Cheesy Baked Eggplant Parmesan Recipe
If you’ve ever craved a bubbling, golden, and seriously irresistible dinner that just happens to be comforting and meatless, this Cheesy Baked Eggplant Parmesan is your dream come true. Layers of crispy baked eggplant slices, luscious marinara, melty mozzarella, and a generous shower of Parmesan come together in a single pan that’s destined to steal hearts (and seconds). Whether you’re new to Italian classics or looking to master a beloved favorite, this recipe packs all the cozy flavors you know and love, while being lighter and easier than the traditional fried version.
Ingredients You’ll Need
The ingredient list for Cheesy Baked Eggplant Parmesan is blissfully simple, but each component brings big flavor, color, or irresistible texture to the table. Don’t be tempted to skip or swap—every single one plays a starring role in this comforting bake!
- Eggplants: Choose medium eggplants for ideal slice size and a creamy, tender bite once baked.
- Salt: Essential for drawing out bitterness and excess moisture from the eggplant before baking.
- Italian-style breadcrumbs: These add flavorful crunch and a delicate crust that stands up to the sauce.
- Grated Parmesan cheese: Adds intensely salty, nutty flavor that sharpens every layer of the dish.
- Dried oregano: Lends classic Italian herb notes that make the whole kitchen smell amazing.
- Garlic powder: Infuses every breadcrumb coating with a gentle garlicky background.
- Large eggs: These help the breadcrumb coating stick to each slice and crisp in the oven.
- Marinara sauce: The rich, tomato-y backbone—choose your favorite store-bought or homemade for best results.
- Shredded mozzarella cheese: Guarantees gooey, stretchy, bubbling joy in every bite.
- Grated Parmesan cheese (for topping): One more layer of savory flavor and a beautifully golden crust!
- Fresh basil or parsley: A finishing sprinkle of green brings freshness and restaurant-style flair.
- Olive oil spray: Helps everything crisp up in the oven without extra heaviness.
How to Make Cheesy Baked Eggplant Parmesan
Step 1: Prep and Salt the Eggplant
Begin by laying out your eggplant slices on a baking sheet lined with paper towels. Sprinkle both sides generously with salt. This classic technique pulls out extra moisture and that sneaky bitterness eggplant sometimes has. Let them rest for 30 minutes, then pat each slice super dry—it makes all the difference for crisp texture later!
Step 2: Prepare the Breading Station
In a large shallow bowl, mix together the Italian-style breadcrumbs, 1/2 cup Parmesan cheese, oregano, and garlic powder. In another bowl, whisk the eggs until nicely blended. Now you’re ready to coat the eggplant—just like a little assembly line!
Step 3: Bread the Eggplant Slices
Dip each salted and dried eggplant slice in the beaten egg, ensuring both sides are covered. Next, press the slice into the breadcrumb mixture, making sure it gets a thorough, even coat. This layer brings the delightful crunch that makes Cheesy Baked Eggplant Parmesan so addictive.
Step 4: Bake the Eggplant
Arrange your coated eggplant slices on two parchment-lined baking sheets and give them a light mist of olive oil spray for extra crispness. Bake at 400°F for 20 to 25 minutes, flipping halfway through. They should come out golden, toasty, and just begging to be layered with cheese and sauce.
Step 5: Assemble the Layers
Spread a thin layer of marinara sauce (about 1/2 cup) over the bottom of your 9×13-inch baking dish. Next, layer half of the baked eggplant, followed by 1 cup marinara, 1 cup mozzarella, and a sprinkle of Parmesan. Repeat with the remaining eggplant, sauce, and all the glorious cheese—this step is what gives Cheesy Baked Eggplant Parmesan those photogenic layers and oozy cheese-pulls!
Step 6: Bake Until Bubbly
Pop your assembled dish in the oven, uncovered, for another 20 to 25 minutes. The cheese will be melty and golden, and the sauce will be bubbling temptingly around the edges. Let it cool for about 10 minutes before diving in—this helps the layers set just enough for perfect slices.
Step 7: Garnish and Serve
Before serving, sprinkle with freshly chopped basil or parsley for a burst of color and freshness. This simple addition truly elevates the flavors and brings out the best in every bite of Cheesy Baked Eggplant Parmesan.
How to Serve Cheesy Baked Eggplant Parmesan
Garnishes
A good garnish can turn a homestyle casserole into something you want to photograph before eating! A handful of chopped fresh basil brings brightness and a hint of pepperiness, while fresh parsley offers herby freshness and a lovely color contrast. For an extra flourish, you can add a few shavings of extra Parmesan just before serving.
Side Dishes
While Cheesy Baked Eggplant Parmesan is rich and satisfying on its own, it absolutely loves company. Serve it with a plate of garlic bread, a crisp arugula salad tossed with balsamic, or even a simple side of buttered spaghetti. The balance of creamy, cheesy, and fresh flavors makes every bite something special.
Creative Ways to Present
Want to get playful? Try stacking individual eggplant slices with cheese and sauce for personal “eggplant towers” on each plate. Or bake your Cheesy Baked Eggplant Parmesan in small ramekins for impressive single-serving pots. A drizzle of good olive oil or aged balsamic can add a restaurant-style finish that never fails to impress.
Make Ahead and Storage
Storing Leftovers
Leftover Cheesy Baked Eggplant Parmesan keeps beautifully. Simply let the dish cool completely, then cover tightly and refrigerate for up to four days. The flavors continue to develop and meld, often making day-two slices even more delicious.
Freezing
This dish freezes exceptionally well! Wrap individual portions or the entire baking dish in both plastic wrap and foil. Freeze for up to two months. When you’re craving a cozy, ready-made dinner, just let it thaw overnight in the fridge and reheat as needed.
Reheating
To reheat, bake leftovers covered at 350°F until heated through and the cheese is bubbly again—usually 20 to 25 minutes. For a crispier top, uncover for the final few minutes. If you’re in a hurry, a quick zap in the microwave works, but the oven is your best bet for reviving that irresistible texture!
FAQs
How do I keep my Cheesy Baked Eggplant Parmesan from getting soggy?
Be sure to salt, rest, and thoroughly blot your eggplant before breading. Baking instead of frying, and layering the sauce between—not under—the eggplant, also helps preserve a crispy bite.
Can I make Cheesy Baked Eggplant Parmesan gluten-free?
Absolutely! Swap in your favorite gluten-free Italian-style breadcrumbs and double-check that your marinara sauce and cheese are gluten-free for a dish the whole table can enjoy.
What can I use instead of mozzarella?
If you like, try substituting provolone or fontina cheese for mozzarella—both melt beautifully and bring a sophisticated twist to the cheesy layers.
Do I have to peel the eggplant?
Nope! The skin becomes tender in the oven and adds fiber and color. If your eggplants are especially large or thick-skinned, you can peel them if you prefer a softer bite.
Can I prepare Cheesy Baked Eggplant Parmesan ahead of time?
Yes, you can assemble the entire dish (without baking) and store it covered in the fridge for up to a day. Just bake as directed when you’re ready to serve—perfect for entertaining or busy days!
Final Thoughts
Whether you’re an eggplant enthusiast or testing your Italian cooking skills for the first time, this Cheesy Baked Eggplant Parmesan is swoon-worthy comfort food you’ll crave again and again. Gather your ingredients, try a new garnish, and let your kitchen fill with the unforgettable aroma of bubbling cheese and herbs. I hope you love it as much as I do—happy cooking!
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Cheesy Baked Eggplant Parmesan Recipe
- Total Time: 1 hour 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in the ultimate comfort food with this Cheesy Baked Eggplant Parmesan recipe. Layers of crispy breaded eggplant slices, tangy marinara sauce, and gooey cheese come together in a delicious vegetarian dish that will satisfy your cravings.
Ingredients
Eggplant:
- 2 medium eggplants sliced into 1/2-inch rounds
- 1 tablespoon salt
Breading:
- 2 cups Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
Coating:
- 2 large eggs beaten
Assembly:
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese (for topping)
- 2 tablespoons chopped fresh basil or parsley
- olive oil spray
Instructions
- Prepare Eggplant: Salt eggplant slices and let sit to draw out moisture. Pat dry.
- Breading the Eggplant: Coat eggplant slices in breadcrumb mixture.
- Bake Eggplant: Bake coated slices until golden and crisp.
- Assemble: Layer marinara sauce, eggplant, cheeses, and repeat layers.
- Bake: Bake until hot and bubbly.
- Serve: Garnish with fresh basil or parsley before serving.
Notes
- Salting the eggplant removes bitterness and moisture.
- Use your favorite marinara sauce.
- For a gluten-free option, use gluten-free breadcrumbs.
- Prep Time: 30 minutes (plus 30 minutes salting time)
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 8g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 17g
- Cholesterol: 70mg
