Baked Eggplant Parmesan: A Lighter Italian Classic in One Hour

Easy Baked Eggplant Parmesan

10 servings |
Dinner |
Italian

If you’re craving a lighter spin on a classic, this eggplant parmesan recipe is going to become your new go-to.

Ingredients for Eggplant Parmesan

• 3 large eggplants, peeled and thinly sliced
• 2 teaspoons salt, for drawing out moisture
• 2 large eggs, beaten
• 1½ cups breadcrumbs
• ½ cup grated Parmesan cheese
• 2 cups marinara or homemade tomato sauce
• 2 cups shredded mozzarella cheese
• 2 tablespoons olive oil
• Fresh basil leaves, for garnish
• Freshly ground black pepper, to taste

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Position racks in the top and bottom thirds.
2. Arrange eggplant slices on wire racks over a baking sheet. Sprinkle both sides with salt and let them sweat for 20 minutes. Pat dry with paper towels.
3. Set up a dredging station with beaten eggs in one bowl and a mix of breadcrumbs and Parmesan in another.
4. Dip each eggplant slice in the egg, then coat evenly with the breadcrumb mixture.
5. Place coated slices on a lightly greased baking sheet. Drizzle olive oil over each slice and bake for 15 minutes, flipping halfway until golden and crisp.
6. Spread ½ cup of marinara sauce on the bottom of a 9×13-inch baking dish. Layer half the eggplant, top with more sauce and half the mozzarella. Repeat with remaining eggplant, sauce, and cheese.
7. Bake in the preheated oven for 20–25 minutes, until the cheese is bubbly and lightly browned.
8. Let the casserole rest for 10 minutes before serving. Garnish with fresh basil and a sprinkle of Parmesan.
9. Slice into squares and serve warm with extra marinara on the side.

Tip: For an extra crunchy bite, use panko breadcrumbs and broil for the last 2 minutes—watch closely to avoid burning!

Nutrition Information

With its cheesy layers and vibrant flavors, this eggplant parmesan is sure to impress friends and family at your next Italian dinner night.