If you’re searching for the ultimate comfort dish that’s both hearty and bursting with Italian flavor, look no further than Baked Eggplant Parmesan. Tender eggplant slices are coated in savory breadcrumbs, layered with rich marinara and melty cheese, then baked until bubbly and golden—no deep frying required! This wholesome classic celebrates everything you love about Italian cuisine Main Course, Vegetarian.
Ingredients You’ll Need
The magic of Baked Eggplant Parmesan comes from a handful of easy-to-find ingredients, each playing a key role in creating its blend of textures and flavors. The right mix of vegetables, cheese, and seasoning brings this beloved Italian-American dish to life.
- Eggplants: Choose two medium, firm eggplants for tender slices that will hold their shape and soak up the flavors beautifully.
- Salt: This little step draws out bitterness and moisture from the eggplant, giving you perfect crispy rounds once baked.
- Italian-style breadcrumbs: They add a wonderfully herby, crunchy coating without extra frying—making each bite deliciously light.
- Parmesan cheese (divided): Nutty, salty, and deeply flavorful, Parmesan works in both the coating and the bubbly topping.
- Dried Italian seasoning: A blend of basil, oregano, and thyme for even more aromatic depth in every mouthful.
- Large eggs: Whisked eggs help the breadcrumb mixture stick perfectly to the eggplant slices.
- Marinara sauce: Choose your favorite store-bought or homemade sauce for a tangy, tomato-rich layer that ties the casserole together.
- Shredded mozzarella cheese: Melts into the most satisfying gooey texture—every good Baked Eggplant Parmesan needs a generous layer!
- Fresh basil: A finishing touch of basil brightens up the entire dish and adds a beautiful pop of color.
- Olive oil spray: Just a spritz helps the breaded eggplant slices achieve crispness in the oven without excess oil.
How to Make Baked Eggplant Parmesan
Step 1: Prepare the Eggplant
Arrange your eggplant slices in an even layer on a baking sheet, then sprinkle generously with salt. Let them sit out for 30 minutes—this simple trick pulls out extra moisture and any trace of bitterness, ensuring every slice is creamy inside and perfectly ready for breading. Once they’ve rested, gently blot the tops with paper towels to dry them off.
Step 2: Set Up the Breading Station
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper for easy cleanup. In a wide, shallow bowl, stir together the Italian-style breadcrumbs, half of your grated Parmesan, and the Italian seasoning. In another bowl, whisk your eggs until well combined. This step makes coating the eggplant easy and fuss-free!
Step 3: Bread the Eggplant
One slice at a time, dip the eggplant into the beaten eggs, letting any excess drip off. Then press each slice firmly into the breadcrumb mixture, making sure it’s coated edge to edge. Transfer each finished slice onto your prepared baking sheet—and get ready, because you’re just steps away from irresistible crunch!
Step 4: Bake the Eggplant
Once all your slices are neatly arranged, lightly spray their tops with olive oil. Slide both trays into the oven and bake for 20 minutes, flipping each slice carefully halfway through. You’ll know they’re ready when they’re golden, crisp, and wonderfully fragrant. This oven-baking step gets you all the delicious texture of traditional Eggplant Parmesan without gallons of oil.
Step 5: Layer and Assemble
Grab a 9×13-inch baking dish and spread one cup of marinara sauce over the bottom—this moistens the first layer and ramps up the flavor. Arrange half of your golden eggplant slices in a single layer, then top with another cup of sauce, a cup of mozzarella, and a sprinkle of Parmesan. Repeat those layers with the remaining ingredients, finishing with a final blanket of cheese.
Step 6: Bake Until Bubbly
Place the assembled dish in your preheated oven, uncovered, and bake for another 25 to 30 minutes. The cheese should be bubbling, golden, and tantalizingly aromatic. Once it’s out, let it rest for about 10 minutes; this helps everything set so you get beautiful, neat slices.
Step 7: Garnish and Serve
Right before digging in, scatter chopped fresh basil on top for color and a fragrant herbal kick. Baked Eggplant Parmesan is now ready to wow your family and friends!
How to Serve Baked Eggplant Parmesan
Garnishes
For that finishing flourish, nothing beats a handful of torn fresh basil or a gentle shower of grated Parmesan on top. A teaspoon of good olive oil drizzled at the table gives the dish an extra layer of richness, and a sprinkle of red pepper flakes can tempt those who like a little heat.
Side Dishes
Baked Eggplant Parmesan shines alongside all your Italian favorites. Twirl forkfuls of al dente spaghetti with extra marinara, pile on a classic Caesar or mixed greens salad, or sop up the saucy bits with warm, crusty garlic bread. The mild, cheesy eggplant is perfect for both simple or special meals.
Creative Ways to Present
If you’re hosting or want to change things up, consider making individual stacks using oven-safe ramekins, or use the dish as a filling for hearty sandwiches on ciabatta rolls. For parties, serve smaller squares atop crostini for an elegant, bite-sized appetizer twist.
Make Ahead and Storage
Storing Leftovers
Any leftovers of Baked Eggplant Parmesan can be cooled, covered, and refrigerated for up to four days. The flavors only develop more deeply over time, making lunch or dinner the next day even more satisfying!
Freezing
To freeze, wrap your cooled casserole tightly with plastic and a layer of foil. It will keep well for up to three months. For best results, freeze the dish before baking; when you’re ready, let it thaw overnight in the refrigerator and bake as usual until bubbling throughout.
Reheating
Reheat Baked Eggplant Parmesan gently in a preheated 350°F (175°C) oven, covered with foil to retain moisture, until hot all the way through. Individual slices can also be reheated in the microwave, though the oven method keeps that crave-worthy crisp on the edges.
FAQs
Can I make Baked Eggplant Parmesan ahead of time?
Absolutely! You can assemble the entire dish (before the final bake) and store it, covered, in the refrigerator for up to 24 hours. Simply bake as directed when you’re ready, allowing a few extra minutes for it to heat through if it’s cold from the fridge.
Should I peel the eggplant?
No need! The skin on medium-sized eggplants is usually thin and tender enough to become pleasantly soft after baking. If you prefer, you can peel them, but leaving the skin adds texture and a bit of color to your Baked Eggplant Parmesan.
How can I make this dish gluten-free?
Just substitute your favorite gluten-free Italian breadcrumbs for the regular ones. All the other ingredients in Baked Eggplant Parmesan are naturally gluten-free, making this an easy swap.
What if I don’t have Italian seasoning?
No stress! You can make your own by mixing dried basil, oregano, thyme, and a pinch of garlic powder. This DIY blend will infuse every bite with just the right Italian flavor.
Is it possible to use a different cheese?
Definitely. While mozzarella and Parmesan deliver classic results, you can try provolone, fontina, or even a little Asiago for extra depth. Mixing a few types can turn your Baked Eggplant Parmesan into a true cheese-lover’s dream!
Final Thoughts
If you’re craving big flavors made with simple ingredients, Baked Eggplant Parmesan is a must-try. With every forkful, you get a perfect balance of crisp, creamy, cheesy, and saucy—all baked to melty perfection. Give it a whirl in your kitchen and watch it quickly become a family favorite!
Print
Baked Eggplant Parmesan Recipe
- Prep Time: 30 minutes (plus 30 minutes resting time)
- Cook Time: 50 minutes
- Total Time: 1 hour 50 minutes
- Yield: 6 servings
- Category: Main Course, Vegetarian
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
Indulge in this delicious Baked Eggplant Parmesan recipe that combines crispy eggplant slices with layers of marinara sauce, gooey cheese, and aromatic herbs. A comforting and satisfying vegetarian dish perfect for any occasion.
Ingredients
Eggplant:
- 2 medium eggplants sliced into 1/2-inch rounds
- 1 tablespoon salt
Breadcrumb Mixture:
- 2 cups Italian-style breadcrumbs
- 1 cup grated Parmesan cheese, divided
- 2 teaspoons dried Italian seasoning
Egg Wash:
- 3 large eggs, beaten
Assembly:
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup chopped fresh basil
- Olive oil spray
Instructions
- Prepare Eggplant: Salt eggplant slices and let sit to draw out moisture, then pat dry. Preheat oven and line baking sheets.
- Coat Eggplant: Dip slices in beaten eggs, coat with breadcrumb mixture, and bake until golden and crispy.
- Layer: Spread marinara in a baking dish, layer with eggplant, sauce, cheeses, and repeat.
- Bake: Bake until bubbly and golden, then let rest before serving.
Notes
- For a lighter option, use part-skim mozzarella.
- This dish can be assembled ahead of time and refrigerated.
- Serve with spaghetti, garlic bread, or a side salad.
