If you’ve been craving a comforting, flavorful Italian classic that’s easy to make at home, this Baked Eggplant Parmesan Recipe is exactly what you need. With crispy, golden eggplant layers smothered in rich marinara and melted mozzarella, this dish brings the perfect combination of textures and tastes to your table. It’s a lighter, oven-baked twist on the traditional fried version, making it both satisfying and wholesome. Trust me, once you try this recipe, it will become a favorite go-to that everyone asks for again and again.
Ingredients You’ll Need
Don’t let the short list fool you—each ingredient in this Baked Eggplant Parmesan Recipe plays a crucial role in building the deep, layered flavors and textures. These simple, fresh elements come together beautifully to make a dish that’s both hearty and healthy.
- Eggplants: The star of the dish, sliced into rounds for the perfect bake and bite.
- Salt: Essential for drawing out moisture from the eggplant, preventing sogginess and adding subtle seasoning.
- Breadcrumbs (Italian seasoned preferred): Provide a crunchy, flavorful coating that crisps up beautifully in the oven.
- Grated Parmesan cheese: Adds a nutty, salty depth that complements the eggplant and mozzarella.
- Eggs: Bind the breadcrumb coating to the eggplant slices for a perfect crust.
- Milk: Lightens the egg wash for even coating and helps create a tender crust.
- Marinara sauce: Rich, herby tomato sauce that keeps every bite moist and full of flavor.
- Shredded mozzarella cheese: Melts into gooey, stretchy layers that make this dish irresistible.
- Fresh basil (optional): A bright, fresh garnish to lift the entire flavor profile.
- Olive oil (spray or drizzle): Ensures a golden, crisp finish on the baked eggplant.
How to Make Baked Eggplant Parmesan Recipe
Step 1: Sweat the Eggplant
Start by laying your sliced eggplant on a baking sheet lined with paper towels or a clean kitchen towel and sprinkle salt generously on both sides. This step is key—it draws out excess moisture and any bitterness, helping you achieve a rich and firm texture in your final dish. Let them sweat for about 30 minutes, then pat dry thoroughly with paper towels to remove the liquid and residual salt.
Step 2: Prepare the Breading Mixture
While the eggplant sweats, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Combine the seasoned Italian breadcrumbs with the grated Parmesan in a shallow bowl for that perfect crunchy crust. In a separate bowl, whisk together the eggs and milk—this will be your binding mixture to help the coating stick beautifully to each slice.
Step 3: Coat the Eggplant Slices
Now it’s time for the fun part! Dip each eggplant slice into the egg mixture, making sure it’s fully coated, and then press into the breadcrumb-Parmesan blend until well covered. Arrange the slices in a single layer on the lined baking sheet. For even crispiness, give them a light drizzle or spray of olive oil—this helps them brown and crisp up perfectly.
Step 4: Bake Until Golden Brown
Bake the eggplant slices for 20 minutes, then flip them carefully to ensure both sides get that gorgeous golden color. Continue baking for another 15 to 20 minutes until crispy and fragrant. This oven-baked step is what transforms the eggplant into a crunchy yet tender delight, avoiding the heaviness of frying.
Step 5: Layer the Dish
Reduce the oven temperature to 375°F (190°C). In your baking dish, start by spreading a thin layer of marinara sauce to keep the base moist and flavorful. Then layer half of the baked eggplant slices, cover with more marinara sauce, and sprinkle generously with shredded mozzarella. Repeat until all ingredients are used, finishing with a final layer of sauce and cheese on top for that bubbly, cheesy crown.
Step 6: Final Bake
Bake the assembled dish for 20 to 25 minutes. By the end of this, the mozzarella should be perfectly melted and bubbling, and the layers melded together with that irresistible aroma filling your kitchen. This final bake lets everything come together in harmony.
Step 7: Garnish and Serve
Once out of the oven, sprinkle chopped fresh basil over the top for a pop of color and fresh herbal brightness. Serve your Baked Eggplant Parmesan Recipe hot, ideally paired with a simple green salad or some al dente pasta to soak up any extra sauce.
How to Serve Baked Eggplant Parmesan Recipe
Garnishes
A sprinkle of freshly chopped basil adds a beautiful burst of color and a subtle aromatic lift that complements the rich tomato and cheese flavors perfectly. For a touch more indulgence, a grating of extra Parmesan just before serving is also wonderful.
Side Dishes
This dish shines wonderfully alongside light sides. Consider a crisp arugula salad tossed with lemon vinaigrette, garlic bread to soak up extra sauce, or a simple bowl of spaghetti for a fully satisfying meal. Each side adds a distinct note that balances the hearty layers of the eggplant parmesan.
Creative Ways to Present
For an impressive presentation, serve individual portions in small ramekins or create a layered stack with alternating eggplant, cheese, and sauce, topped with basil leaves and a drizzle of olive oil. You can even serve it as a filling for a sandwich or alongside grilled vegetables to switch things up.
Make Ahead and Storage
Storing Leftovers
Leftover Baked Eggplant Parmesan Recipe stores beautifully in the fridge for up to 3 days. Keep it covered tightly with plastic wrap or in an airtight container to preserve moisture and prevent it from drying out. When you’re ready to enjoy it again, the flavors have a chance to deepen and meld.
Freezing
This recipe freezes very well, making it a great option for meal prep. Freeze individual portions or the whole dish in a freezer-safe container for up to 2 months. Just be sure to cool it completely before freezing to maintain the best texture.
Reheating
To reheat, thaw in the refrigerator overnight if frozen, then warm in a preheated 350°F (175°C) oven for about 15-20 minutes, or until heated through and the cheese is bubbly again. Avoid microwaving if possible, as the oven keeps the crust crispy and the dish evenly heated.
FAQs
Can I skip salting the eggplant?
While you can skip it, salting the eggplant is a crucial step in removing excess water and bitterness. This helps prevent sogginess and ensures the eggplant has a rich, meaty texture in the final dish.
What if I don’t have Italian seasoned breadcrumbs?
No worries! You can use plain breadcrumbs and add your own seasoning like garlic powder, dried oregano, and basil. This way, you can customize the flavor to your liking.
Can I make this recipe vegan?
Absolutely! Use plant-based milk and replace eggs with a flaxseed or aquafaba egg substitute. Swap the cheeses for vegan alternatives and you’ll have a delicious vegan-friendly version of the baked eggplant parmesan.
Is it possible to make this gluten-free?
Yes, gluten-free breadcrumbs are widely available and work perfectly in this recipe. Just make sure all other ingredients like marinara sauce are also gluten-free to keep it safe.
Can I prepare the dish ahead and bake later?
Definitely! You can assemble the layered dish up to a day in advance, cover it tightly, and refrigerate. When ready, pop it in the oven to bake fresh—just add a few extra minutes to the baking time if it’s very cold.
Final Thoughts
This Baked Eggplant Parmesan Recipe is a shining example of how simple ingredients can come together to create something truly memorable. It’s a dish that’s welcoming, comforting, and wonderfully versatile. Whether you’re cooking for family, friends, or just treating yourself, I encourage you to give this recipe a try—you might just find it becomes a beloved staple in your kitchen as it has in mine!
Print
Baked Eggplant Parmesan Recipe
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
A delicious and healthier version of the classic Italian Eggplant Parmesan, baked to perfection with crispy breaded eggplant slices layered with rich marinara sauce and melted mozzarella cheese. This comforting dish is perfect for families and guests, offering a flavorful and satisfying vegetarian meal.
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
Assembly
- 1 1/2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup fresh basil, chopped (optional, for garnish)
- Olive oil spray or drizzle
Instructions
- Prepare and Sweat 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 remove excess moisture and bitterness. Pat dry thoroughly with paper towels.
- Preheat Oven and Prepare Breading Station: Preheat your oven to 400°F (200°C). 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 to create the egg wash.
- Bread the Eggplant Slices: Dip each eggplant slice first into the egg mixture, ensuring it’s fully coated, then dredge it in the breadcrumb and Parmesan mixture to cover completely. Place the breaded slices on the prepared baking sheet. Lightly spray or drizzle olive oil over the top to help them crisp up during baking.
- Bake the Eggplant: Bake the slices in the preheated oven for 20 minutes. Carefully flip each slice and continue baking for another 15-20 minutes, or until both sides are golden brown and crispy.
- Assemble the Eggplant Parmesan: Reduce the oven temperature to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a baking dish. Add a layer of baked eggplant slices, followed by a layer of marinara sauce and shredded mozzarella cheese. Repeat these layers until all ingredients are used, finishing with a top layer of marinara sauce and mozzarella cheese.
- Bake the Assembled Dish: Place the baking dish in the oven and bake for 20-25 minutes, or until the cheese on top is melted, bubbly, and slightly golden.
- Garnish and Serve: Remove from the oven, garnish with freshly chopped basil if desired, and serve hot with your favorite side of pasta or a light salad.
Notes
- Salting the eggplant slices removes bitterness and prevents sogginess during baking.
- For extra crispiness, you can drizzle olive oil over the breaded slices before baking or use an olive oil spray for even coverage.
- This dish can be prepared in advance and baked just before serving.
- For a gluten-free version, substitute the breadcrumbs with gluten-free breadcrumbs.
- If fresh basil is unavailable, dried basil or parsley can be used as alternative garnishes.
