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Stack of baked eggplant Parmesan with marinara sauce, melted cheese, and fresh basil on a beige plate.

Baked Eggplant Parmesan

Baked Eggplant Parmesan is a lighter, no-fry twist on the classic Italian dish. Crispy breaded eggplant slices are layered with marinara sauce, mozzarella, and Parmesan, then baked until bubbly and golden for a flavorful, comforting vegetarian meal.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4
Course: dinner, lunch
Cuisine: Italian
Calories: 320
Ingredients Method

Ingredients
  

  • 2 medium eggplants sliced into 1/4-inch rounds
  • 2 cups marinara sauce homemade or store-bought
  • 1 ½ cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 cup Italian breadcrumbs or panko
  • 2 large eggs beaten
  • ½ cup all-purpose flour
  • 2 tbsp olive oil
  • Salt and black pepper to taste
  • Fresh basil for garnish

Method
 

  1. Prep Eggplant – Sprinkle slices with salt, let them sit for 30 minutes to release moisture, then pat dry.
  2. Preheat Oven – Heat to 400°F (200°C). Lightly oil a baking sheet.
  3. Breading – Coat each slice in flour, dip in beaten eggs, then coat in breadcrumbs.
  4. Bake Slices – Arrange on the baking sheet, drizzle with olive oil, and bake for 20 minutes, flipping halfway, until golden and crispy.
  5. Assemble Dish – Spread marinara sauce on the bottom of a baking dish, add a layer of eggplant, top with mozzarella and Parmesan. Repeat layers, ending with cheese on top.
  6. Final Bake – Bake for 20–25 minutes until bubbly and golden.
  7. Serve – Garnish with fresh basil and serve warm.