Baked Eggplant Parmesan
This dish features layers of crispy baked eggplant slices, rich marinara sauce, and gooey melted mozzarella and parmesan cheese. It’s hearty, satisfying, and perfect for a family-style dinner with pasta or a simple green salad.
Prep: 25 minutes
Cook: 40 minutes
Total: 1 hour 5 minutes
Serves: 6
Ingredients
2 medium eggplants (about 2 lbs / 900 g)
1 tsp salt
2 cups marinara sauce
2 cups shredded mozzarella cheese
½ cup grated parmesan cheese
1 cup breadcrumbs (panko or Italian-style)
½ cup all-purpose flour
2 large eggs
1 tsp dried Italian herbs (oregano, basil, thyme mix)
½ tsp garlic powder
½ tsp black pepper
2 tbsp olive oil
Fresh basil leaves
Instructions
Prepare the eggplant:
Slice eggplants into ½-inch thick rounds.
Sprinkle both sides lightly with salt, place on a tray, and let sit for 20–30 minutes. This draws out bitterness and moisture.
Pat dry with paper towels.
Set up coating station:
Bowl 1: flour
Bowl 2: beaten eggs
Bowl 3: breadcrumbs mixed with Italian herbs, garlic powder, and black pepper
Coat the eggplant:
Dip each slice in flour → egg wash → breadcrumbs.
Place on a parchment-lined baking sheet.
Bake the slices:
Brush lightly with olive oil on both sides.
Bake at 200°C (400°F) for 20–25 minutes, flipping halfway, until golden and crisp.
Assemble the casserole:
Spread a thin layer of marinara sauce on the bottom of a 9×13-inch (22×30 cm) baking dish.
Add a layer of baked eggplant slices.
Spoon sauce over, then sprinkle with mozzarella and parmesan.
Repeat layers until all eggplant is used, finishing with sauce and cheese on top.
Bake the dish:
Bake uncovered at 190°C (375°F) for 20 minutes, until cheese is bubbly and golden.
Serve:
Rest for 10 minutes before slicing. Garnish with fresh basil.
Notes & Tips
Crispier texture: Use panko breadcrumbs.
Lighter option: Skip the flour coating and just bake eggplant brushed with oil.
Make ahead: Assemble casserole, refrigerate (up to 24 hrs), then bake when ready.
Pairing: Serve with spaghetti, garlic bread, or a green salad.
Frequently Asked Questions
Q: Can I make it gluten-free?
Yes – use gluten-free breadcrumbs and flour.
Q: Can I freeze it?
Yes – bake, cool completely, slice into portions, and freeze for up to 2 months. Reheat in the oven for best texture.
Q: Do I need to peel the eggplant?
No – the skin softens when baked, but you can peel if you prefer a smoother bite.
Nutritional Information
Calories: ~320
Protein: 16g
Carbohydrates: 28g
Fat: 15g
Fiber: 7g