Looking for a delicious, meat-free dinner that’ll satisfy even the heartiest appetites? This Baked Eggplant Parmesan is a game-changer. I’ve perfected this recipe to create layers of crispy, breaded eggplant slices smothered in rich marinara sauce and melty cheese – all without the hassle of frying. It’s a healthier take on the classic Italian dish that doesn’t sacrifice any of the flavor.
Ingredients
- 2 large eggplants, sliced into 1/4-inch rounds
- 3 cups Italian-seasoned breadcrumbs
- 1 cup grated Parmesan cheese, divided
- 4 large eggs
- 1/2 cup milk
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup fresh basil, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Start by salting your eggplant slices generously and letting them sit for 30 minutes. This draws out excess moisture and bitterness.
- Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Pat the eggplant slices dry with paper towels. This ensures they’ll get crispy when baked.
- Set up your breading station: combine eggs and milk in one bowl, and mix breadcrumbs with 1/2 cup Parmesan cheese in another.
- Dip each eggplant slice in the egg mixture, then coat with the breadcrumb mixture. Place on prepared baking sheets.
- Drizzle or spray the breaded slices with olive oil.
- Bake for 20 minutes, flip, then bake another 10 minutes until golden brown.
- In a 9×13 baking dish, spread 1 cup marinara sauce. Layer half the eggplant slices, followed by more sauce, mozzarella, and Parmesan.
- Repeat layers, finishing with cheese on top.
- Bake for 20-25 minutes until the cheese is bubbly and golden.
- Let rest for 10 minutes before serving. Garnish with fresh basil.
Cook Time and Serving Size
Prep Time: 45 minutes
Cook Time: 55 minutes
Total Time: 1 hour 40 minutes
Servings: 8
Recipe Notes
Don’t skip the salting step – it’s crucial for achieving the perfect texture. If you’re short on time, you can use store-bought marinara sauce, but make sure it’s good quality as it significantly impacts the final taste. The dish can be assembled up to 24 hours in advance and refrigerated before baking. For a gluten-free version, substitute regular breadcrumbs with gluten-free ones.
To reheat leftovers, use the oven rather than the microwave to maintain the crispy texture. Layer any remaining pieces between paper towels to absorb excess moisture. This dish also freezes well – just wrap it tightly and freeze for up to 3 months. When ready to eat, thaw overnight in the refrigerator before reheating.
Baked Eggplant Parmesan
Ingredients
- 2 large eggplants sliced into 1/4-inch rounds
- 3 cups Italian-seasoned breadcrumbs
- 1 cup grated Parmesan cheese divided
- 4 large eggs
- 1/2 cup milk
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup fresh basil chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Start by salting your eggplant slices generously and letting them sit for 30 minutes. This draws out excess moisture and bitterness.
- Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Pat the eggplant slices dry with paper towels. This ensures they'll get crispy when baked.
- Set up your breading station: combine eggs and milk in one bowl, and mix breadcrumbs with 1/2 cup Parmesan cheese in another.
- Dip each eggplant slice in the egg mixture, then coat with the breadcrumb mixture. Place on prepared baking sheets.
- Drizzle or spray the breaded slices with olive oil.
- Bake for 20 minutes, flip, then bake another 10 minutes until golden brown.
- In a 9x13 baking dish, spread 1 cup marinara sauce. Layer half the eggplant slices, followed by more sauce, mozzarella, and Parmesan.
- Repeat layers, finishing with cheese on top.
- Bake for 20-25 minutes until the cheese is bubbly and golden.
- Let rest for 10 minutes before serving. Garnish with fresh basil.
