Eggplant Parmesan
This baked eggplant Parmesan is a satisfying meatless dish that layers bold Italian flavors into a bubbly, cheesy casserole. Slices of eggplant are breaded and oven-baked until crisp, then smothered in marinara sauce and topped with melty mozzarella and Parmesan. A final bake melds the layers into a golden, comforting meal that’s perfect on its own or served with pasta, a fresh salad, or garlic bread. It’s a great option for vegetarians and meat-eaters alike, making it ideal for both family dinners and special occasions.
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
Store any leftover baked eggplant parmesan in an airtight container in the refrigerator, where it will keep well for up to 3 to 4 days. If you’d like to store it longer, you can freeze the leftovers for up to 2 months. Just make sure the dish has cooled completely before transferring it to a freezer-safe container to preserve both texture and flavor.
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.
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.