Baked Eggplant Parmesan Recipe

Introduction

Baked Eggplant Parmesan is a comforting Italian classic that showcases tender, crispy eggplant layered with rich marinara and melted cheese. This dish makes a satisfying vegetarian main or a hearty side for family dinners. Easy to prepare and packed with flavor, it’s perfect for any occasion.

Ingredients

• 3 medium eggplant
• 1 teaspoon salt (for eggplant preparation)
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs
• 1 cup panko bread crumbs
• 1 cup Italian style bread crumbs
• 1 teaspoon garlic powder
• 2 cups marinara sauce
• 8 ounces fresh mozzarella cheese (sliced)
• 1/4 cup chopped fresh basil
• 1/2 cup freshly grated parmesan cheese (divided)

Instructions

1. Step 1: If using larger or older eggplants, peel them to avoid tough or bitter skin. Slice each eggplant into 1/4 inch rounds, aiming for about 12 slices. Lay the slices in a single layer on a paper towel-lined baking sheet and sprinkle with 1 teaspoon salt. Let sit for 1 hour to draw out moisture and bitterness.
2. Step 2: After 1 hour, rinse the salt off the eggplant slices and pat them dry thoroughly with paper towels.
3. Step 3: Preheat your oven to 400°F (200°C). Lightly grease a large 18×13-inch baking sheet with nonstick cooking spray.
4. Step 4: Prepare three shallow dishes for dredging. In the first, combine flour, 1 teaspoon salt, and black pepper. In the second, whisk the eggs until frothy. In the third, mix the panko crumbs, Italian bread crumbs, and garlic powder.
5. Step 5: One at a time, coat each eggplant slice in the flour mixture, then dip in the eggs, and finally coat evenly with the breadcrumb mixture. Arrange the coated slices in a single layer on the prepared baking sheet. Sprinkle with 1/4 cup parmesan cheese.
6. Step 6: Roast the eggplant slices for 20 minutes, flipping them halfway through to crisp both sides.
7. Step 7: Spread 2 tablespoons of marinara sauce in the bottom of a greased 9×13-inch baking dish. Arrange six roasted eggplant slices over the sauce. Spoon 1 cup marinara sauce over the slices, then layer with mozzarella slices. Sprinkle 2 tablespoons fresh basil and 2 tablespoons parmesan cheese on top.
8. Step 8: Add the remaining eggplant slices on top to form a sandwich with the cheese. Cover with the remaining marinara sauce, basil, and parmesan cheese.
9. Step 9: Bake uncovered in the 400°F oven for 20-25 minutes until the cheese is melted, bubbly, and lightly browned on top.
10. Step 10: Remove from the oven and let cool for a few minutes before serving to allow the layers to set.

Tips & Variations

• For a crispier crust, broil the eggplant slices for 1-2 minutes after roasting before assembling the dish.
• Try adding a layer of sautéed spinach or mushrooms for extra flavor and nutrition.
• If you prefer a gluten-free version, use gluten-free flour and breadcrumbs.
• Fresh basil adds brightness—if unavailable, substitute with dried basil but reduce the amount for better balance.

Storage

Store leftover eggplant parmesan in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F until warmed through to maintain the crispy texture, or microwave in shorter intervals if in a hurry, though it may soften the coating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish ahead of time?

Yes, you can assemble the baked eggplant parmesan a day in advance, cover it, and refrigerate. Bake it when ready to serve, adding a few extra minutes to the baking time if chilled.

How do I prevent eggplant from being soggy?

Salting the eggplant slices and letting them sit for an hour before rinsing helps remove excess moisture. Roasting the slices before layering also reduces sogginess and enhances crispiness.

Baked Eggplant Parmesan Recipe

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★★★★★

4.7 from 111 reviews

• Author: lilan
• Total Time: 2 hours 5 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This Baked Eggplant Parmesan is a delicious and healthier twist on the classic Italian favorite. Featuring layers of crispy roasted eggplant slices coated in flavorful panko and Italian breadcrumbs, smothered in marinara sauce, fresh mozzarella, parmesan, and fragrant basil, this dish is baked to bubbly, golden perfection. A perfect vegetarian main course that’s hearty and comforting without the need for frying.

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Ingredients

Scale 1x2x3x

Eggplant Preparation

• 3 medium eggplant
• 1 teaspoon salt (for eggplant preparation)

Breading Station

• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs
• 1 cup panko bread crumbs
• 1 cup Italian style bread crumbs
• 1 teaspoon garlic powder

Assembly

• 2 cups marinara sauce
• 8 ounces fresh mozzarella cheese (sliced)
• 1/4 cup chopped fresh basil
• 1/2 cup freshly grated parmesan cheese (divided)

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Instructions

1. Prepare the Eggplant: Slice the eggplants into 1/4 inch thick rounds, aiming for about 12 slices. Lay them on a paper towel-lined baking sheet and sprinkle with 1 teaspoon salt. Let sit for 1 hour to release moisture and reduce bitterness, then rinse and pat dry thoroughly.
2. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 400°F (204°C). Lightly grease a large 18×13-inch baking sheet with nonstick cooking spray to prevent sticking during roasting.
3. Set Up Breading Stations: Arrange three shallow dishes: one with flour, salt, and pepper; the second with whisked eggs; and the third with a mix of panko crumbs, Italian breadcrumbs, and garlic powder.
4. Coat the Eggplant Slices: Dredge each slice first in the flour mixture, then dip into the egg, and finally coat evenly with the breadcrumb mixture. Place coated slices on the prepared baking sheet in a single layer. Sprinkle 1/4 cup parmesan cheese lightly over the slices.
5. Roast the Eggplant: Roast in the preheated oven for 20 minutes, flipping the slices halfway through cooking to ensure both sides become crispy and golden brown.
6. Assemble the Eggplant Parmesan: Lightly grease a 9×13-inch baking dish and spread 2 tablespoons marinara sauce on the bottom. Arrange six roasted eggplant slices on the sauce. Top each slice with about 1 cup of marinara, then layer mozzarella slices on top. Sprinkle with 2 tablespoons chopped fresh basil and 2 tablespoons parmesan cheese.
7. Add the Top Layer: Place the remaining roasted eggplant slices over the layered cheese to form a sandwich. Cover evenly with the remaining marinara sauce, chopped basil, and parmesan cheese.
8. Bake the Dish: Bake uncovered in the 400°F oven for 20-25 minutes until cheese is melted, bubbly, and lightly browned on top.
9. Rest and Serve: Remove the eggplant parmesan from the oven and allow it to cool for a few minutes to set before serving.

Notes

• Peeling the eggplant is optional but helps reduce bitterness, especially if the eggplants are large or older.
• Salting and resting the eggplant slices is essential to draw out excess moisture for better texture and flavor.
• If fresh mozzarella is not available, you can substitute with shredded mozzarella.
• Use low-sodium marinara sauce if you prefer reduced salt in the dish.
• For a gluten-free version, substitute the all-purpose flour and breadcrumbs with gluten-free alternatives.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.

• Prep Time: 1 hour 20 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Keywords: Eggplant Parmesan, baked eggplant, vegetarian Italian recipe, roasted eggplant, easy eggplant dish, meatless main course