Go Back
To make Baked Eggplant Parmesan, gather these main ingredients: - 2 large eggplants, sliced into 1/2 inch rounds - 1 ½ cups marinara sauce - 2 cups shredded mozzarella cheese - 1 cup grated Parmesan cheese - 1 cup all-purpose flour - 3 large eggs, beaten - 2 cups breadcrumbs (for extra crunch, use panko) - 1 teaspoon salt - 1 teaspoon black pepper - 1 tablespoon dried oregano - 1 tablespoon fresh basil, chopped (for garnish) - Olive oil spray (for greasing) These ingredients create layers of flavor. The eggplant gives a rich base, while the cheeses add creaminess. You can enhance Baked Eggplant Parmesan by adding optional ingredients. Consider these: - Red pepper flakes for heat - Fresh garlic, minced for depth - Spinach or mushrooms for added nutrition - Extra herbs like thyme or parsley These options let you customize your dish. Feel free to mix and match based on your taste. If you have dietary needs, here are some easy swaps: - For gluten-free, use almond flour or gluten-free breadcrumbs. - For a vegan option, replace eggs with aquafaba and use vegan cheese. - If you avoid dairy, opt for nut-based cheese or nutritional yeast. These substitutions keep the dish tasty while respecting your diet. You can still enjoy a delicious meal! For the full recipe, check the link. To start, wash and slice two large eggplants into 1/2 inch rounds. Place the slices in a colander. Generously sprinkle them with salt. This step draws out moisture and bitterness. Let the eggplant rest for 30 minutes. After that, rinse the slices under cool water. Pat them dry using paper towels. This ensures your eggplant is ready for a crispy finish. Next, set up your breading station. Take three shallow dishes. Pour all-purpose flour into the first dish. In the second dish, beat three large eggs until mixed well. For the third dish, combine breadcrumbs with salt, pepper, and dried oregano. Now, it’s time to bread the eggplant. Take each slice and dip it in the flour first. Make sure it gets fully coated. Next, dip it in the egg, letting excess drip off. Finally, coat the slice in the breadcrumb mix. This creates a flavorful crust. Now, arrange the breaded eggplant slices on a greased baking sheet. Make sure they are in a single layer. Lightly spray the tops with olive oil. Bake the eggplant at 375°F for 25 minutes. Flip them halfway through for even crispiness. While the eggplant bakes, grab a baking dish. Start with a layer of marinara sauce at the bottom. Add a layer of the crispy eggplant. Sprinkle half of the mozzarella and Parmesan cheeses on top. Repeat this layering until all ingredients are used. Finish with a generous layer of cheese. Bake the assembled dish for 25-30 minutes. Look for melted, bubbly, and golden cheese. Once done, let it rest for a few minutes. Garnish with fresh basil before serving. For more details, check the Full Recipe. To get crispy eggplant, I recommend two key steps. First, salt the slices for 30 minutes. This draws out moisture and helps them crisp up. Second, use panko breadcrumbs for extra crunch. They make a big difference in the texture. Make sure to spray the tops lightly with olive oil before baking. This will give them that golden color and crunch we all love. To avoid bitterness, always choose fresh eggplant. Look for smooth, shiny skin and no soft spots. Salting the slices, as mentioned earlier, also helps reduce bitterness. Rinse after salting to wash away any bitter flavor. This simple step makes your dish more enjoyable and tasty. Baked eggplant parmesan is a great dish on its own, but you can make it even better. Serve it with a side of garlic bread or a fresh salad. A light arugula salad with lemon dressing pairs nicely. You can also drizzle extra marinara sauce over the top for added flavor. For wine lovers, a glass of red wine complements this dish well. Enjoy it with friends or family for a special meal. Check out the Full Recipe to make your next family dinner a hit! {{image_4}} To make a gluten-free version, swap the flour and breadcrumbs. Use almond flour or gluten-free flour. For breadcrumbs, look for gluten-free options in stores. This keeps the dish tasty without the gluten. You can add protein to your Baked Eggplant Parmesan. Try layering cooked chicken or Italian sausage between eggplant slices. Cook the meat first, then add it to the dish. This makes the meal heartier and more filling. For a vegan version, replace the cheese and eggs. Use cashew cheese or nutritional yeast instead of mozzarella and Parmesan. Instead of eggs, use a mix of flaxseed meal and water. This gives a similar texture while keeping it plant-based. To keep your baked eggplant parmesan fresh, let it cool first. Transfer it to an airtight container. You can also wrap it tightly in plastic wrap. Store it in the fridge for up to three days. Reheat your eggplant parmesan in the oven for the best taste. Preheat the oven to 350°F (175°C). Place the dish in the oven for about 15-20 minutes. This keeps the cheese melty and the eggplant warm. If you’re in a hurry, use the microwave. Heat it in short bursts of one minute. Check it often to avoid drying it out. For long-term storage, you can freeze baked eggplant parmesan. Cut it into portions and wrap each piece in plastic wrap. Place the wrapped pieces in a freezer bag. This way, you can take out just what you need. It will stay good for about two months. To reheat, simply thaw it in the fridge overnight and then bake as mentioned above. Enjoy your leftovers just like the first time! To make homemade marinara sauce, you need simple ingredients. Start with canned whole tomatoes, garlic, and olive oil. Cook the garlic in olive oil until it smells good. Then, add the tomatoes and mash them. Season with salt, pepper, and herbs like basil and oregano. Simmer for 30 minutes. This sauce adds great flavor to your baked eggplant parmesan. Yes, you can use other vegetables! Zucchini, bell peppers, or even mushrooms work well. Slice them into similar thickness as eggplant. Each veggie brings a unique taste. Just be sure to adjust cooking times based on the vegetable you choose. Avoid these mistakes for the best results: - Skipping the salting: This step removes bitterness from eggplant. - Not drying the eggplant: Make sure to pat it dry after salting. - Overcrowding the baking sheet: Give each slice space to cook evenly. - Using too much sauce: Layer just enough to keep it from getting soggy. Following these tips will keep your dish tasty and appealing. This blog covered everything for a great Baked Eggplant Parmesan. We talked about ingredients, steps, and tips for making it tasty. I shared how to keep your dish crispy and avoid bitter flavors. You can even try different variations, like gluten-free or vegan options. Remember to store leftovers well for future meals. Follow the reheating tips for the best taste. With these insights, you'll surely impress family and friends with your dish. Enjoy your cooking adventure!

Baked Eggplant Parmesan

Indulge in the deliciousness of Cheesy Baked Eggplant Parmesan, a perfect comfort food for any occasion! This simple recipe combines crispy breaded eggplant, rich marinara sauce, and a melty blend of mozzarella and Parmesan cheese, all baked to bubbly perfection. Whether you're a seasoned cook or a beginner, you'll love how easy it is to create this delightful dish. Click through to explore the full recipe and impress your family and friends!
Print Recipe Pin Recipe

Ingredients
  

2 large eggplants, sliced into 1/2 inch rounds

1 ½ cups marinara sauce

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

1 cup all-purpose flour

3 large eggs, beaten

2 cups breadcrumbs (for extra crunch, use panko)

1 teaspoon salt

1 teaspoon black pepper

1 tablespoon dried oregano

1 tablespoon fresh basil, chopped (for garnish)

Olive oil spray (for greasing)

Instructions
 

Preheat your oven to 375°F (190°C) to prepare for baking.

    Prepare the eggplant by placing the sliced rounds in a colander and generously sprinkling them with salt. Allow them to rest for 30 minutes; this will help draw out excess moisture and any bitterness. After 30 minutes, rinse the eggplant slices under cool water and gently pat them dry with paper towels.

      Set up a breading station: In one shallow dish, pour the flour. In a second dish, beat the eggs until fully combined. In a third dish, mix the breadcrumbs with dried oregano, salt, and pepper to create a flavorful coating.

        Bread the eggplant slices: Take each slice and dip it first into the flour, ensuring it's evenly coated, then into the beaten eggs, allowing any excess to drip off, before finally coating it thoroughly in the breadcrumb mixture.

          Arrange the breaded eggplant slices in a single layer on a greased baking sheet. Lightly spray the tops of the slices with olive oil for added crispiness. Bake the eggplant in the preheated oven for 25 minutes, flipping halfway through to achieve an even golden and crispy texture.

            In a baking dish, begin layering the baked eggplant: Start with a layer of marinara sauce at the bottom, followed by a layer of the crispy eggplant slices. Sprinkle half of the mozzarella and Parmesan cheese over the eggplant. Repeat this layering process until all ingredients are used, making sure to finish with a generous layer of cheese on top.

              Bake the assembled Eggplant Parmesan for an additional 25-30 minutes, or until the cheese is hot, bubbly, and golden brown.

                Once baked, remove the dish from the oven and let it rest for a few minutes to set. Garnish with freshly chopped basil before slicing and serving.

                  Prep Time: 30 minutes | Total Time: 1 hour | Servings: 6

                    - Presentation Tips: For a beautiful presentation, serve the eggplant parmesan on a large platter and drizzle with extra marinara sauce. Garnish with additional fresh basil leaves for a pop of color.