This Baked Eggplant Parmesan is a healthier take on the classic Italian-American dish. Crispy, breaded eggplant slices are layered with rich marinara sauce and gooey melted cheese, then baked to perfection. Skip the frying but keep all the flavor—this dish is perfect for a cozy family dinner or a vegetarian-friendly meal that everyone will love.
Ingredients
- 2 medium eggplants (about 2 lbs / 900g), sliced into 1/4-inch rounds
- 1 tsp salt
- 2 cups (240g) breadcrumbs
- 1/2 cup (50g) grated Parmesan cheese
- 2 tsp Italian seasoning
- 1/2 tsp garlic powder
- 2 large eggs, beaten
- 2 cups (480ml) marinara sauce
- 2 cups (200g) shredded mozzarella cheese
- 1/4 cup (25g) grated Parmesan cheese (for topping)
- 1/4 cup (60ml) olive oil (for greasing the baking sheet)
- Fresh basil leaves for garnish (optional)
Directions
- Prepare the Eggplant:
- Arrange the eggplant slices on a baking sheet lined with paper towels. Sprinkle both sides with salt and let them sit for 30 minutes to draw out excess moisture. Pat dry with paper towels.
- Preheat and Prepare:
- Preheat your oven to 400°F (200°C). Grease a large baking sheet with olive oil.
- Bread the Eggplant:
- In one shallow bowl, combine breadcrumbs, Parmesan cheese, Italian seasoning, and garlic powder. In another bowl, whisk the eggs. Dip each eggplant slice in the beaten eggs, then coat in the breadcrumb mixture, pressing lightly to adhere.
- Bake the Eggplant:
- Arrange the breaded eggplant slices in a single layer on the prepared baking sheet. Bake for 20 minutes, flipping halfway through, until golden and crispy.
- Layer the Parmesan:
- In a 9×13-inch baking dish, spread a thin layer of marinara sauce. Add a layer of baked eggplant slices, followed by a sprinkle of mozzarella cheese and a spoonful of marinara. Repeat the layers, ending with marinara and a final sprinkle of mozzarella and Parmesan cheese on top.
- Bake the Dish:
- Reduce the oven temperature to 375°F (190°C). Bake the assembled dish for 25-30 minutes, until the cheese is bubbly and lightly golden.
- Garnish and Serve:
- Let the dish cool for 5 minutes before garnishing with fresh basil leaves. Serve hot, paired with garlic bread or a side salad.
Notes
- Make It Gluten-Free: Use gluten-free breadcrumbs for a celiac-friendly version.
- Marinara Sauce Tip: For a fresher flavor, use homemade marinara sauce or your favorite store-bought brand.
- Cheese Options: Swap mozzarella for provolone or add ricotta between layers for extra creaminess.
- Storage: Leftovers can be stored in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.
- Freezing: Assemble the dish without baking, wrap tightly, and freeze for up to 2 months. Bake directly from frozen, adding an extra 15 minutes to the baking time.
This Baked Eggplant Parmesan combines indulgent flavors with a lighter preparation, making it a go-to recipe for weeknights or special occasions!
