Cheesy, Crispy, and Comforting

From time to time, I crave something cozy, satisfying, and packed with flavor—and when that happens, I make this Eggplant Parmesan Baked recipe. For my family, it’s the ultimate comfort meal.

It tastes like a warm hug, is layered with cheesy goodness, and always feels super special. With baked crispy eggplant slices, tangy marinara sauce, and lots of melted mozzarella and Parmesan, it checks every box of a perfect Italian classic.

This dish combines simple ingredients, and the result just melts in your mouth! You’ll love it, for sure. Baked eggplant parm is always a great choice for a perfect dinner with loved ones, a meatless main course, or a cozy weekend meal. It feels fancy but is super down-to-earth and satisfying.

I like to enjoy it with a side of spaghetti or a green salad and a slice of warm bread. Some nights, I keep it light with just a bit of soup on the side. This Eggplant Parmesan Baked is super easy to make once you get the hang of the layering, and it’s one of those dishes that tastes even better the next day.

Is Eggplant Parmesan Baked Healthy?

Yes, it can be! Baked eggplant parmesan is lighter than the fried version since it uses less oil, and eggplant itself is low in calories and full of fiber. By baking instead of frying and using simple, clean ingredients, you can make it a very balanced meal. Add a light salad and skip extra breading or cheese if you want to keep it on the lighter side. It’s a filling, meatless option that satisfies cravings without overdoing it.

Perfect For:

• Meatless Monday Dinners: This dish is hearty enough to feel like a full meal, even without any meat. It keeps everyone full and happy.
• Family Gatherings: Eggplant Parmesan is a crowd-pleaser. It looks beautiful on the table and smells even better while baking.
• Date Nights at Home: The cheesy layers and baked tomato goodness make it feel special enough for a cozy dinner with your partner.
• Leftovers for Lunch: It reheats really well, making it perfect for prepping ahead or enjoying the next day with pasta or salad.

Ingredients

• 2 large eggplants, sliced into ½-inch rounds
• 1 tablespoon salt (for sweating the eggplant)
• 2 eggs, beaten
• 1 cup breadcrumbs (Italian-seasoned if preferred)
• ½ cup grated Parmesan cheese
• 2 cups marinara sauce (homemade or jarred)
• 2 cups shredded mozzarella cheese
• 1 teaspoon dried basil or Italian seasoning
• Olive oil spray or a few tablespoons olive oil

Kitchen Equipment You’ll Need

• Baking sheets
• Mixing bowls
• 9×13-inch baking dish
• Knife and cutting board
• Whisk or fork (for eggs)
• Measuring cups and spoons
• Tongs or a spatula

How to make Eggplant parmesan baked

Step 1:

Lay the eggplant slices on paper towels and sprinkle with salt. Let sit for 20–30 minutes to remove bitterness, then pat dry.

Step 2:

Preheat the oven to 400°F (200°C). Dip each slice in beaten egg, then coat with a mix of breadcrumbs and Parmesan.

Step 3:

Place slices on a greased baking sheet. Drizzle or spray with olive oil. Bake for 20 minutes, flipping halfway, until golden and crisp.

Step 4:

Spread a little marinara in a baking dish. Layer eggplant, marinara, and mozzarella, and repeat. Finish with mozzarella and Parmesan on top.

Step 5:

Bake at 375°F (190°C) for 20–25 minutes until bubbly and golden. Let cool for 5–10 minutes before serving.

Additional Tips

• Salt the eggplant slices: Let them sit for 30 minutes to draw out moisture and bitterness. Then pat them dry well.
• Use parchment paper: This helps the eggplant bake without sticking and makes cleanup easier.
• Pre-toast your breadcrumbs: Toasting them in a dry pan or oven adds more crunch and color.
• Don’t overload with sauce: Too much sauce can make the layers soggy. Spread lightly and evenly.
• Let it rest after baking: Give it 10 minutes to cool and settle before slicing. This helps the layers stay in place.
• Slice eggplant evenly: Aim for ½-inch thick slices so they cook evenly and stay sturdy when layered.
• Grate cheese fresh: It melts better and gives you that perfect gooey top layer.

Optional Ingredients (Get Creative!)

• Fresh basil leaves: Add between layers for a burst of herb flavor.
• Ricotta cheese: Drop spoonfuls between layers for extra creaminess.
• Chili flakes: Add to the sauce for a little kick.
• Roasted red peppers: Layer with the eggplant for sweetness and color.
• Spinach: A layer of wilted spinach adds extra nutrients and flavor.
• Breadcrumb topping: Mix panko with a little olive oil and sprinkle on top for extra crunch.

How to Serve Eggplant Parmesan Baked?

The best way to serve eggplant parmesan baked is hot out of the oven with a bubbly top and golden edges. It looks beautiful when scooped out and plated with some sauce dripping down the side. Pair it with spaghetti or linguine for a classic Italian combo. A drizzle of olive oil and a sprinkle of parsley on top make it restaurant-worthy.

You can also go light and serve it with a simple arugula or mixed greens salad with lemon vinaigrette. It balances the richness of the cheese beautifully.

If you’re hosting, serve it family-style with garlic bread and wine on the side. It feels warm, welcoming, and always gets compliments.

Variations and Substitutions you’ll Love

Use zucchini or squash: These are great alternatives when eggplant isn’t available. Zucchini adds a milder flavor and a slightly firmer bite, and it’s great for summer.

Try gluten-free breadcrumbs: If you’re avoiding gluten, substitute with your favorite gluten-free breadcrumb mix. It keeps the texture crisp without compromising flavor.

Skip the breading: For a lighter version, roast plain eggplant slices with a little olive oil and seasoning. It cuts calories and makes prep easier.

Vegan version: Use dairy-free cheeses and replace the egg with a flax egg or plant-based milk. Many great vegan mozzarella options melt beautifully.

Add mushrooms: Sautéed mushrooms bring an earthy, meaty flavor. Layer them with the eggplant or stir into the marinara for an extra-savory touch.

Make it a casserole: Dice the eggplant and mix all ingredients like a pasta bake. It’s rustic, easy to scoop, and fun for a casual family dinner.

Use spicy marinara: If you like a little heat, go for a spiced-up tomato sauce or add crushed red pepper flakes while layering.

Mini individual stacks: Slice smaller eggplants and stack them with cheese and sauce into single portions. These are great for serving guests or as meal-prep lunches.

How to Store

Let the dish cool completely before covering it tightly. Store in the fridge for up to 4 days. Use a glass container if possible to keep it fresh and avoid sticking.

To reheat, warm in the oven at 350°F until heated through, or microwave individual portions. The texture stays best in the oven, especially if you want the top to stay a little crisp.

FAQ

Can I make baked eggplant parmesan ahead of time?

Yes! You can assemble it a day in advance, cover, and refrigerate. Bake it fresh when ready to serve for the best texture.

Do I need to peel the eggplant?

Not necessarily. The skin adds structure and nutrients, but if you prefer a softer texture, you can peel it before slicing.

How do I keep the eggplant from being soggy?

Salt the slices first to draw out moisture, pat them dry well, and bake them before layering to help them stay crispy.

Can I freeze baked eggplant parmesan?

Yes, it freezes well. Let it cool completely, wrap tightly, and freeze. Reheat in the oven until hot and bubbly.

Is this recipe vegetarian?

Yes, it’s fully vegetarian as long as your cheese doesn’t contain animal rennet. Always check the labels if you’re strict vegetarian.

How do I make it lower in carbs?

Skip the breading or use almond flour instead of traditional breadcrumbs. Also, serve it without pasta for a lighter meal.

Can I use store-bought marinara?

Absolutely. Use a high-quality jarred sauce, or make your own if you have the time for fresher flavor.

Eggplant Parmesan Baked

Recipe by Wasian CookeryCourse: MainCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

25

minutes

Cooking time

35

minutes

Total time

1

hour 

Baked Eggplant Parmesan is a cozy, cheesy Italian dish made with layers of crispy baked eggplant, marinara sauce, and melted cheese.

Ingredients

• 2 large eggplants, sliced into ½-inch rounds

• 1 tablespoon salt (for sweating the eggplant)

• 2 eggs, beaten

• 1 cup breadcrumbs (Italian-seasoned if preferred)

• ½ cup grated Parmesan cheese

• 2 cups marinara sauce (homemade or jarred)

• 2 cups shredded mozzarella cheese

• 1 teaspoon dried basil or Italian seasoning

• Olive oil spray or a few tablespoons olive oil

Directions

• Lay the eggplant slices on paper towels and sprinkle with salt. Let sit for 20–30 minutes to remove bitterness, then pat dry.
• Preheat the oven to 400°F (200°C). Dip each slice in beaten egg, then coat with a mix of breadcrumbs and Parmesan.
• Place slices on a greased baking sheet. Drizzle or spray with olive oil. Bake for 20 minutes, flipping halfway, until golden and crisp.
• In a baking dish, spread a little marinara. Layer eggplant, marinara, mozzarella, and repeat. Finish with mozzarella and Parmesan on top.
• Bake at 375°F (190°C) for 20–25 minutes until bubbly and golden. Let cool for 5–10 minutes before serving.