Baked eggplant parmesan is made with crispy baked eggplant layered with homemade marinara sauce and loads of melted mozzarella cheese. This is the perfect comfort meal!
You all love my crispy baked eggplant recipe, so let’s repurpose it into a healthier version of eggplant parmigiana! The layers of flavor in this dish are absolutely incredible!
This eggplant parm is loaded with gooey mozzarella cheese and parmesan cheese, layered with freshly made marinara sauce, and crispy baked slices of eggplant. The baked eggplant parmesan recipe is made healthier by baking the eggplant slices rather than deep-frying them, but trust me- there is no lack of flavor here!
Baked eggplant parmesan has a couple of moving parts, but it comes together easily and quickly and is soul soothingly hearty! This classic American Italian recipe will turn you into an eggplant lover as it has with me!
Eggplant parmesan ingredients
- Eggplant– One large eggplant sliced into 1/4″ inch disks to make sure they are thin enough to crisp!
- Italian bread crumbs– The bread crumbs are combined with grated parmesan cheese to bread the eggplant slices.
- Eggs– The eggplant slices are dipped in egg, then the breadcrumbs.
- Cheese– Mozzarella and parmesan cheese is layered in this dish to give you that gooey cheesiness!
- Crushed tomatoes– I love using Cento crushed tomatoes for all my recipes! I buy it in bulk and load up my pantry because we loveeee pasta sauce in this house!
- Seasoning– Italian seasoning, basil, red pepper flakes, salt, and pepper make this dish super flavorful!
Slice the eggplant
Cut the eggplant into even 1/4″ slices. This will ensure the eggplant sweats quickly and cooks evenly and at the same time.
Sweat the eggplant
Eggplants hold a ton of water, which without sweating the eggplant, will inhibit the slices from crisping. After slicing the eggplant, lay them on a cooling rack and sprinkle them with salt on both sides. Allow the eggplant to sit for 15 minutes. Use a paper towel to blot the excess liquid after they have sweat for 15 minutes.
How to make eggplant parmesan
- Sweat the eggplant. Preheat the oven to 400 degrees. Slice the eggplant into 1/4″ slices. Lay the slices on a cooling rack and salt both sides. Allow the eggplant to rest for 15 minutes. Use a paper towel to blot the eggplant slices of excess liquid.
- Make the marinara sauce. While the eggplant is sweating, heat olive oil in a medium pot. Add the chopped garlic, onion, and basil and sautè for 2 minutes. Add the crushed tomatoes, red pepper flakes, salt, and pepper. Allow the sauce to simmer for 10 minutes. Remove from the stove and place it to the side.
- Bread the eggplant slices. Whisk the eggs in one bowl. Combine the grated parmesan cheese, breadcrumbs, salt, and Italian seasoning in a bowl. Dip the eggplant slices in the egg, then allow the excess to drip off. Next, lay the eggplant slice in the breadcrumb mixture and pat the crumbs on each side. Lay the breaded slices of eggplant on a parchment paper-lined baking sheet.
- Bake the eggplant. Place the eggplant in the oven and bake for 15 minutes. Flip the eggplant slices, then bake for another 5-7 minutes. Remove from the oven.
- Layer the eggplant parmesan. Place a ladle full of marinara sauce on the bottom of a 9X13″ baking dish. Place one layer of eggplant slices on top of the marinara sauce. Next, layer with shredded mozzarella and parmesan cheese. Place a ladle full of sauce on top of the cheese, then the eggplant slices again. Place a ladle full of sauce on top of the eggplant slices, then add the cheese as the top layer.
- Bake the eggplant parmesan. Place the eggplant parmesan in the oven and bake it for 20 minutes. Serve with pasta, or eat it plain! Mangia!
How to store and reheat
Eggplant parmesan can be placed in an airtight container in the fridge for up to 3 or 4 days (it can get soggy if left too long).
To reheat, simple place in the microwave for 2-3 minutes or place in the oven at 350 degrees for 10 minutes.
Baked Eggplant Parmesan
- Cooling rack
- 9X13 inch baking dish
For the eggplant
- 1 large eggplant sliced into 1/4" slices
- 2 large eggs whisked
- 3/4 cup Italian bread crumbs
- 1/3 cup grated parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp salt
For the marinara sauce
- 2 tbsp extra virgin olive oil
- 1 medium sized yellow onion finely chopped
- 2 cloves of garlic
- 1/4 cup fresh basil
- 28 oz crushed tomatoes
- 1/2 tsp salt
- 1/4 tsp red pepper flakes
- 2 cups shredded mozzarella cheese
- 1 cup shredded parmesan cheese
- Sweat the eggplant. Preheat the oven to 400 degrees. Slice the eggplant into 1/4" slices. Place the eggplant slices on a cooling rack and salt both sides. Allow the eggplant to rest for 15 minutes. Use a paper towel to blot the excess liquid off the eggplant slices.
- Make the marinara sauce. Place a medium sized pot over medium heat. Pour the olive oil in the pot when it is hot. Add the chopped onion, garlic, and basil and sautè for 2 minutes. Add the crushed tomatoes, red pepper flakes, and salt, then stir and simmer for 10 minutes. Remove the pot from the heat and place it to the side.
- Bread the eggplant slices. Whisk the eggs in one bowl. Combine the grated parmesan cheese, bread crumbs, Italian seasoning, and salt in another bowl. Dunk the eggplant slices in the egg, allowing the excess to drip off. Place the eggplant in the breadcrumbs and pat both sides to help the breadcrumbs stick. Place the eggplants on a parchment paper lined baking sheet.
- Bake the eggplant. Place the baking sheet in the oven and bake for 15 minutes. Flip the eggplant and bake for another 5-7 minutes.
- Assemble to eggplant parmesan. Pour a ladle full of marinara sauce in the bottom of the 9X13" baking dish. Lay the eggplant in one layer on top of the sauce. Ladle more sauce on top of the eggplant slices, then layer with a handful of mozzarella sauce and parmesan sauce. Add the eggplant slices on top of the cheese, then ladle more sauce on top of the eggplant. Place the mozzarella cheese and parmesan cheese as the top layer.
- Bake the eggplant parmesan. Place the baking dish in the oven and bake for 20 minutes. Serve and mangia!
Nutrition values are estimates, for exact values consult a nutritionist.
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