This Eggplant Parmesan is the ultimate vegetarian comfort food—crispy breaded eggplant slices layered with rich marinara, gooey mozzarella, and savory Parmesan. Baked to golden perfection, this Italian-inspired casserole delivers all the warmth and flavor of a classic lasagna, but without the meat. Whether you’re cooking for a weeknight dinner, feeding vegetarians, or just craving cheesy goodness, this dish is a total crowd-pleaser! 🙌
Why You’ll Love This Eggplant Parmesan 🍽️
✅ Meatless & Hearty – So satisfying, you won’t miss the meat!
✅ Crispy Without Frying – Oven-baked slices = less mess, less oil.
✅ Comforting Layers – Melty cheese, savory sauce, and golden eggplant.
✅ Perfect for Leftovers – Tastes just as good (or better!) the next day.
✅ Make-Ahead Friendly – Prep and bake later when you’re ready.
Ingredients You’ll Need for Baked Eggplant Parmesan 🛒
Here’s everything that makes this dish so flavorful and satisfying:
For the Eggplant:
- 2 medium eggplants (about 1½ pounds total), sliced into ½-inch thick rounds 🍆
- ¾ cup all-purpose flour – Helps the coating stick
- 3 large eggs – Beaten with water for the dredging station 🥚
- 3 tablespoons water – To loosen the egg mixture
- 1 cup Italian seasoned breadcrumbs – Adds flavor and crunch
- ¾ cup grated Parmesan cheese, divided – Savory and nutty 🧀
- ½ teaspoon black pepper – Balances the richness
For Assembly:
- 24 ounces marinara sauce – Homemade or store-bought 🍅
- 8 ounces shredded mozzarella cheese – For melt-in-your-mouth layers
- Fresh basil (optional) – For garnish and a burst of freshness 🌿
How to Make Eggplant Parmesan – Step-by-Step 🧑🍳
Step 1: Prep Your Oven & Eggplant
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Set up three shallow bowls: flour in the first, eggs + water whisked in the second, and breadcrumbs mixed with half the Parmesan and black pepper in the third.
Step 2: Bread the Eggplant
Dip each eggplant slice into flour (shake off excess), then into the egg mixture, and finally coat well in the breadcrumb-Parmesan mix. Arrange slices on the baking sheet in a single layer.
Step 3: Bake the Slices
Bake for 20 minutes, no flipping needed. The slices should turn golden and crisp. Once done, reduce oven temperature to 375°F (190°C) for the casserole.
Step 4: Layer the Casserole
Spread 1 cup of marinara sauce in the bottom of a 13×9-inch baking dish. Layer half the eggplant slices, cover with half of the remaining marinara, sprinkle with half the mozzarella and half the leftover Parmesan.
Step 5: Repeat & Bake
Add the remaining eggplant slices, marinara, and the rest of the cheese. Bake uncovered at 375°F for 25–28 minutes, until bubbly and golden on top.
Step 6: Serve & Enjoy!
Garnish with fresh basil and serve hot. This dish pairs beautifully with pasta, a crisp green salad, or crusty garlic bread. 🍝🥗🍞
Make-Ahead & Freezer Tips ❄️
- Assemble Ahead: You can layer everything the day before and store in the fridge until ready to bake.
- Freeze Before Baking: Assemble, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge before baking.
- Freeze After Baking: Let cool, then freeze portions in airtight containers. Reheat in the oven or microwave.
Serving Suggestions 🍽️
- With spaghetti or linguine for a complete Italian dinner
- Paired with a light arugula salad with lemon vinaigrette 🥬
- Alongside garlic knots or focaccia bread
- Served as a sandwich filling on toasted ciabatta 🥖
- With a glass of red wine or sparkling water with lemon 🍷💧
FAQs About Eggplant Parmesan ❓
Q: Do I have to peel the eggplant?
A: No, the skin softens during baking and adds texture. But feel free to peel if you prefer.
Q: Can I make this gluten-free?
A: Yes! Use gluten-free flour and breadcrumbs.
Q: What if I don’t have marinara?
A: You can use any tomato-based pasta sauce or even make a quick one with canned crushed tomatoes, garlic, and herbs.
Q: Can I add more cheese?
A: Of course! Feel free to layer in ricotta or more mozzarella for an extra gooey version.
Final Thoughts 🍆💬
Eggplant Parmesan isn’t just a classic Italian comfort dish—it’s a celebration of texture and flavor in every bite. From the crispy, golden-baked eggplant slices to the rich marinara sauce and the gooey cheese layers that melt and bubble to perfection, this dish is a guaranteed winner whether you’re feeding vegetarians, meat-eaters, or picky eaters at the table. It’s hearty enough to stand on its own, yet flexible enough to pair beautifully with pasta, salad, or fresh bread.
What makes this version truly shine is the oven-baking method that keeps things light without sacrificing crunch, along with the ability to prep it in advance or freeze for later. It’s that kind of recipe that fits into real life—easy enough for weeknights, but impressive enough for company. Plus, it’s freezer-friendly and reheats beautifully, making leftovers something to look forward to. 🍽️
Whether you’re aiming for a cozy dinner at home, need a meatless main for entertaining, or simply want to shake up your usual casserole game, Eggplant Parmesan is always a delicious choice. Don’t be surprised if this one earns a permanent spot in your dinner rotation—it’s a meal you’ll make once and crave forever. ❤️👩🍳
Short version
Eggplant Parmesan
Ingredients
- 2 medium eggplant 1 ½ pounds total sliced into ½-inch thick rounds
- ¾ cup all-purpose flour
- 3 eggs
- 3 tablespoons water
- 1 cup Italian seasoned breadcrumbs
- ¾ cup grated Parmesan cheese divided
- ½ teaspoon black pepper
- 24 ounces marinara sauce
- 8 ounces shredded mozzarella cheese
- fresh basil optional for serving
Instructions
- Start by preheating your oven to 400 degrees Fahrenheit and lining a large baking sheet with parchment paper. This helps ensure the eggplant doesn’t stick and also makes cleanup quick and easy. While the oven heats, prepare a dredging station using three wide, shallow dishes like pie plates. In the first dish, add a layer of flour. In the second dish, whisk together the eggs with a splash of water until fully combined. In the third dish, mix together the breadcrumbs with half of the grated Parmesan cheese and a pinch of black pepper to add flavor and texture to the crust.
- Take each slice of eggplant and dredge it in the flour, shaking off any excess to avoid a gummy coating. Dip the floured slice into the egg mixture, making sure it’s completely coated on both sides. Finally, press it into the breadcrumb mixture until fully covered. Arrange the coated eggplant slices in a single layer on the prepared baking sheet, making sure they don’t overlap so they crisp up evenly in the oven.
- Bake the eggplant for 20 minutes at 400 degrees Fahrenheit, until the slices turn a golden brown. There’s no need to flip them halfway through. Once done, remove the pan from the oven and reduce the oven temperature to 375 degrees Fahrenheit to prepare for assembling the casserole.
- Spoon about one cup of marinara sauce evenly over the bottom of a 13 by 9 inch baking dish. Arrange half of the baked eggplant slices in a single layer over the sauce. Spoon half of the remaining marinara over the eggplant, spreading it gently into an even layer. Sprinkle with half of the shredded mozzarella cheese and half of the remaining Parmesan to build a rich and cheesy layer.
- Repeat the layering process using the rest of the eggplant slices, the remaining marinara sauce, mozzarella, and a final generous sprinkling of Parmesan on top. This second layer creates a hearty and flavorful topping that melts beautifully in the oven.
- Place the baking dish in the oven and bake uncovered at 375 degrees Fahrenheit for 25 to 28 minutes. You’ll know it’s ready when the top is browned and bubbly. Before serving, garnish with freshly chopped basil for a pop of color and a burst of fresh flavor. This dish is comforting, satisfying, and perfect for any weeknight dinner or cozy weekend meal.
Notes
To make this dish ahead of time, you can fully assemble the casserole a day in advance and keep it covered in the refrigerator until you’re ready to bake. When it’s time to cook, take the dish out of the fridge as the oven preheats. Remove the cover and bake according to the original instructions, adding a few extra minutes if needed to ensure the center is heated all the way through.
If you want to freeze the dish before baking, assemble the casserole in a freezer-safe dish but do not bake it. Cover the surface of the casserole tightly with plastic wrap, making sure the wrap touches the top of the food to reduce air exposure. Then wrap the entire dish in aluminum foil or use a fitted lid if your baking dish comes with one. You can freeze it for up to 2 months. When you’re ready to cook, thaw it overnight in the refrigerator. Remove the dish from the fridge 30 to 45 minutes before baking to bring it closer to room temperature, then bake as directed.
