Eggplant Parmesan Bake

Name: Eggplant Parmesan Bake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 medium eggplants, sliced; 1 teaspoon salt; 1 cup all-purpose flour; 2 large eggs, beaten; 1 cup breadcrumbs; 2 cups marinara sauce; 2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 tablespoon fresh basil, chopped; 1 teaspoon oregano

Highlighted under: Seasons of Comfort

I absolutely love making Eggplant Parmesan Bake! It brings together the beautiful, rich flavors of roasted eggplant, tangy marinara, and bubbling cheese. Each bite feels like a warm hug on a chilly evening. I usually prepare it when I want a comforting dish that doesn’t take too long and is still a crowd-pleaser. It’s satisfying to serve a dish that not only tastes amazing but also looks stunning, with its layers of vibrant colors and textures.

Created by

Chantel Rivers

Last updated on 2026-02-07T23:13:35.798Z

When I first made Eggplant Parmesan Bake, I was surprised by how the eggplant transforms when roasted. It becomes tender and develops a rich flavor that pairs beautifully with the marinara sauce and melted cheese. Since eggplant can sometimes be a bit bitter, I recommend salting it after slicing to draw out excess moisture and bitterness before baking.

Another tip I've picked up is to use a blend of cheeses. Combining mozzarella with a sprinkle of parmesan not only enhances the flavor but also helps create that delicious golden crust on top. This dish has quickly become a family favorite!

Why You'll Love This Recipe
Layers of flavor-packed ingredients that delight the senses
A wholesome, vegetarian option that satisfies even meat lovers
Great for meal prep and tastes even better the next day

Perfecting the Eggplant

The salting process for the eggplant is crucial. Allowing the slices to sit for 30 minutes draws out excess moisture and bitterness, which intensifies the flavor. After rinsing, make sure to pat the slices completely dry with paper towels; this helps the breading stick properly and ensures a crunchy texture when baked.

When breading the eggplant, use a three-step technique: flour, egg, and breadcrumbs. The flour creates a dry base that helps the egg adhere, while the egg moistens the surface for the breadcrumbs to cling onto. This results in a wonderfully crisp crust that is key for a satisfying crunch in each bite.

Assembly Tips for Layers

As you layer your Eggplant Parmesan Bake, consider using a glass dish for better heat distribution. Start with a thin layer of marinara to prevent sticking. Aim for even distribution of eggplant slices and cheese with each layer; this ensures every bite is flavorful and properly balanced. Don't skimp on the cheese, as it not only adds flavor but also provides that gooey texture everyone loves.

If you find yourself with extra marinara or cheese at the end, don’t hesitate to use it! Just make sure to finish with a generous layer of cheese on top. This guarantees a beautifully golden and bubbly crust, an indicator that your dish is ready to be enjoyed.

Serving and Storing

Once baked, let your Eggplant Parmesan Bake cool for about 10 minutes before serving. This rest period allows the layers to set, making it easier to slice and serve. Pair it with a fresh salad or garlic bread for a complete meal; the freshness of the salad complements the richness of the dish.

For make-ahead convenience, you can prepare the whole dish up to the baking stage, and then refrigerate it for up to two days. Just cover it tightly with foil. When ready to bake, allow it to sit at room temperature for about 30 minutes before popping it into the oven, ensuring even cooking.

Ingredients

For the Eggplant Layer

2 medium eggplants, sliced
1 teaspoon salt
1 cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs

For the Sauce and Cheese Layer

2 cups marinara sauce
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 tablespoon fresh basil, chopped
1 teaspoon oregano

Instructions

Prepare the Eggplant

Sprinkle sliced eggplant with salt and let it sit for 30 minutes to draw out moisture. Rinse and pat dry with paper towels.

Bread the Eggplant

Set up a breading station with flour, beaten eggs, and breadcrumbs. Dip each slice of eggplant first in flour, then in egg, and finally coat with breadcrumbs.

Bake the Eggplant

Preheat your oven to 375°F (190°C). Arrange the breaded eggplant slices on a baking sheet and bake for about 20 minutes until golden brown, flipping halfway.

Assemble the Bake

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

Final Bake

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

Pro Tips

For added flavor, consider mixing some garlic powder and Italian seasoning into the breadcrumbs. You can also use different types of cheese for variation, like provolone or gouda.

Ingredient Substitutions

If you're looking to lighten up the dish, consider using whole wheat breadcrumbs or panko for a healthier option. For a gluten-free version, swap the all-purpose flour with a gluten-free blend, and use gluten-free breadcrumbs. You won't sacrifice flavor or texture with these substitutions, so everyone can enjoy this comforting dish.

For a flavor twist, try adding some cooked spinach or sautéed mushrooms between the layers. These ingredients can afford an earthy depth that complements the eggplant beautifully, making your Eggplant Parmesan Bake a standout centerpiece for any dinner.

Reheating and Storing

Leftovers can be stored in an airtight container in the refrigerator for up to four days. To reheat, place individual portions in the microwave, covered, for about 1-2 minutes, or until warmed through. If you prefer the oven, cover loosely with foil and reheat at 350°F (175°C) for about 15-20 minutes, removing the foil in the last few minutes to crisp the top.

For longer storage, this bake can be frozen for up to three months. Slice it into portions and wrap each in plastic wrap before placing them in a freezer bag. When ready to enjoy, thaw overnight in the fridge and reheat as you would from the refrigerator, ensuring the layers retain their lovely texture.

Questions About Recipes

→ Can I make this recipe ahead of time?

Yes, you can prepare the dish a day in advance and store it in the refrigerator. Just bake it before serving.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I use other vegetables instead of eggplant?

Absolutely! Zucchini or squash can be used as alternatives for a similar texture.

→ Is this dish gluten-free?

To make it gluten-free, substitute regular flour and breadcrumbs with gluten-free alternatives.