If you’ve ever craved the comforting, cheesy goodness of Italian cuisine, this Baked Eggplant Parmesan Recipe will instantly become one of your favorites. It delivers layers of tender, golden eggplant slices nestled between savory marinara, fresh basil, and ooey-gooey mozzarella and parmesan cheeses. This dish transforms humble ingredients into a spectacularly satisfying meal that’s perfect for weeknight dinners or impressing guests. Plus, baking instead of frying means you get that crisp veggie texture without the extra oil, making it feel just a little bit healthier—without sacrificing any of the joy.
Ingredients You’ll Need
This recipe shines because of its straightforward, pantry-friendly ingredients, each chosen to bring balance, texture, and bold flavors. From the slightly crispy coating on the eggplant to the melty, rich cheeses that crown the dish, every element plays an essential role in creating that classic Eggplant Parmesan experience.
- 2 lbs eggplant (2 large/3 medium/4 small, cut into 1/3″ thick rounds): The star of the dish, providing a meaty texture and subtle flavor that soaks up the sauce beautifully.
- 3 large eggs: Used to help the breading stick to each slice, ensuring a crispy golden crust.
- 3/4 cup all-purpose flour: Provides a light base for the egg wash to adhere to the eggplant slices.
- 2 tsp fine sea salt: Enhances the natural flavors and helps draw moisture from the eggplant to avoid sogginess.
- 1/2 tsp black pepper: Adds a subtle kick to balance the richness.
- 1 cup panko breadcrumbs (or Italian breadcrumbs): Creates a wonderfully crisp, golden exterior on the eggplant.
- 1 cup grated parmesan cheese: Adds nutty, salty depth and a beautiful crust when baked.
- 1 Tbsp olive oil (plus more to grease the pan and drizzle over eggplant): Keeps everything moist and imparts subtle fruity undertones.
- 2 garlic cloves (pressed or minced): Lifts the sauce with its aromatic punch.
- 32 oz good quality marinara sauce (homemade or storebought): The tangy, tomato base that ties all the layers together.
- 1/4 cup fresh basil leaves (coarsely chopped): Optional but adds a fresh, herbaceous note to cut through the richness.
- 1 lb shredded mozzarella (grated on the large holes): Brings creamy, melty goodness to every bite, making it utterly irresistible.
How to Make Baked Eggplant Parmesan Recipe
Step 1: Prepare and Salt the Eggplant
Begin by slicing your eggplant into 1/3-inch thick rounds to ensure even cooking. Lay them out in a single layer on a baking sheet or large tray and sprinkle both sides generously with sea salt. This step is crucial because it draws out excess moisture and removes any bitterness, helping the eggplant to crisp up beautifully when baked. Let them rest for about 20 minutes, then gently pat dry with paper towels to remove the released water and salt.
Step 2: Set Up Your Breading Station
You’ll need three shallow dishes: one with all-purpose flour, one with beaten eggs mixed with a pinch of black pepper, and one with a blend of panko breadcrumbs and grated parmesan cheese. This classic breading trio is what locks in that crispy, cheesy coating we all love. Dip each eggplant slice into the flour first, shake off the excess, then dunk into the egg wash, and finally coat evenly with the breadcrumb and parmesan mixture. Don’t rush this part—coating each slice carefully ensures every bite has that perfect crunch.
Step 3: Arrange and Bake the Eggplant
Lightly grease your baking pan with olive oil to prevent sticking. Lay the breaded eggplant slices in a single layer and drizzle a little olive oil over the top to help develop a golden color as they bake. Bake them at 375°F (190°C) for about 25 minutes, flipping halfway through, until the crust is crisp and golden. This method creates a healthier alternative to frying, while still delivering that satisfying texture.
Step 4: Layer and Assemble
Once your eggplant slices are baked to perfection, it’s time to assemble! Spread a thin layer of marinara sauce on the bottom of your baking dish, followed by a layer of eggplant rounds. Spoon more marinara over the eggplant, sprinkle with chopped garlic and fresh basil, then generously layer shredded mozzarella and a bit of parmesan. Repeat these layers until all ingredients are used, finishing with a hearty topping of mozzarella and parmesan for that irresistibly melty cheese crust.
Step 5: Final Bake
Pop the fully assembled dish back into the oven at 375°F (190°C) and bake for 25-30 minutes, or until the cheese is bubbly, golden, and slightly browned at the edges. Let it rest for about 10 minutes before serving to allow everything to set and deepen in flavor. This final bake melds all those beautiful layers into one harmonious feast that’s tough to resist.
How to Serve Baked Eggplant Parmesan Recipe
Garnishes
Freshly chopped basil or flat-leaf parsley sprinkled atop just before serving adds a pop of color and brightness. A light drizzle of extra virgin olive oil or a few shavings of parmesan right off the block provide extra depth and visual appeal. These simple touches elevate the dish and make presentation feel special without stealing the spotlight from the star ingredients.
Side Dishes
Pair your Baked Eggplant Parmesan Recipe with a crisp green salad tossed in a tangy vinaigrette to cut through the richness. Garlic bread or a crusty baguette is perfect for mopping up any remaining sauce. For heartier options, creamy polenta or simple spaghetti with olive oil and garlic complement the layers of the eggplant dish beautifully.
Creative Ways to Present
If you’re hosting a casual dinner or want to add a playful twist, consider serving individual portions in small ramekins or mini cast-iron skillets. Layered like a personal casserole, it feels extra special and is perfect for portion control. For a lighter take, serve your eggplant parmesan atop a bed of sautéed greens or spiralized zucchini noodles for a veggie-packed meal.
Make Ahead and Storage
Storing Leftovers
Baked Eggplant Parmesan Recipe keeps wonderfully in the fridge for up to 4 days. Store leftovers in an airtight container to preserve freshness and prevent the breading from becoming soggy. Reheat gently for best texture and flavor.
Freezing
This dish freezes beautifully, making it ideal for meal prep or busy weeknights. To freeze, cool the casserole completely, cover tightly with foil or plastic wrap, then transfer to a freezer-safe container. It can stay frozen for up to 3 months without losing quality.
Reheating
For reheating, thaw frozen portions overnight in the fridge if possible. Warm in a preheated oven at 350°F (175°C) for 20-25 minutes until heated through and the cheese is bubbly again. Avoid microwaving to maintain that lovely crispy topping.
FAQs
Can I use a different type of cheese?
Absolutely! While mozzarella and parmesan are traditional and delicious, feel free to experiment with provolone, fontina, or even a sprinkle of pecorino romano for different flavor nuances. Just be sure to choose melting cheeses for that beautiful gooey texture.
Should I peel the eggplant?
Peeling eggplant is optional. The skin contains nutrients and adds structure, but if your eggplant has thick or bitter skin, you might prefer to peel it for a smoother texture. Salting will help reduce any bitterness either way.
Can I make this recipe gluten-free?
Yes! Simply swap the all-purpose flour and breadcrumbs with gluten-free alternatives such as rice flour and gluten-free panko. This way, you can still enjoy all the delicious layers without worrying about gluten.
Why is the salting step important?
Salting eggplant draws out excess moisture, which helps prevent sogginess when baked. It also diminishes any bitterness the vegetable might have, resulting in a better texture and deeper flavor in your final dish.
Can I prepare this recipe vegan?
To make it vegan, replace the eggs with a plant-based binder like aquafaba or a flax egg, use vegan cheese alternatives, and select a dairy-free marinara sauce. The flavor might differ slightly but will still be delicious and satisfying.
Final Thoughts
This Baked Eggplant Parmesan Recipe perfectly balances simple ingredients with rich, comforting flavors, making it a dish you’ll want to return to again and again. It’s approachable, bursting with Italian charm, and a true crowd-pleaser. Next time you want to make something special without too much fuss, give this recipe a try — you’ll be so glad you did.
Print
Baked Eggplant Parmesan Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
Description
This Baked Eggplant Parmesan Recipe is a delicious, comforting Italian classic featuring tender eggplant rounds breaded and baked to perfection, layered with rich marinara sauce, fresh basil, and melted mozzarella and parmesan cheeses. Perfect as a satisfying main or a hearty side dish, it offers a crispy, cheesy experience without frying.
Ingredients
Eggplant Preparation
- 2 lbs eggplant (2 large/3 medium/4 small, cut into 1/3″ thick rounds)
- 2 tsp fine sea salt
- 1/2 tsp black pepper
- 1 Tbsp olive oil (plus more to grease the pan and drizzle over eggplant*)
- 2 garlic cloves (pressed or minced)
Breading
- 3 large eggs
- 3/4 cup all-purpose flour
- 1 cup panko breadcrumbs (or Italian breadcrumbs)
- 1 cup grated parmesan cheese
Assembly
- 32 oz good quality marinara sauce (homemade or storebought)
- 1/4 cup fresh basil leaves (coarsely chopped, optional but nice)
- 1 lb shredded mozzarella (grated on the large holes)
Instructions
- Prepare the eggplant slices. Slice the eggplant into 1/3″ thick rounds. Sprinkle both sides with sea salt and let sit for about 20 minutes to draw out excess moisture and bitterness. After sweating, rinse the slices and pat them dry thoroughly with paper towels.
- Set up breading stations and bread the eggplant. Beat the eggs in a bowl. Place flour in a separate shallow dish, and mix panko breadcrumbs with grated parmesan cheese in another. Season the flour lightly with salt and pepper. Dip each dry eggplant slice first in the flour, shaking off excess, then into the beaten eggs, and finally coat with the breadcrumb and parmesan mixture. Make sure the slices are evenly coated to achieve a crispy texture once baked.
- Bake the breaded eggplant slices. Preheat the oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper. Arrange the breaded eggplant slices in a single layer on the baking sheet and drizzle or brush with olive oil to help crisp them as they bake. Bake for 25-30 minutes, flipping halfway through, until golden and crispy.
- Assemble the eggplant parmesan. In a large baking dish, spread a thin layer of marinara sauce. Place a layer of baked eggplant slices over the sauce. Spoon more marinara over the eggplant, sprinkle pressed garlic and chopped basil if using, then add a generous layer of shredded mozzarella. Repeat layering until all eggplant, sauce, and cheese are used, finishing with a top layer of mozzarella and a light sprinkle of parmesan.
- Bake the assembled dish. Reduce oven temperature to 375°F (190°C). Bake the assembled eggplant parmesan for 25-30 minutes until the cheese is melted, bubbly, and slightly golden on top. Let it rest for 10 minutes before serving to set the layers.
Notes
- Salting the eggplant helps reduce bitterness and sogginess by drawing out moisture.
- Use a good quality marinara sauce for the best flavor. Homemade is ideal but store-bought can work well.
- Panko breadcrumbs give a crispier crunch compared to regular breadcrumbs.
- You can prepare the breaded eggplant in advance and refrigerate before baking.
- For a lower-fat version, reduce the amount of cheese or use part-skim mozzarella.
- Serve with fresh basil garnish or a side of pasta or crusty bread.
