Baked Eggplant Parmesan – classic comfort food

When it comes to classic Italian comfort food, few dishes are as satisfying as Eggplant Parmesan. Traditionally fried and layered with marinara and cheese, it’s a hearty and indulgent dish. But frying can often make it heavy and greasy. That’s why this Baked Eggplant Parmesan is a game changer — it keeps everything you love about the classic version (crispy breaded eggplant, gooey mozzarella, tangy tomato sauce, and nutty Parmesan) but makes it lighter and easier by baking the eggplant instead of frying it.

The result? A crispy, cheesy, golden-baked masterpiece that’s just as comforting but more wholesome. Whether you’re a longtime eggplant fan or looking for a new vegetarian dinner to try, this recipe will absolutely earn a spot in your weekly rotation.

Why You’ll Love This Recipe

1. Healthier Alternative: Baking instead of frying saves oil and calories without sacrificing crispiness.
2. Family-Friendly: Layers of cheesy, saucy goodness make it a vegetarian dish even picky eaters will love.
3. Meal-Prep Friendly: Assemble ahead of time, then bake before dinner.
4. Versatile: Serve as a main dish with pasta, or as a side alongside grilled chicken or salad.
5. Restaurant-Quality at Home: Perfectly crisp breading, melty cheese, and fresh herbs make this dish feel fancy.

Ingredients

• 2 large eggplants, sliced into 1/2-inch rounds
• 2 tsp salt (for drawing out moisture)
• 2 cups marinara sauce (store-bought or homemade)
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup Italian breadcrumbs
• 1/2 cup panko breadcrumbs (for extra crunch)
• 2 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 2 large eggs, beaten
• 1/2 cup all-purpose flour
• 2 tbsp fresh basil, chopped (for garnish)
• Olive oil spray

Instructions

1. Prep the eggplant: Arrange eggplant slices on a baking sheet lined with paper towels. Sprinkle both sides with salt and let sit for 30 minutes to draw out excess moisture. Pat dry.
2. Set up breading stations: Place flour in one bowl, beaten eggs in another, and breadcrumbs mixed with garlic powder, oregano, black pepper, and Parmesan in a third.
3. Bread the eggplant: Dip each slice first into flour, then egg, then breadcrumb mixture. Place on a parchment-lined baking sheet.
4. Bake until crisp: Spray both sides with olive oil. Bake at 425°F (220°C) for 20–25 minutes, flipping halfway, until golden and crispy.
5. Layer the dish: Spread marinara sauce on the bottom of a 9×13 baking dish. Add a layer of baked eggplant, then sprinkle mozzarella and Parmesan. Repeat until all ingredients are used, ending with cheese on top.
6. Final bake: Bake uncovered at 375°F (190°C) for 25–30 minutes until cheese is melted and bubbly.
7. Garnish & serve: Top with fresh basil and serve hot.

Baked Eggplant Parmesan

This Baked Eggplant Parmesan is a healthier twist on the Italian classic. Crispy breaded eggplant layered with marinara sauce and gooey cheese, all baked to perfection.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 55 minutes mins

Total Time 1 minute min

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 2 large eggplants sliced into 1/2-inch rounds
• 2 tsp salt for drawing out moisture
• 2 cups marinara sauce store-bought or homemade
• 2 cups mozzarella cheese shredded
• 1/2 cup Parmesan cheese grated
• 1 cup Italian breadcrumbs
• 1/2 cup panko breadcrumbs for extra crunch
• 2 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 2 large eggs beaten
• 1/2 cup all-purpose flour
• 2 tbsp fresh basil chopped, for garnish
• Olive oil spray for coating

Equipment

• Baking sheet
• Wire rack
• Mixing bowls
• 9×13 baking dish

Method

 

1. Salt eggplant slices and let sit 30 minutes to draw out moisture, then pat dry.
2. Set up breading stations: flour in one bowl, beaten eggs in another, and breadcrumbs mixed with Parmesan and seasonings in a third.
3. Bread eggplant slices by dipping into flour, then eggs, then breadcrumb mixture. Place on baking sheet.
4. Spray with olive oil and bake at 425°F for 20–25 minutes, flipping halfway.
5. Layer baked eggplant with marinara and cheese in a baking dish.
6. Bake at 375°F for 25–30 minutes until cheese is melted and bubbly.
7. Garnish with fresh basil and serve hot.

Notes

Use panko breadcrumbs for extra crunch. Assemble ahead of time and bake before serving for meal prep convenience.

Tips for the Best Baked Eggplant Parmesan

• Don’t skip salting: It prevents soggy eggplant and enhances flavor.
• Use panko breadcrumbs: Adds extra crispiness compared to regular breadcrumbs alone.
• Bake on wire rack: For maximum crunch, place slices on a wire rack set over a baking sheet.
• Go homemade with sauce: A fresh marinara really elevates the flavor.

Variations

• Gluten-Free: Use gluten-free flour and breadcrumbs.
• Vegan: Replace cheese with plant-based mozzarella and Parmesan.
• Spicy Kick: Add red pepper flakes to the marinara sauce.
• Single-Serve Version: Bake eggplant slices with sauce and cheese individually for easy plating.

Serving Suggestions

• Serve over spaghetti or penne for a full Italian feast.
• Pair with a simple Caesar or garden salad.
• Add garlic bread for the ultimate comfort meal.

Storage & Reheating

• Fridge: Store leftovers in an airtight container up to 4 days.
• Freezer: Assemble but don’t bake; freeze for up to 2 months. Bake straight from frozen, adding 10 minutes to cooking time.
• Reheat: Warm in oven at 350°F until heated through for best crispiness.