Description
Cheesy Baked Eggplant Parmesan is a comforting Italian classic made easy, with layers of breaded eggplant, rich marinara, and gooey melted cheese baked to golden perfection—no frying required!
Ingredients
Scale
- 2 medium eggplants, sliced into 1/2-inch rounds
- 1 tablespoon salt (for sweating eggplant)
- 2 cups Italian-style breadcrumbs
- 1 cup grated Parmesan cheese, divided
- 2 large eggs
- 1/4 cup milk
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 teaspoon dried oregano
- 1/4 cup fresh basil leaves, chopped (optional)
- Olive oil spray or drizzle for baking
Instructions
- Lay eggplant slices on a paper towel-lined surface, sprinkle with salt, and let sit for 30 minutes to draw out moisture. Pat dry.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly oil or spray it.
- In a shallow bowl, whisk eggs and milk. In another bowl, mix breadcrumbs with 1/2 cup Parmesan.
- Dip each eggplant slice into the egg mixture, then coat with the breadcrumb mixture. Place on the baking sheet.
- Bake for 20 minutes, flipping halfway, until golden and crisp.
- In a 9×13 inch baking dish, spread a layer of marinara sauce. Layer half the eggplant slices, more sauce, half the mozzarella, and a sprinkle of Parmesan. Repeat with remaining ingredients.
- Sprinkle with oregano and bake uncovered for 20-25 minutes, until cheese is melted and bubbly.
- Garnish with fresh basil before serving if desired.
Notes
- Salting the eggplant helps reduce bitterness and improve texture.
- Use homemade or store-bought marinara sauce based on preference.
- Make it ahead and reheat for an easy weeknight meal.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of dish
- Calories: 360
- Sugar: 9g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 75mg
Keywords: baked eggplant parmesan, easy eggplant parm, vegetarian Italian dish, cheesy baked eggplant, no fry eggplant parmesan