Name: Baked Eggplant Parmesan Recipe
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Cuisine: Italian
Ingredients: 2 medium eggplants, sliced into ½-inch rounds; 1 tablespoon salt (for sweating eggplant); 2 cups Italian-style breadcrumbs; ½ cup grated Parmesan cheese; 2 large eggs; 2 tablespoons milk; 3 cups marinara sauce; 2 cups shredded mozzarella cheese; ¼ cup fresh basil leaves, chopped; Olive oil spray or drizzle

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If you’re craving a comforting, cheesy Italian classic that just happens to be vegetarian, Baked Eggplant Parmesan is about to become your new obsession. This dish is all about golden, crisp-tender eggplant rounds layered with a vibrant marinara, melty mozzarella, and a generous sprinkle of fresh basil. It’s the kind of meal that fills your kitchen with irresistible aromas and gathers everyone around the table. Whether you’re a lifelong eggplant fan or just looking for a fresh twist on weeknight dinners, this Baked Eggplant Parmesan delivers hearty flavor, beautiful color, and a texture that’s positively crave-worthy.

Baked Eggplant Parmesan Recipe - Recipe Image

Ingredients You’ll Need

What I love most about this recipe is how the simplest ingredients come together to make something truly special. Each one plays its own delicious role, bringing out the best in every cheesy, saucy bite of Baked Eggplant Parmesan.

Eggplant: Choose two medium eggplants with smooth, glossy skin for the creamiest texture and mild flavor.
Salt: This is key for sweating the eggplant, which draws out bitterness and excess moisture for a firmer bake.
Italian-style breadcrumbs: These add the perfect herby crunch, making every bite irresistibly crisp.
Grated Parmesan cheese: Adds salty, nutty depth to the coating and infuses the whole dish with classic Italian flavor.
Eggs: Whisked with milk, eggs help the breadcrumbs adhere and create a beautiful golden crust.
Milk: Just a splash ensures the egg mixture coats the eggplant evenly for a perfect base layer.
Marinara sauce: Use your favorite homemade or high-quality store-bought sauce for a rich, tangy tomato layer.
Shredded mozzarella cheese: Melts into gooey, stretchy perfection, binding the layers together.
Fresh basil leaves: Chopped basil adds a burst of color and a fragrant finish that brightens each serving.
Olive oil spray or drizzle: A light coating helps the eggplant rounds crisp up without excess oil.

How to Make Baked Eggplant Parmesan

Step 1: Prep and Sweat the Eggplant

Start by slicing your eggplants into half-inch rounds and laying them out on a layer of paper towels. Sprinkle both sides with salt and let them sit for 30 minutes. This “sweating” step helps draw out moisture and takes away any bitterness, ensuring your Baked Eggplant Parmesan has a wonderful texture—never soggy or mushy. After 30 minutes, pat the slices dry with another paper towel.

Step 2: Set Up Your Breading Station

While the eggplant is sweating, preheat your oven to 400°F (200°C). Grab two shallow bowls: one for whisking together eggs and milk, and another for combining breadcrumbs with grated Parmesan cheese. This assembly line makes breading quick and keeps things organized. Dip each eggplant slice first in the egg mixture, letting any excess drip off, then coat thoroughly in the breadcrumb-Parmesan mix.

Step 3: Bake the Eggplant Rounds

Arrange the breaded eggplant slices in a single layer on a parchment-lined baking sheet lightly sprayed or drizzled with olive oil. Give the tops a quick mist or drizzle as well—this helps them crisp up beautifully in the oven. Bake for 20 minutes, flipping halfway through, until each piece is golden and crisp on both sides. Your kitchen will start to smell amazing at this point!

Step 4: Layer the Casserole

In a 9×13-inch baking dish, spread one cup of marinara sauce to create a flavorful base. Layer half of the baked eggplant slices over the sauce, then top with more marinara, half the shredded mozzarella, and a sprinkle of chopped basil. Repeat with the remaining eggplant, sauce, mozzarella, and basil, finishing with a generous layer of cheese on top. This double layering makes every forkful extra satisfying.

Step 5: Bake and Rest

Slide your assembled Baked Eggplant Parmesan into the oven for 20 to 25 minutes, or until everything is bubbling and the cheese is golden. For an extra-crisp top, you can broil it for the last two minutes—just keep a close eye! Let the casserole rest for about 10 minutes before serving. This helps everything set so you get those beautiful, cheesy layers in every slice.

How to Serve Baked Eggplant Parmesan

Garnishes

For a finishing touch, scatter extra fresh basil or even a light shaving of Parmesan over the top just before serving. A drizzle of good olive oil or a few cracks of black pepper can also make the flavors pop and give your Baked Eggplant Parmesan a restaurant-worthy look.

Side Dishes

This dish is hearty on its own, but it pairs wonderfully with a crisp green salad tossed in lemon vinaigrette, or a side of garlic bread for soaking up every last bit of sauce. If you’re feeling traditional, try serving it alongside a simple spaghetti aglio e olio or roasted vegetables for a truly satisfying Italian meal.

Creative Ways to Present

If you want to impress, serve individual stacks of eggplant rounds with sauce and cheese between each slice. Or, spoon the Baked Eggplant Parmesan over creamy polenta or fluffy couscous for a fun twist. For a casual gathering, cut the casserole into squares and serve as finger food—perfect for parties or potlucks!

Make Ahead and Storage

Storing Leftovers

Leftover Baked Eggplant Parmesan keeps well in the refrigerator for up to three days. Store slices in an airtight container, layered with parchment or wax paper to prevent sticking. The flavors deepen overnight, making leftovers just as enjoyable the next day.

Freezing

You can absolutely freeze this dish! Allow the casserole to cool completely, then wrap tightly with plastic wrap and aluminum foil. Freeze for up to three months. For best results, freeze before the final bake and add the cheese just before reheating, but it still works beautifully even if fully baked.

Reheating

To reheat, thaw overnight in the fridge if frozen, then cover with foil and bake at 350°F (175°C) until heated through—usually about 20 to 30 minutes. Remove the foil for the last few minutes to refresh the cheesy top. Individual slices can also be microwaved for a quick lunch or dinner.

FAQs

Can I make Baked Eggplant Parmesan gluten-free?

Absolutely! Just swap the Italian-style breadcrumbs for your favorite gluten-free version or even crushed gluten-free crackers. Everything else in the recipe is naturally gluten-free.

How do I keep the eggplant from getting soggy?

Sweating the eggplant with salt, patting it dry, and baking the slices until crisp before layering are the secrets to avoiding sogginess. Skipping these steps can lead to a watery casserole, so don’t rush them!

Can I prepare Baked Eggplant Parmesan ahead of time?

Yes! You can assemble the casserole up to a day in advance and refrigerate it before baking. When ready to serve, just bake as directed, adding a few extra minutes since it will be cold from the fridge.

What’s the best marinara sauce to use?

If you have time, homemade marinara is always a treat, but a good quality store-bought sauce works great too. Look for one with simple ingredients and robust tomato flavor for the best results.

Is this recipe suitable for meal prep?

Definitely. Baked Eggplant Parmesan holds up well over several days and reheats beautifully, so you can portion it out for easy lunches or dinners all week long.

Final Thoughts

There’s nothing quite like the cozy comfort of Baked Eggplant Parmesan, with its layers of crispy eggplant, gooey cheese, and bright tomato sauce. It’s a wonderful way to bring a bit of Italian warmth to your table—whether you’re cooking for family, friends, or just yourself. Give it a try, and it might just become your new go-to for a delicious, feel-good meal!

Baked Eggplant Parmesan Recipe

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4.9 from 17 reviews

Author: admin
Total Time: 1 hour 25 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

A delicious and comforting baked eggplant parmesan recipe featuring crispy breadcrumb-coated eggplant slices layered with rich marinara sauce, melted mozzarella, and fresh basil. This vegetarian Italian classic is perfect for a wholesome main course that’s both hearty and flavorful.

Ingredients

Scale

Eggplant Preparation

2 medium eggplants, sliced into ½-inch rounds
1 tablespoon salt (for sweating eggplant)

Breading Mixture

2 cups Italian-style breadcrumbs
½ cup grated Parmesan cheese

Egg Wash

2 large eggs
2 tablespoons milk

Other Ingredients

3 cups marinara sauce
2 cups shredded mozzarella cheese
¼ cup fresh basil leaves, chopped
Olive oil spray or drizzle

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Instructions

Sweat the Eggplant: Lay the eggplant slices on paper towels and sprinkle both sides with salt. Allow them to sit for 30 minutes to draw out excess moisture, then pat dry thoroughly.
Preheat the Oven: Set your oven to 400°F (200°C) to prepare for baking the eggplant slices.
Prepare Breading Stations: In one shallow bowl, whisk together the eggs and milk to create an egg wash. In another bowl, combine the Italian-style breadcrumbs and grated Parmesan cheese.
Bread the Eggplant: Dip each eggplant slice into the egg mixture, ensuring it is fully coated, then press into the breadcrumb mixture to cover each slice evenly with the breadcrumb and cheese mixture.
Bake Eggplant Slices: Place the breaded eggplant slices on a baking sheet lined with parchment paper. Lightly spray or drizzle the slices with olive oil. Bake for 20 minutes, flipping the slices halfway through, until each slice is golden brown and crispy.
Assemble the Casserole: Spread 1 cup of marinara sauce evenly in a 9×13-inch baking dish. Layer half of the baked eggplant slices over the sauce, then spoon more marinara sauce atop the slices. Sprinkle half of the shredded mozzarella cheese and chopped basil over the layer.
Repeat Layers: Repeat the layering process with the remaining eggplant slices, sauce, mozzarella cheese, and basil, finishing with a top layer of cheese.
Bake the Assembled Dish: Bake the assembled casserole in the oven for 20–25 minutes, or until the cheese is bubbly and golden brown.
Rest and Serve: Allow the dish to rest for 10 minutes after baking to set before serving. For extra crispiness, optionally broil the top for the last 2 minutes.

Notes

Sweating the eggplant with salt prevents sogginess and enhances the overall flavor.
Use high-quality homemade or store-bought marinara sauce for the best taste.
For extra crispiness, broil the top of the casserole for the last 2 minutes of baking.

Prep Time: 40 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: Italian