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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.

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

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

Find it online: https://thefamilycooking.com/eggplant-parmesan-bake/