully as it cools just a bit.
Step 7: Finish and Serve
Scatter a handful of fresh basil leaves over the top. Their color and fragrance make the whole dish sing! Serve your Baked Eggplant Parmesan warm and dig in while the cheese is still stretchy and melty.
How to Serve Baked Eggplant Parmesan
Garnishes
Fresh basil leaves are classic, but don’t be afraid to sprinkle on a little extra shaved Parmesan or even some chopped fresh parsley for an extra pop of color. If you love a bit of zing, a drizzle of high-quality olive oil or even a pinch of crushed red pepper flakes will elevate each serving even more.
Side Dishes
This Baked Eggplant Parmesan truly shines alongside simple spaghetti, garlic bread, or a bright, lemony green salad. The fresh salad is perfect for cutting through the richness, while a little pasta soaks up every last bit of that delicious marinara and gooey cheese.
Creative Ways to Present
For a dinner party twist, try serving individual stacks with layers of eggplant, cheese, and sauce on small plates—a true showstopper! Or, tuck slices into crusty ciabatta for a crowd-pleasing sandwich. Miniature versions baked in ramekins also make for a charming appetizer at gatherings.
Make Ahead and Storage
Storing Leftovers
Baked Eggplant Parmesan keeps really well! Cool leftovers completely, then transfer to an airtight container and refrigerate for up to 4 days. The flavors meld even more as it sits, making each reheated serving wonderfully tasty.
Freezing
Want to stash some away? Let your sliced portions cool, then wrap them tightly in foil or wax paper, and place in a freezer-safe bag or container. Freeze for up to 2 months. For best results, thaw overnight in the fridge before reheating.
Reheating
To restore that crispiness, reheat individual servings in a 375°F oven for about 15 minutes, or until the cheese is melty again and the edges are hot. The microwave works in a pinch but can soften the breadcrumb coating, so the oven is ideal if you want to keep every bite as delicious as the first time.
FAQs
Can I make Baked Eggplant Parmesan gluten-free?
Absolutely! Just swap the Italian-style breadcrumbs for your favorite gluten-free variety, or try using crushed gluten-free crackers. All other ingredients are already naturally gluten-free, so you won’t lose out on any flavor or texture.
Do I need to peel the eggplant?
Nope, not unless you want to! The peel becomes tender as it bakes, and it adds a bit of structure to the slices. If you prefer a more delicate feel, you can peel it—totally up to your texture preference.
What’s the best way to cut the eggplant for this recipe?
Slice into 1/2-inch rounds for the ideal balance of sturdy, meaty texture and plenty of surface area for that irresistible crispy crust. Uniform slices help everything cook evenly.
Can I prepare Baked Eggplant Parmesan ahead of time?
Yes! You can bake the eggplant slices and assemble the casserole up to a day ahead. Simply cover and refrigerate, then bake when ready to serve. It’s an excellent make-ahead main course for busy days or dinner parties.
Is there a vegan version of this dish?
Definitely! Substitute the eggs with a flaxseed slurry or unsweetened non-dairy milk, and use dairy-free Parmesan and mozzarella shreds. The flavors still shine, and everyone can enjoy a comforting take on Baked Eggplant Parmesan.
Final Thoughts
This Baked Eggplant Parmesan recipe is one of those comfort foods you’ll crave again and again—full of rich flavors, gooey cheese, and satisfyingly crispy eggplant. Don’t be surprised if it disappears fast! Try it out and share the goodness with those you love; your kitchen will smell heavenly, and your table will be filled with happy faces.
Print
Baked Eggplant Parmesan Recipe
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in this classic Italian-American comfort food with a healthier twist. This Baked Eggplant Parmesan recipe features crispy breaded eggplant slices layered with marinara sauce and gooey cheeses, baked to golden perfection. A satisfying vegetarian main course that even meat lovers will enjoy.
Ingredients
Eggplant:
- 2 medium eggplants, sliced into 1/2-inch rounds
- 1 tablespoon salt
Breading:
- 2 cups Italian-style breadcrumbs
- 1 cup grated Parmesan cheese
- 2 large eggs, beaten
Assembly:
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 2 tablespoons olive oil
- Fresh basil leaves for garnish
Instructions
- Prepare Eggplant: Salt eggplant slices, let sit, and pat dry. Preheat oven. Coat baking sheets with oil.
- Bread Eggplant: Combine breadcrumbs and Parmesan. Dip eggplant in eggs, coat with breadcrumb mixture.
- Bake Eggplant: Arrange slices on baking sheets, bake until golden and crispy.
- Layer: Spread marinara in a dish, layer eggplant, sauce, and cheeses. Repeat layers.
- Bake: Bake until cheese is bubbly and golden. Garnish with basil and serve.
Notes
- For extra crispiness, broil the top for 1-2 minutes at the end.
- Serve with pasta or a green salad for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 8g
- Sodium: 750mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 70mg
