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Close-up of crispy baked eggplant parmesan topped with marinara sauce, melted mozzarella, and fresh basil on a dark plate.

Baked Eggplant Parmesan

A lighter version of the classic Italian comfort dish, this baked eggplant parmesan is layered with marinara, mozzarella, and parmesan cheese for a satisfying vegetarian meal.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 5 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Eggplant
  • 2 medium eggplants sliced into 1/2 inch rounds
  • 1 tbsp salt for sweating the eggplant
Breading
  • 1 cup breadcrumbs preferably Italian-style
  • 1/2 cup grated Parmesan cheese
  • 2 eggs beaten
Assembly
  • 2 cups marinara sauce divided
  • 1 cup shredded mozzarella cheese
  • 1/4 cup fresh basil chopped, optional

Equipment

  • Baking Dish
  • Oven

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Sprinkle eggplant slices with salt and let sit for 20 minutes. Pat dry with paper towels.
  3. Dip each slice into beaten egg, then coat with a mixture of breadcrumbs and Parmesan.
  4. Place breaded eggplant slices on a baking sheet. Bake for 20 minutes, flipping halfway.
  5. In a baking dish, spread a thin layer of marinara sauce. Layer eggplant slices, sauce, mozzarella, and repeat. Finish with mozzarella on top.
  6. Bake for an additional 15 minutes, until cheese is melted and bubbly. Let cool for 5 minutes before serving. Garnish with basil if desired.

Notes

You can prepare the breaded eggplant slices in advance and store them in the refrigerator before baking.