Name: Baked Eggplant Parmesan
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 large eggplants, sliced into 1/2-inch rounds; 1 teaspoon salt; 2 cups marinara sauce; 2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 cup Italian-style breadcrumbs; 2 large eggs, beaten; 2 tablespoons olive oil; 1 teaspoon dried basil; 1/2 teaspoon black pepper

Hey y’all! If you’re craving a comforting meal that’s crispy, cheesy, and loaded with flavor, you’ve come to the right place. Baked Eggplant Parmesan is proof that you can enjoy all the decadence of Italian cuisine without deep frying or a ton of fuss. This dish is perfect for weeknight dinners, family gatherings, or whenever you want to wow your guests with a healthier twist on a classic. Let’s get cooking!

Why You’ll Love This Baked Eggplant Parmesan

All the satisfying crunch of traditional eggplant Parmesan—without all the oil!
Perfect for vegetarians and anyone craving a hearty, meatless meal.
Simple to prepare and make-ahead friendly for busy schedules.
Melty cheese, flavorful marinara, and tender eggplant in every single bite.
Great for serving a crowd or as delicious leftovers the next day.

Ingredients for Baked Eggplant Parmesan

2 large eggplants, sliced into 1/2-inch rounds
1 tablespoon salt (for sweating the eggplant)
2 cups Italian-style breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon dried oregano
1 teaspoon garlic powder
3 large eggs
2 cups marinara sauce
2 cups shredded mozzarella cheese
1/4 cup fresh basil, chopped (optional for garnish)
Olive oil spray or 2 tablespoons olive oil

How to Make Baked Eggplant Parmesan: Step-By-Step Directions

Step 1: Prep and Sweat the Eggplant

Arrange eggplant slices in a colander and sprinkle both sides with salt.
Let sit for 30 minutes to draw out moisture and bitterness. Rinse the slices and pat thoroughly dry with paper towels.

Step 2: Get Ready to Coat

Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper and lightly brush or spray with olive oil.
In a shallow bowl, mix breadcrumbs, Parmesan cheese, oregano, and garlic powder. In another bowl, beat the eggs until well combined.

Step 3: Bread and Bake the Eggplant

Dip each eggplant round into the egg, letting excess drip off, then coat thoroughly with the breadcrumb mixture. Arrange slices in a single layer on the prepared baking sheets.
Lightly spray tops with oil. Bake for 20 minutes, flip, then bake another 10-15 minutes, until golden and crisp.

Step 4: Assemble and Bake

Reduce oven to 375°F (190°C). In a 9×13-inch baking dish, spread 1/2 cup marinara. Layer half the baked eggplant, sprinkle with half the mozzarella, and spoon over more marinara. Repeat layers.
Bake uncovered for 20 minutes, until hot and bubbly. Let cool 10 minutes, garnish with fresh basil, and serve.

Notes: Tips for the Best Baked Eggplant Parmesan

Salting (“sweating”) the eggplant helps achieve the creamiest texture and removes bitterness. Learn more about salting eggplant at Serious Eats.
Don’t skip flipping the eggplant during baking—this ensures both sides get lightly crispy without any frying.
Homemade or store-bought marinara both work well. Check out this stellar marinara recipe from Bon Appétit.

Variations on Baked Eggplant Parmesan

Gluten-Free: Use gluten-free breadcrumbs for a celiac-friendly version.
Vegan: Substitute eggs with non-dairy milk and use vegan cheese replacements.
Low-Carb: Swap breadcrumbs for almond meal and use a keto-friendly marinara sauce.

Equipment Needed for Baked Eggplant Parmesan

Sharp knife and cutting board
Colander
Bowls for breading
2 large baking sheets and parchment paper
9×13-inch baking dish
Paper towels

How to Store Baked Eggplant Parmesan

Cool leftovers to room temperature, then cover and refrigerate for up to 4 days.
To freeze, wrap portions tightly and freeze up to 2 months. Reheat covered in a 350°F (175°C) oven until hot.
Best enjoyed fresh, but leftovers make great lunches or quick dinners!

What to Serve with Baked Eggplant Parmesan

Serve over al dente spaghetti or your favorite pasta.
Pair with a crisp green salad and some garlic bread.
Roasted vegetables, like broccoli or asparagus, complete the meal beautifully.

Pro Tips for Baked Eggplant Parmesan Success

For extra crispiness, use a wire rack on your baking sheet so hot air circulates around each slice. Explore this technique at The Kitchn.
Let your cheese brown under the broiler for the final 2 minutes if you love a bubbly, golden top.
Layer lightly—overcrowding the baking dish can make the eggplant soggy.

Frequently Asked Questions about Baked Eggplant Parmesan

Can I make Baked Eggplant Parmesan ahead of time?: Yes! You can assemble the dish a day ahead, refrigerate, and bake just before serving.
How do I prevent my Baked Eggplant Parmesan from being soggy?: Salting and drying the slices is crucial, and baking on a rack helps air circulate for extra crispiness.
Is peeling the eggplant necessary?: Nope! The skin softens while baking, but feel free to peel if you prefer a more delicate texture.

Prep Time: 40 minutes | Cook Time: 50 minutes | Total Time: 1 hour 30 minutes

Baked Eggplant Parmesan