Eggplant Parmesan Bake Recipe Description:
Eggplant Parmesan (or Melanzane alla Parmigiana) is a classic Italian casserole made by layering slices of breaded and baked (or fried) eggplant with marinara sauce, mozzarella, and Parmesan cheese. This version is baked for a healthier twist while still delivering rich, savory flavor and gooey, cheesy satisfaction.
Time Required:
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings:
Serves: 6
Ingredients:
For the Eggplant:
2 large eggplants (around 1.5 lbs)
1½ tsp salt
2 cups breadcrumbs (preferably Italian seasoned or add 1 tsp oregano + 1 tsp garlic powder)
½ cup grated Parmesan cheese
2 large eggs
¼ cup milk
Olive oil spray or ¼ cup olive oil for brushing/baking
For the Sauce and Cheese:
2½ cups marinara sauce (homemade or store-bought)
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
Fresh basil leaves (optional, for garnish)
Instructions:
Step 1: Prepare the Eggplant
Slice eggplants into ½-inch thick rounds.
Sprinkle slices with salt and lay them in a colander for 20–30 minutes to draw out excess moisture and bitterness.
Pat the slices dry with a paper towel. Step 2: Bread the Eggplant
Preheat oven to 200°C (400°F).
In one bowl, beat eggs with milk.
In another bowl, combine breadcrumbs and Parmesan cheese.
Dip each eggplant slice into the egg mixture, then coat with the breadcrumb mix
Place breaded slices on a parchment-lined baking tray and lightly spray or brush with olive oil.
Step 3: Bake the Eggplant
Bake for 20 minutes, flipping halfway through, until golden brown and crispy. Step 4: Assemble the Bake
In a large baking dish, spread a thin layer of marinara sauce.
Add a layer of baked eggplant slices, then spoon sauce over, followed by mozzarella and a sprinkle of Parmesan.
Repeat layers until all ingredients are used, finishing with sauce and cheese on top.
Step 5: Final Bake
Bake uncovered for 15–20 minutes, or until cheese is melted and bubbling.
Let it rest for 10 minutes before serving.
Garnish with fresh basil if desired.
Nutritional Information (per serving, 1 of 6):
Nutrient Amount
Calories 360 kcal
Protein 17 g
Fat 18 g
Saturated Fat 7 g
Carbohydrates 32 g
Fiber 7 g
Sugar 8 g
Sodium 620 mg
Calcium 280 mg
Values may vary slightly depending on brands and exact portions used.
Frequently Asked Questions:
Q: Can I make this ahead of time?
A: Yes! Assemble the dish and refrigerate up to 24 hours before baking. Add 10 extra minutes to baking time if chilled.
Q: Can I freeze it?
A: Yes, it freezes well. Bake and cool completely, then wrap and freeze for up to 3 months. Reheat in the oven at 180°C (350°F) until hot through.
Q: Can I make it gluten-free?
A: Use gluten-free breadcrumbs and ensure your marinara sauce is gluten-free.
Q: What can I serve it with?
A: Great with a fresh green salad, garlic bread, or over spaghetti.
Q: Can I skip breading the eggplant?
A: Yes, for a lighter version, you can roast plain eggplant slices and layer without breading. Texture will be softe
r but still delicious.