Eggplant Parmesan Bake

Name: Eggplant Parmesan Bake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 medium eggplants, sliced; 2 teaspoons salt; 2 cups marinara sauce; 2 cups mozzarella cheese, shredded; 1 cup Parmesan cheese, grated; 1 cup all-purpose flour; 2 eggs, beaten; 2 cups breadcrumbs; 1 teaspoon dried oregano; 1 teaspoon black pepper; 2 tablespoons olive oil; Fresh basil for garnish

Highlighted under: Family Kitchen

I absolutely love making Eggplant Parmesan Bake because it perfectly combines creamy, cheesy goodness with the subtle flavor of baked eggplant. Beyond being a delightful dish, it's also a fantastic way to incorporate more vegetables into my meals without sacrificing flavor. As I prepare this recipe, I like to focus on achieving that crispy texture for the eggplant, making every bite satisfying. Plus, serving it to friends and family always brings smiles—everyone loves this hearty and comforting dish!

Created by

Gemma Hollis

Last updated on 2026-02-08T01:21:36.528Z

When I first experimented with Eggplant Parmesan, I knew I had to find a balance between crispy and creamy textures. After a few attempts, I discovered that salting the eggplant beforehand draws out the moisture, leading to a better texture when baked. Baking, rather than frying, helps keep it lighter while still achieving that delicious golden crust.

This dish is not only filling but can be made ahead of time. When I bake it the day before, the flavors have a chance to meld together, making it even tastier. And the best part? Reheating it brings back all the wonderful textures, perfect for a cozy dinner or a gathering!

Why You Will Love This Recipe
Layers of cheesy goodness that delight in every bite
Crispy baked eggplant that adds a unique twist
A satisfying vegetarian option that's hearty and fulfilling

Perfecting the Eggplant Texture

Achieving the right texture for your eggplant is crucial in this recipe. The salting process not only helps to draw out moisture, making the eggplant less watery but also enhances its overall flavor. After salting for 30 minutes, make sure to rinse thoroughly; otherwise, the dish may end up overly salty. When baked, you want the eggplant to be crisp on the outside and tender on the inside, creating a delightful contrast that elevates the dish.

When breading your eggplant, take care to coat each slice evenly. A triple-dipping process—flour, egg, breadcrumbs—is essential for that crispy outer layer. I recommend using panko breadcrumbs for added crunch. Ensure the eggplant slices are fully covered; leaving bare spots might result in soggy areas after baking. Maintaining consistent thickness in your eggplant slices, about half an inch, will also ensure even cooking.

Layering for Maximum Flavor

The layering process is where the magic happens in this Eggplant Parmesan Bake. Start with a base of marinara sauce; this not only prevents the eggplant from sticking but also infuses the entire dish with flavor. Opt for a high-quality marinara with rich tomato flavor and herbs, as these will amplify the essence of your bake. It can also be a great opportunity to use homemade sauce if you have the time, as it often yields a fresher taste.

As you layer the ingredients, take the time to distribute the cheeses evenly. I find that mixing the mozzarella and Parmesan together before layering gives a more uniform melt and flavor throughout the dish. Ensure that the final layer has a generous sprinkle of cheese, as this will create a beautifully bubbly and golden-top crust when baked. It's worth noting that letting it rest for a few minutes after baking helps the layers settle, making it easier to serve.

Ingredients

Gather these wholesome ingredients to create a delicious Eggplant Parmesan Bake:

Ingredients

2 medium eggplants, sliced
2 teaspoons salt
2 cups marinara sauce
2 cups mozzarella cheese, shredded
1 cup Parmesan cheese, grated
1 cup all-purpose flour
2 eggs, beaten
2 cups breadcrumbs
1 teaspoon dried oregano
1 teaspoon black pepper
2 tablespoons olive oil
Fresh basil for garnish

Make sure to have these ingredients ready to enjoy a delicious meal!

Instructions

Follow these steps to create your Eggplant Parmesan Bake:

Prepare the Eggplant

Sprinkle the eggplant slices with salt and let them sit for about 30 minutes. This process helps to draw out excess moisture. Afterward, rinse the slices and pat them dry with paper towels.

Bread the Eggplant

Set up a breading station with flour, beaten eggs, and breadcrumbs seasoned with oregano and pepper. Dip each eggplant slice first in flour, then in egg, and finally coat well with breadcrumbs.

Bake the Eggplant

Preheat your oven to 375°F (190°C). Place the eggplant slices on a baking sheet lined with parchment paper and drizzle with olive oil. Bake for 25-30 minutes, flipping halfway, until golden brown.

Assemble the Bake

In a baking dish, spread a layer of marinara sauce, followed by a layer of baked eggplant, mozzarella cheese, and Parmesan cheese. Repeat the layers until all ingredients are used, finishing with cheese on top.

Final Bake

Bake in the oven for an additional 15-20 minutes until the cheese is bubbly and golden. Let it cool slightly before serving.

Enjoy your homemade Eggplant Parmesan Bake!

Pro Tips

For a twist, try adding spinach or other vegetables between the layers for added nutrition. Always let the dish sit for a few minutes before cutting
it helps the layers set and makes serving easier.

Ingredient Substitutions

If you’re looking to switch things up, there are several ingredient substitutions that can work well in this recipe. For a gluten-free option, simply substitute regular flour and breadcrumbs with almond flour and gluten-free breadcrumbs. You can also experiment with different types of cheese; for instance, provolone or a sprinkle of goat cheese can bring a unique flavor profile. Additionally, if you're a fan of spice, consider adding red pepper flakes to your marinara sauce for a kick.

To make this dish vegan, swap out cheese for plant-based alternatives and use aquafaba or a flaxseed mixture instead of eggs in the breading process. This will maintain the crispy coating while still allowing for a heartier flavor. Just ensure to choose a marinara sauce that doesn't contain any animal products for a completely vegan-friendly dish.

Make-Ahead and Storage Tips

One of the great aspects of the Eggplant Parmesan Bake is that it's an excellent make-ahead meal. You can fully assemble the dish a day in advance, cover it tightly with plastic wrap, and store it in the refrigerator. Just add an extra five to ten minutes to the baking time if you bake it straight from the fridge. This not only develops deeper flavors but also saves precious time during busy weeknights.

For leftovers, I recommend refrigerating the bake in an airtight container where it will last for up to three days. Reheat in the oven at 350°F (175°C) for about 15-20 minutes until warmed through and the cheese is melty again. Avoid microwaving if you want to maintain that crispy texture, as the oven provides a more consistent heat that revives the dish beautifully.

Questions About Recipes

→ Can I make Eggplant Parmesan Bake ahead of time?

Absolutely! You can assemble the dish in advance and refrigerate it. Just bake it before serving.

→ What can I substitute for breadcrumbs?

You can use crushed cornflakes or panko for a different texture.

→ Is there a vegan option for this recipe?

Yes! Substitute the cheese with vegan cheese and use a flaxseed mixture instead of eggs.

→ How do I know when the eggplant is properly salted?

The eggplant will have released moisture and appear slightly wrinkled. This is a good sign it's ready to be rinsed and dried.