Baked Eggplant Parmesan is a lighter, oven-crisped version of the beloved Italian classic—perfect for Good Friday or any day you’re looking for a satisfying, meatless main dish. Golden slices of breaded eggplant are baked instead of fried, then layered with tangy marinara, gooey mozzarella, and fresh basil. The result is cozy, flavorful, and beautifully balanced between crisp textures and rich, melty comfort.
Why You’ll Love This Recipe
This baked version offers all the indulgence of traditional Eggplant Parmesan without the heaviness of deep frying. The eggplant becomes tender on the inside and crisp on the outside, while layers of savory sauce and cheese keep each bite full of bold Italian flavor. With familiar ingredients and simple steps, it’s a go-to dish for holidays, weeknight dinners, or gatherings where you want to offer something warm, wholesome, and deliciously meat-free.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
2 medium eggplants, sliced into 1/2-inch rounds
1 teaspoon sea salt
2 large eggs, beaten
2 cups Panko breadcrumbs
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon freshly cracked black pepper
4 cups marinara sauce (store-bought or homemade)
2 cups shredded mozzarella cheese
2/3 cup grated Parmesan cheese
1 cup fresh basil leaves
directions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Lay eggplant slices on a clean surface and sprinkle both sides with sea salt. Let sit for 20–30 minutes to draw out moisture. Pat dry with paper towels.
- In a shallow bowl, beat the eggs. In a separate bowl, combine Panko breadcrumbs, Italian seasoning, garlic powder, and black pepper.
- Dip each eggplant slice into the egg, then coat thoroughly with the breadcrumb mixture.
- Arrange coated slices on the prepared baking sheet. Lightly spray or drizzle with olive oil.
- Bake for 20 minutes, flipping halfway through, until golden brown and crispy.
- Reduce oven temperature to 375°F (190°C).
- In a large baking dish, spread a thin layer of marinara sauce on the bottom.
- Arrange a layer of baked eggplant slices over the sauce. Spoon additional marinara over each round, then top with mozzarella and a sprinkle of Parmesan.
- Repeat layering until all ingredients are used, finishing with sauce and cheese on top.
- Bake uncovered for 20–25 minutes, or until bubbly and golden on top.
- Garnish with fresh basil before serving. Serve hot.
Servings and timing
Prep Time: 30 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 6 servings
Calories: Approx. 420 kcal per serving
Variations
- Gluten-Free Version: Use gluten-free Panko or crushed gluten-free crackers in place of breadcrumbs.
- Vegan Adaptation: Use dairy-free mozzarella and Parmesan alternatives and replace eggs with a flax egg or aquafaba for binding.
- Spicy Kick: Add crushed red pepper flakes to the breadcrumb mixture or the marinara sauce.
- Single-Serve Rounds: Bake as individual eggplant rounds topped with sauce and cheese for easy plating.
- Extra Cheesy: Mix ricotta cheese with herbs and layer it between the eggplant slices for a lasagna-style variation.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 15–20 minutes until warmed through. You can also microwave individual portions, but the breading will lose its crispness. For best texture, reheating in the oven is recommended.
FAQs
Do I need to peel the eggplant?
No, the skin is edible and softens during baking. However, you may peel it if you prefer a smoother texture.
Why do I need to salt the eggplant?
Salting helps draw out excess moisture and bitterness, improving the texture during baking.
Can I fry the eggplant instead of baking?
Yes, but this recipe is designed for baking to keep it lighter and easier with less cleanup.
Can I use fresh mozzarella?
Yes, but drain it well to avoid adding too much moisture to the dish.
What’s the best marinara sauce to use?
A robust, slightly chunky marinara works well. Use store-bought or homemade depending on your preference and time.
Is this freezer-friendly?
Yes, assemble and bake, then cool completely before freezing. Reheat from frozen at 350°F (175°C) until hot and bubbly.
Can I prepare it in advance?
Yes, assemble the dish and refrigerate it for up to a day before baking. Allow extra bake time if chilled.
How do I keep the eggplant crispy?
Ensure slices are patted dry and not overcrowded on the baking sheet. Spray with oil before baking to help them crisp.
What sides go well with Eggplant Parmesan?
A fresh green salad, garlic bread, or roasted vegetables are perfect companions.
Can I serve this for Passover?
Only if using Passover-approved substitutes for breadcrumbs and cheese. Otherwise, enjoy as a meatless dish outside of Passover restrictions.
Conclusion
Baked Eggplant Parmesan is a comforting and flavorful Italian-inspired dish made lighter and more approachable with its oven-baked method. Perfect for Good Friday or any meatless occasion, it brings all the classic appeal of crispy eggplant, marinara, and melty cheese—without the excess oil or fuss. Whether served for a family dinner or a holiday gathering, it’s a dish full of warmth, tradition, and crowd-pleasing taste.
PrintBaked Eggplant Parmesan
This Baked Eggplant Parmesan is a lighter, oven-baked take on the beloved Italian classic—perfect for Good Friday or any meat-free meal. Crisp, golden eggplant slices are layered with tangy marinara, gooey mozzarella, and fresh basil for a cozy, satisfying dish that’s big on flavor and tradition, but not on grease.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Main Course, Casserole
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
-
2 medium eggplants, sliced into 1/2-inch rounds
-
1 tsp sea salt
-
2 large eggs, beaten
-
2 cups Panko breadcrumbs
-
1 tbsp Italian seasoning
-
1 tsp garlic powder
-
1/2 tsp freshly cracked black pepper
-
4 cups marinara sauce (homemade or store-bought)
-
2 cups shredded mozzarella cheese
-
2/3 cup grated Parmesan cheese
-
1 cup fresh basil leaves
Instructions
-
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
-
Sprinkle eggplant slices with salt and let sit for 20–30 minutes to draw out moisture. Pat dry thoroughly.
-
Beat eggs in a shallow bowl. In a separate bowl, mix breadcrumbs with Italian seasoning, garlic powder, and pepper.
-
Dip each eggplant slice into the egg, then coat in breadcrumb mixture.
-
Arrange slices on the prepared baking sheet. Lightly spray or drizzle with olive oil.
-
Bake for 20 minutes, flipping halfway through, until crispy and golden.
-
Lower oven to 375°F (190°C). Spread a thin layer of marinara in a baking dish.
-
Layer baked eggplant, spoon marinara over each slice, and sprinkle with mozzarella and Parmesan.
-
Repeat layers, finishing with cheese. Bake 20–25 minutes until bubbly and browned.
-
Garnish with fresh basil and serve hot
Notes
Serve with spaghetti, a fresh salad, or crusty bread. For extra crunch, broil for 2 minutes at the end. Can be made ahead and reheated.