Easy Baked Eggplant Parmesan: Crispy, Healthy Italian Comfort Food

Perfect Baked Eggplant Parmesan: A Healthier Italian Classic

Baked eggplant parmesan is a delicious Italian-inspired comfort food that offers all the flavor of the traditional fried version with significantly less oil. This crispy, cheesy, and utterly satisfying dish features layers of breaded eggplant baked to golden perfection, smothered in rich tomato sauce, and topped with melty mozzarella and Parmesan cheese.

Why You’ll Love This Baked Eggplant Parmesan Recipe

This oven-baked eggplant Parmesan delivers all the comforting flavors of a traditional Italian restaurant favorite but with a healthier twist. By baking instead of frying, we reduce the oil content while maintaining that perfect crispy exterior that makes eggplant parm so irresistible. It’s the ideal make-ahead dish for busy weeknights or weekend family gatherings!

Key Ingredients for Perfect Eggplant Parmesan

• 2 medium eggplants, peeled and cut into 1/2-inch slices
• 2 cups Italian-seasoned breadcrumbs
• 4 large eggs, beaten
• 1/4 cup grated Parmesan cheese, plus more for layering
• 3 cups marinara sauce (homemade or store-bought)
• 2 cups shredded mozzarella cheese
• 1/4 cup fresh basil, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• Cooking spray

The Secret to Non-Soggy Eggplant

The key to crispy baked eggplant parmesan is properly preparing the eggplant first. Salting the slices draws out excess moisture and bitterness, resulting in perfectly textured eggplant every time.

Step-by-Step Instructions

1. Prepare the Eggplant

   Place eggplant slices in a colander and sprinkle both sides of each slice generously with salt. Allow to sit for at least 30 minutes (or up to 3 hours for best results). This draws out excess moisture and bitterness. Afterward, thoroughly rinse the slices and pat completely dry with paper towels.

2. Preheat and Prep

   Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper and lightly coat with cooking spray.

3. Set Up Breading Station

   In one shallow bowl, beat the eggs. In another bowl, combine the Italian breadcrumbs with 1/4 cup grated Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

4. Bread the Eggplant

   Dip each eggplant slice into the beaten eggs, allowing excess to drip off, then thoroughly coat in the breadcrumb mixture. Arrange the breaded slices on the prepared baking sheets, making sure they don’t overlap.

5. Bake Eggplant Slices

   Lightly drizzle or spray the breaded eggplant with olive oil. Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy on both sides.

6. Assemble the Layers

   In a 9×13 inch baking dish, spread 1/2 cup of marinara sauce. Arrange half of the baked eggplant slices in a single layer, slightly overlapping if necessary. Top with 1 cup of marinara sauce, 1 cup of mozzarella cheese, and 2 tablespoons of Parmesan.

7. Add Second Layer

   Add the remaining eggplant slices, followed by the remaining marinara sauce, mozzarella, and Parmesan cheese. Sprinkle with half the fresh basil.

8. Final Bake

   Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.

9. Rest and Serve

   Allow the baked eggplant parmesan to rest for 10 minutes before serving. Garnish with remaining fresh basil.

Chef’s Tips for the Best Baked Eggplant Parmesan

• Don’t skip the salting step! This crucial process removes excess moisture from the eggplant, preventing a soggy final dish.
• Uniform slices: Try to cut the eggplant slices to an even thickness so they cook at the same rate.
• Crispy coating: For extra crispiness, lightly spray the breaded eggplant with cooking spray before baking.
• Make ahead: You can bread and bake the eggplant slices a day ahead, then assemble and bake the final dish when ready to serve.
• Cheese selection: For authentic flavor, use fresh mozzarella and high-quality Parmigiano-Reggiano if available.

Serving Suggestions

Serve this delicious baked eggplant parmesan with a side of al dente spaghetti or fettuccine, a crisp green salad with Italian vinaigrette, or some crusty garlic bread. A glass of medium-bodied Italian red wine like Chianti or Sangiovese makes the perfect pairing to complete this classic Italian meal.

Nutritional Information

Storage and Reheating Tips

This baked eggplant parmesan stores beautifully in the refrigerator for up to 4 days. For best results when reheating, use an oven preheated to 350°F for 15-20 minutes rather than a microwave to maintain the crispy texture. You can also freeze individual portions for up to 3 months in airtight containers. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions About Baked Eggplant Parmesan

Do I need to peel the eggplant?

Peeling is optional but recommended for a more tender texture. The skin can sometimes be tough after baking.

Can I use gluten-free breadcrumbs?

Absolutely! Gluten-free panko or Italian-style breadcrumbs work perfectly in this recipe.

Why is my eggplant bitter?

Older or larger eggplants can sometimes be bitter. Salting them as directed in the recipe draws out the bitter compounds.

Can I make this recipe vegan?

Yes! Substitute the eggs with a flax egg mixture and use plant-based cheese alternatives.

Why This Baked Eggplant Parmesan Will Become a Family Favorite

With its crispy exterior, tender eggplant, and layers of gooey cheese and savory sauce, this baked eggplant parmesan offers all the comfort and satisfaction of the traditional dish with less oil and mess. It’s a versatile recipe that pleases vegetarians and meat-eaters alike, making it perfect for family dinners or entertaining guests. Once you master this healthier version of the classic Italian favorite, it’s guaranteed to become a regular in your meal rotation!

Recipe inspired by AllRecipes