There is something incredibly comforting and soul-satisfying about a well-made Baked Eggplant Parmesan Recipe. This classic Italian-inspired dish features tender slices of breaded eggplant layered lovingly with rich marinara sauce, gooey melted mozzarella, and sharp Parmesan cheese, all baked to golden perfection. It’s a hearty, yet fresh meal that brings warmth and a burst of flavor with every bite. Whether you’re cooking for family, friends, or simply treating yourself, this recipe is a guaranteed crowd-pleaser that transforms humble eggplant into a standout star of your dinner table.
Ingredients You’ll Need
These ingredients are straightforward but each one is important to building the perfect balance of flavors and textures in your Baked Eggplant Parmesan Recipe. From the crunchy Panko breadcrumbs to the fragrant fresh basil, every component plays its part in making this dish shine.
- Eggplants: Using two medium eggplants sliced into rounds provides the ideal tender base without being too watery.
- Panko breadcrumbs: These give the crusted eggplant slices a delightful crispiness that holds up well to baking.
- Italian seasoning: Adds classic herbaceous depth and warmth.
- Garlic powder: Brings a subtle savory punch that enhances every layer.
- Fine sea salt: Essential for seasoning and, if preferred, for sweating the eggplant to reduce bitterness.
- Black pepper: Freshly cracked, it brightens the dish with a little heat.
- Eggs: Whisked with water, they act as the perfect binder for the breadcrumb coating.
- Marinara sauce: Four cups of your favorite homemade or store-bought sauce provide rich tomato flavor and moisture.
- Mozzarella cheese: Shredded for creamy, melty goodness throughout.
- Parmesan cheese: Finely grated to add sharp, nutty notes and the iconic finish.
- Fresh basil leaves: Chopped and sprinkled throughout for a bright, aromatic lift.
How to Make Baked Eggplant Parmesan Recipe
Step 1: Sweat the Eggplant (Optional)
If you have a little extra time and want to mellow the slight bitterness that eggplant can sometimes have, this step is perfect. Simply lay the eggplant slices on paper towels, sprinkle generously with salt, and let them rest for 30 to 60 minutes so the moisture and any bitter juices can draw out. Then rinse and pat dry. This subtle step ensures every bite is tender without any unwanted bitterness.
Step 2: Toast the Panko (Optional)
To get that extra crunch and golden color on your breadcrumbs, spread the Panko in an even layer on a baking sheet and toast it at 400°F for about 6 to 7 minutes, stirring halfway. This little trick elevates the texture, making the breaded eggplant irresistibly crisp once baked.
Step 3: Prepare the Oven and Baking Sheets
Preheat your oven to 425°F and line your baking sheets with parchment paper. Preparing this early ensures a smooth workflow and helps achieve perfect roasting conditions for your eggplant.
Step 4: Bread the Eggplant
In one bowl, mix the Panko breadcrumbs with Italian seasoning, garlic powder, salt, and pepper. In another, whisk the eggs with a touch of water. Dip each eggplant slice into the egg wash, then press it into the breadcrumb mix, coating all sides completely. Arrange the coated slices on your prepared baking sheets, spacing them out. Pop these in the oven for 25 minutes until soft and golden—you’ll notice the eggplant softening perfectly under that crispy coat.
Step 5: Assemble the Layers
Grab a 9 x 13-inch baking dish and start by spreading half a cup of marinara at the bottom. Layer half of your baked eggplant rounds evenly, then spread a cup of marinara on top, followed by a cup of mozzarella, all of the Parmesan, and half the basil. Repeat the layering with the remaining eggplant, marinara, and mozzarella. This layering ensures every spoonful has a harmonious blend of each delicious ingredient.
Step 6: Bake to Perfection
Bake your assembled dish at 425°F for 20 to 25 minutes until the cheese is melted, bubbly, and just starting to turn golden brown at the edges. The eggplant will be perfectly tender but still hold its shape. Once out of the oven, sprinkle the top with the remaining fresh basil and extra Parmesan to add that final pop of flavor and color.
How to Serve Baked Eggplant Parmesan Recipe
Garnishes
A little fresh basil and a sprinkling of grated Parmesan right before serving makes the dish look as beautiful as it tastes. You can also add a drizzle of extra virgin olive oil or a pinch of red pepper flakes if you like a bit of heat and richness.
Side Dishes
Pair this Baked Eggplant Parmesan Recipe with a crisp green salad, garlic bread, or even a light pasta tossed with olive oil and fresh herbs. These sides enhance the meal without overpowering the rich, layered eggplant casserole.
Creative Ways to Present
For a fun twist, serve individual portions in small ramekins or bake the layers in mini gratin dishes for elegant, personalized servings. You could even transform it into a sandwich with fresh ciabatta bread, some extra basil leaves, and a sprinkle of Parmesan for a delightful handheld meal.
Make Ahead and Storage
Storing Leftovers
Leftover Baked Eggplant Parmesan Recipe stores wonderfully in an airtight container in the refrigerator for up to four days. The flavors meld even more by the next day, making for some delicious next-day meals or snacks.
Freezing
If you want to save this dish for longer, freeze it before baking or after baking and cooling completely. Wrap tightly with foil and plastic wrap, or use a freezer-safe container. It will keep well for up to three months and can be thawed overnight in the fridge before reheating.
Reheating
Reheat leftovers in the oven at 350°F until warmed through to maintain that crispy breadcrumb texture. Avoid microwaving if you want to keep the crust from getting soggy, although short bursts in the microwave can work for convenience.
FAQs
Can I use regular breadcrumbs instead of Panko?
Yes, though Panko breadcrumbs are preferred because they yield a lighter, crispier crust. Regular breadcrumbs work fine but may result in a denser coating.
Do I have to sweat the eggplant?
Sweating the eggplant is optional. It helps reduce any bitterness and excess moisture, but if you’re short on time or your eggplants are fresh and mild, you can skip this step.
Can I make this recipe vegan?
Absolutely! Substitute the eggs with a flaxseed or aquafaba mixture for breading, and use vegan cheese or nutritional yeast instead of dairy cheeses.
Is it necessary to toast the Panko breadcrumbs?
Toasting the Panko is not required but highly recommended if you want that extra crispiness and golden color in your breadcrumb coating.
What can I serve instead of marinara sauce?
You can experiment with other tomato-based sauces or even a roasted red pepper sauce for a different flavor profile, but classic marinara pairs best with the eggplant and cheeses.
Final Thoughts
If you’ve been searching for a delicious, comforting dish that’s both approachable and impressive, this Baked Eggplant Parmesan Recipe is your new best friend in the kitchen. It’s full of layered flavors, satisfying textures, and evokes that warm homemade feeling every time. Trust me when I say, once you make it, you’ll want to make it again and again!
Print
Baked Eggplant Parmesan Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
A delicious and comforting Baked Eggplant Parmesan recipe featuring crispy breaded eggplant slices layered with marinara sauce, melted Mozzarella, and Parmesan cheese, finished with fresh basil. This vegetarian Italian classic is perfect for a family dinner and delivers a satisfying combination of textures and flavors.
Ingredients
Eggplant and Breading
- 2 medium eggplants (about 2 pounds total), sliced into 1/2-inch thick rounds
- 2 cups Panko breadcrumbs
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon fine sea salt (plus extra for sweating the eggplant if desired)
- 1/2 teaspoon freshly-cracked black pepper
- 2 large eggs
Sauces and Cheese
- 4 cups marinara sauce, homemade or store-bought
- 2 cups shredded Mozzarella cheese
- 2/3 cup finely-grated or shaved Parmesan cheese, plus extra for serving
Fresh Herbs
- 1 cup chopped fresh basil leaves
Instructions
- Sweat the Eggplant (Optional): Lay the eggplant slices in a single layer on paper towels, sprinkle generously with salt, and let them sit for 30-60 minutes to draw out bitter liquid. Rinse and pat dry to remove excess salt and moisture.
- Toast the Panko Breadcrumbs (Optional): Spread the Panko evenly on a baking sheet and bake at 400°F for 4 minutes, stir, then bake another 2-3 minutes until golden and crispy. Remove and set aside.
- Prep the Oven and Baking Sheet: Preheat the oven to 425°F. Line one or two large sheet pans with parchment paper and set aside.
- Bread the Eggplant: In a shallow bowl, mix Panko breadcrumbs with Italian seasoning, garlic powder, 1 teaspoon salt, and black pepper. In another bowl, whisk the eggs with 2 tablespoons of water. Dip each eggplant round in the egg mixture, then coat evenly with the breadcrumb mixture. Arrange on the prepared baking sheet in a single layer.
- Bake the Eggplant: Bake the breaded eggplant slices for 25 minutes until softened and mostly cooked through. Remove from oven and transfer to a wire rack.
- Assemble the Casserole: Spread 1/2 cup marinara sauce on the bottom of a 9 x 13-inch baking dish. Layer half the eggplant slices evenly, then top with 1 cup marinara sauce, 1 cup Mozzarella cheese, all the Parmesan cheese, and half of the chopped basil. Repeat with the remaining eggplant, marinara sauce, and Mozzarella cheese.
- Bake the Casserole: Bake at 425°F for 20-25 minutes until cheese is melted and golden around the edges and the eggplant is fully cooked.
- Garnish and Serve: Remove from oven, let cool slightly on a wire rack. Sprinkle with remaining basil and extra Parmesan cheese. Serve warm.
Notes
- Sweating the eggplant is optional but helps reduce bitterness and moisture, leading to a better texture.
- Toasting the Panko breadcrumbs before breading adds extra crunch and golden color.
- Use fresh Parmesan cheese for best flavor and texture.
- If using store-bought marinara, choose a high-quality sauce or add extra seasoning to enhance flavor.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
- For a gluten-free option, substitute Panko breadcrumbs with gluten-free breadcrumbs.
