Baked Eggplant Parmesan

This classic Italian dish delivers incredible flavor with 40% fewer calories than traditional methods. Our baked version transforms layers of breaded eggplant, sauce, and cheese into a golden masterpiece with the perfect crispy-yet-tender texture everyone craves.

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Course: Main Course

Cuisine: Italian

Keyword: Eggplant Parmesan, Baked Eggplant, Italian, Vegetarian

Prep Time: 30

Cook Time: 45

Resting Time: 30

Total Time: 1 15

Servings: servings

Calories: 385kcal

Equipment

Baking sheets
9x13 inch Baking Dish
Parchment Paper

Ingredients

Eggplant Base

2 large eggplants about 2-2.5 pounds, sliced into ¼-inch rounds
2 cups Italian seasoned breadcrumbs substitute with gluten-free if needed
1/2 cup Parmesan cheese grated, with extra for serving
3 large eggs beaten
3 tablespoons olive oil
2 teaspoons Italian seasoning
1 teaspoon garlic powder
Salt and freshly ground black pepper to taste

Assembly Ingredients

3 cups marinara sauce homemade or high-quality jarred
16 oz fresh mozzarella cheese sliced
1/4 cup fresh basil leaves torn

Instructions

Cut eggplants into ¼-inch rounds. Sprinkle both sides with salt and lay them on paper towels. Let rest for 30 minutes, then pat thoroughly dry.
Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper and lightly brush with olive oil.
In one shallow dish, combine breadcrumbs, ¼ cup Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. In another dish, beat the eggs with 2 tablespoons of water.
Dip each eggplant slice into the egg mixture, then coat in the breadcrumb mixture. Arrange in a single layer on baking sheets. Drizzle or spray tops with olive oil.
Bake for 20 minutes, flip each slice, and continue baking for another 10 minutes until golden brown and crispy on both sides.
Spread ½ cup marinara sauce in a 9×13-inch baking dish. Arrange a layer of baked eggplant slices, slightly overlapping. Top with 1 cup of marinara sauce, one-third of the mozzarella, and a sprinkle of Parmesan.
Repeat layers twice more, finishing with cheese on top.
Cover with foil and bake for 20 minutes. Remove foil and continue baking for 15 minutes until cheese is bubbly and golden.
Let stand for 10 minutes before serving. Garnish with fresh torn basil leaves.

Notes

For best results, don't skip the salt-sweating process as it removes moisture and bitterness from the eggplant. The drier your eggplant slices, the crispier they'll become when baked.

For a healthier version, use whole wheat breadcrumbs or part-skim mozzarella. You can prepare this dish up to 24 hours in advance - just refrigerate and add 10-15 minutes to the covered baking time.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

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