If you’re craving a cozy, comforting dish that bursts with layers of tender eggplant, melted cheese, and vibrant tomato sauce, you’re going to fall head over heels for this Baked Eggplant Parmesan Recipe. This classic Italian favorite transforms simple ingredients into a symphony of flavors and textures, all baked to golden perfection. Whether you’re cooking for family or impressing friends, this recipe delivers that perfectly crisp exterior with a luscious, cheesy heart that makes every bite unforgettable.
Ingredients You’ll Need
This Baked Eggplant Parmesan Recipe is built on straightforward, fresh ingredients you likely have on hand, each playing a crucial role in creating the dish’s amazing blend of flavors, textures, and colors. From the softness of mozzarella to the crispy panko crust, every element counts.
- Eggplants: Two medium-sized eggplants sliced into ¼-inch rounds provide the hearty base and absorb all the beautiful flavors.
- Salt: Used to draw out excess moisture from the eggplant which prevents sogginess and deepens flavor.
- Eggs: Three beaten eggs help the bread crumbs stick, forming that irresistible crispy coating.
- Italian seasoned panko bread crumbs: Eight ounces give the eggplant slices a crunchy, golden crust with a delightful herbaceous note.
- Marinara sauce: A rich, 24-ounce tomato sauce infuses each layer with tangy sweetness and moisture.
- Mozzarella cheese: Sixteen ounces of fresh mozzarella sliced thinly adds gooey, melty goodness.
- Parmesan cheese: Half a cup grated Parmesan lends a sharp, nutty character that complements the mozzarella perfectly.
- Fresh basil: A quarter cup torn basil (or dried if fresh isn’t available) gives the dish a burst of fresh herbal aroma and a beautiful green accent.
- Cooking spray: Used generously to help crisp the breaded eggplant slices without extra oil.
How to Make Baked Eggplant Parmesan Recipe
Step 1: Prepare the Eggplant
This step is the secret to avoiding a soggy casserole. Salt the eggplant slices on both sides generously, then layer them in a colander. Place a heavy pan on top to press out moisture and let the eggplants sweat for 30 to 45 minutes. The salt pulls out bitter juices and excess water, making sure your final dish stays firm and rich in flavor. After sweating, rinse the slices well with cold water to remove the salt and blot them dry with paper towels.
Step 2: Preheat and Prepare to Bake
Set your oven to 425 degrees Fahrenheit and spray a rimmed baking sheet generously with nonstick cooking spray. This is where the magic of the crispy coating starts, so don’t skimp on the spray—it helps the bread crumbs crisp evenly without sticking.
Step 3: Bread the Eggplant Slices
Dip each eggplant slice into the beaten eggs, letting the excess drip off, then press both sides into the Italian seasoned panko bread crumbs until evenly coated. Lay them in a single layer on the baking sheet, then spray the tops lightly with cooking spray. This coating will bake into a perfectly golden crust that adds incredible texture to the dish.
Step 4: Bake the Eggplant
Bake the slices for about 10 minutes, then flip them carefully and bake another 5 to 10 minutes until both sides are beautifully browned and crispy. This pre-baking step ensures the eggplant stays firm and the breading crisps up nicely. When done, reduce the oven temperature to 350 degrees Fahrenheit as you prepare the baking dish for layering.
Step 5: Assemble the Layers
Spread a thin layer of marinara sauce over the bottom of a 9- x 13-inch baking dish. Arrange a layer of baked eggplant slices over the sauce, then top each slice with marinara, mozzarella slices, and Parmesan cheese, reserving half of the cheeses for the top layer. Repeat the layering with the remaining eggplant slices and sauces. Finish by placing the remaining mozzarella and Parmesan on top. Sprinkle dried basil over the whole dish now, or save fresh basil to garnish after baking.
Step 6: Bake to Perfection
Bake the assembled dish uncovered for 30 minutes at 350 degrees Fahrenheit. This melting and bubbling time allows the cheeses to blend with the tomato sauce and eggplant, creating a cohesive, irresistible casserole. Once done, garnish with torn fresh basil for a fresh, aromatic finish if you didn’t add dried basil earlier.
How to Serve Baked Eggplant Parmesan Recipe
Garnishes
Fresh basil leaves are the best choice for garnishing, lending a bright herbal note that contrasts wonderfully with the richness of melted cheese. A light drizzle of good quality olive oil or a sprinkle of extra Parmesan right before serving can also elevate the dish’s presentation and flavor.
Side Dishes
The beauty of this Baked Eggplant Parmesan Recipe is that it pairs well with a variety of sides. A simple green salad dressed with lemon vinaigrette keeps the meal fresh and light. Garlic bread or a warm crusty baguette is fantastic to scoop up extra marinara sauce. For a heartier option, creamy polenta or a bed of spaghetti makes for a full, satisfying dinner.
Creative Ways to Present
For a crowd, serve this dish family-style straight from the baking pan for an inviting, rustic vibe. You can also create individual portions by layering the eggplant in small ramekins or mini cast iron skillets—perfect for dinner parties or a charming weeknight meal. Adding a side of vibrant roasted vegetables on the plate makes it as colorful as it is delicious.
Make Ahead and Storage
Storing Leftovers
After the Baked Eggplant Parmesan Recipe has cooled completely, cover it tightly and store leftovers in the refrigerator for up to 4 days. The flavors actually deepen after resting, making your reheated portions taste even better.
Freezing
You can freeze this dish successfully by assembling and baking it first. Cool it fully, then wrap tightly in plastic wrap and aluminum foil or place in an airtight container. Frozen Baked Eggplant Parmesan can be stored for up to 3 months. For best results, thaw in the refrigerator overnight before reheating.
Reheating
To reheat, bake in a preheated 350 degrees Fahrenheit oven uncovered for about 20-25 minutes or until warmed through. You can cover with foil to prevent over-browning if needed, removing the foil in the last 5 minutes for a crisp top. Avoid microwaving if possible, as it can make the breading soggy.
FAQs
Can I skip salting the eggplant?
Salting the eggplant is highly recommended because it removes excess moisture and bitterness. Skipping this step may result in a soggier dish with less concentration of flavor.
What if I don’t have fresh mozzarella?
You can use shredded mozzarella if fresh isn’t available, but fresh mozzarella melts more beautifully and gives you that authentic creamy texture and mild flavor that this recipe shines with.
Is it possible to bake the eggplant without breading?
Yes, you can bake eggplant slices unbreaded, but the bread crumbs add a delightful crunch and flavor that makes this recipe so special. Without breading, the texture will be softer and less crisp.
Can this Baked Eggplant Parmesan Recipe be made gluten-free?
Absolutely! Simply substitute the Italian seasoned panko with gluten-free bread crumbs, and make sure your marinara sauce is gluten-free. The rest of the ingredients are naturally gluten-free.
How can I make this recipe vegan?
To make it vegan, use plant-based egg substitutes, a dairy-free cheese alternative for the mozzarella and Parmesan, and vegan marinara sauce. The bread crumbs should be checked for any animal products as well. The result will be just as comforting and flavorful.
Final Thoughts
This Baked Eggplant Parmesan Recipe is truly a dish that comforts and delights everyone at the table. With its crispy layers, melty cheeses, and bright tomato sauce, it’s an absolute crowd-pleaser that’s easier to make than you might think. Trust me, once you try this, it will become one of your go-to recipes whenever you want to impress or just enjoy a hearty, delicious meal.
Print
Baked Eggplant Parmesan Recipe
- Prep Time: 1 hour
- Cook Time: 50 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 eggplant slices breaded and baked to golden perfection, layered with rich marinara sauce, fresh mozzarella, and Parmesan cheese, then baked to bubbly, cheesy delight. Perfect for a comforting Italian-inspired vegetarian main dish.
Ingredients
Eggplant Preparation
- 2 eggplants (about 2¼ pounds), sliced ¼-inch thick (approximately 12 slices)
- Salt, as needed
Breading
- 3 eggs, beaten
- 8 ounces Italian seasoned panko bread crumbs
- Cooking spray
Assembly
- 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 the slices in a colander and place it in the sink. Place a heavy dish or pan on top to press down the eggplant. Let them sweat for 30 to 45 minutes to draw out moisture and bitterness. Rinse the slices with cold water to remove excess salt and pat dry thoroughly with paper towels.
- Prepare for Baking: Preheat the oven to 425°F (220°C). Generously spray a rimmed baking sheet with nonstick cooking spray to prevent sticking.
- Bread and Bake Eggplant: Dip each eggplant slice first into the beaten eggs, then coat evenly with Italian seasoned panko bread crumbs, pressing gently. Arrange the breaded slices in a single layer on the prepared baking sheet. Lightly spray the tops with cooking spray. Bake for 10 minutes, then flip each slice and bake for an additional 5 to 10 minutes until golden brown. Remove from oven and reduce the temperature to 350°F (175°C).
- Assemble the Dish: Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. Place a layer of baked eggplant slices over the sauce. Spoon marinara sauce over each slice, add a slice or two of fresh mozzarella, then sprinkle with Parmesan cheese (reserve half of the cheeses for the top layer). Repeat with remaining eggplant, topping each slice again with marinara. Spoon any remaining sauce around the edges. Finish by topping with the reserved mozzarella and Parmesan cheese. Sprinkle dried basil evenly over the top if using, or reserve fresh basil for garnish after baking.
- Bake to Finish: Bake the assembled eggplant parmesan uncovered at 350°F (175°C) for 30 minutes, allowing the cheese to melt and bubble. Remove from oven and garnish with torn fresh basil if using.
Notes
- Salting the eggplant helps remove bitterness and excess moisture, resulting in a better texture.
- If you prefer a crispier coating, you can double bread the eggplant slices by repeating the egg and breadcrumb dipping step.
- Fresh basil adds a bright flavor contrast; add it after baking for best color and taste.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated.
- To make this dish gluten-free, substitute panko bread crumbs with gluten-free bread crumbs.
