Description
This eggplant parmesan baked recipe is the perfect balance of crispy, cheesy, and saucy—without the mess of frying. A healthier take on the Italian classic that’s easy to prep, full of flavor, and ideal for meal prep or a family dinner.
Ingredients
2 medium eggplants
3 cups marinara sauce
2 cups shredded mozzarella cheese
1 cup grated parmesan cheese
2 cups Italian-seasoned or Panko breadcrumbs
3 eggs
1 cup all-purpose flour
2 tablespoons olive oil or cooking spray
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
Fresh parsley for garnish (optional)
Instructions
Preheat oven to 400°F (200°C) and prepare baking sheets with parchment paper or wire racks.
Slice the eggplants into ¼-inch thick rounds. Salt both sides and let sit for 30 minutes. Pat dry with paper towels.
Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with herbs and seasonings.
Dip each eggplant slice in flour, then egg, then breadcrumbs, pressing gently to coat. Place slices in a single layer on baking sheets.
Lightly spray or drizzle with olive oil. Bake for 20 to 25 minutes, flipping halfway through, until golden and crisp.
Lower oven temperature to 375°F (190°C). In a baking dish, spread marinara sauce on the bottom. Add a layer of baked eggplant slices, followed by mozzarella and parmesan.
Repeat layers until all ingredients are used, finishing with cheese on top.
Bake uncovered for 25 minutes. Broil for 2 to 3 minutes at the end for a bubbly, browned top.
Let rest for 10 minutes before serving. Garnish with fresh parsley if desired.
Notes
Use gluten-free breadcrumbs and flour for a gluten-free version.
For vegan, substitute plant-based cheese and skip the eggs.
You can freeze the fully baked dish and reheat at 350°F until warm.
Using a wire rack helps keep the eggplant crispy while baking.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 390
- Sugar: 6g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 17g
- Cholesterol: 90mg
Keywords: eggplant parmesan baked, oven baked eggplant, crispy eggplant recipe, vegetarian comfort food, healthy eggplant parmesan