Name: Baked Eggplant Parmesan Recipe
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 2 h 10 min
Cuisine: Italian
Ingredients: 2 large eggplants, sliced into ½-inch circles; 1 tablespoon salt; 2 cups panko breadcrumbs; 1 cup grated Parmesan cheese; 3 tablespoons olive oil; 1 tablespoon Italian seasoning; 3 large eggs; 1 tablespoon water; ½ cup all-purpose flour; 1 (24-ounce) jar marinara sauce; 2 ¼ cups low moisture mozzarella cheese; ¼ cup fresh basil, chopped (for serving)

Jump to Recipe· 4.1 from 43 reviews

If you have been dreaming of a comforting, cheesy, and hearty Italian classic, look no further than this Baked Eggplant Parmesan Recipe. It’s a beautiful harmony of tender, breaded eggplant slices coated in crispy panko and Parmesan, layered with luscious marinara and gooey mozzarella. The magic lies in every bite—from the golden crust to the rich tomato sauce and the fresh basil finishing touch. This dish not only satisfies cravings but also fills your kitchen with the tantalizing aroma of Italy, making it a family favorite or an impressive dinner for guests.

Ingredients You’ll Need

The image shows various ingredients arranged on a white marbled surface, ready for cooking. There are two large dark purple eggplants on the right side. A small glass bottle of golden olive oil sits next to the eggplants. In the center, a bunch of fresh green basil leaves lies surrounded by small clear bowls holding dried herbs, salt, and grated cheese powders. To the left, there is a clear bowl filled with bright red tomato sauce, three brown eggs in another clear bowl above it, and bowls of white flour and shredded cheese arranged neatly around. The ingredients are spaced out evenly, showing a clean and organized layout. photo taken with an iphone --ar 4:5 --v 7

This Baked Eggplant Parmesan Recipe relies on a handful of simple, fresh ingredients that come together to build layers of flavor and textures that you will love. Each component plays an essential role, from the sturdy but tender eggplants that form the base, to the combination of panko and Parmesan that creates the perfect crispy coat, to the creamy mozzarella and savory marinara that bring everything to life.

2 large eggplants, sliced into ½-inch circles: Choose firm, fresh eggplants for the best texture and flavor.
1 tablespoon salt: Essential for drawing out moisture and bitterness from the eggplant slices.
2 cups panko breadcrumbs: These give the eggplant that irresistible crispy crunch.
1 cup grated Parmesan cheese: Adds sharp, salty, nutty depth to the breadcrumb coating.
3 tablespoons olive oil: Helps brown the breadcrumb coating beautifully when baked.
1 tablespoon Italian seasoning: A blend of herbs that infuses aromatic and savory notes.
3 large eggs: Bind the breadcrumbs to the eggplant slices perfectly.
1 tablespoon water: Thins the eggs for an even dip.
½ cup all-purpose flour: Helps the egg wash adhere to the eggplant slices.
1 (24-ounce) jar marinara sauce: Use a good-quality sauce for that rich, tangy tomato flavor.
2 ¼ cups low moisture mozzarella cheese: Melts gorgeously, adding gooey, creamy goodness.
¼ cup fresh basil, chopped: Adds a bright, fresh finish to the dish when served.

How to Make Baked Eggplant Parmesan Recipe

Step 1: Prepare and Salt the Eggplant

Start by slicing your eggplants into half-inch thick rounds. Lay them out on a baking sheet lined with paper towels and generously sprinkle salt over each slice. Then cover with another layer of paper towels. Letting the eggplant rest for 45 minutes draws out excess moisture and bitterness, which is key for preventing a soggy dish and boosting flavor. After resting, pat the slices thoroughly with paper towels to remove the salt and liquid.

Step 2: Preheat and Prepare Your Baking Sheet

Preheat your oven to 400 degrees Fahrenheit and lightly grease a large sheet pan. This is where your breaded eggplant slices will bake to golden perfection, so a bit of grease helps them crisp without sticking.

Step 3: Make the Breading Stations

Set up three shallow bowls: one with a mix of panko breadcrumbs, Parmesan cheese, olive oil, and Italian seasoning; another with beaten eggs and water; and the third with all-purpose flour. This classic dredging process is what gives the eggplant such a wonderful texture and flavor contrast in the finished dish.

Step 4: Bread the Eggplant

One by one, toss each eggplant slice in the flour to coat lightly, dip into the egg wash, then press firmly into the breadcrumb mixture, making sure it sticks well. Arrange the breaded slices on your prepared baking sheet. Bake in the oven until the coating is nicely browned and crisp, about 30 to 35 minutes.

Step 5: Assemble the Layers

In a 9×13-inch baking dish, spread roughly a cup of marinara sauce on the bottom. Lay half of the baked eggplant slices over the sauce. Spread another cup of marinara on top, then sprinkle three-quarters of a cup of mozzarella cheese. Repeat with the remaining eggplant, marinara, and the rest of the mozzarella. This layering is what makes the Baked Eggplant Parmesan Recipe so irresistible with every cheesy, saucy mouthful.

Step 6: Bake to Melt and Brown

Reduce oven temperature to 375 degrees Fahrenheit. Cover the dish with foil and bake for 25 minutes to allow the flavors to meld and the cheese to melt. Then remove the foil and bake for another 20 minutes until the top is golden and bubbly. This step ensures a perfectly cooked, melty, and golden-topped eggplant Parmesan.

Step 7: Rest and Garnish

Once out of the oven, let the dish rest for 5 minutes before serving. This resting time helps the layers set slightly for easier slicing. Sprinkle fresh chopped basil over the top just before serving to add brightness and a subtle herbaceous note.

How to Serve Baked Eggplant Parmesan Recipe

The image shows a baking tray filled with many round slices of eggplant coated in a golden brown breadcrumb layer. Each slice is about one layer thick, with the dark purple eggplant skin visible around the edges, giving a contrast to the light, crispy breadcrumb topping. The tray has some browned spots where the breadcrumbs have toasted more, and a few crumbs are scattered around the tray's surface. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A little chopped fresh basil scattered on top right before serving brightens the dish and adds a lovely fragrance. If you want a touch more heat, a pinch of red chili flakes can also complement the tomato sauce beautifully.

Side Dishes

The rich, cheesy Baked Eggplant Parmesan Recipe pairs wonderfully with simple sides like a crisp green salad dressed lightly with lemon vinaigrette or sautéed garlic spinach. For a heartier meal, garlic bread or creamy polenta make fantastic companions that soak up the delicious sauce.

Creative Ways to Present

For a fun twist, serve the layers in individual ramekins or bake in a cast-iron skillet for a rustic presentation. You can also layer it in a deep-dish pasta bowl for a no-fuss one-plate meal. A drizzle of good-quality extra virgin olive oil at the end adds a beautiful glossy finish.

Make Ahead and Storage

Storing Leftovers

Leftover Baked Eggplant Parmesan Recipe keeps well in an airtight container in the refrigerator for up to 4 days. The flavors tend to deepen, making for an even more delicious meal the next day.

Freezing

This dish freezes beautifully! After baking and cooling completely, wrap tightly with plastic wrap and aluminum foil or place in a freezer-safe container. It will keep for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat leftovers covered in a 350-degree Fahrenheit oven for about 20-25 minutes or until heated through. To revive crispness on the topping, uncover the dish the last 5 minutes of heating. Avoid the microwave if you want to preserve the texture and flavor best.

FAQs

Can I use frozen eggplant instead of fresh?

While you can use frozen eggplant, fresh is ideal for this recipe because it retains a firmer texture after baking. Frozen eggplant releases more moisture which might affect the crispiness of the breading.

Is it necessary to salt and rest the eggplant slices?

Yes, salting and resting help draw out moisture and any bitterness from the eggplant. This step prevents a soggy texture and enhances the overall flavor of your Baked Eggplant Parmesan Recipe.

Can I make this recipe vegan?

Absolutely! You can substitute the eggs for a flaxseed or aquafaba mixture and use vegan cheese alternatives. Also, check the breadcrumbs and marinara sauce for any non-vegan ingredients.

What’s the best way to get a crispy coating without frying?

Baking the breaded eggplant at a high temperature and using a combination of panko breadcrumbs with Parmesan cheese creates a crispy texture without the need for frying, making it a lighter option without sacrificing crunch.

How do I prevent the dish from being watery?

Salting and patting the eggplant dry before breading reduces water content significantly. Also, baking the eggplant slices before layering helps evaporate excess moisture, ensuring your final dish isn’t soggy.

Final Thoughts

There is just something so soul-satisfying about this Baked Eggplant Parmesan Recipe that never fails to impress. It’s a dish that’s elegant enough for special occasions but easy enough to enjoy any weeknight. I hope you give this recipe a try and discover how the crispy layers of Parmesan-crusted eggplant, melted mozzarella, and savory marinara can bring warmth and joy to your table. Enjoy every cheesy, delightful bite!