A healthy, yet flavor packed meal the whole family will enjoy, baked eggplant Parmesan is a simple casserole style dish made in just under an hour.
Imagine layered, crispy, breaded eggplant slices baked in a rich tomato, garlic and herb sauce, then topped with shredded mozzarella and Parmesan. A rich vegetarian dish, even the meat-eaters can enjoy.
Serve the baked eggplant parmesan alongside some basmati rice, or freshly cooked noodles for a full fledged meal, or just enjoy the eggplant parm on it's own!
This post contains affiliate links for which we may be compensated if a purchase is made through the links provided. For more information please read our affiliate disclosure.
What Does Eggplant Taste Like?
If you've never had eggplant, you may be wondering, what does eggplant taste like?
Very mild in flavor, these dark purple gourd like vegetables, have a soft cream colored flesh, very similar to that of zucchini. The flavor is also quite similar, with a somewhat bland, yet squash-y taste.
This mild flavor makes eggplant ideal for use in recipes such as this baked eggplant Parmesan, vegetable soup and stews, and even breaded and baked or fried as an appetizer! The rich flavors of the tomato sauce, herbs, and cheese, help round out a meal that will keep you full, and healthy!
How Thick Do You Cut The Eggplant For Eggplant Parmesan?
Ideally you should choose a large firm eggplant without any dents, wrinkled skin or signs of mold. If the eggplant is soft and mushy to the touch, or has soft brown spots it's a sure sign of an older fruit that is about to spoil.
Once you've chosen a nice large, firm eggplant, you'll want to cut it into ¼ inch thick circles. You want the eggplant thick enough to bread, yet still cook all the way through in the oven.
Do You Have To Peel The Eggplant First?
No. If you picked a ripe eggplant you should not have to peel it. A lot of the nutrients are actually located right underneath and in the skin (much like in apples) so you'll get more nutrition out of the eggplant if you leave the skin on.
If you've chosen an older eggplant (or you want to use one up out of the fridge) and the skin has started to wrinkle and become leathery tough, you can peel the skin off to make the dish more palatable.
Do You Need To Salt The Eggplant?
You can if you want to help draw out some bitterness. Nowadays, there isn't much bitterness left in eggplants as it's been bred out of them, and skipping this step wont hurt in the least. If you do want to salt the eggplant to help draw out any remaining bitterness or some water, simply sprinkle salt on the cut surface of the eggplant and let it sit for 30 minutes.
Layered Baked Eggplant Parmesan Recipe
Ideally suited to a weeknight meal, this layered baked eggplant Parmesan is a simple recipe that can be prepared with minimal work. Lightly breading the eggplant slices is the most difficult part, after which you simply have to bake the slices, then add some sauce, and finally top with cheese before enjoying!
By layering the ingredients like a lasagna, you end up with a rich, hearty eggplant Parmesan casserole that will satisfy even the hungriest families!
Ingredients
- 1 large firm Eggplant - use 2 if the eggplants are small
- 2 whole eggs
- 1 cup flour
- ⅛ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup shredded Parmesan
- 2 cups panko or other bread crumbs
- 3 cups tomato sauce - homemade or store bought
- 4 cloves garlic - minced
- 2 teaspoon onion powder
- 1 tablespoon brown sugar
- ¼ cup chopped fresh basil
- 1 tablespoon chopped fresh parsley
- salt
- 2 cups shredded mozzarella
- 1 cup shredded parmesan
Instructions
- Trim the top and bottom off the eggplant and slice it into ¼ inch thick rounds.
- Pre-heat your oven to 400F and lightly grease a sheetpan, as well as a 9 x 12 casserole dish with butter or pam spray.
- Prepare a quick breading station, mixing the flour with the salt and pepper in a bowl, whisking the eggs with a fork in a second bowl, and finally mixing the breadcrumbs and shredded Parmesan in a third bowl.
- Taking one eggplant slice at a time, dip the slices into the flour, then the egg, and finally in the breadcrumb mix. Take each individually breaded eggplant slice and place it on the greased sheet pan. Bake the slices for 15-20 minutes in the 400F oven flipping them once half way through.
- While the eggplant slices bake, mix the tomato sauce, onion powder, brown sugar, minced garlic, and herbs in a bowl. Season with some salt and pepper.
- Once the breaded eggplant slices are golden brown, spread a little sauce in the bottom of the casserole dish, and then place half of the baked eggplant slices out in the bottom of the greased 9 x 12 casserole dish. Top the eggplant with half of the tomato sauce, and remaining cheese. Repeat with the remaining ingredients as though you are making lasagna.
- Bake the assembled eggplant Parmesan casserole in the oven for another 25 to 30 minutes until the cheese is golden brown on top. Garnish with fresh basil or parsley and serve!
Assembling The Baked Eggplant Parmesan
Spreading tomato sauce in the bottom of the casserole dish. -
Next layer baked eggplant slices on top of the tomato sauce. -
Top the eggplant slices with more tomato sauce. -
Cover everything with shredded mozza and parmesan cheese. Repeat with remaining ingredients. -
Fully assembled eggplant parmesan ready for the oven.
Can You Freeze Eggplant Parmesan For Meal Prep?
Can you freeze the eggplant Parmesan? I would recommend against it. Because the eggplant itself contains a fair amount of moisture, freezing, and then thawing the eggplant will result in a soggy less then desirable texture once baked.
You can however refrigerate any leftovers after initially serving the dish, and then reheat individual portions either in a toaster oven, the oven itself, or in a microwave.
Can You Make Eggplant Parmesan Without Breadcrumbs?
If you want to make this dish gluten free, or low carb, simply skip the breading in the recipe below. While first breading and baking the eggplant does create a nice crispy crust and adds volume to the dish, you can just as easily sear the eggplant in a hot pan and then lightly roast them before adding in the sauce, herbs, and cheese.
Made the recipe? Comment & Rate it below, then take a picture and tag me on Facebook & Instagram: @earthfoodandfire . For more from scratch recipes follow me on Instagram & Pinterest
Recipe
Layered, Baked Eggplant Parmesan
Ingredients
- 1 whole Large Eggplant use two eggplants if they are small
- 2 whole eggs
- 1 cup flour
- ⅛ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup shredded Parmesan
- 2 cups panko or other bread crumbs
- 3 cups tomato sauce homemade or store bought
- 4 cloves garlic minced
- 2 teaspoon onion powder
- 1 tablespoon brown sugar
- ¼ cup chopped fresh basil
- 1 tablespoon chopped fresh parsley
- salt
- 2 cups shredded mozzarella
- 1 cup shredded parmesan
Instructions
- Trim the top and bottom off the eggplant and slice it into ¼ inch thick rounds.
- Pre-heat your oven to 400F and lightly grease a sheetpan, as well as a 9 x 12 casserole dish with butter or pam spray.
- Prepare a quick breading station, mixing the flour with the salt and pepper in a bowl, whisking the eggs with a fork in a second bowl, and finally mixing the breadcrumbs and shredded Parmesan in a third bowl.
- Taking one eggplant slice at a time, dip the slices into the flour, then the egg, and finally in the breadcrumb mix. Take each individually breaded eggplant slice and place it on the greased sheet pan.
- Bake the slices for 20 minutes in the 400F oven flipping them once half way through.
- While the eggplant slices bake, mix the tomato sauce, onion powder, brown sugar, minced garlic, and herbs in a bowl. Season with some salt and pepper.
- Once the breaded eggplant slices are golden brown, spread a little sauce in the bottom of the casserole dish, and then place half of the baked eggplant slices out in the bottom of the greased 9 x 12 casserole dish.
- Top the eggplant with half of the tomato sauce, and remaining cheese. Repeat with the remaining ingredients as though you are making lasagna.
- Bake the assembled eggplant Parmesan casserole in the oven for another 25 to 30 minutes until the cheese is golden brown on top. Garnish with fresh basil or parsley and serve!
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Ghezlane
Absolutely delicious! Everyone loved it …I’ll make it again.
Chef Markus Mueller
Wonderful Ghezlane! I'm glad the eggplant parmesan was a hit
Maggie
Can this be made ahead of time. So I can bake it later
Chef Markus Mueller
Hi Maggie apologies for the late reply, yes you can make it ahead of time if you like. The breading in the eggplant just won't be as crispy..you could just omit the breading all together if you like though.
Emily
Are those the calories for the serving or the whole dish? It seems a bit excessive. 1,800 and some calories is enough for a whole day
Chef Markus Mueller
Hi Emily, They are the calories for the whole recipe which makes 6 to 8 portions. So you're looking at about 220-300 calories per serving. If you reduce the amount of cheese used you can easily reduce the amount of calories!
Kylie | Midwest Foodie
Eggplant is my favorite - I can't wait to try this eggplant recipe! Pinning for later 🙂
lauren
Eggplant parm is such a great make ahead dish too! I like how you lightly breaded the rounds to add a bit of substance. I didn't know all that about the skin of the eggplant, so interesting!
Julie
Eggplant parm is one of my favorite dishes - it's just so warm and hearty and perfect for cold weather. I love that your version is baked and not fried!
Julia Osgood
This recipe and your beautiful photos make me hungry for eggplant. I love all of the ingredients and I can’t wait to try this at home.
Chef Markus Mueller
Thanks Julia!
Sara
I really need to try this. We eat meat for nearly every meal, which I know isn't ideal. Eggplant Parm has been on my list of things to try for YEARS, and this post absolutely makes me want to do it! Thanks for the step by step guide, and the tips!
Chef Markus Mueller
This is pretty much exactly why I made this recipe! WE eat so much meat(not that I mind eating meat...) , and reducing consumption is something we need to work on. Hence this delicious , and filling recipe!
Veena Azmanov
I love this dish and the cheesy option to it. My family to grab it all. Yummy.
Chef Markus Mueller
They will love it!
Jenni LeBaron
I love eggplant parmesan. Even though I am carnivorous, I think it is far superior to chicken parmesan. I have always salted my eggplant to draw the bitterness and water out, but I had not heard that this wasn't common practice anymore as the bitterness has been bred out. I really want to give this a try now!
Chef Markus Mueller
I made it both ways, salting the eggplant, and not. I really didn't notice a difference, If you where to eat the eggplant with less flavorings, maybe it would benefit from the salting, but the tomato, cheese, herbs, and garlic mask that quite well!
Jennifer
I love this eggplant parmesan!!! So delicious and easy to make!
Chef Markus Mueller
Thank you Jennifer, it's foolproof!
Katherine | Love In My Oven
I've never thought of myself as a big eggplant lover, but this dish might change my mind. it looks so good, and the parmesan would add such a cheesiness! Mmmm!
Chef Markus Mueller
I never was a huge fan of eggplant either.....but this..I totally killed for lunch all week long! Served with some noodles, you would never even guess that it's vegetarian!
Carrie | Clean Eating Kitchen
I try and cut down on my meat in the week, so this is right up my street! It looks so comforting and full of flavor
Chef Markus Mueller
It's the reason I made it!, we are trying to cut back the amount of meat we eat at home, and eggplant parmesan seemed the perfect fit to start the transition!
Tammy
I don't think there is anything I love more than eggplant parmesan to be honest..I'll never turn it down. Yours looks absolutely scrumptious! Definitely a perfect Lenten meal for me to have since its meat-free ^_^
Chef Markus Mueller
Glad to hear you enjoy the recipe Tammy!
Anna
Such a great meat-free dish, perfect to serve any day of the week! I must admit, I do not cook with eggplant often enough, as I always struggle with ideas and ways to use it, but after seeing your recipe, I think it is about to change! Thanks for sharing!
Chef Markus Mueller
Eggplant can be a tough one to cook, I agree. It not being that popular in North America, it's always difficult to cook with something you're not used to! Hope you give this eggplant parmesan a try! It's easy and I'll guarantee you'll love it!
Danielle Wolter
why am i not eating this right now? t looks incredible! loving all the flavors. eggplant is one of my fav veggies to cook with .
Chef Markus Mueller
It's just like chicken parm, minus the meat! A great way to start reducing a little of our meat intake! (i'm not saying give it up!)
Loreto and Nicoletta Nardelli
We absolutely love eggplant parmigiana!! One of our go-to meals in the summer, but also any time of the year. Such a great dish!