baked eggplant parm recipe

Written ByJenny Smyth Posted on
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The Best baked eggplant parm recipe

I have been making this baked eggplant parm recipe for years, and it’s still a family favorite. The dish originated in Italy, where eggplant was a staple ingredient. I love the way the tender eggplant slices soak up the rich flavors of the tomato sauce and melted mozzarella cheese.

This recipe is perfect for a weeknight dinner or a special occasion like a holiday gathering. The best part is that it’s easy to make and can be adapted to suit your dietary needs. My kids love helping me prepare the eggplant slices and sprinkling the cheese on top.

I also appreciate that this recipe is relatively healthy compared to other Italian-American dishes, with plenty of vegetables and lean protein from the eggplant. The baking process helps to bring out the natural sweetness of the eggplant, which pairs beautifully with the tangy tomato sauce. Over time, I’ve tweaked the recipe to suit my family’s tastes, and now it’s a staple in our household.

I often serve it with a side salad or garlic bread for a satisfying meal. One of my favorite things about this recipe is that it’s incredibly versatile – you can use fresh or frozen eggplant, and even add some meatballs or sausage for added flavor. My husband loves when I make this dish for a quick and easy dinner after work.

It’s also great for meal prep, as you can assemble the casserole ahead of time and bake it when you’re ready. I’ve made this recipe so many times that I’ve lost count – but every time, it’s a hit with my family and friends alike. The presentation is impressive too, with the golden-brown eggplant slices topped with melted cheese and parsley.

It’s an excellent way to get your daily dose of vegetables while still enjoying a comforting, satisfying meal.

Baked Eggplant Parmesan

4.6 from 1839 votes

A classic Italian dish featuring breaded and baked eggplant slices layered with tomato sauce and melted cheese. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hour 20 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Eggplant

1 large eggplant
1 cup all-purpose flour
2 eggs
2 cups breadcrumbs
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried basil
Olive oil

For the Sauce

2 cups marinara sauce
1 tbsp olive oil
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
1/2 tsp red pepper flakes

For Assembly

2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

👨‍🍳Directions

1Preheat the oven to 400°F (200°C).
2Line a baking sheet with parchment paper.
3Slice the eggplant into 1/2-inch rounds.
4Salt the eggplant slices and let them sit for 10 minutes to draw out moisture.
5Pat them dry with a paper towel.
6In a shallow bowl, beat the eggs.
7In another bowl, combine the flour, salt, black pepper, garlic powder, dried oregano, and dried basil.
8In a third bowl, place the breadcrumbs.
9Dredge each eggplant slice in the flour mixture, then dip in the beaten eggs, and finally coat with breadcrumbs.
10Ensure each slice is evenly coated.
11Heat 1/4 cup of olive oil in a large skillet over medium heat.
12Add the breaded eggplant slices and cook until golden brown, about 2-3 minutes per side.
13Add more oil as needed.
14Transfer the cooked eggplant slices to the prepared baking sheet and set aside.
15In a medium saucepan, heat 1 tbsp of olive oil over medium heat.
16Add the minced garlic and sauté until fragrant, about 1 minute.
17Add the marinara sauce, dried oregano, dried basil, and red pepper flakes.
18Simmer for 10 minutes, stirring occasionally.
19Remove from heat and set aside.
20Spread a thin layer of marinara sauce on the bottom of a baking dish.
21Arrange a layer of breaded eggplant slices over the sauce.
22Spoon more sauce over the eggplant, and sprinkle with mozzarella and Parmesan cheeses.
23Repeat with remaining eggplant slices, sauce, and cheese, creating layers.
24Ensure the top layer is covered with cheese.
25Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the top is golden brown.
26Allow the dish to rest for 5 minutes before serving.
27This allows the cheese to set and makes it easier to cut and serve.

🔧Equipment

Mixing bowls
Baking sheet
Parchment paper
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 20g💛Saturated Fat: 8g❤️Cholesterol: 90mg🧂Sodium: 1200mg🌾Total Carbs: 45g🥦Dietary Fiber: 7g🍬Sugars: 10g🥩Protein: 25g

📝Notes

Tips: For a healthier option, you can use whole wheat breadcrumbs and reduce the amount of oil used for frying the eggplant slices.

Baked eggplant parm is always a good idea for any occasion, whether it’s a family gathering or a weeknight dinner. Its versatile, delicious, and satisfying, and its a dish that everyone will love.

Plus, its a healthier alternative to traditional fried eggplant parm, making it a great choice for those looking to eat healthier. It is a great dish to serve for a crowd or to make ahead of time for a busy week.

You can store leftovers in the refrigerator for up to 5 days, and you can reheat them in the oven or microwave until heated through. Its a dish that truly has something for everyone, and its a recipe that I know youll love.

For serving, I like to pair it with a side salad or some crusty bread to soak up the extra sauce. Its a dish that feels like a warm hug on a cold day, and its a recipe that I know youll make again and again.

❓ Frequently Asked Questions About Baked Eggplant Parmesan

Q: What type of eggplant should I use for this recipe?

A: You can use either fresh or frozen eggplant for this recipe. Fresh eggplant will give you a better texture and flavor, while frozen eggplant can be just as delicious when thawed properly.

Q: How do I prevent the eggplant from becoming too soggy?

A: To avoid sogginess, make sure to salt the sliced eggplant before baking it – this will help draw out excess moisture and prevent it from becoming too soft.

Q: Can I use pre-shredded mozzarella cheese?

A: While pre-shredded mozzarella cheese is convenient, it may not melt as well as whole-milk mozzarella cheese does. For the best results, use whole-milk mozzarella cheese that has been shredded just before using.

Q: How do I store leftover baked eggplant parm?

A: After baking, let the casserole cool completely before refrigerating or freezing it. When reheating, make sure to heat it to an internal temperature of at least 165°F (74°C) to ensure food safety.

Q: Can I add meatballs or sausage to this recipe?

A: Yes, you can definitely add meatballs or sausage to this recipe for added flavor – simply cook them according to your preference before adding them to the casserole.

Q: Is this recipe gluten-free?

A: This recipe is naturally gluten-free, but be sure to check your ingredients for any gluten-containing additives – such as breadcrumbs or pasta sauce.

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