This baked eggplant Parmesan is a simple version of the classic Italian dish made with crispy coated eggplant, marinara sauce and mozzarella cheese. A vegetarian dinner the whole family will love!
This Italian-inspired recipe is saucy and cheesy just like baked chicken parmesan and easy lasagna recipe!
Why I Love This Recipe
- Ready in just over 1 hour. With only 15 minutes of prep time, the oven does the rest, and then the baked eggplant Parmesan rests and cools before it’s ready to be served.
- Classic vegetarian Italian dish. Try this cheesy dish for meatless Mondays whether you’re vegetarian, just cutting back on meat, or forgot to defrost dinner!
- Freezer-friendly. Make oven baked eggplant parmesan ahead and freeze it for later, or freeze your leftovers for a convenient way to serve a crowd.
Recipe Ingredients
Substitutions and Variations
- Use Panko bread crumbs or homemade breadcrumbs instead of Italian bread crumbs if you have them.
- You can also add red pepper flakes to your marinara sauce for some heat. Try garlic roasted tomato sauce for a flavor boost!
- If you’d rather shred your mozzarella than slice it, by all means, do that.
- You can also add some extra seasoning if you’d like, such as garlic powder, thyme, or onion.
- Last, you can actually make this cheesy baked eggplant Parmesan recipe without any breading at all. It won’t have that crunchy texture, but will still bbe flavorful.
How to Make Baked Eggplant Parmesan
On a clean flat surface, either a cutting board or baking sheet, lay the eggplant slices in a single even layer. Sprinkle both sides with salt and let them sit for 10 minutes. The salt will extract the excess moisture (otherwise known as sweating), then pat firmly with paper towels.
Set up a dredging station with 3 separate shallow bowls. One with flour, one with eggs, and one with breadcrumbs, Italian seasoning, salt, and pepper. Coat the slices in flour first, then dunk them in the egg mixture allowing the excess to drip off.
Press firmly into the breadcrumbs making sure both sides are coated fully. Place them onto a prepared baking sheet and do this with remaining slices. Bake in a preheated 350°F oven for 20 minutes until golden brown, flipping halfway.
Once the crispy eggplant is out of the oven, arrange half of the slices in an even single layer over the marinara. Top with half of the mozzarella slices, another 1/2 cup of sauce, and 1/4 cup of parmesan. Repeat the layering process with the remaining layers making sure the last layer is Parmesan.
Bake uncovered for 35 minutes until bubbly and golden brown. Serve garnished with fresh herbs like basil or oregano and enjoy!
What to Serve with Eggplant Parmesan
This hearty meal deserves the spotlight!
It’s a complete meal on its own, but I always like to have a side of either a Caesar salad or a crispy chopped salad and a basket of garlic bread to scoop up the sauce.
Storing and Freezing Instructions
Store any leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month. Thaw in the fridge overnight.
To reheat baked eggplant parmesan, bake in the oven at 350°F until evenly warmed through and the edges are bubbly. If it’s been in the freezer for a while, feel free to warm it at 400°F instead.
Looking for more vegetarian recipes? Try this easy ratatouille recipe, spaghetti pesto, and one pot sweet potato bowls.
More Italian Recipes to Try
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Baked Eggplant Parmesan Recipe
Video
Ingredients
- 2 large eggplant , cut into 1/4"-1/2" slices
- ½ teaspoon Kosher salt , plus more for sweating the eggplant
- ½ cup all-purpose flour
- 3 large eggs , whisked
- 1 ½ cups homemade breadcrumbs , or store-bought
- 2 teaspoons Italian seasoning
- ¼ teaspoon pepper
- 1 ½ cups marinara or spaghetti sauce
- 1 (16-ounce) package fresh mozzarella , cut in 1/4" slices
- ½ cup grated parmesan cheese
For serving: Freshly chopped basil or oregano
Instructions
- Preheat the oven to 350°F. Spray a baking sheet with nonstick cooking spray or brush it with olive oil.
- On a work surface, place eggplant slices in an even layer. Sprinkle with a pinch of salt on both sides. Let sit 10 minutes to "sweat" excess moisture. Pat firmly with paper towels.
- Separate flour, egg, and breadcrumbs into 3 shallow bowls. Stir Italian seasoning, 1/2 teaspoon salt, and pepper into the breadcrumbs. Coat eggplant slices on both sides in flour. Dip in the egg, letting excess drip off. Press gently in breadcrumbs for an even coating and place on the baking sheet.
- Bake 10 minutes. Flip and bake 10 minutes more, or until golden brown.
- In the bottom of a 9×13-inch baking dish, spread 1/2 cup marinara. Arrange half of the eggplant slices in an even layer. Top with half of the mozzarella slices, 1/2 cup marinara, and 1/4 cup parmesan. Repeat layers with remaining ingredients, ending on parmesan.
- Bake 35 minutes, or until bubbly and golden brown. Top with fresh basil or oregano to serve. Enjoy!
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: Dinner, Italian, Vegetarian, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
I cant wait to try this! I love eggplant!
Had this for lunch today!! It is so good & such a great alternative! It has tons of flavor!!
I’ve wanted to try Eggplant Parmesan, so I’m so glad I found your recipe. It’s delicious and easy to follow.