Baked Eggplant Parmesan
Crumb-coated eggplant slices baked until crisp, then layered with marinara, mozzarella and Parmesan and baked until bubbling. A lighter vegetarian Italian classic.
By Tasty Nest Recipes Editorial TeamPublished
1 hr 45 min total One 9 x 13-inch dishIntermediate
Photo: BarelyFitz · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
Eggplant parmesan, or melanzane alla parmigiana, is Italian comfort food at its finest. Traditionally the eggplant is fried, but baking the breaded slices on oiled trays gives a lighter result with far less mess.
Layered with marinara, mozzarella and Parmesan, the slices soften into a rich, cheesy casserole that slices neatly once rested. Serve with a green salad and crusty bread.
Equipment you'll need
- 2 rimmed baking sheets
- 9 x 13-inch baking dish
- 3 shallow bowls
Tips for success
- Salting draws out moisture so the eggplant does not turn watery in the casserole.
- Use low-moisture mozzarella; fresh mozzarella releases a lot of liquid.
- Assemble up to a day ahead and refrigerate; add 10 to 15 minutes to the baking time.
Substitutions and variations
- Use gluten-free flour and breadcrumbs for a gluten-free version.
- Swap half the mozzarella for provolone.
- Use zucchini slices in place of some of the eggplant.
Storage and reheating
To store: Refrigerate for up to 4 days. Freeze baked, cooled portions for up to 3 months.
To reheat: Reheat covered in a 350°F (175°C) oven for 20 to 30 minutes, uncovering for the last 5, until hot in the centre.
Recipe
Baked Eggplant Parmesan
Crumb-coated eggplant slices baked until crisp, then layered with marinara, mozzarella and Parmesan and baked until bubbling. A lighter vegetarian Italian classic.
- Prep
- 30 min
- Cook
- 1 hr
- Rest
- 15 min
- Total
- 1 hr 45 min
- Yield
- One 9 x 13-inch dish
- Level
- Intermediate
Ingredients
Tick off ingredients as you gather them.
Eggplant
Layers
Instructions
Step 1: Salt the eggplant
Sprinkle the slices with salt and leave on paper towels for 20 minutes, then pat dry.
Step 2: Bread
Heat the oven to 425°F (220°C) and brush the baking sheets with the oil. Set up the flour, egg and a mix of panko, 1/4 cup Parmesan and oregano in three bowls. Coat each slice in flour, egg and then crumbs.
Step 3: Bake the slices
Arrange on the sheets and bake for 20 to 25 minutes, turning halfway, until golden and tender. Reduce the oven to 375°F (190°C).
Step 4: Layer
Spread 1 cup of marinara in the baking dish. Add half the eggplant, 1 cup sauce, half the mozzarella and a few basil leaves. Repeat with the remaining eggplant, sauce and mozzarella, then sprinkle with the remaining Parmesan.
Step 5: Bake
Bake for 25 to 30 minutes until bubbling and golden on top.
Step 6: Rest
Rest for 15 minutes so the layers set, then slice and serve topped with fresh basil.
Cuisine: Italian-American · Course: Dinner
Estimated nutrition per serving
- Calories
- 380
- Protein
- 20 g
- Fat
- 18 g
- Carbs
- 35 g
- Fibre
- 8 g
- Sugars
- 13 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/eggplant-parmesan
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