An oven-fry method creates this crispy Baked Eggplant Parmesan that rivals any fried version. This is an easy, updated take on the classic Italian dish.
More wholesome recipes we love include my Italian Stuffed Zucchini Boats and Italian Stuffed Peppers.
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Aaahhh, cheesy Baked Eggplant Parmesan. One of my husband’s favorites. I remember making it for the first time ages ago and wondering how my kids would perceive it. I mean, there’s no meat in it! Not necessarily an easy selling point to four teenage boys.
Because it resembles lasagna they dove right in without even asking what it was… and it was love at first bite. So, there you go!
I find this oven-fry method is easier to prepare than the traditional fried version and it’s definitely a little easier on the waistline without forfeiting any of the delicious flavor or texture. Try it and you’ll see.
Table of contents
Ingredient Notes
- Eggplant – You’ll need a couple of good sized eggplant with a total weight of about 2¼ pounds.
- Salt – For sweating the eggplant.
- Eggs – Three large eggs, beaten.
- Italian seasoned panko bread crumbs – Buying pre-seasoned bread crumbs is a great way to limit the number of ingredients and steps needed.
- Marinara sauce – A 24 to 26 ounce jar of your favorite store-bought marinara sauce.
- Cheese – You could mix things up by using different varieties of Italian cheese but for this recipe I always go with sliced fresh mozzarella and a little Parmesan. Fresh mozzarella has such a luscious, creamy quality and layers nicely on the eggplant stacks.
- Basil – Garnish the Baked Eggplant Parmesan with some sliced fresh basil. If you don’t have any on hand, just sprinkle the top with a little dried basil.
Should I Peel the Eggplant?
Whether you peel eggplant is a personal preference. I love the deep purple color not to mention that there are vitamins and additional flavor in the skin so I prefer unpeeled eggplant for this recipe.
I’ve made this Baked Eggplant Parmesan recipe with both peeled and unpeeled eggplant with a good result.
Do I Need to Sweat Eggplant?
Don’t sweat the small stuff, but definitely sweat your eggplant! Sweating is the process of salting your eggplant slices and allowing them to rest for about an hour or more. The salt will pull some of the potentially bitter liquid from the eggplant.
Less moisture in the eggplant slices also helps them to crisp up nicely in the “oven-fry” method in this recipe. Once they’ve sweat, just be sure to rinse them well with cool water to remove the excess salt and blot them dry before breading them.
How to Sweat Eggplant
- Sprinkle some salt on both sides of each slice of eggplant.
- Layer the slices in a colander and place the colander in your sink. Set a heavy dish or pan over the top to weigh them down.
- Allow the eggplant to sweat for 30 to 45 minutes.
- Rinse the slices well with cold water to remove any excess salt and blot them dry with paper towels.
How to Make Baked Eggplant Parmesan
- Bread the eggplant: Lightly whisk the eggs in a shallow dish, like a pie plate. Add the bread crumbs to another shallow dish. Dip the eggplant slices in egg, then in the bread crumbs, pressing the crumbs down with fingers to cover them evenly. Place them in a single layer on the greased baking sheet and lightly spray the tops of the breaded eggplant with nonstick cooking spray.
- Oven-fry the eggplant: Bake at 425 degree F for 10 minutes then carefully flip each slice over and cook for an additional 5 to 10 minutes, or until nicely browned. Remove from the oven and reduce the oven temperature to 350 degrees F.
- Assemble and bake: – In a 9- x 13-inch baking dish, spread just enough marinara to cover the bottom of the dish. Place a layer of breaded eggplant slices over the sauce. Cover each slice with a spoon full of marinara, a slice or two of mozzarella, and then sprinkle with Parmesan cheese (reserve half of the cheeses for top layer). Repeat layering one more time, ending with the remaining cheese. If using dried basil, sprinkle it evenly over the top. If using fresh basil, reserve it for later. Transfer the baking dish to the oven and bake, uncovered, for 30 minutes. Garnish with fresh basil (f using) before serving.
This is one of our favorite Italian-inspired meals in this house. I’ve made it countless times and it remains at the top of the list!
More Eggplant Recipes You’ll Love
Julia Child’s Eggplant Pizzas | Kayln’s Kitchen
Eggplant Fries with Marinara Sauce | A Family Feast
Garlic and Roasted Eggplant Hummus | Melanie Makes
Stuffed Eggplant | The Little Kitchen
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Baked Eggplant Parmesan
Video
Ingredients
- 2 eggplant (about 2¼ pounds), sliced ¼-inch thick (you'll need 12 slices)
- salt, as needed
- 3 eggs, beaten
- 8 ounces Italian seasoned panko bread crumbs
- 24 ounces marinara sauce
- 16 ounces fresh mozzarella cheese, thinly sliced
- ½ cup grated parmesan cheese
- ¼ cup torn fresh basil, or 1 teaspoon dried basil
- cooking spray
Instructions
- Sprinkle some salt on both sides of each slice of eggplant. Layer the slices in a colander and place the colander in your sink. Place a heavy dish or pan over the top to press them down. Allow the eggplant to sweat for 30 to 45 minutes. Rinse the slices well with cold water to remove salt and blot them dry with paper towels.
- Preheat oven to 425 degrees F. Spray a rimmed baking sheet generously with nonstick cooking spray.
- Dip the eggplant slices in egg, then in the bread crumbs, pressing the crumbs down with fingers to cover them evenly. Place them in a single layer on the prepared baking sheet and lightly spray the tops of the breaded eggplant with nonstick cooking spray. Bake in the preheated oven for 10 minutes then carefully flip each slice over and cook for an additional 5 to 10 minutes, or until nicely browned. Remove from the oven and reduce the oven temperature to 350 degrees F.
- In a 9- x 13-inch baking dish, spread just enough marinara to cover the bottom of the dish. Place a layer of eggplant slices over the sauce. Cover each slice with a spoon full of marinara, a slice or two of mozzarella, and then sprinkle with Parmesan cheese (reserve half of the cheeses for top layer). Layer the remaining eggplant slices over the top and add another spoon full of marinara on top of each. Spoon any remaining marinara around the edges of the eggplant stacks then top each stack with the remaining mozzarella and Parmesan cheese. If using dried basil, sprinkle it evenly over the top. If using fresh basil, reserve it for later.
- Bake, uncovered, in preheated oven for 30 minutes. Remove from the oven and garnish with fresh basil, if using.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Like this? Please rate & comment below!
Slightly adapted from Allrecipes.com
This post was originally published on September 11, 2011. It has been updated with new photos and an instructional video.
I followed the instructions on sweating with salt. I rinsed it thoroughly but it was so salty we couldn’t eat it. All my money and time was wasted!!!!!
I’ve never heard of anyone having an issue with the eggplant being salty after sweating it so I can’t be sure what happened there but I’m sorry it didn’t work out for you, Susie.
I absolutely hated eggplant… Until I made this recipe. Now, it’s the only way to make it!
People who claimed to hate eggplant, LOVE THIS DISH! It’s a fantastic recipe. Even my father, raised by Italians from the old country, thinks it’s better than his!
Such a wonderful compliment. Thanks so much, Paula! I’m very happy to hear it went over so well. 🙂
My husband and I are generally not eggplant fans. I did a Moroccan dish not too long ago that I liked and he said was OK. Tonight, he legitimately liked it. He did not tolerate it or think it was just fine to have as a healthy alternative. He actually liked it. Thanks for the recipe. Super yum and my 5 yr old gives her approval too.
Well, that’s fantastic, Jean! Thanks so much for your comment. 🙂
I’m making this eggplant recipe tonight. I couldn’t find fresh basil. I bought pesto. I will layer it in. I can tell it will be delicious.
Is this freezer friendly? Prepping freezer meals…thank you!
Yum, I can’t wait to try this – it looks delicious. All that yummy cheese!!
Neither myself or my wife have ever had eggplant before, I’m using your recipe now, and am anxious to see how it turns out. Thanks for the post!
Thank you Valerie for the yummy, delicious recipe. You made it easy for me with detailed description.I made this for today’s dinner . It came out pretty well . I also cooked a small amount of angel hair pasta with pepper jack cheese and ground black pepper on the side I had this with wine. Glad I found your page. I bookmarked it already and shared with my friends as well . Thank you 🙂 Happy New Year and Have a great year ahead ! 🙂
Absolutely delicious. I made it when my mother-in-law came to visit. Eggplant parm is her fave. This was light an yummy–I did add ricotta cheese to the filling, which made it even yummier. I’ll definitely make it again. Very easy too.
Your addition of ricotta sounds wonderful! So glad you enjoyed the recipe 🙂
Made this tonight and it was a huge hit! It’s definitely going to be something I cook regularly. I didn’t have breadcrumbs so I didn’t coat the eggplant with anything and it was still incredible. Thanks for the recipe!
Just wanted to let you know I have made your recipe 3 times and I love it! It saves so much time not having to fry the eggplant and tastes so much lighter and crispier. This is my go-to now. Thanks!!!!!
Fantastic, Susan! So glad the recipe is working out so well for you. 🙂