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Eggplant parmesan is a comforting classic, perfect for cozy weeknight dinners or serving guests. Crispy baked eggplant is layered with flavorful marinara and melty mozzarella.
Holly’s Recipe Highlights
- Flavor: Thios baked eggplant casserole has layers of crispy breaded eggplant, savory marinara sauce, and loads of melty mozzarella and parmesan cheese.
- Technique: This casserole is baked in the oven for an easy, no-fuss meal. It’s lighter, less messy, and skips the extra oil from frying.
- Prep Note: This dish reheats well, so make it ahead and enjoy it for meals throughout the week.
Ingredient Tips
- Eggplant: Choose firm and shiny eggplants without any blemishes. Medium to large pear-shaped eggplants make the dish quicker and easier to prep.
- Breading: Italian breadcrumbs are already seasoned. Homemade seasoned bread crumbs can also be used.
- Marinara: Choose a high-quality marinara or pasta sauce for the best flavor. If time allows, homemade marinara is both easy and delicious.
- Cheese: Mozzarella and parmesan are the perfect cheesy pairing for eggplant parm! Grate your mozzarella if you’d like, but pre-shredded cheese works fine in this recipe, too.
- Variations: Layer eggplant with other vegetables like zucchini, sliced mushrooms, or chopped spinach.
How to Make Eggplant Parmesan
- Slice the eggplant and sprinkle with salt. Allow to sit for 20 minutes to remove excess moisture and any bitterness.
- Bread the eggplant in bread crumbs and bake until crispy and browned (full recipe below).
- In a baking dish, layer marinara sauce, breaded eggplant slices, and cheese. Bake until golden and bubbly.
- Garnish with fresh basil leaves and chopped parsley.
Serving Suggestions & Leftovers
- Eggplant Parmesan is best served with a fresh, crisp salad with a tangy lemon vinaigrette. Don’t forget the fluffy garlic breadsticks to soak up that delicious marinara!
- To make ahead of time, prepare as directed without baking. Wrap tightly in plastic wrap and freeze for up to 3 months. To bake, thaw in the refrigerator overnight and bake as directed.
- Leftover eggplant parmesan can be stored in the refrigerator for up to 4 days and in the freezer for up to 3 months in an airtight container. Thaw overnight in the refrigerator and reheat under the broiler or in the air fryer for a few minutes.
Amazing Eggplant Recipes
Did you make this Eggplant Parmesan? Leave us a rating and comment below.
Eggplant Parmesan
Eggplant Parmesan is a cozy, cheesy classic with layers of crispy eggplant, rich tomato sauce, and melted cheese baked to perfection.
Equipment
- 2 Baking Sheet lined with parchment paper
Ingredients
- 2 pounds eggplant
- 1 tablespoon kosher salt
- 4 large eggs
- ½ cup all-purpose flour
- 2 cups seasoned bread crumbs
- 1 cup shredded Parmesan cheese divided
- ½ teaspoon garlic powder
- ½ teaspoon dried basil
- 26 ounces marinara sauce
- ¼ cup chopped fresh parsley or basil
- 10 ounces shredded mozzarella cheese
Instructions
- Preheat the oven to 425°F and line two baking sheets with parchment paper.
- Slice the eggplant into ¼-inch thick rounds. Sprinkle the salt over the slices, tossing them to coat evenly. Let the salted slices sit on a rack or a paper towel-lined pan for 20 minutes.
- In one shallow bowl, whisk the eggs. Place the flour in a second bowl. In a third bowl, combine seasoned bread crumbs, ½ cup Parmesan cheese, garlic powder, and basil.
- Rinse the salted eggplant under cold water and then pat dry with paper towel.
- Dredge each eggplant slice in flour, dip in the egg, and then coat with breadcrumb mixture, gently pressing to adhere. Place the coated slices on prepared pans. Spray with cooking spray.
- Bake for 5 minutes, flip, then bake for another 5 minutes until golden brown. Remove from the oven and reduce the temperature to 400°F.
- Spread 1 cup of marinara sauce in a 9×13-inch casserole dish. Layer with ½ of each: eggplant, parsley, remaining marinara sauce, mozzarella, and remaining Parmesan. Repeat the layers, finishing with cheese.
- Bake for 23 to 28 minutes until golden and bubbly. Garnish with additional basil and parsley if desired.
Video
Notes
- The eggplant does not need to be peeled in this recipe.
- Slices can be cooked in a single layer in an air fryer at 380°F for 8 to 10 minutes, flipping halfway.
- Instead of spraying with cooking spray, drizzle with olive oil.
- If you’d prefer a saucier dish, you can increase the marinara sauce to taste.
Nutrition Information
Calories: 386 | Carbohydrates: 40g | Protein: 23g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 130mg | Sodium: 2171mg | Potassium: 697mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1113IU | Vitamin C: 12mg | Calcium: 423mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Casserole, Dinner, Entree, Main Course
Cuisine American, Italian
Diet Vegetarian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
While it was a bit time consuming to prepare, it was well worth it in the end! Fussy family members that don’t usually like vegetables- never mind eggplant- loved it and went for seconds! Adding to my saved “good food” recipes.
Michelle, I’m so glad it was a hit, especially with the picky eaters! Totally worth the effort when everyone goes back for seconds. Hope you enjoy it again soon.
love this recipe and the only way I can get my son to eat eggplant!
Hi Mary. That is great that he is enjoying this recipe and eggplant!
Eggplant Parmesan recipe was easy to prepare and it was delicious. Definitely have made twice.
So happy to hear that, Dj! I am glad you enjoyed it.
The eggplant parm was fabulous. Easy clean and to perfection as all your recipes are. Keep them coming.
Thank you so much, Rich! Glad you enjoyed it :)
could breaded zucchini be added to this dish?
Absolutely! Zucchini would go well with this dish Mary.
Help!!! Just making this now, but shouldn’t I be adding sauce in between each layer? Recipes says only eggplant, cheese and herbs. Seems like it would be dry if you don’t add more sauce.
Correct Judy, sauce is added after each layer (but not the last one). Take a look at the video to see the method! Thanks for asking. Enjoy the eggplant parmesan!
I do not like the breading. Can I simply prebake the egg plant and then make the dish?
Thank you
Sure you can!
Eggplant took way longer to get golden in the over than the recipe says. I am at 20 minute so far. Am I doing something wrong??
Hi Rayna, did you slice the, ¼ inch thick? If sliced too thick, they will take longer to cook. Hope that helps!
Hi Holly!
You are now my go to girl for recipes. Made the eggplant parmesan last night and oh my goodness it was delicious! I also made your pumpkin pie and stuffing for Thanksgiving and plan on finding more recipes for Christmas. Your recipes are so easy to follow. So glad I found you!
Thank you so much Chrissy, I’m glad you found me too! Happy you’ve enjoyed the recipes.
I just tried this recipe tonight; my picky husband, loved it!
It’s a hit! I used 2 baking dishes for a larger eggplant.
This recipe was so easy and fast, unlike another recipe that took at least 90 minutes. I will repeat, thanks so much
Maggie
So glad you love this eggplant parmesan Maggie!