If you have a soft spot for classic Italian flavors with a vegetable-forward twist, this Baked Eggplant Parmesan Recipe is going to thrill your taste buds. It’s a hearty, comforting dish where tender, breaded eggplant slices are baked to golden perfection, layered with rich marinara, creamy mozzarella, and sharp parmesan cheese. The fresh basil adds just the right herbaceous lift to make every bite sing. This recipe transforms humble eggplant into an irresistible centerpiece perfect for any dinner occasion.
Ingredients You’ll Need
These straightforward ingredients come together seamlessly to create a dish bursting with flavors and textures. Each component plays a crucial role, from the crispy, breaded eggplant to the velvety cheeses and tangy marinara sauce.
- Eggplant: Choose firm, fresh eggplants for the best texture and to ensure even slices for layering.
- Salt: Essential for drawing out moisture from the eggplant, preventing sogginess later.
- Eggs: Beaten eggs help the breadcrumbs stick perfectly to each slice, creating that irresistible crisp coating.
- Italian seasoned panko bread crumbs: These give a crunchy, flavorful crust that browns beautifully in the oven.
- Marinara sauce: A bright, herby tomato base that adds moisture and depth to the layers.
- Fresh mozzarella cheese: Melts into creamy pockets that contrast beautifully with the crispy eggplant.
- Grated parmesan cheese: Brings a salty, nutty punch to the dish’s layers and top.
- Fresh basil (or dried basil): Adds a fresh, aromatic finish that ties all the flavors together.
- Cooking spray: Keeps the baking sheet and eggplant slices from sticking and helps achieve that perfect golden crust.
How to Make Baked Eggplant Parmesan Recipe
Step 1: Prepare the Eggplant
Start by slicing your eggplants into ¼-inch thick rounds. Sprinkle salt generously on both sides, then layer them in a colander with a heavy dish on top to press out excess moisture. This step is key to avoid a watery dish. After about 30 to 45 minutes, rinse the salt off and pat the slices completely dry; this ensures a crispy coating later.
Step 2: Preheat and Prep for Baking
Set your oven to 425 degrees Fahrenheit and carefully grease a rimmed baking sheet with nonstick cooking spray. This will prevent sticking and help your golden crust develop evenly as the eggplant bakes.
Step 3: Bread the Eggplant
Dip each eggplant slice into the beaten eggs, then coat it thoroughly with the Italian seasoned panko bread crumbs, pressing gently so the crumbs adhere well. Lay the breaded slices on the baking sheet in a single layer and give them a quick spritz of cooking spray on top. Bake for 10 minutes, then flip and bake for another 5 to 10 minutes until perfectly browned and crispy.
Step 4: Assemble the Dish
Lower your oven temperature to 350 degrees Fahrenheit. Spread a thin layer of marinara sauce in the bottom of a 9 x 13-inch baking dish. Layer half of the baked eggplant slices on top, spoon marinara over each, layer with mozzarella and parmesan, reserving half of the cheeses for the top. Repeat with the remaining eggplant and sauce. Finish by sprinkling the remaining cheeses on top and your choice of basil—dried goes on now, fresh is saved for garnishing.
Step 5: Bake to Perfection
Bake uncovered for 30 minutes, allowing the cheese to melt fully and the flavors to meld together beautifully. Once out of the oven, top the dish with fresh basil if you saved it, adding a burst of color and fresh aroma that elevates the whole plate.
How to Serve Baked Eggplant Parmesan Recipe
Garnishes
Fresh torn basil leaves aren’t just pretty; they add a fresh, herby brightness that complements the rich tomato sauce and melted cheese perfectly. A light drizzle of good-quality olive oil or a sprinkle of crushed red pepper flakes can also add a lovely finishing touch.
Side Dishes
Baked Eggplant Parmesan shines as a main dish but pairs wonderfully with simple sides like a crisp green salad with a lemon vinaigrette, garlic bread for sopping up sauce, or even a light pasta tossed in olive oil and herbs. These help balance the richness and keep the meal vibrant.
Creative Ways to Present
For a special occasion, serve individual portions layered in small ramekins or muffin tins for charming mini “cakes” of eggplant parmesan. This presentation can be a fun surprise and makes serving easy and elegant!
Make Ahead and Storage
Storing Leftovers
After the dish has cooled, cover it tightly with plastic wrap or transfer to an airtight container and refrigerate for up to 4 days. The flavors actually deepen as it rests, making leftovers a real treat.
Freezing
This Baked Eggplant Parmesan Recipe freezes beautifully. Assemble and bake as directed, then allow to cool completely. Wrap tightly in foil and freeze for up to 3 months. Thaw overnight in the fridge before reheating for best results.
Reheating
Reheat leftovers in a 350-degree oven until warmed through and bubbly, about 20 to 25 minutes. This keeps the breaded eggplant crispier than microwaving and preserves the fresh flavors and textures.
FAQs
Can I use fresh breadcrumbs instead of panko?
You can, but panko breadcrumbs give a lighter, crispier crust that’s perfect for this recipe. Fresh breadcrumbs might result in a denser coating, so toast them lightly beforehand if you decide to use those.
Is it necessary to salt and press the eggplant?
Salting and pressing helps remove excess moisture so the breading sticks better and the final dish is not soggy. Skipping this step could result in a watery texture.
Can I make this recipe vegan?
Yes! Simply substitute the eggs with a vegan egg replacer or a mixture of flour and water for dredging. Use vegan mozzarella and parmesan-style cheese alternatives to keep that melty, cheesy goodness.
What kind of marinara sauce works best?
A simple, high-quality marinara with fresh herbs and a balance of acidity works best. Homemade is wonderful, but a good store-bought sauce without too many additives can also do the job.
Can I prepare parts of this recipe ahead of time?
Absolutely! You can bread and bake the eggplant slices a day ahead and keep them refrigerated. Assemble and bake the entire casserole on the day you plan to serve for freshness.
Final Thoughts
This Baked Eggplant Parmesan Recipe is a love letter to comforting Italian cooking, made approachable and delicious for any home cook. Once you try making it, you’ll love how its layers of crispy, cheesy, and saucy goodness come together. It’s a dish that brings warmth and joy to the table, perfect for sharing with family and friends. Don’t hesitate—bake some soon and enjoy every savory bite!
Print
Baked Eggplant Parmesan Recipe
- Prep Time: 45 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This classic Baked Eggplant Parmesan recipe features tender, breaded eggplant slices layered with rich marinara sauce, fresh mozzarella, and Parmesan cheese, then baked to bubbly perfection. The dish offers a delicious vegetarian meal that combines crispy textures with cheesy, savory flavors, perfect for a comforting dinner or special occasion.
Ingredients
Eggplant Preparation
- 2 eggplants (about 2¼ pounds), sliced ¼-inch thick (approximately 12 slices)
- Salt, as needed
Bread Crumbing
- 3 eggs, beaten
- 8 ounces Italian seasoned panko bread crumbs
- Cooking spray, as needed
Assembly and Baking
- 24 ounces marinara sauce
- 16 ounces fresh mozzarella cheese, thinly sliced
- ½ cup grated Parmesan cheese
- ¼ cup torn fresh basil (or 1 teaspoon dried basil)
Instructions
- Salt and Sweat the Eggplant: Sprinkle salt on both sides of each eggplant slice, layer them in a colander, and place a heavy dish on top to press down. Let them sweat for 30 to 45 minutes to remove moisture and bitterness, then rinse with cold water and blot dry with paper towels.
- Preheat and Prepare Baking Sheet: Preheat the oven to 425°F (220°C) and generously spray a rimmed baking sheet with nonstick cooking spray to prevent sticking during baking.
- Bread the Eggplant Slices: Dip each eggplant slice first into the beaten eggs and then coat evenly with Italian seasoned panko breadcrumbs, pressing crumbs onto the surface. Arrange the slices in a single layer on the prepared baking sheet, spray the tops lightly with cooking spray, and bake for 10 minutes. Flip each slice and bake for another 5 to 10 minutes until golden brown, then remove and reduce the oven temperature to 350°F (175°C).
- Assemble the Eggplant Parmesan: In a 9 x 13-inch baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the eggplant slices over the sauce, spoon marinara over each slice, top with mozzarella slices and sprinkle with Parmesan cheese (reserving half of the cheeses for the top). Add the remaining eggplant slices, spoon more marinara over them, and spread any remaining sauce around the edges. Top with the remaining mozzarella and Parmesan cheese. Sprinkle dried basil if using dried; fresh basil will be added after baking.
- Bake and Garnish: Bake the assembled dish uncovered at 350°F (175°C) for 30 minutes until the cheese is melted and bubbly. Remove from the oven and garnish with fresh torn basil leaves, if using, before serving.
Notes
- Sweating the eggplant is essential to remove excess moisture and bitterness, which also helps the breading crisp up better.
- Use fresh mozzarella for a meltier, creamier texture; part-skim mozzarella can be used for a lighter option.
- If preferred, dried basil can be added during layering, while fresh basil is best used as a garnish after baking for brightness.
- For a gluten-free version, substitute the panko bread crumbs with gluten-free breadcrumbs.
- To keep the breading crispy, avoid overcrowding the baking sheet when baking eggplant slices.
