Eggplant Parmesan Bake

Why You’ll Love This Recipe

This dish offers all the cozy, cheesy satisfaction of traditional Eggplant Parmesan without the mess of deep frying. By baking the eggplant until golden and layering it with savory sauce and melty cheese, you get a lighter yet still indulgent version of this beloved classic. It’s naturally vegetarian, makes great leftovers, and is just as good served fresh out of the oven as it is the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

eggplants (medium-sized, sliced into ½-inch rounds)
salt
olive oil or cooking spray
Italian-seasoned breadcrumbs
grated Parmesan cheese
shredded mozzarella cheese
egg (beaten, for breading)
all-purpose flour (for dredging)
marinara or tomato sauce (store-bought or homemade)
fresh basil or parsley (for garnish)
optional: red pepper flakes or crushed garlic (for added flavor)

Directions

1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper or foil and lightly grease.
2. Prep the eggplant: Lay sliced eggplant on a paper towel-lined tray. Sprinkle both sides with salt and let sit for 30 minutes to draw out moisture. Pat dry with paper towels.
3. Bread the eggplant: Set up a dredging station with three bowls—one with flour, one with beaten egg, and one with breadcrumbs mixed with half the Parmesan.
4. Dip each eggplant slice into flour, then egg, then breadcrumbs. Arrange on prepared baking sheets.
5. Bake the eggplant: Lightly spray with olive oil and bake for 20–25 minutes, flipping halfway through, until golden and crisp.
6. Assemble the bake: In a 9×13-inch baking dish, spread a thin layer of marinara. Add a layer of baked eggplant slices, then spoon more sauce on top, followed by mozzarella and a sprinkle of Parmesan. Repeat layers until all ingredients are used, finishing with cheese on top.
7. Bake: Cover with foil and bake at 375°F (190°C) for 25 minutes. Uncover and bake for another 10–15 minutes, until bubbly and golden.
8. Cool and serve: Let sit for 5–10 minutes before slicing. Garnish with fresh basil or parsley.

Servings and timing

This recipe serves 6 and takes about 30 minutes to prep and 45 minutes to cook. Total time: approximately 1 hour and 15 minutes.

Variations

• Make it gluten-free: Use gluten-free breadcrumbs and flour.
• Add vegetables: Layer in sautéed spinach, mushrooms, or roasted red peppers.
• Make it spicy: Add red pepper flakes or chili oil to the tomato sauce.
• Use fresh mozzarella: For a more luxurious, creamy texture.
• Skip the breading: Roast eggplant slices plain for a lighter, low-carb version.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) until hot and bubbly, or microwave individual portions. This dish also freezes well—cool completely, wrap tightly, and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

FAQs

Do I need to peel the eggplant?

No, the skin softens during baking and adds texture. You can peel it if you prefer a smoother bite.

Can I fry the eggplant instead?

Yes, for a more traditional version, pan-fry the breaded slices in oil until golden.

What’s the best sauce to use?

A thick, flavorful marinara—homemade or store-bought—works best to avoid sogginess.

Can I make this ahead of time?

Yes, assemble the dish up to a day in advance and refrigerate until ready to bake.

Is this dish freezer-friendly?

Yes, freeze before or after baking. Just be sure it’s cooled completely before wrapping.

Can I use another cheese?

Yes, try provolone, fontina, or even a little ricotta in the layers for added creaminess.

Why salt the eggplant first?

Salting draws out excess moisture and bitterness, helping the eggplant bake up firmer and more flavorful.

Can I make this vegan?

Yes, use plant-based cheese alternatives and an egg substitute like flax eggs or aquafaba for breading.

How do I keep it from getting soggy?

Bake the eggplant slices until crisp and avoid too much sauce in each layer.

What sides go well with it?

A crisp green salad, garlic bread, or roasted vegetables pair beautifully with this dish.

Conclusion

Eggplant Parmesan Bake is a classic comfort food made lighter and easier by baking instead of frying. With its crispy eggplant, gooey cheese, and savory sauce, it’s a hearty, flavorful dish that’s perfect for family dinners or meal prep. Whether you’re feeding a crowd or enjoying leftovers the next day, this recipe is guaranteed to satisfy.

Eggplant Parmesan Bake

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Eggplant Parmesan Bake is a comforting, meatless Italian classic that layers crispy baked eggplant slices with marinara sauce, mozzarella, and Parmesan for a cheesy, satisfying dish—without frying.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

1. 2 medium eggplants, sliced into ½-inch rounds
2. Salt
3. Olive oil or cooking spray
4. 1 cup Italian-seasoned breadcrumbs
5. 1/2 cup grated Parmesan cheese
6. 1 1/2 cups shredded mozzarella cheese
7. 1 egg, beaten
8. 1/2 cup all-purpose flour
9. 2 cups marinara or tomato sauce
10. Fresh basil or parsley, for garnish
11. Optional: red pepper flakes or crushed garlic

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Instructions

Preheat oven to 400°F (200°C). Line two baking sheets with parchment and lightly grease.

1. Place eggplant slices on paper towels. Sprinkle with salt and let sit for 30 minutes to release moisture. Pat dry.
2. Set up a dredging station: one bowl with flour, one with beaten egg, and one with breadcrumbs mixed with 1/4 cup Parmesan.
3. Dredge each eggplant slice in flour, then egg, then breadcrumbs. Arrange on baking sheets.
4. Lightly spray with olive oil and bake for 20–25 minutes, flipping halfway, until golden and crisp.
5. Lower oven to 375°F (190°C). Spread a layer of marinara in a 9×13-inch baking dish. Add a layer of baked eggplant, sauce, mozzarella, and Parmesan. Repeat layers, ending with cheese on top.
6. Cover with foil and bake for 25 minutes. Uncover and bake an additional 10–15 minutes until bubbly and golden.
7. Let cool for 5–10 minutes. Garnish with fresh basil or parsley and serve.

Notes

• Use gluten-free breadcrumbs and flour for a gluten-free version.
• Roast eggplant slices without breading for a lighter dish.
• Fresh mozzarella adds creaminess but may release more moisture.
• Letting the dish rest before cutting helps maintain structure.
• Salt the eggplant well to avoid sogginess and bitterness.

Nutrition

• Serving Size: 1/6 of bake
• Calories: 320
• Sugar: 7g
• Sodium: 720mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 6g
• Protein: 14g
• Cholesterol: 50mg