If you’re searching for a dish that delivers comforting, cheesy, and utterly satisfying flavors, you have to try this Baked Eggplant Parmesan Recipe. It transforms humble slices of eggplant into golden, crispy, and cheesy layers that bake up beautifully with marinara and mozzarella, creating a classic Italian-inspired meal that’s hearty enough for dinner yet light enough to enjoy any night of the week. This recipe celebrates the rich textures and bold tastes that make eggplant Parmesan a true favorite—without the hassle of frying, so it’s lighter but just as delicious.
Ingredients You’ll Need
Simple ingredients are at the heart of this Baked Eggplant Parmesan Recipe, each one playing a crucial role in building layers of flavor, texture, and color. From the tender yet crisp eggplant slices to the creamy, melty mozzarella, every component brings its own magic to the dish.
- Eggplants (2 large): Sliced into rounds, they provide the meaty base that soaks up all the wonderful flavors.
- Salt: Used to sweat the eggplant, drawing out excess moisture to keep your layers from getting soggy.
- Breadcrumbs (1 1/2 cups, Italian seasoned preferred): Give a crispy, golden crust that adds delightful crunch.
- Grated Parmesan cheese (1/2 cup): Adds a sharp, nutty richness to the breadcrumb coating.
- Eggs (2 large): Mixed with milk, they help the breadcrumbs stick and add moisture.
- Milk (2 tablespoons): Lightens the egg wash for easier coating of eggplant slices.
- Marinara sauce (1 1/2 cups): The tangy, savory tomato base that brings everything together.
- Shredded mozzarella cheese (1 1/2 cups): Melts into gooey, luscious layers for that classic cheesy finish.
- Fresh basil (1/4 cup, chopped, optional): Freshens the dish with a hint of bright herbal aroma.
- Olive oil spray or drizzle: Helps crisp the coated eggplant slices in the oven to perfection.
How to Make Baked Eggplant Parmesan Recipe
Step 1: Prep the Eggplant
Begin by slicing your eggplants into half-inch rounds. Lay them out on a towel-lined baking sheet and generously sprinkle salt on both sides. This classic sweating method pulls out excess water, so your eggplant stays firm and soaks up flavors rather than becoming mushy. Let them rest for about 30 minutes, then pat dry carefully with paper towels to remove the moisture and excess salt.
Step 2: Prepare the Breading Station
While the eggplant is sweating, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Set up two shallow bowls: one combining Italian-seasoned breadcrumbs and grated Parmesan to create a flavorful crust, and another whisking together eggs and milk to act as the sticky base for the breadcrumbs. This simple setup makes coating easy and mess-free.
Step 3: Coat the Eggplant
Now for the fun part! Dip each eggplant slice first into the egg mixture, ensuring it’s fully coated, then press it into the breadcrumb and Parmesan mix until it’s well-covered. Lay the slices out on the parchment-lined sheet and lightly spray or drizzle each one with olive oil to help them crisp beautifully in the oven.
Step 4: Bake the Eggplant
Place your breaded eggplant slices in the oven and bake for 20 minutes. Then flip them over to promote even browning and bake for an additional 15 to 20 minutes until they’re golden, crispy, and irresistible. This baking method keeps things healthy while delivering that signature crunch.
Step 5: Assemble and Bake the Parmesan
Reduce your oven temperature to 375°F (190°C). In a baking dish, spread a thin layer of marinara sauce on the bottom. Start layering with baked eggplant slices, more marinara sauce, and a generous sprinkle of shredded mozzarella. Repeat these layers until all ingredients are used, making sure to finish with a nice layer of sauce and mozzarella on top. Bake for 20 to 25 minutes until the cheese is bubbly and beautifully melted—a cozy, melty dream.
Step 6: Serve and Garnish
Once out of the oven, let the dish cool just slightly before garnishing with fresh, fragrant chopped basil, if you like. This step adds a vibrant splash of color and a fresh herbal lift to your warm, cheesy masterpiece.
How to Serve Baked Eggplant Parmesan Recipe
Garnishes
Fresh basil is the perfect garnish here, but you can also sprinkle extra grated Parmesan or a pinch of cracked black pepper for that added pop. These simple touches enhance both the presentation and flavor, making your dish look as stunning as it tastes.
Side Dishes
Serve alongside a crisp green salad or a light pasta tossed with olive oil and garlic to balance the rich, cheesy layers. Garlic bread or roasted vegetables also complement the Baked Eggplant Parmesan Recipe beautifully, creating a wholesome and satisfying meal.
Creative Ways to Present
For a fun twist, try individual servings in small ramekins or layer the ingredients in a pretty glass baking dish to show off the colorful layers. You could also add a sprinkle of toasted pine nuts or a drizzle of balsamic glaze for an elegant, restaurant-style touch.
Make Ahead and Storage
Storing Leftovers
Leftover Baked Eggplant Parmesan stores wonderfully in the refrigerator for up to 3 days. Keep it in an airtight container to preserve freshness and prevent it from drying out. It actually tastes even better after the flavors meld overnight!
Freezing
If you want to enjoy this dish later, it freezes well. Wrap individual portions tightly in plastic wrap followed by foil or store in freezer-safe containers. Freeze for up to 2 months. Just thaw in the refrigerator overnight before reheating.
Reheating
Reheat leftovers in a preheated oven at 350°F (175°C) until warmed through to keep the crust crispy. Avoid the microwave if possible, as it can make the breadcrumbs soggy. For quick reheats, use a skillet over low heat with a lid to gently warm the dish while maintaining crispness.
FAQs
Can I use a different cheese instead of mozzarella?
Absolutely! While mozzarella provides that classic creamy melt, you can try provolone, fontina, or even a mix of mozzarella and cheddar for a slightly different flavor profile. Just choose cheeses that melt well for the best texture.
Is it necessary to salt the eggplant?
Salting the eggplant helps draw out bitterness and excess water, which prevents the final dish from being watery or mushy. While some modern eggplants are less bitter, this step is still highly recommended for the best texture and flavor.
Can I make this recipe gluten-free?
Yes, swap the breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. The rest of the ingredients are naturally gluten-free, making it easy to adapt this delicious recipe.
Do I have to bake the eggplant slices before assembling?
Baking the breaded eggplant first ensures they’re crisp and hold their shape in the casserole. This step prevents sogginess and guarantees a lovely texture that won’t get lost after adding sauce and cheese.
How can I make this recipe vegan?
You can substitute eggs with a flax or chia egg, use vegan mozzarella and Parmesan alternatives, and ensure your breadcrumbs are vegan-friendly. This way, you’ll enjoy all the richness and flavor without animal products.
Final Thoughts
This Baked Eggplant Parmesan Recipe is truly a winner for anyone craving a cozy, cheesy, and deeply satisfying meal without the fuss of frying. It’s a perfect dish to share with loved ones or enjoy as a comforting solo dinner, promising crispy layers, melty cheese, and rich tomato sauce every single time. Give it a try—you might just find your new weeknight favorite!
Print
Baked Eggplant Parmesan Recipe
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This classic Baked Eggplant Parmesan recipe features tender, breaded eggplant slices baked to golden perfection and layered with flavorful marinara sauce and melted mozzarella cheese. It’s an easy, comforting Italian-inspired dish perfect for a family dinner or special occasion, garnished with fresh basil for a burst of freshness.
Ingredients
Eggplant Preparation
- 2 large eggplants, sliced into 1/2-inch rounds
- Salt (for sweating the eggplant)
Breading
- 1 1/2 cups breadcrumbs (preferably Italian seasoned)
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 2 tablespoons milk
- Olive oil spray or drizzle
Assembly
- 1 1/2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup fresh basil, chopped (optional, for garnish)
Instructions
- Prep the Eggplant: Lay the sliced eggplant on a baking sheet lined with paper towels or a clean kitchen towel. Sprinkle salt generously on both sides of the eggplant slices. Let them sweat for about 30 minutes to draw out excess moisture and bitterness. After sweating, pat the slices dry thoroughly with paper towels to prepare for breading.
- Prepare the Breading Station: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a shallow bowl, combine the Italian seasoned breadcrumbs and grated Parmesan cheese. In another bowl, whisk together the eggs and milk until well blended for dipping.
- Coat the Eggplant: Dip each eggplant slice first into the egg mixture, ensuring it’s well coated, then dredge it in the breadcrumb mixture, pressing gently so the crumbs stick evenly. Arrange the coated slices on the prepared baking sheet. Lightly spray or drizzle olive oil over the top to help achieve a crispy crust during baking.
- Bake the Eggplant: Place the baking sheet in the preheated oven. Bake for 20 minutes, then carefully flip the slices over. Continue baking for an additional 15 to 20 minutes or until both sides are golden brown and crispy.
- Assemble the Parmesan: Lower the oven temperature to 375°F (190°C). In a baking dish, spread a thin layer of marinara sauce to prevent sticking. Layer baked eggplant slices, spread marinara sauce evenly over them, and sprinkle shredded mozzarella. Repeat these layers until all ingredients are used, finishing with a layer of marinara sauce topped with mozzarella cheese.
- Bake and Serve: Bake the assembled dish for 20 to 25 minutes until the cheese is melted, bubbly, and slightly golden. Remove from the oven and garnish with chopped fresh basil. Serve hot, ideal alongside pasta or a fresh salad for a complete meal.
Notes
- Sweating the eggplant helps remove bitterness and prevents sogginess when baked.
- You can use regular breadcrumbs if Italian seasoned are unavailable, but adding extra herbs like oregano or basil can enhance the flavor.
- For a richer flavor, substitute part of the mozzarella with provolone or fontina cheese.
- Use olive oil spray for a lighter option, or drizzle olive oil generously if you prefer a crispier crust.
- This dish can be made ahead and reheated; cover with foil to keep moisture during warming.
