Baked Eggplant Parmesan: A Classic Italian Comfort Dish

This Baked Eggplant Parmesan is a healthier, lighter twist on the classic Italian favorite. Roasted eggplant slices are layered with marinara sauce, melted mozzarella, and Parmesan cheese, then baked to perfection. It’s a dish that’s rich, cheesy, and bursting with flavor, yet simple enough for a weeknight dinner. Plus, there’s no frying involved, making it both delicious and wholesome.

Follow this step-by-step guide to make a restaurant-quality eggplant Parmesan that will have everyone asking for seconds!

Why You’ll Love This Recipe

• Healthier Option: Roasting the eggplant eliminates the need for frying, cutting back on oil and calories.
• Simple Ingredients: Made with pantry staples and fresh produce.
• Comforting & Cheesy: The layers of marinara, mozzarella, and Parmesan deliver ultimate comfort food vibes.
• Family-Friendly: Even picky eaters will love this hearty dish.
• Versatile: Great as a main dish, side dish, or vegetarian option at dinner parties.

Ingredients for Baked Eggplant Parmesan

For the Eggplant

• 2 large eggplants: Slice into 1/2-inch rounds for even cooking.
• 1/4 cup olive oil: For brushing the eggplant slices to ensure they roast beautifully.
• 1/2 tsp garlic powder: Adds a savory, aromatic touch to the eggplant.
• 1/2 tsp Italian seasoning: A blend of herbs like oregano and basil for classic Italian flavor.
• Salt and pepper to taste: Essential for seasoning the eggplant slices.

For the Layers

• 2 cups marinara sauce: Use your favorite store-bought or homemade marinara for a rich, tangy base.
• 2 cups shredded mozzarella cheese: Melts into gooey, bubbly perfection.
• 1/2 cup grated Parmesan cheese: Adds a salty, nutty flavor that enhances the dish.

For Garnish

• Fresh basil leaves: For a pop of color and a fragrant, fresh finishing touch.

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.

Step 2: Prepare and Roast the Eggplant

1. Arrange the sliced eggplant on the baking sheet.
2. Brush both sides of each slice with olive oil. Sprinkle evenly with garlic powder, Italian seasoning, salt, and pepper.
3. Roast the eggplant in the preheated oven for 20 minutes, flipping halfway through, until tender and lightly golden.
4. Remove the roasted eggplant from the oven and set aside.

Step 3: Assemble the Eggplant Parmesan

1. Lightly grease a baking dish (9×13-inch works well) to prevent sticking.
2. Spread a thin layer of marinara sauce on the bottom of the baking dish.
3. Add a layer of roasted eggplant slices over the sauce.
4. Sprinkle a layer of shredded mozzarella and Parmesan cheeses over the eggplant.
5. Repeat the layers: marinara sauce, eggplant, mozzarella, and Parmesan, until all ingredients are used, finishing with a generous layer of cheese on top.

Step 4: Bake the Eggplant Parmesan

1. Place the assembled dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted, bubbly, and golden on top.
2. Remove from the oven and let the dish cool for 5-10 minutes to set before serving.

Step 5: Garnish and Serve

1. Garnish the baked eggplant Parmesan with fresh basil leaves for a burst of color and flavor.
2. Serve warm as a main dish or side, and enjoy!

Tips for the Best Eggplant Parmesan

1. Salt the Eggplant (Optional): If your eggplants are bitter, sprinkle the slices with salt and let them sit for 30 minutes. Rinse and pat dry before roasting.
2. Use High-Quality Marinara: A good marinara sauce is key to this dish’s flavor—choose one with simple, fresh ingredients.
3. Even Slicing: Cut the eggplant into uniform slices to ensure even roasting and layering.
4. Don’t Skip Roasting: Roasting the eggplant before assembling the dish prevents sogginess and enhances its flavor.
5. Let it Rest: Allow the baked dish to cool slightly before serving for cleaner slices and better flavor melding.

Serving Suggestions

This baked eggplant Parmesan pairs well with a variety of sides and accompaniments to complete the meal:

• Pasta: Serve alongside spaghetti or fettuccine for a hearty Italian feast.
• Salad: Pair with a crisp Caesar salad or mixed greens with vinaigrette for freshness.
• Garlic Bread: Scoop up the cheesy marinara goodness with warm garlic bread or breadsticks.
• Roasted Vegetables: Complement with roasted zucchini, broccoli, or asparagus for a veggie-packed meal.

Recipe Variations

1. Add Protein: Layer cooked ground beef, Italian sausage, or grilled chicken for a meatier version.
2. Vegan Option: Use dairy-free mozzarella and Parmesan, and ensure your marinara is vegan.
3. Gluten-Free: Replace regular Parmesan with a gluten-free option and double-check that your marinara is gluten-free.
4. Spicy Kick: Add crushed red pepper flakes to the marinara sauce or sprinkle on top for a touch of heat.
5. Breaded Eggplant: For extra crunch, coat the eggplant slices in breadcrumbs and bake before layering.

Nutritional Information

(Per Serving, based on 6 servings):

• Calories: ~300
• Protein: ~13g
• Fat: ~18g
• Carbohydrates: ~20g
• Fiber: ~5g

Storage and Reheating

Storage:

• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating:

• Oven: Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through.
• Microwave: Heat individual portions in the microwave for 1-2 minutes, or until hot.

Freezing:

• Assemble the eggplant Parmesan but don’t bake it. Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 2 months.
• To bake from frozen, thaw in the refrigerator overnight and bake as directed.

Frequently Asked Questions (FAQs)

1. Can I use store-bought marinara sauce?

Absolutely! Store-bought marinara works well, but choose a high-quality brand for the best flavor.

2. Do I need to peel the eggplant?

No, the skin is edible and softens during roasting. However, you can peel the eggplant if you prefer a smoother texture.

3. Can I make this dish ahead of time?

Yes! Assemble the dish up to 24 hours in advance, cover, and refrigerate. Bake when ready to serve.

4. Can I add other vegetables?

Definitely! Layer in roasted zucchini, mushrooms, or spinach for added veggies.

5. How do I prevent the dish from becoming watery?

Roast the eggplant slices thoroughly and avoid adding too much marinara sauce to prevent excess moisture.

Conclusion

This Baked Eggplant Parmesan is the perfect blend of wholesome and indulgent. With layers of tender roasted eggplant, flavorful marinara, and gooey cheese, it’s a dish that’s comforting, satisfying, and easy to make. Whether you’re serving it as a main course or a side dish, this recipe is sure to be a hit at your table. Try it today and enjoy a slice of Italian-inspired perfection!

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