Welcome to your next favorite baked savory dish—Baked Eggplant Parmesan Cake. This Italian-inspired layered loaf features tender roasted eggplant, herbed tomato puree, Parmesan cheese, and a rich egg-and-flour base. Imagine all the cozy, tangy, and cheesy notes of eggplant parmesan, baked into a dense, golden loaf with a crisp edge and moist interior.
This dish is comforting, hearty, and loaded with flavor—perfect for brunch, lunch, or a light dinner served with a green salad or roasted vegetables. No frying necessary—just bake, layer, and enjoy!
Preparation Time: 20 minutes
Bake Time: 65 minutes (25 + 40 min)
Total Time: 1 hour 25 minutes
Yield: 6–8 slices
Cuisine: Mediterranean / Italian-inspired
Ingredients
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2–3 medium eggplants
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Salt (to purge and season)
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3 eggs
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⅔ cup tomato puree (about 160 ml)
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1 tsp dried oregano
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1 clove garlic, minced
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Black pepper, to taste
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40 g (1½ oz) Parmesan cheese, grated
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180 g (6 oz) wheat flour
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1 tsp baking powder
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1–2 tbsp olive oil (plus more for greasing)
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Wet baking paper (to prevent sticking)
Step-by-Step Directions
Step 1: Prep the Eggplant
Wash 2–3 eggplants, slice them into thin rounds or lengthwise strips. Sprinkle generously with salt and set aside in a colander or on paper towels for 10–15 minutes. This draws out bitterness and excess moisture.
Step 2: Roast the Eggplant
Preheat oven to 200°C (400°F). Pat the eggplant dry and lay slices in a single layer on a baking tray lined with wet parchment paper. Drizzle with a little olive oil.
Bake for 25 minutes, flipping once halfway through, until tender and slightly golden.
Step 3: Prepare the Batter
While the eggplants roast, whisk together in a large bowl:
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3 eggs
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⅔ cup tomato puree
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Salt, black pepper, and 1 tsp oregano
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1 clove garlic, minced
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40 g grated Parmesan cheese
Then stir in:
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180 g wheat flour
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1 tsp baking powder
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1–2 tbsp olive oil
Mix until smooth and thick. This will form your loaf batter.
Step 4: Assemble
Reduce oven heat to 180°C (360°F).
Line a loaf pan with wet baking paper, greased lightly with oil.
Pour a layer of the tomato-egg mixture into the bottom, add a layer of roasted eggplant, and repeat until the mixture and eggplant are used up. Finish with a final sprinkle of Parmesan if desired.
Step 5: Bake the Loaf
Bake in the preheated oven for 40 minutes, until puffed, golden, and a knife inserted comes out clean.
Step 6: Cool Slightly and Serve
Let the loaf cool for 10–15 minutes before slicing. This helps it hold together better. Serve warm or at room temperature.
Nutritional Information (Per Slice, 1 of 8)
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Calories: ~190 kcal
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Protein: 7 g
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Carbs: 16 g
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Fat: 11 g
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Fiber: 3 g
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Sodium: moderate (depends on salt use)
Origins and Popularity
This dish is a modern, loaf-style twist on the beloved Melanzane alla Parmigiana—a southern Italian classic. By incorporating flour, eggs, and baking powder, it becomes more structured and sliceable, similar to a savory bread or cake. It blends the flavors of Italy with the practical shape of a baked loaf—great for easy slicing, meal prepping, or potluck sharing.
Reasons to Love This Recipe
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Oven-baked, not fried
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Easy to prep and assemble
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Great hot or cold
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Vegetarian and family-friendly
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Beautiful presentation for guests
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Full of classic Mediterranean flavors
Health Benefits
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Eggplant: High in fiber, antioxidants (especially nasunin in the skin), and low in calories
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Tomato puree: Rich in lycopene, a powerful antioxidant
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Garlic: Heart-healthy and immune-boosting
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Olive oil: Contains heart-healthy monounsaturated fats
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Parmesan: Adds calcium and umami without needing large amounts
Serving Suggestions
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Serve with a fresh herb salad, vinaigrette, or garlic yogurt dip
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Pair with a side of quinoa, couscous, or toasted sourdough
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Add a few slices of fresh mozzarella or burrata on top
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Delicious warm, but also good cold in lunchboxes
Tips for Success
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Purge the eggplant properly: Salting reduces bitterness and sogginess
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Use wet baking paper: This prevents sticking without over-oiling
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Let cool before slicing: This ensures the loaf sets well and doesn’t crumble
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Choose flavorful tomato puree: Or add a dash of balsamic for more depth
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Don’t overbake: You want it firm but moist
Variations to Try
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Add spinach or sautéed kale to the batter
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Swap Parmesan with Pecorino Romano or a vegan cheese
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Add sun-dried tomatoes or olives for extra Mediterranean flair
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Make mini loaves or muffins for individual servings
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Add a pinch of chili flakes for a kick
Conclusion
This Baked Eggplant Parmesan Cake is an irresistible combination of wholesome vegetables, cheese, and herbs baked into a golden loaf. It’s compact yet bursting with flavor, simple to prepare yet elegant on the table. Whether you’re feeding your family, meal prepping for the week, or entertaining guests, this savory bake is sure to impress.
FAQ – Baked Eggplant Parmesan Cake
1. Can I make this gluten-free?
Yes, substitute wheat flour with a gluten-free flour blend that includes a binder like xanthan gum.
2. Can I use eggplant without peeling it?
Absolutely. The skin adds nutrients and structure—just be sure it’s sliced thin.
3. What other cheese can I use?
Mozzarella, ricotta, or a blend of shredded Italian cheeses work well.
4. Can I freeze it?
Yes! Wrap slices tightly and freeze for up to 1 month. Reheat in the oven for best results.
5. Can I make this dairy-free?
You can skip the Parmesan or use nutritional yeast or dairy-free cheese.
6. How do I know when it’s done?
The top should be golden and firm, and a skewer should come out clean from the center.
7. What can I serve with it?
Great with mixed greens, a tomato salad, or a garlic yogurt dip.
8. Is it good the next day?
Yes, even better! The flavors deepen, and it slices beautifully cold.
9. Can I add meat?
Yes, layer in cooked ground beef or turkey between the eggplant for a heartier version.
10. What’s the best way to reheat it?
Warm slices in a 160°C (320°F) oven for 10–15 minutes to crisp the edges again.