Crispy Baked Eggplant Parmesan: Easy Vegetarian Italian Comfort Food
Baked Eggplant Parmesan: A Classic Italian-Inspired Dinner
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Baked eggplant parmesan is a hearty and family-pleasing Italian dish with layers of crispy breaded eggplant, rich tomato sauce, and melting cheese. This easy oven-baked recipe turns humble eggplant into a luscious vegetarian dinner that will delight everyone at the table.
Why You’ll Love Baked Eggplant Parmesan
- Layers of golden, breaded eggplant for a satisfying crunch.
- Oven-baked instead of fried—lighter but just as flavorful.
- Bursting with Italian flavors: marinara sauce, Parmesan, and mozzarella.
- Perfect for meal prep or feeding a crowd.
Ingredients for Baked Eggplant Parmesan
- 2 medium eggplants, peeled and sliced into ½-inch rounds
- 1 teaspoon kosher salt, plus extra for seasoning
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1½ cups breadcrumbs
- ½ cup grated Parmesan cheese, divided
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 2 tablespoons chopped fresh basil, plus extra for garnish
- Olive oil spray or 2 tablespoons olive oil
Step-by-Step Instructions for Baked Eggplant Parmesan
- Place eggplant slices in a colander and sprinkle both sides with kosher salt.
- Let sit for 30 minutes (or up to 3 hours). This draws out excess moisture and tames any bitterness.
- Rinse slices under cool water and pat dry with paper towels.
- Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper or lightly grease them.
- Set up three shallow dishes: one with flour, one with beaten eggs and milk, and one with breadcrumbs mixed with half the Parmesan cheese.
- Dredge each eggplant slice first in flour, shaking off excess; then dip into the egg mixture; finally, coat evenly with the breadcrumb mixture.
- Arrange breaded slices on the prepared baking sheets. Lightly spray or drizzle with olive oil.
- Bake for 15 minutes, flip each slice, then bake an additional 10 minutes until golden brown.
- Spread 1 cup of marinara sauce in the bottom of a 9×13-inch baking dish.
- Arrange half of the baked eggplant slices in a single layer over the sauce.
- Top with 1 cup mozzarella and ¼ cup Parmesan cheese.
- Repeat with remaining eggplant, sauce, mozzarella, and Parmesan.
- Bake for 35–40 minutes, until sauce is bubbling and cheese is melted and golden.
- Let rest for 5 minutes. Garnish with fresh basil before serving.
Salting & Draining the Eggplant
Prepping the Breading Station
Breading & Baking the Eggplant
Layering & Final Bake
Tips & Variations for Baked Eggplant Parmesan
- Gluten-Free: Substitute gluten-free flour and breadcrumbs.
- Spicy Twist: Add red pepper flakes to the marinara sauce.
- Herb Boost: Mix chopped oregano or thyme into the breadcrumb coating.
- Make Ahead: Assemble casserole up to a day early, then bake when ready.
Nutritional Information
- Calories: 474 kcal
- Carbohydrates: 44 g
- Protein: 30 g
- Fat: 20 g (Saturated Fat: 11 g)
- Fiber: 10 g
- Sugar: 18 g
- Cholesterol: 119 mg
- Sodium: 2428 mg
Enjoy this homemade baked eggplant parmesan with a crisp green salad or garlic bread for a true Italian-inspired feast!
Recipe source: AllRecipes – Baked Eggplant Parmesan
Baked Eggplant Parmesan
Baked eggplant parmesan is a hearty and family-pleasing Italian dish with layers of crispy breaded eggplant, rich tomato sauce, and melting cheese.
Ingredients
Method
- Place eggplant slices in a colander and sprinkle both sides with kosher salt.
- Let sit for 30 minutes (or up to 3 hours). Rinse and pat dry with paper towels.
- Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper or grease lightly.
- Set up three shallow dishes: flour; beaten eggs with milk; and breadcrumbs mixed with half the Parmesan.
- Dredge each eggplant slice in flour, then egg mixture, then breadcrumb mixture. Arrange on baking sheets and lightly coat with olive oil.
- Bake for 15 minutes, flip slices, then bake 10 more minutes until golden brown.
- Spread 1 cup marinara sauce in a 9×13-inch baking dish. Layer half the eggplant, 1 cup mozzarella, and ¼ cup Parmesan.
- Repeat layers with remaining eggplant, sauce, mozzarella, and Parmesan. Bake for 35–40 minutes until bubbly.
- Let rest for 5 minutes, garnish with fresh basil, and serve hot.
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