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A spatula lifts a piece of eggplant parmesan from a baking dish.
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4.70 from 119 votes

Baked Eggplant Parmesan

An oven-fry method creates this crispy Baked Eggplant Parmesan that rivals any fried version. An easy, updated take on the classic Italian dish.
Prep Time1 hour
Cook Time50 minutes
Total Time1 hour 50 minutes
Course: Main Course
Cuisine: American, Italian
Servings: 6 servings
Calories: 397kcal


  • 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


  • 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.



Calories: 397kcal | Carbohydrates: 31g | Protein: 29g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 138mg | Sodium: 1438mg | Potassium: 842mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1170IU | Vitamin C: 12mg | Calcium: 743mg | Iron: 3mg