Baked Eggplant Parmesan Recipe

If you’re looking for a hearty, comforting dish that feels like a warm hug on a plate, this Baked Eggplant Parmesan Recipe is exactly what you need. It takes the classic flavors of Italian cucina and delivers them in a light, oven-baked form that’s crunchy on the outside and tender on the inside. The eggplant slices are perfectly breaded with a flavorful mix of parmesan, panko crumbs, and Italian seasoning, layered with rich marinara sauce, and crowned with ooey-gooey mozzarella for a casserole that’s just begging to be shared at your next family dinner or cozy night in.

Ingredients You’ll Need

Don’t be intimidated by the list—these ingredients are straightforward and incredibly accessible. Each plays a vital role in building the perfect balance of taste, texture, and color in this dish. From the crispy panko to the fresh basil garnish, you’ll be amazed how simple components combine to create something magical.

• 2 large eggplants: Choose firm eggplants for perfect slicing and less bitterness.
• 1 tablespoon salt: Essential for drawing out moisture and preventing sogginess.
• 2 cups panko breadcrumbs: Gives a wonderfully crispy texture to the breading.
• 1 cup grated parmesan cheese: Adds a sharp, nutty flavor that enhances the breadcrumb coating.
• 3 tablespoons olive oil: Helps the crust brown beautifully and adds richness.
• 1 tablespoon Italian seasoning: Brings an herby, aromatic depth that energizes the dish.
• 3 large eggs: Creates the perfect binding layer for the breading to stick.
• 1 tablespoon water: Lightens the egg wash for easier coating.
• ½ cup all-purpose flour: The first step in the breading process, ensuring a light crust.
• 1 (24-ounce) jar marinara sauce: Choose a good quality sauce or homemade for rich tomato flavor.
• 2 ¼ cups low moisture mozzarella: Melts into creamy, stretchy perfection on top and between layers.
• ¼ cup fresh basil (chopped): Adds a bright, fresh finish that complements the savory layers.

How to Make Baked Eggplant Parmesan Recipe

Step 1: Prepare and Salt the Eggplant

Start by slicing the eggplant into half-inch circles, then lay them out on a baking sheet lined with paper towels. Salt them generously, then cover with another set of paper towels. Letting the eggplant rest for 45 minutes draws out excess moisture and bitterness, which is crucial for a firm, flavorful final dish. Afterward, pat the slices dry to remove the salt and moisture—this step ensures the breading will stick beautifully and the eggplant will bake to the perfect texture.

Step 2: Preheat and Prepare for Baking

Preheat your oven to 400°F and grease a large sheet pan lightly with olive oil or nonstick spray. This pan will be home to your breaded eggplant slices as they bake to golden, crispy perfection.

Step 3: Mix Breading Ingredients and Prepare Dipping Stations

Combine panko breadcrumbs, parmesan cheese, olive oil, and Italian seasoning in one bowl—this flavorful, crunchy mixture really defines the dish’s signature texture. In a separate bowl, beat together the eggs and water to create an egg wash, which will help the crumbs stick to the eggplant. Prepare a third bowl with all-purpose flour for the initial dredging step.

Step 4: Bread the Eggplant Slices

Here’s where the magic happens: toss each eggplant slice in the flour, dip it in the egg wash, then press it firmly into the breadcrumb mixture. Make sure every slice is fully coated to get that irresistible crunch. Place each breaded slice on the prepared baking sheet. Bake these slices for about 30 to 35 minutes until the coating turns beautifully browned and crisp, flipping halfway if you like an even crunch on both sides.

Step 5: Assemble the Layers

Grab a 9 by 13-inch baking dish and start by spooning about one cup of marinara sauce on the bottom. Layer half of the baked eggplant slices over the sauce, then spoon another cup of marinara over the top, followed by three-quarters of the mozzarella. Add the remaining eggplant slices, pour on the remaining marinara, and sprinkle the remaining mozzarella last. This layering technique creates a perfect balance of crispy, saucy, and cheesy elements in every bite.

Step 6: Bake Covered Then Uncovered

Lower the oven temperature to 375°F. Cover your baking dish with aluminum foil, which will trap moisture and let the flavors meld as the cheese starts to melt—bake it for 25 minutes covered. Then remove the foil and bake uncovered for another 20 minutes, allowing the cheese to bubble up and lightly brown, creating that classic golden finish that makes this dish so irresistible.

Step 7: Rest and Garnish

Once the baking is complete, remove the dish from the oven and let it rest for five minutes. This gives the layers a moment to set so when you cut into it, everything holds together beautifully. Just before serving, sprinkle the fresh chopped basil over the top to add a burst of color and brightness that lifts the rich, savory flavors.

How to Serve Baked Eggplant Parmesan Recipe

Garnishes

The final flourish can really elevate your Baked Eggplant Parmesan Recipe. Fresh basil is a classic choice that adds a pop of green and fresh herbal notes. For a bit of extra zing, try a sprinkle of red pepper flakes or a drizzle of good quality extra virgin olive oil just before serving. These simple garnishes turn a delicious dish into a memorable one.

Side Dishes

Pairing this recipe with the right sides makes the meal whole. A crisp green salad with a lemon vinaigrette offers a refreshing counterpoint to the richness of the eggplant. Garlic bread is always a welcome companion, perfect for soaking up any extra marinara sauce. For something heartier, creamy polenta or a serving of spaghetti tossed in olive oil and basil can round out the feast beautifully.

Creative Ways to Present

While this Baked Eggplant Parmesan Recipe is stunning on its own as a layered casserole, you can also serve the breaded eggplant slices stacked like mini towers with sauce drizzled artistically around the plate. Alternatively, turning this into individual servings using ramekins before baking can add an elegant touch for entertaining. These options allow you to impress guests while enjoying the comforting, homey flavors.

Make Ahead and Storage

Storing Leftovers

If you find yourself lucky enough to have leftovers, store them in an airtight container in the refrigerator. The Baked Eggplant Parmesan Recipe keeps well for up to 3 days and the flavors often deepen overnight, making for an even tastier next-day meal.

Freezing

This dish also freezes beautifully. Wrap individual portions tightly with plastic wrap and aluminum foil, then place them in a freezer-safe container or bag. You can freeze the layered casserole for up to 2 months, which makes it a perfect candidate for meal prepping or saving for a later cozy dinner.

Reheating

To reheat, thaw frozen portions overnight in the fridge if possible, then warm in a 350°F oven covered with foil until heated through, about 20 minutes. Uncover for the last 5-7 minutes to crisp the cheese on top. Microwaving is faster but may result in a softer texture, so the oven is best for preserving the crunchy breading and melty cheese experience.

FAQs

Can I use fresh mozzarella instead of low moisture mozzarella?

Fresh mozzarella has a higher moisture content, which can make the final dish a bit more watery. Low moisture mozzarella is best for this recipe as it melts nicely without releasing too much liquid, keeping the textures balanced and the layers intact.

Do I really need to salt the eggplant first?

Salting the eggplant is key to drawing out excess moisture and bitterness, which improves both texture and flavor. Skipping this step can result in soggy, bland slices that don’t crisp properly when baked.

Can this recipe be made gluten-free?

Absolutely! Swap the all-purpose flour and panko breadcrumbs for gluten-free alternatives. Just make sure your marinara sauce and seasoning blends don’t contain hidden gluten, and you’re good to go.

Is it possible to bake this recipe without egg?

If you prefer not to use eggs, try substituting with a plant-based egg replacer or even a mixture of water and flour or aquafaba. The coating might be slightly less crispy, but it will still be delicious!

What’s the best way to reheat leftovers to keep them crispy?

Reheating in the oven is the best method to keep the breaded eggplant crispy. Avoid the microwave if crispness is a priority; instead, cover with foil and warm at 350°F, uncovering near the end to refresh the crust.

Final Thoughts

This Baked Eggplant Parmesan Recipe is a fantastic way to enjoy a classic comfort food with a lighter touch and big flavor. Whether you’re cooking for your family or entertaining friends, this dish hits all the right notes—crispy, cheesy, tangy, and oh-so-satisfying. I hope you give this recipe a try and fall in love with it as much as I have; it’s a true kitchen favorite that never fails to bring smiles and full plates.

Baked Eggplant Parmesan Recipe

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3.8 from 40 reviews

• Author: admin
• Total Time: 2 hours 10 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This Baked Eggplant Parmesan recipe is a delicious and healthier twist on the classic Italian dish. Featuring breaded and baked eggplant slices layered with marinara sauce and gooey mozzarella cheese, it’s a satisfying vegetarian main course perfect for family dinners or special occasions. The eggplant is salted to remove excess moisture before being coated with a flavorful mixture of panko breadcrumbs, parmesan, and Italian seasoning, then baked to golden perfection. Layers of rich marinara and cheese come together in the oven to create a bubbly, cheesy casserole topped with fresh basil for brightness.

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Ingredients

Scale 1x2x3x

Eggplant Preparation

• 2 large eggplants (sliced into ½-inch circles)
• 1 tablespoon salt

Breading Mixture

• 2 cups panko breadcrumbs
• 1 cup grated parmesan cheese
• 3 tablespoons olive oil
• 1 tablespoon Italian seasoning

Breading Stations

• 3 large eggs
• 1 tablespoon water
• ½ cup all-purpose flour

Assembly and Topping

• 1 (24-ounce) jar marinara sauce
• 2 ¼ cups low moisture mozzarella cheese
• ¼ cup fresh basil, chopped (for serving)

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Instructions

1. Salt the Eggplant: Place the sliced eggplant on a baking sheet lined with paper towels. Sprinkle the slices generously with salt, then cover with another layer of paper towels. Allow the eggplant to rest for 45 minutes to draw out excess moisture and bitterness. Afterward, pat the slices dry with fresh paper towels to remove any residual salt and moisture.
2. Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Lightly grease a large sheet pan to prevent sticking when baking the breaded eggplant slices.
3. Prepare Breading Stations: In one bowl, combine panko breadcrumbs, grated parmesan cheese, olive oil, and Italian seasoning. In a separate bowl, beat the eggs with water to create an egg wash. Place the flour in a third bowl. These bowls will be used for coating the eggplant slices.
4. Bread the Eggplant: Lightly toss each eggplant slice in the flour to coat, then dip into the egg wash. Next, press the slice firmly into the breadcrumb mixture ensuring an even coating. Arrange the breaded slices on the prepared baking sheet. Repeat until all slices are breaded.
5. Bake the Eggplant: Bake the coated eggplant slices in the preheated oven until the coating is browned and crispy, about 30-35 minutes.
6. Layer the Parmesan: Spread about 1 cup of marinara sauce in the bottom of a 9 by 13-inch baking dish. Arrange half of the baked eggplant slices over the sauce. Spoon another cup of marinara sauce on top, then sprinkle with ¾ cup of the mozzarella cheese. Add the remaining eggplant slices, followed by the remaining marinara and the rest of the mozzarella cheese.
7. Bake the Casserole: Lower the oven temperature to 375°F (190°C). Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking uncovered until the cheese is bubbly and lightly browned, about 20 more minutes.
8. Rest and Serve: Remove the dish from the oven and let it rest for 5 minutes to set. Before serving, garnish with fresh chopped basil. Cut into portions and enjoy this comforting baked eggplant parmesan.

Notes

• Salting the eggplant is essential to reduce bitterness and excess moisture, ensuring a crispier breading.
• You can prepare the eggplant slices ahead up to the point of salting, but bread and bake just before assembling.
• If you prefer a richer flavor, use homemade marinara sauce instead of store-bought.
• Low moisture mozzarella melts better and reduces excess water compared to fresh mozzarella.
• This dish pairs well with a green salad or garlic bread for a complete meal.

• Prep Time: 55 minutes
• Cook Time: 1 hour 15 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian