Eggplant Parmesan Baked Recipe

Baked eggplant Parmesan is the ultimate Italian vegetarian comfort food, layered with golden breaded eggplant, rich marinara, and melted mozzarella. Baking instead of frying cuts the oil dramatically while still delivering a deeply satisfying, crispy result. Each serving provides 34g of protein and 649 calories, making this a hearty vegetarian Italian dinner that satisfies meat-eaters and vegetarians alike.

Ingredients

Breaded Eggplant

• 2 large eggplants (about 1.2 kg), sliced into 1cm rounds
• 1.5 tsp sea salt (for drawing out moisture)
• 2 large eggs, beaten
• 1 cup breadcrumbs (Italian-seasoned, or regular breadcrumbs with 1 tsp Italian seasoning)
• 0.5 cup Parmesan cheese, finely grated
• 1 tsp garlic powder
• 0.5 tsp black pepper
• 3 tbsp olive oil

Assembly

• 2 cups marinara sauce (store-bought or homemade)
• 300g fresh mozzarella, thinly sliced
• 50g additional Parmesan, grated
• 10 fresh basil leaves

Instructions

1. Arrange eggplant slices in a single layer on a rack or paper towels. Sprinkle both sides with salt. Let sit for 30 minutes to draw out moisture and bitterness. Pat completely dry with paper towels.
2. Preheat oven to 200°C (400°F). Brush two large baking sheets with olive oil.
3. Mix breadcrumbs, 0.5 cup Parmesan, garlic powder, and black pepper in a shallow bowl.
4. Dip each eggplant slice in beaten egg, letting excess drip off, then coat thoroughly in the breadcrumb mixture.
5. Arrange breaded eggplant in a single layer on the prepared baking sheets. Brush or spray tops lightly with olive oil.
6. Bake for 20 minutes, flip each slice, then bake for another 10 minutes until golden and crispy on both sides.
7. Reduce oven temperature to 190°C (375°F). Lightly grease a 9x13 inch baking dish.
8. Spread 0.5 cup marinara on the bottom of the dish. Layer with a single layer of baked eggplant. Top with more marinara, mozzarella slices, and a sprinkle of Parmesan.
9. Repeat layers until all eggplant is used, finishing with marinara, mozzarella, and Parmesan on top.
10. Bake for 25-30 minutes until the cheese is melted, bubbly, and lightly browned.
11. Let rest for 5-10 minutes before serving. Garnish with fresh basil.

Tips & Variations

• Salting the eggplant and letting it rest is the most important step; it prevents sogginess and reduces bitterness.
• For a gluten-free version, use gluten-free breadcrumbs or almond flour with Italian herbs.
• Make ahead: assemble the dish up to 24 hours before baking and refrigerate. Add 10 minutes to baking time.
• Leftovers reheat best in a 180°C oven for 15 minutes; microwaving makes the breadcrumb coating soggy.
• Add a layer of sliced roasted zucchini or bell pepper for extra vegetables.

Nutrition Breakdown

Calories: 649 kcal

Protein: 33.6g

Fat: 36.7g

Carbs: 46.5g

Fiber: 10.8g

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