This Baked Eggplant Parmesan Recipe is made with stacks of crispy baked eggplant covered in your favorite tomato sauce and gooey melted mozzarella cheese. A healthier version of everyone’s favorite Italian eggplant recipe, enjoy this vegetarian baked eggplant parmesan with pasta and roasted vegetables for a complete meal.
A Healthier Eggplant Parmesan Recipe
Despite my somewhat back-and-forth love affair with eggplant, I have always loved eggplant parmesan. Growing up I would always order from my favorite restaurant and it would come with steamed broccoli and cauliflower PLUS fettuccini alfredo. Creamy, fried delicious heaven all piled onto one plate.
Now, I could make something like this at home, but until I learn to enjoy frying stuff in my kitchen, it’s just not going to happen. The few times I have fried stuff? Oil splatters everywhere- including all over my arms. Nope, you guys. This is not a “learn how to fry stuff” blog.
Thankfully, we can still have delicious eggplant parmesan – minus the frying. Breaded in panko and parmesan and baked, not fried, this awesome baked eggplant parmesan is just as delicious, cheesy, but a whole lot healthier. In this recipe, I made my eggplant parm into stacks, but feel free to layer (or not) to suit your own personal taste and preference. Prefer chicken? Try my Baked Chicken Parmesan Recipe.
Should I Peel My Eggplant Before Baking?
Eggplant skin is completely edible. Deciding whether to leave the skin on or peel before baking, is a completely personal preference, just like acorn squash and sweet potatoes.
How to Make Baked Eggplant Parmesan
To make this baked eggplant parmesan recipe you’ll need the following tools and equipment: baking sheets, a 9×13 baking dish, colander, and of course, a solid chef’s knife, cutting board, and a cheese grater.
For the full list and amounts of ingredients, scroll down to the recipe card at the bottom of the page.
Step 1. Prepare your baked eggplant
Slice your eggplants into rounds approximately 1/2-inch thick. Sprinkle each round with a small pinch of salt (not too much) and transfer to a large colander to “sweat”. Alternatively, you can transfer them to stacked paper towels set in a single layer. Allow them to drain for approximately 30 minutes.
- Why do we salt and “sweat” the eggplant? This extra step helps remove bitterness and moisture from your eggplant which would ultimately affect the overall taste and flavor of your dish. You don’t have do this extra step, but it’s recommended if you have the time.
Preheat oven to 425 degrees F and line two large baking sheets with parchment paper or aluminum foil. Meanwhile, transfer the Panko, parmesan, garlic powder, Italian seasoning, and pepper to a shallow mixing bowl. Mix to combine. In a separate bowl add the eggs and whisk well.
After 30 minutes has passed use a soft, damp cloth to wipe away as much salt as possible from each eggplant round then pat dry with clean paper towels. Dip each eggplant round into the whisked eggs, covering both sides of the eggplant. Immediately transfer the egg-covered eggplant round to the bowl filled with the breadcrumb mixture and cover to coat. Transfer your coated eggplant round to your prepared baking sheet and repeat with your remaining eggplant.
Transfer baking sheets to the oven and bake for 20 minutes before flipping and continuing to bake the other side until crispy and golden. Remove from the oven and set aside.
Step 2. Prepare your baked eggplant parmesan
Reduce oven temperature to 375 degrees F and spread approximately 1/2-1 cup tomato sauce evenly over the bottom of a 9×13-inch baking dish.
Place baked eggplant rounds in an even layer along the bottom of your baking dish directly on top of the tomato sauce. Top each eggplant round with an additional 2-3 tablespoons of marinara sauce followed by a nice layer of shredded mozzarella cheese. Repeat with the second layer of crispy eggplant (to create stacks), followed by another layer of marinara and mozzarella cheese. Finally, repeat one last time (if you have enough eggplant rounds) and an extra thick layer of shredded mozzarella cheese.
Step 3. Bake
Transfer your baking dish to the oven and bake for 15-20 minutes, or until the cheese is melted and sauce is hot and bubbly. Remove baking dish from the oven and sprinkle with chopped parsley or basil, if desired.
How to store leftovers
Leftovers store really well in the refrigerator for up to 5 days. For best results, keep it stored in a sealed container and reheat in the oven or microwave until warmed through and bubbly. I often spoon a little extra sauce over the top when reheating and sprinkle with fresh parsley.
What to Serve with Baked Eggplant Parmesan
I love serving this recipe with any kind of simple pasta, gnocchi, or quinoa. If I’m feeling especially lazy, I will buy a giant fresh-baked sourdough round and serve it toasted with butter (perfect for sopping up any sauce left on your plate). Although this recipe is filled with loads of vegetables itself, I love to serve it with a side salad or roasted vegetables like asparagus or cauliflower.
Tips & Tricks
- To make gluten-free: to make this recipe gluten-free be sure to use a gluten-free Panko or Italian breadcrumb mixture.
- For a richer eggplant parm, coat your eggplant rounds in melted butter instead of egg.
- Add different seasoning blends to change the flavor of your eggplant.
- Sauce: Try making your own homemade marinara sauce, or if you like your recipes a little spicier, switch things up and swap the marinara for this homemade arrabbiata sauce.
- Eggplant: I used 2 medium-large globe eggplants to make this recipe. They’re meaty and readily available at most supermarkets. Be sure to cut your slices to an equal thickness to ensure equal cook time.
More Eggplant Recipes,
- Roasted Eggplant and Tomato Gnocchi (6-Ingredients)
- Roasted Eggplant and Caramelized Onion Farro Salad
- Eggplant Bowl with Mint + Cilantro Chutney
- Moroccan Beef Tajine with Eggplant + Dried Fruit
- Italian Ratatouille Recipe (Ciambotta)
- Roasted Eggplant
If you try cooking this Baked Eggplant Parmesan Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
Crispy Baked Eggplant Parmesan Recipe
Ingredients
- 2 large eggplants -
sliced into 1/2-inch thick rounds
- 1.5 cups Panko breadcrumbs
- ¾ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 tablespoon Italian seasoning
- ½ teaspoon freshly ground black pepper
- 2 large eggs - whisked
- 2 jars marinara sauce
- 2 cups mozzarella cheese - shredded
- fresh chopped parsley - to garnish
Instructions
For the crispy baked eggplant rounds
- Sprinkle each eggplant round with a small pinch of salt (not too much!). Transfer the salted eggplant rounds to a large colander to drain or set them in a single later on paper towels. Allow them to drain for approximately 30 minutes - this extra step will help remove bitterness and moisture from your eggplant.
- Meanwhile, preheat oven to 425 degrees F and line two large baking sheets with parchment paper or aluminum foil. Set aside.
- Transfer the Panko breadcrumbs, parmesan, garlic powder, Italian seasoning, and pepper to a shallow mixing bowl. Mix to combine and set aside. In a separate bowl add the eggs and whisk well. Set aside.
- After 30 minutes has passed use a soft, damp cloth to wipe away as much salt as possible from each eggplant round and pat dry with clean paper towels.
- Dip an eggplant round into the whisked eggs, covering both sides of the eggplant. Immediately transfer the egg-covered eggplant round to the bowl filled with the breadcrumb mixture and cover to coat. Transfer your coated eggplant round to your prepared baking sheet and repeat with your remaining eggplant rounds.
- Transfer baking sheets to the oven and bake for 20 minutes before flipping and continuing to bake the other side until crispy and golden.
- Remove from the oven.
Make your eggplant parmesan
- Reduce oven temperature to 375 degrees F and spread approximately 1/2-1 cup tomato sauce evenly over the bottom of an 11 x 8-inch baking dish.
- Transfer your baked eggplant rounds in an even layer along the bottom of your baking dish. Top each eggplant round with an additional 2-3 tablespoons of marinara sauce followed by a nice layer of shredded mozzarella cheese. Repeat with a second layer of crispy eggplant (to create stacks), followed by another later of marinara and mozzarella cheese. Finally, repeat one last time (if you have enough eggplant rounds).
- Transfer to the oven and bake for 15-20 minutes, or until the cheese is melted and sauce is hot and bubbly.
- Remove baking dish from the oven and sprinkle with chopped parsley or basil, if desired.
Jessica's Notes
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Hi Jessica!
This recipe looks amazing! I want to try it. I have a quick question though. I read through the directions. The part where you say “For a richer eggplant parm, coat your eggplant rounds in melted instead of egg.” Do you mean to say “For a richer eggplant parm, coat your eggplant rounds in melted butter instead of egg.” Melted what? Melted butter?
Can’t wait to try it!
Thanks!
Marilee
Yes Marlie, thank you for catching that! I updated the post to show melted butter 🙂