This Baked Eggplant Parmesan is the perfect balance of comfort and health. It’s satisfying without being heavy and is a fantastic vegetarian alternative to traditional meat-based casseroles. Baking instead of frying means less oil and less mess, while still delivering a crispy texture. It’s also great for meal prep and reheats beautifully, making it a practical option for busy weekdays or relaxed weekend dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Eggplants
Eggs
Breadcrumbs (Italian seasoned or plain with added herbs)
Grated Parmesan cheese
Shredded mozzarella cheese
Marinara sauce (store-bought or homemade)
Olive oil or cooking spray
Salt
Black pepper
Fresh basil (optional, for garnish)
Directions
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
Slice the eggplants into ½-inch thick rounds. Sprinkle both sides lightly with salt and let them sit for 30 minutes to draw out moisture. Pat dry with paper towels.
Set up a dredging station with one bowl of beaten eggs, another with breadcrumbs mixed with Parmesan cheese, salt, and pepper.
Dip each eggplant slice into the egg, then coat in the breadcrumb mixture. Arrange on the prepared baking sheets.
Lightly spray the eggplant slices with cooking spray or drizzle with olive oil.
Bake for 20–25 minutes, flipping halfway through, until golden brown and crisp.
In a baking dish, spread a layer of marinara sauce. Add a layer of baked eggplant slices, more marinara, shredded mozzarella, and repeat the layers.
Finish with a final layer of cheese and a sprinkle of Parmesan.
Bake at 375°F (190°C) for 20–25 minutes until bubbly and the cheese is melted and golden.
Let it rest for 10 minutes before serving. Garnish with fresh basil if desired.
Servings and timing
This recipe serves 6 people. Prep time: 20 minutes Cook time: 45 minutes Total time: 1 hour 5 minutes
Variations
Gluten-Free: Use gluten-free breadcrumbs for a gluten-free version.
Vegan: Replace the eggs with plant-based milk or aquafaba and use dairy-free cheese alternatives.
Spicy: Add crushed red pepper flakes to the marinara sauce or breadcrumb mix for a spicy kick.
Meaty Option: Add layers of cooked ground turkey or sausage between the eggplant slices for extra protein.
Extra Cheesy: Mix in ricotta or provolone for richer, cheesier layers.
Storage/Reheating
Store leftover Baked Eggplant Parmesan in an airtight container in the refrigerator for up to 4 days. To reheat, bake in a preheated oven at 350°F (175°C) until warmed through, about 15–20 minutes. You can also microwave individual servings for 2–3 minutes, though the oven will preserve the crispness better. For longer storage, freeze in portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
How do I keep eggplant from getting soggy?
Salting the eggplant slices and letting them sit for 30 minutes helps draw out excess moisture, preventing sogginess during baking.
Can I make this recipe ahead of time?
Yes, you can assemble the dish a day in advance, cover, and refrigerate. Bake just before serving.
Do I have to peel the eggplant?
Peeling is optional. The skin softens during baking, but if you prefer a smoother texture, you can peel it before slicing.
Can I use jarred marinara sauce?
Absolutely. A good-quality store-bought marinara works great, or you can use homemade if you have time.
What kind of breadcrumbs are best?
Italian seasoned breadcrumbs add extra flavor, but you can also use plain and season them yourself with herbs and spices.
Is it necessary to bake the eggplant slices before layering?
Yes, pre-baking ensures the slices are crispy and cooked through, which enhances the overall texture of the dish.
Can I use a different type of cheese?
Yes, you can substitute mozzarella with provolone, fontina, or even a dairy-free alternative if needed.
How do I make it crispier?
Bake the eggplant slices on a wire rack over a baking sheet for better airflow and even crisping.
What side dishes go well with this?
A fresh green salad, garlic bread, or pasta make excellent side options for a complete meal.
Can I freeze Baked Eggplant Parmesan?
Yes, assemble and bake, then let it cool completely before freezing. Wrap tightly and freeze for up to 2 months.
Conclusion
Baked Eggplant Parmesan is a wholesome, hearty dish that’s big on flavor and light on guilt. Whether you’re looking for a comforting vegetarian dinner or a make-ahead meal the whole family will enjoy, this recipe delivers on all fronts. With its crispy baked layers, rich tomato sauce, and gooey cheese, it’s a timeless classic you’ll come back to again and again.
Baked Eggplant Parmesan is a healthier, oven-baked version of the classic Italian-American comfort dish, featuring crisp eggplant slices layered with marinara sauce and melted cheese for a hearty, satisfying vegetarian meal.
Ingredients
2 medium eggplants
2 large eggs, beaten
1 ½ cups Italian seasoned breadcrumbs (or plain with added herbs)
½ cup grated Parmesan cheese
2 cups shredded mozzarella cheese
3 cups marinara sauce (store-bought or homemade)
Olive oil or cooking spray
Salt, to taste
Black pepper, to taste
Fresh basil (optional, for garnish)
Instructions
Preheat oven to 375°F (190°C) and line two baking sheets with parchment paper.
Slice eggplants into ½-inch thick rounds. Sprinkle both sides with salt and let sit for 30 minutes to draw out moisture. Pat dry with paper towels.
Prepare a dredging station with one bowl of beaten eggs and another with breadcrumbs mixed with Parmesan, salt, and pepper.
Dip each eggplant slice into the egg, then coat with the breadcrumb mixture. Place on prepared baking sheets.
Lightly spray slices with cooking spray or drizzle with olive oil.
Bake for 20–25 minutes, flipping halfway through, until golden and crisp.
In a baking dish, spread a layer of marinara sauce. Add a layer of baked eggplant, more marinara, shredded mozzarella, and repeat layers.
Top with a final layer of mozzarella and a sprinkle of Parmesan.
Bake at 375°F (190°C) for 20–25 minutes, until bubbly and cheese is golden.
Let rest for 10 minutes before serving. Garnish with fresh basil if desired.
Notes
Use gluten-free breadcrumbs for a gluten-free version.Replace eggs and cheese with plant-based alternatives for a vegan option.Add crushed red pepper to breadcrumbs or marinara for a spicy kick.Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.Reheat in the oven to preserve crispness.
