Eggplant Parmesan Bake
There's something magical about pulling a bubbling eggplant parmesan bake out of the oven, with tender roasted eggplant, tangy marinara, and melted mozzarella melting into every bite. This lightened-up, oven-baked version skips the frying but keeps all the cheesy, comforting flavor you love.
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy’s kitchen before it reaches yours. Jump to the full recipe card below.
Eggplant Parmesan Bake
Layers of tender roasted eggplant, marinara sauce, and melted mozzarella baked until golden and bubbly.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 1x
- Method: Baking
- Cuisine: Italian-American
Ingredients
- 2 large eggplants, sliced into 1/2-inch rounds
- 1 tablespoon salt (for sweating eggplant)
- 1/2 cup olive oil, divided
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese, plus extra for topping
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 2 large eggs, beaten
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup fresh basil leaves, torn
Instructions
- Slice eggplants into rounds, lay on paper towels, sprinkle with salt, and let sit 20 minutes to draw out moisture. Pat dry.
- Preheat oven to 425°F (220°C) and line two baking sheets with parchment paper.
- In one bowl, mix panko, Parmesan, oregano, garlic powder, and pepper. Place beaten eggs in a second bowl.
- Dip each eggplant slice in egg, then coat in the breadcrumb mixture, pressing gently to adhere.
- Arrange slices on baking sheets, drizzle with olive oil, and bake 20-25 minutes, flipping halfway, until golden and tender.
- Reduce oven temperature to 375°F (190°C). Spread a thin layer of marinara in a 9×13-inch baking dish.
- Layer half the baked eggplant slices over the sauce, top with more marinara and a third of the mozzarella. Repeat layers, finishing with mozzarella and a sprinkle of Parmesan.
- Bake uncovered for 25-30 minutes until cheese is melted and bubbly with golden spots.
- Let the eggplant parmesan bake rest for 10 minutes, then top with fresh basil before slicing and serving.
Notes
Salting the eggplant is key to preventing a watery bake. For extra crispiness, broil the coated slices for 2-3 minutes before layering. This dish freezes well; assemble, freeze unbaked, then thaw overnight before baking.
Frequently Asked Questions
Do I need to peel the eggplant for an eggplant parmesan bake?
No, the skin is edible and helps the slices hold their shape during baking, but you can peel it for a softer texture if preferred.
Can I make this eggplant parmesan bake ahead of time?
Yes, assemble the full bake up to a day ahead, refrigerate covered, then bake fresh when ready to serve, adding a few extra minutes to the cook time.
Why is my eggplant parmesan bake watery?
This usually happens if the eggplant wasn't salted and drained properly before baking, so be sure to sweat the slices for at least 20 minutes and pat them dry.
Can I freeze eggplant parmesan bake?
Absolutely, assemble the dish without baking, wrap tightly, and freeze for up to 3 months; thaw overnight in the fridge before baking as directed.
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