If you’re craving a cozy, Italian-inspired dinner that feels like a warm hug, this Eggplant Parmesan Bake is calling your name. Crispy, golden slices of eggplant are layered with rich marinara, gooey mozzarella, and nutty Parmesan — then baked to bubbling perfection. Whether you’re feeding a family, entertaining guests, or just treating yourself, this dish delivers flavor and comfort in every bite.
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A Delicious Tale of Eggplant and Oven Magic
The First Time I Made Eggplant Parmesan Bake
The first time I made this Eggplant Parmesan Bake was on a rainy Sunday afternoon. The kitchen smelled like garlic, basil, and toasted breadcrumbs as I dipped each eggplant slice with care. My kids peeked over the counter, intrigued by the bubbling layers. The result? Clean plates and requests for seconds.
It became an instant staple. Much like the Savory Mushroom Gruyere Puff Pastry Braid, this bake is more than dinner — it’s tradition wrapped in tomato sauce.
Why This Recipe Is Special
What sets this Eggplant Parmesan Bake apart? The secret is in the preparation. We salt the eggplant ahead of time to draw out bitterness and moisture — a step that gives the final bake its incredible texture. The panko-Parmesan coating crisps up beautifully, and the mozzarella melts into a creamy blanket over every bite.
It’s also wonderfully adaptable. You can serve it with crusty bread, a salad, or even over pasta — similar to how you’d enjoy the Mediterranean Chicken with Artichokes and Asparagus.
Ingredients & Kitchen Prep
Ingredient Breakdown
Here’s what you’ll need to bring this dish to life:
| Ingredient | Quantity |
|---|---|
| Large eggplants | 2 (sliced into ½-inch rounds) |
| Salt | 1 tablespoon |
| Panko breadcrumbs | 2 cups |
| Grated Parmesan cheese | 1 cup |
| Olive oil | 3 tablespoons |
| Italian seasoning | 1 tablespoon |
| Large eggs | 3 |
| Water | 1 tablespoon |
| All-purpose flour | ½ cup |
| Marinara sauce | 1 (24-ounce) jar |
| Low-moisture mozzarella | 2¼ cups |
| Fresh basil | ¼ cup (chopped, for garnish) |
Just like in the Elegant Ricotta and Spinach Quiche, the ingredient quality really matters here — fresh basil and a good marinara make all the difference.
Tools & Smart Substitutions
You don’t need fancy gadgets — just a few dependable kitchen tools:
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Knife and cutting board
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Mixing bowls
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Aluminum sheet pans
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9×13-inch baking dish
Prefer gluten-free? Use almond flour instead of all-purpose. Or go lighter with part-skim mozzarella. This is as flexible as the Cottage Cheese and Spinach Crustless Quiche.
How to Cook It Perfectly
Step-by-Step Method
1. Sweat the Eggplant
Place eggplant slices on paper towels. Generously salt both sides, then top with more towels. Let them sit for 45 minutes to remove moisture.
2. Prep the Oven and Dredging Stations
Preheat oven to 400°F. Line sheet pans with parchment. Mix panko, Parmesan, oil, and Italian seasoning in one bowl; flour in another; and eggs + water in a third.
3. Bread the Eggplant
Dredge each slice in flour → egg wash → breadcrumb mixture. Press gently so the coating sticks.
4. Bake Until Golden
Place breaded slices on sheet pans. Bake for 30–35 minutes until crisp and golden brown.
5. Layer in Baking Dish
Lower oven to 375°F. In a 9×13 dish, add 1 cup marinara, half the eggplant, another cup marinara, and ¾ cup mozzarella. Repeat layers.
6. Final Bake
Cover with foil and bake 25 minutes. Uncover and bake 20 more minutes until cheese browns.
7. Rest and Serve
Let the dish rest for 5 minutes. Top with chopped basil and serve.
Tips for Perfection
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Crispier coating? Bake eggplant on a rack instead of straight on the pan.
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Less sodium? Rinse eggplant after salting, then pat dry.
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Freezing tip: Assemble and freeze before baking. It reheats beautifully — like the Baked Feta Pasta.
Serving Ideas, Storage & More
What to Serve With Eggplant Parmesan Bake
For a light meal, pair with a crisp salad — something fresh like the Greek Cucumber Tomato Feta Salad. A side of Lemon Ricotta and Spinach Pasta also makes a dreamy duo.
Want to go hearty? Add roasted garlic bread or creamy risotto.
How to Store and Reheat
Store leftovers in an airtight container for up to 4 days. Reheat in a 350°F oven until bubbly.
To freeze:
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Cool completely
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Wrap tightly in foil
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Freeze up to 3 months
Thaw overnight in the fridge and reheat until hot — add a little extra cheese on top before reheating for that fresh-baked vibe.
FAQ: Your Questions Answered
Can I make this ahead of time?
Yes! Assemble the entire dish and refrigerate it uncooked up to 24 hours ahead.
Does it get soggy?
Not if you salt the eggplant and bake it first — that’s key!
Can I use jarred sauce?
Absolutely. Just go for one with minimal sugar and great tomato flavor.
What cheese works best?
Low-moisture mozzarella and freshly grated Parmesan give the best texture.
Is this gluten-free?
Not as-is, but you can sub gluten-free breadcrumbs and flour easily.
Can I air-fry the eggplant slices?
Yes! They’ll get super crispy in the air fryer at 400°F for 10 minutes per side.
Final Thoughts
This Eggplant Parmesan Bake is everything you want in comfort food — golden, cheesy, and layered with love. It’s simple enough for a weeknight, but impressive enough for guests.
If you enjoyed this, you’ll love my Stuffed Zucchini with Spinach and Mushroom Ricotta and Three-Cheese Tomato Bruschetta Dip. Both are bursting with flavor and perfect for cozy nights in.
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Print
Eggplant Parmesan Bake
- Total Time: 130
- Yield: 8 servings
- Diet: Vegetarian
Description
Eggplant Parmesan Bake is a cozy, oven-baked dish with crispy breaded eggplant layered between marinara and gooey mozzarella. Perfect for family dinners and make-ahead meals.
Ingredients
• 2 large eggplants, sliced into ½-inch rounds
• 1 tablespoon salt
• 2 cups panko breadcrumbs
• 1 cup grated Parmesan cheese
• 3 tablespoons olive oil
• 1 tablespoon Italian seasoning
• 3 large eggs
• 1 tablespoon water
• ½ cup all-purpose flour
• 1 (24-ounce) jar marinara sauce
• 2¼ cups low moisture mozzarella
• ¼ cup fresh basil, chopped (for garnish)
Instructions
1. Place eggplant slices between layers of paper towels and salt them. Let rest for 45 minutes, then pat dry.
2. Preheat oven to 400°F and line sheet pans with parchment.
3. Mix breadcrumbs, Parmesan, olive oil, and Italian seasoning in one bowl. Beat eggs with water in another, and add flour to a third.
4. Dredge eggplant slices in flour, then egg wash, then breadcrumbs. Press to coat and place on baking sheet.
5. Bake for 30–35 minutes, or until golden and crisp.
6. Reduce oven to 375°F. Spread 1 cup marinara in a 9×13-inch dish. Add half the eggplant, top with 1 cup marinara and ¾ cup mozzarella.
7. Repeat with remaining eggplant, marinara, and mozzarella.
8. Cover with foil and bake for 25 minutes. Uncover and bake 20 more minutes until cheese is browned.
9. Let rest for 5 minutes. Top with fresh basil and serve.
Notes
– Salt the eggplant to remove excess moisture and bitterness.
– To freeze, assemble and wrap tightly. Bake from frozen with an added 10 minutes.
– Use almond flour for a gluten-free version.
– Swap in part-skim mozzarella to reduce fat.
– Reheat leftovers in a 350°F oven until hot and bubbly.
- Prep Time: 15
- Cook Time: 70
- Method: Baking
- Cuisine: Italian