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Close-up of a cheesy, golden-brown slice of baked eggplant Parmesan being lifted from a dish, revealing layers of eggplant and sauce with melted cheese on top, garnished with herbs.
Recipe

Baked Eggplant Parmesan

Servings: 8
Author: Jaclyn
Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour
This easy baked eggplant parmesan is crispy, saucy, and cheesy—without the mess of frying. A cozy, lighter comfort food your whole family will love.

Ingredients
 

  • 2 eggplants sliced into ½ -¼ inch rounds
  • 2 large eggs beaten
  • 1 ¼ cup Italian-style breadcrumbs
  • ¾ cup freshly grated parmesan cheese divided
  • 1 Tablespoon Italian seasoning
  • ½ teaspoon salt or to taste
  • ½ teaspoon black pepper or to taste
  • 2 Tablespoons olive oil
  • 1 24 ounce jar marinara sauce
  • 1 pound fresh mozzarella cheese shredded or sliced thinly
  • fresh chopped basil for garnish

Instructions

  • Preheat the oven to 400°F. Line 2 baking sheets with parchment paper.
  • Get two shallow bowls and fill one with the beaten eggs.
    2 large eggs
  • In the second bowl, combine the breadcrumbs, ½ cup parmesan cheese, Italian seasoning, salt, and pepper.
    1 ¼ cup Italian-style breadcrumbs, ¾ cup freshly grated parmesan cheese, 1 Tablespoon Italian seasoning, ½ teaspoon salt, ½ teaspoon black pepper
  • Dip eggplant slices into the egg, lifting to let the excess drip back into the bowl. Then press into the breadcrumb mixture, coating both sides. Place breaded eggplant slices in a single layer on the prepared baking sheets.
    2 eggplants
  • Drizzle eggplant with olive oil and bake for 8 minutes. Carefully turn the eggplant slices over and return to the oven for 8 additional minutes or until lightly golden.
    2 Tablespoons olive oil
  • Coat a 9 x 13 casserole dish with non-stick cooking spray. Add just enough marinara sauce to cover the bottom of the dish. Layer half the eggplant slices, half the marinara, and half the mozzarella in the dish. Repeat the layers with the remaining eggplant, marinara, and mozzarella. Top with remaining parmesan cheese and a sprinkle of salt and pepper.
    1 24 ounce jar marinara sauce, 1 pound fresh mozzarella cheese
  • Bake for 20-25 min or until the cheese has melted and the sauce is bubbling.
  • Optional: Turn the oven to broil and broil for 2-4 min until cheese starts to brown a bit.
  • Allow to rest for 10 min before serving. Garnish with fresh basil, if desired.
    fresh chopped basil

Notes

  • For best texture, slice eggplant evenly (¼–½ inch thick).
  • Optional: Sweat eggplant with salt for 30–60 minutes to reduce bitterness and moisture. Pat dry before breading.

Nutrition

Calories: 354kcal | Carbohydrates: 22g | Protein: 20g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.004g | Cholesterol: 94mg | Sodium: 807mg | Potassium: 381mg | Fiber: 4g | Sugar: 6g | Vitamin A: 562IU | Vitamin C: 3mg | Calcium: 427mg | Iron: 2mg
Close-up of a cheesy, golden-brown slice of baked eggplant Parmesan being lifted from a dish, revealing layers of eggplant and sauce with melted cheese on top, garnished with herbs.

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