Baked Eggplant Parmesan

If you’re craving something irresistibly cheesy, saucy, and utterly comforting, this Baked Eggplant Parmesan is the very best way to satisfy! With tender baked eggplant slices layered between luscious marinara and bubbling golden mozzarella, each bite delivers robust Italian flavors with a crisp-but-light touch.

What sets this version apart? It’s oven-baked, not fried! No deep frying needed, so you enjoy all the classic crispiness with far less mess (and less oil). This recipe is incredibly easy to assemble and perfect for a hearty weeknight family dinner or impressing guests at your next Italian feast.

Inspired by my nonna’s kitchen memories, this dish packs all the old-world comfort you love, just a little lighter and easier to make at home. Whether you’re a longtime eggplant fan or just discovering its magic, this is a must-try that’ll make you rethink veggie casseroles forever.

Why You'll Love This Recipe

• Healthier than traditional fried versions – it’s baked, not fried!
• Loaded with gooey, cheesy comfort and robust Italian flavors
• Flexible enough for meal prep or a show-stopping dinner party
• Vegetarian and family-friendly – everyone loves it!

Key Ingredients for Baked Eggplant Parmesan

See recipe card below for full list of measurements, ingredients, and instructions.

Eggplant

Eggplant is the undeniable star of this recipe, providing a tender, meaty texture that carries all those beautiful Italian flavors. Choose large, firm eggplants with glossy skin for best results. Slice them evenly so they bake uniformly, and be sure to salt them first—this draws out excess moisture and bitterness for a much more satisfying bite. If you can't find globe eggplants, Japanese eggplants work as a substitute, but make sure to reduce baking time since they're thinner.

Marinara Sauce

Marinara brings tangy, savory depth and ties the cheesy layers together. Opt for your favorite high-quality store-bought marinara or make a quick homemade version if you like. You can use a chunky sauce for rustic texture or a smooth one if you prefer. Looking to switch things up? Try a spicy arrabbiata or roasted garlic tomato sauce for extra flavor.

Mozzarella Cheese

For ultimate melt and classic stretchy cheese pulls, mozzarella is key. Fresh mozzarella gives a luscious result, but pre-shredded works in a pinch. Want a little more kick? Mix in some provolone or Fontina for added richness, or swap in dairy-free cheese for a vegan version.

Parmesan Cheese

Nutty, salty Parmesan forms the crispy, golden top layer and adds savoriness throughout the dish. Grate your own Parmigiano-Reggiano for the best flavor boost—pre-grated cheese can sometimes contain anti-caking agents that don’t melt as smoothly. Pecorino Romano or aged Asiago are great alternatives if you want a sharper bite.

Bread Crumbs

Crispy bread crumbs create that signature golden crust without frying. I love using Italian-seasoned bread crumbs for even more flavor, but plain work too. For a gluten-free option, use gluten-free panko or your favorite gluten-free bread crumbs. Want it crunchier? Panko is your best friend!

Instructions for Baked Eggplant Parmesan

See recipe card below for full list of measurements, ingredients, and instructions.

Prep and Sweat the Eggplant

Start by arranging the sliced eggplant in a single layer on a large baking sheet. Sprinkle both sides generously with kosher salt. Let them sit for at least 30 minutes—this draws out bitterness and excess water. Rinse each slice under cool water and pat thoroughly dry with a clean kitchen towel.

Bread the Eggplant Slices

Set up a breading station with three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with the seasoned bread crumbs (mix in half the Parmesan and dried Italian herbs if you like). Dredge each eggplant slice in flour, then dip in the egg, and finally coat with bread crumbs, pressing gently so the coating sticks.

Bake the Eggplant

Preheat your oven to 425°F (220°C). Brush two large baking sheets lightly with half the olive oil. Arrange the breaded eggplant rounds in a single layer (without overlapping) and drizzle or brush the tops with the remaining olive oil. Bake for 20–25 minutes, flipping once halfway, until golden brown and crisp.

Layer and Assemble

Reduce oven temperature to 375°F (190°C). Spread 1 cup of marinara sauce on the bottom of a 9x13-inch baking dish. Layer half the baked eggplant slices over the sauce, overlapping slightly. Spoon another cup of marinara over the eggplant, then sprinkle with half the mozzarella and half the remaining Parmesan. Repeat layers with the remaining eggplant, sauce, mozzarella, and Parmesan.

Bake Until Bubbly and Golden

Bake the assembled casserole uncovered for 20–25 minutes, until the cheese is golden brown and bubbling around the edges. For an extra-crispy top, broil for the last 2–3 minutes, but keep a close eye so it doesn't burn. Cool for 10 minutes, then garnish with fresh basil before serving.

Recipe Variations

Make It Gluten-Free

You can easily make this Baked Eggplant Parmesan gluten-free by swapping in your favorite gluten-free flour and bread crumbs or gluten-free panko. The texture is still perfectly crispy, and no one will know the difference!

Add a Protein Boost

Layer in thin slices of cooked chicken or turkey breast between the eggplant for extra protein. This turns your classic eggplant parm into a hearty main course that’s perfect for meat-lovers.

Vegan Option

To veganize, use a plant-based egg replacer for the breading, swap in vegan mozzarella and parmesan-style shreds, and double-check your bread crumbs are dairy-free. The result is still gooey, golden, and totally satisfying.

Spice It Up

Add a pinch of crushed red pepper flakes or drizzle a little Calabrian chili oil in your marinara layers to give your eggplant parm a subtle kick. Great for heat seekers!

Go Extra Cheesy

Mix in provolone or Fontina cheese along with the mozzarella for an extra rich and melty flavor. Add a layer of ricotta between the eggplant stacks for true indulgence!

Serving Suggestions

Pair this Baked Eggplant Parmesan with a simple green salad tossed in Italian vinaigrette and a warm, crusty loaf of garlic bread for the ultimate comfort meal. For a heartier spread, serve alongside buttered pasta or creamy polenta. Don’t forget a sprinkle of freshly chopped basil and some extra Parmesan on top before serving—it makes all the flavors pop!

Storage and Reheating

Store cooled leftovers in an airtight container in the fridge for up to 4 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for 15–20 minutes until heated through, or pop individual portions in the microwave. Baked Eggplant Parmesan also freezes well: wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions About Baked Eggplant Parmesan (FAQ)

Q: Do I have to peel the eggplant?
A: No, peeling is optional. The skin adds texture and helps slices hold their shape, but you can peel if you prefer a more tender bite.

Q: Can I make Baked Eggplant Parmesan ahead of time?
A: Absolutely! Assemble the casserole up to one day in advance, cover, and refrigerate. Bake as directed when ready to serve, adding a few extra minutes if baking from cold.

Q: Why do I need to salt the eggplant first?
A: Salting helps draw out excess moisture and any bitterness in the eggplant, so your final dish is never soggy—just perfectly tender and flavorful.

Thank you for following along with this recipe! I genuinely hope you’ll love every forkful of this cheesy, crispy, comforting Baked Eggplant Parmesan. Don’t forget to leave a comment or rating below to let me know how it turned out and share your own creative twists. Happy cooking!