Baked Eggplant Parmesan
This Baked Eggplant Parmesan is a lighter take on the classic Italian dish. Layers of crispy baked eggplant, rich marinara sauce, and gooey melted cheese come together in a wholesome, flavorful casserole that's perfect for dinner. Whether you’re serving it as a vegetarian main course or a side dish, this recipe is easy to make, kid-friendly, and customizable for different diets. Perfect for meal prep and freezer-friendly, it’s a versatile dish that’s sure to please!
Equipment
- 1 Cutting Board – For slicing the eggplant evenly.
- 1 Chef’s Knife – To cut the eggplant and other ingredients.
- 1 Colander or Paper Towels – To salt and drain the eggplant slices.
- Baking Sheets – For baking the breaded eggplant slices.
- Parchment Paper or Silicone Baking Mats – To prevent sticking and make cleanup easier.
- Shallow Bowls – For the breading process (flour, eggs, breadcrumbs).
- Mixing Bowls – To prepare marinara sauce or any fillings.
- 1 9x13-Inch Baking Dish – For layering and baking the casserole.
- 1 Grater – To shred Parmesan or mozzarella cheese if using a block.
- 1 Whisk or Fork – For beating the eggs during breading.
- 1 Tongs – To handle breaded eggplant slices during baking.
- Aluminum Foil – To cover the dish while baking and prevent over-browning.
- Oven Mitts – To safely handle hot baking sheets and the casserole dish.
- 1 Spatula or Large Spoon – For spreading marinara sauce and serving the dish.
- Optional equipment:
- 1 Mandoline Slicer – For perfectly even eggplant slices.
- 1 Air Fryer – As an alternative for crisping the eggplant slices.
Ingredients
For the Eggplant:
- 2 Medium eggplants, sliced into 1/4-inch rounds
- 1 tbsp Salt (for drawing out moisture)
- 1 cup Breadcrumbs (preferably Italian seasoned)
- ½ cup Grated Parmesan cheese
- 1 tsp Garlic powder
- 1 tsp Italian seasoning
- 2 Large eggs, beaten
For the Sauce:
- 3 cups Marinara sauce (store-bought or homemade)
- 1 tsp Olive oil
- 2 Cloves, minced
For Assembly:
- 2 cups Shredded mozzarella cheese
- ½ cup Grated Parmesan cheese
- Fresh basil leaves, for garnish
Instructions
Step 1: Prepare the Eggplant
- Slice the eggplant into 1/4-inch rounds and sprinkle both sides generously with salt. Place the slices on a baking sheet lined with paper towels and let them sit for 30 minutes. This step removes excess moisture and bitterness.
- After 30 minutes, rinse the eggplant slices thoroughly under cold water and pat them dry with a clean kitchen towel.
Step 2: Bread the Eggplant
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a shallow bowl, combine the breadcrumbs, Parmesan cheese, garlic powder, and Italian seasoning.
- Dip each eggplant slice into the beaten eggs, ensuring it’s fully coated, then press it into the breadcrumb mixture. Place the breaded slices on the prepared baking sheet.
Step 3: Bake the Eggplant
- Lightly spray the breaded eggplant slices with cooking spray to help them crisp up.
- Bake for 20 minutes, flipping halfway through, until golden brown and crispy on both sides.
Step 4: Prepare the Sauce
- While the eggplant is baking, heat olive oil in a small saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Stir in the marinara sauce and simmer for 10 minutes.
Step 5: Assemble the Dish
- Lower the oven temperature to 375°F (190°C).
- In a 9x13-inch baking dish, spread a thin layer of marinara sauce on the bottom. Arrange a single layer of baked eggplant slices over the sauce.
- Top with more marinara sauce, a sprinkle of mozzarella, and a sprinkle of Parmesan cheese. Repeat the layers until all ingredients are used, finishing with a generous layer of cheese on top.
Step 6: Bake the Casserole
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Let the dish rest for 10 minutes before serving. Garnish with fresh basil leaves.
Notes
Make Ahead and Storage
Make Ahead:- Bread and bake the eggplant slices up to 2 days in advance. Store them in an airtight container in the refrigerator. Assemble and bake the casserole when ready to serve.
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze the fully assembled and baked dish for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven at 350°F (175°C) until warmed through.
