Looking for a comforting Italian dish that’s sure to impress? This Eggplant Parmesan Bake brings together layers of crispy breaded eggplant, rich marinara sauce, and melty cheese to create a vegetarian masterpiece that even meat-lovers will crave. I’ve perfected this recipe through countless attempts to achieve the perfect balance of textures and flavors, and I’m excited to share my tried-and-true method with you.
Ingredients
- 2 large eggplants, sliced into ¼-inch rounds
- 3 cups Italian-seasoned breadcrumbs
- 4 large eggs
- 1 cup all-purpose flour
- 3 cups marinara sauce (homemade or store-bought)
- 2 cups shredded mozzarella cheese
- 1 cup freshly grated Parmesan cheese
- ¼ cup fresh basil leaves
- Salt and pepper to taste
- Olive oil for frying
Instructions
- Start by salting your eggplant slices and letting them sit for 30 minutes. This draws out excess moisture and bitterness. Pat them dry thoroughly with paper towels.
- Set up your breading station: one shallow dish with flour, another with beaten eggs, and a third with seasoned breadcrumbs.
- Dip each eggplant slice first in flour, then egg, and finally breadcrumbs, ensuring even coating.
- Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices until golden brown, about 2-3 minutes per side. Place on paper towels to drain excess oil.
- Preheat your oven to 375°F (190°C).
- In a 9×13 baking dish, spread a thin layer of marinara sauce. Add a layer of fried eggplant, slightly overlapping the slices.
- Top with marinara sauce, mozzarella, and Parmesan. Repeat layers until all ingredients are used, finishing with cheese on top.
- Bake uncovered for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Let rest for 10 minutes before serving. Garnish with fresh basil leaves.
Cook Time and Serving Size
Prep Time: 45 minutes
Cook Time: 40 minutes
Total Time: 1 hour 25 minutes
Servings: 8 portions
Recipe Notes
- Don’t skip the salting step – it’s crucial for achieving the right texture and taste.
- To make ahead, you can fry the eggplant slices up to a day in advance and store them in the refrigerator.
- For a lighter version, you can bake the breaded eggplant slices instead of frying them. Simply brush with olive oil and bake at 400°F for 20 minutes, flipping halfway through.
- Keep leftover Eggplant Parmesan Bake in an airtight container for up to 3 days in the refrigerator.
- The dish can be frozen before baking – just thaw completely before putting it in the oven.
- For extra flavor, try mixing some dried Italian herbs into your breadcrumb mixture.
This Eggplant Parmesan Bake is perfect for family dinners or when you’re hosting guests. Serve it with a side of garlic bread and a fresh green salad for a complete meal that’s sure to become a regular in your recipe rotation.
Eggplant Parmesan Bake
This Eggplant Parmesan Bake brings together layers of crispy breaded eggplant, rich marinara sauce, and melty cheese to create a vegetarian masterpiece that even meat-lovers will crave.
Ingredients
- 2 large eggplants sliced into ¼-inch rounds
- 3 cups Italian-seasoned breadcrumbs
- 4 large eggs
- 1 cup all-purpose flour
- 3 cups marinara sauce homemade or store-bought
- 2 cups shredded mozzarella cheese
- 1 cup freshly grated Parmesan cheese
- ¼ cup fresh basil leaves
- Salt and pepper to taste
- Olive oil for frying
Instructions
- Start by salting your eggplant slices and letting them sit for 30 minutes. This draws out excess moisture and bitterness. Pat them dry thoroughly with paper towels.
- Set up your breading station: one shallow dish with flour, another with beaten eggs, and a third with seasoned breadcrumbs.
- Dip each eggplant slice first in flour, then egg, and finally breadcrumbs, ensuring even coating.
- Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices until golden brown, about 2-3 minutes per side. Place on paper towels to drain excess oil.
- Preheat your oven to 375°F (190°C).
- In a 9x13 baking dish, spread a thin layer of marinara sauce. Add a layer of fried eggplant, slightly overlapping the slices.
- Top with marinara sauce, mozzarella, and Parmesan. Repeat layers until all ingredients are used, finishing with cheese on top.
- Bake uncovered for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Let rest for 10 minutes before serving. Garnish with fresh basil leaves.
