Baked Eggplant Parmesan (Eggplant Parmigiana)
Description:
Baked Eggplant Parmesan is a classic Italian-American comfort food made with layers of breaded eggplant slices, rich marinara sauce, and melted mozzarella and Parmesan cheese. Unlike the fried version, this baked method reduces oil without sacrificing flavor, resulting in a satisfying, cheesy, and hearty dish perfect for dinner or meal prep.
Ingredients (Serves 6)
For the Eggplant:
2 large eggplants (about 2 lbs), sliced into ½-inch rounds
1 tbsp salt (for sweating the eggplant)
2 cups Italian-style breadcrumbs
¾ cup grated Parmesan cheese
2 tsp garlic powder
1 tsp dried oregano
3 large eggs
2 tbsp milk
¾ cup all-purpose flour
Olive oil spray or 2 tbsp olive oil (for baking)
For the Assembly:
3 cups marinara sauce (homemade or store-bought)
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
Fresh basil leaves (optional, for garnish)
Time Estimate:
Prep time: 30 minutes (includes salting eggplant)
Cook time: 45 minutes
Total time: ~1 hour 15 minutes
Instructions:
Step 1: Prepare the Eggplant
Slice the eggplants into ½-inch thick rounds.
Lay slices on a paper towel or baking sheet and sprinkle both sides generously with salt.
Let sit for 30 minutes to draw out moisture. Pat dry with paper towels.
Step 2: Bread the Eggplant
Preheat oven to 400°F (200°C).
Set up three bowls:
Bowl 1: Flour
Bowl 2: Eggs + milk, whisked
Bowl 3: Breadcrumbs, ¾ cup Parmesan, garlic powder, oregano mixed
Dredge each eggplant slice: first in flour, then in egg mixture, then coat in breadcrumbs.
Place on a baking sheet lined with parchment. Lightly spray or brush both sides with olive oil.
Step 3: Bake the Eggplant
Bake for 20–25 minutes, flipping halfway, until golden and crisp.
Step 4: Assemble the Parmesan
Lower oven to 375°F (190°C).
In a 9×13″ baking dish, spread a thin layer of marinara sauce.
Layer eggplant slices, top with sauce, mozzarella, and a sprinkle of Parmesan.
Repeat layers, ending with cheese on top.
Step 5: Bake
Cover with foil and bake for 20 minutes.
Remove foil and bake an additional 10–15 minutes until bubbly and golden.
Let rest 10 minutes before serving. Garnish with fresh basil if desired.
Serving Suggestions:
Serve with spaghetti or garlic bread
Pair with a green salad
Use leftovers for eggplant parm sandwiches
Nutritional Information (Per Serving, based on 6 servings)
Nutrient Amount
Calories ~390 kcal
Carbohydrates 36 g
Protein 19 g
Fat 20 g
Saturated Fat 8 g
Fiber 8 g
Sodium ~800 mg
Sugar 9 g
Cholesterol 90 mg
Values are estimates and may vary based on brand and ingredient adjustments.
Frequently Asked Questions (FAQ):
Q1: Do I need to peel the eggplant?
A: No, the skin is edible and adds texture, but if you find it tough, you can peel it before slicing.
Q2: Can I make it ahead of time?
A: Yes! You can assemble the dish and refrigerate it up to 24 hours before baking, or bake it and reheat later.
Q3: Can this be made gluten-free?
A: Yes, just use gluten-free breadcrumbs and flour.
Q4: What if I don’t have Parmesan?
A: Pecorino Romano or Grana Padano are good substitutes.
Q5: Can I freeze Baked Eggplant Parmesan?
A: Absolutely. Let it cool completely, then freeze in an airtight container for up to 2 months. Rehea
t covered in the oven.