Eggplant Parmesan Bake

Name: Eggplant Parmesan Bake
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 2 medium eggplants, sliced; 1 teaspoon salt; 3 cups marinara sauce; 2 cups shredded mozzarella cheese; 1 cup grated Parmesan cheese; 1 cup all-purpose flour; 3 large eggs, beaten; 1 teaspoon dried oregano; 1 teaspoon garlic powder; 1/4 teaspoon black pepper; Fresh basil for garnish

Highlighted under: Seasons of Comfort

I absolutely love making Eggplant Parmesan Bake for dinner on a cozy night. It brings together my favorite flavors of tender eggplant, rich marinara sauce, and gooey melted cheese—all baked to perfection! The first time I tried this recipe, I was amazed at how simple yet satisfying it was. The eggplant comes out beautifully soft, absorbing all the delicious flavors while the cheese creates a lovely golden crust on top. It's a fantastic vegetarian option that never disappoints!

Created by

Chantel Rivers

Last updated on 2026-02-07T23:08:36.373Z

When I first made Eggplant Parmesan Bake, I was pleasantly surprised by how well the eggplant absorbs the marinara sauce. I let it marinate for a while before baking, and the result was incredibly flavorful. I highly recommend using fresh basil and good-quality cheese to elevate the dish even more.

Additionally, baking instead of frying the eggplant makes this recipe a healthier choice without sacrificing flavor. I also love adding a sprinkle of red pepper flakes for a little extra kick, which truly brings all the flavors together.

Why You'll Love This Recipe
Rich layers of flavor from fresh ingredients
A healthier twist on a classic Italian dish
Perfect for meal prep and leftovers

Understanding Eggplant Preparation

Preparing the eggplant correctly is key to achieving the best flavor and texture in your Eggplant Parmesan Bake. By salting the slices and allowing them to rest, you effectively draw out excess moisture and bitterness, resulting in a more tender and flavorful final dish. After 30 minutes, you should notice beads of moisture forming on the surface. Rinse the slices lightly under cold water and pat them dry with paper towels to remove excess salt and moisture before proceeding to the breading step.

Additionally, consider selecting firm, vibrant eggplants with smooth skins. Avoid those that have blemishes or are overly soft, as these can lead to a mushy texture in the final bake. By choosing high-quality ingredients initially, you ensure a better overall flavor profile and a more satisfying dish.

Breading Techniques for Perfect Crunch

The breading process is crucial for achieving that satisfying crunch while maintaining a tender interior. When breading the eggplant, ensure each slice is thoroughly coated—this helps create a protective layer that keeps the moisture in while baking. Use shallow bowls for your flour, egg, and breadcrumb mixture to make the process easier. If you find the breadcrumbs not adhering well, you may need to give the eggplant slices another light dip in the egg before coating them with the breadcrumbs.

I recommend using panko breadcrumbs instead of traditional ones for added crispiness. Panko has a larger, airier texture that provides an extra crunch when baked. Feel free to experiment with different seasonings in your breadcrumb mixture; adding some Italian seasoning or crushed red pepper flakes can give the dish a delightful twist.

Storing and Serving Suggestions

Eggplant Parmesan Bake is not only delicious but also makes great leftovers. Store any remaining portions in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 15-20 minutes, until warmed through and the cheese is nicely melted again. If you prefer a fresher feel, consider popping it under the broiler for a few minutes at the end to crisp the cheese back up without drying it out.

For variations, you can add sautéed vegetables like spinach or mushrooms between the layers for added nutrition and flavor. Alternatively, try incorporating different cheeses such as fontina or provolone. Serve your Eggplant Parmesan Bake with a side of garlic bread or a fresh salad for a complete meal—perfect for a cozy night in!

Ingredients

Gather the following ingredients to create a delicious Eggplant Parmesan Bake:

Ingredients

2 medium eggplants, sliced
1 teaspoon salt
3 cups marinara sauce
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 cup all-purpose flour
3 large eggs, beaten
1 teaspoon dried oregano
1 teaspoon garlic powder
1/4 teaspoon black pepper
Fresh basil for garnish

Make sure to prep your ingredients beforehand to streamline the cooking process.

Instructions

Follow these steps to make your Eggplant Parmesan Bake:

Prepare the Eggplant

Sprinkle the sliced eggplants with salt and let them sit for about 30 minutes. This process helps to draw out excess moisture and bitterness.

Set Up Your Station

Preheat your oven to 375°F (190°C). Set up a breading station with flour, beaten eggs, and a mixture of breadcrumbs combined with oregano, garlic powder, and black pepper.

Bread the Eggplant

Dip each slice of eggplant first into the flour, then the egg, and finally coat with the breadcrumbs mixture. Set aside on wire rack.

Bake the Eggplant

Place the breaded eggplant slices on a parchment-lined baking sheet and bake for 20 minutes or until golden.

Layer the Dish

In a baking dish, spread a thin layer of marinara sauce, add a layer of baked eggplant, top with mozzarella and Parmesan. Repeat until all ingredients are used, finishing with cheese on top.

Final Bake

Bake the layered dish for another 20 minutes or until the cheese is bubbly and golden brown. Let it cool for a few minutes before serving.

Garnish with fresh basil before serving for that extra touch of freshness!

Pro Tips

For a twist, try adding sautéed mushrooms or spinach layers between the eggplant for additional flavors and nutrition.

Helpful Troubleshooting Tips

If you find your eggplant is bitter after cooking, it could be due to using older or improperly prepared eggplant. Always choose younger, smaller eggplants which are generally less bitter. Additionally, ensure you don't skip the salting step, as that is critical for removing any unpleasant flavors. If your baked dish turns out too soggy, it may be due to under-breading or overcrowding the baking sheet. Ensure that your eggplant slices are evenly spaced to allow for proper air circulation during baking.

For best results, check the eggplant slices while they bake. If they are not browning well after 20 minutes, your oven may not be calibrated correctly. Use an oven thermometer to ensure it maintains the correct temperature. And always remember that color is your guide; aim for a lovely golden brown for the crispiness you want.

Scaling the Recipe

This Eggplant Parmesan Bake is easily scalable! If you're cooking for a crowd, consider doubling the recipe. Simply layer the ingredients in a larger baking dish. Just be mindful to adjust baking time slightly; a larger dish may require an additional 5-10 minutes in the oven for the cheese to melt and brown beautifully. You can also prepare individual portions in ramekins—perfect for meal prep and freezing.

If you're making the recipe smaller, halve the ingredient amounts but ensure you maintain the same layering principles. Smaller quantities might bake faster, so keep an eye on them as you approach the end of the suggested baking time to avoid overcooking.

Questions About Recipes

→ Can I make this dish ahead of time?

Yes, you can assemble it a day in advance and bake when you're ready to serve.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to three days.

→ Can I substitute the eggplant?

If you cannot find eggplant, zucchini or layered mushrooms work well as substitutes.

→ What can I serve with Eggplant Parmesan Bake?

This dish pairs well with a simple side salad or some crusty garlic bread.