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Grandma’s Baked Eggplant Parmesan

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Grandma’s Baked Eggplant Parmesan is a comforting Italian-inspired classic featuring crispy baked eggplant layered with rich marinara sauce, mozzarella, and Parmesan cheese. This lighter baked version delivers all the hearty flavor and satisfying texture of traditional Eggplant Parmesan without frying.

Ingredients

  • 2 large eggplants, sliced into 1/4-inch rounds
  • 1 teaspoon salt
  • 2 large eggs
  • 2 tablespoons water
  • 2 cups Italian-seasoned breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • Cooking spray or olive oil spray
  • 4 cups marinara sauce
  • 3 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh basil or parsley

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Arrange the eggplant slices on paper towels and sprinkle with salt.
  3. Let them sit for 30 minutes to draw out excess moisture.
  4. Pat the slices dry with paper towels.
  5. In a shallow bowl, whisk together the eggs and water.
  6. In another bowl, combine the breadcrumbs and 1/2 cup Parmesan cheese.
  7. Dip each eggplant slice into the egg mixture, then coat with the breadcrumb mixture.
  8. Arrange the coated slices on lightly greased baking sheets.
  9. Spray the tops lightly with cooking spray.
  10. Bake for 20 minutes, flipping halfway through, until golden and crisp.
  11. Reduce the oven temperature to 375°F (190°C).
  12. Spread a thin layer of marinara sauce in the bottom of a 9×13-inch baking dish.
  13. Add a layer of baked eggplant slices.
  14. Top with marinara sauce and mozzarella cheese.
  15. Repeat the layers until all ingredients are used.
  16. Finish with the remaining mozzarella and Parmesan cheese.
  17. Cover loosely with foil and bake for 25 minutes.
  18. Remove the foil and bake for an additional 15–20 minutes until bubbly and golden.
  19. Let the dish rest for 10–15 minutes before serving.
  20. Garnish with fresh basil or parsley.

Notes

  • Salting the eggplant helps remove excess moisture and improves texture.
  • For extra richness, add ricotta cheese between the layers.
  • Use gluten-free breadcrumbs for a gluten-free version.
  • Assemble the casserole up to one day ahead and refrigerate before baking.
  • Freeze baked portions for up to 3 months for easy future meals.

Nutrition

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