Eggplant Parmesan Bake

Name: Eggplant Parmesan Bake
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 6 servings
Ingredients: 2 large eggplants, sliced; 2 cups marinara sauce; 3 cups shredded mozzarella cheese; 1 cup grated Parmesan cheese; 1 cup all-purpose flour; 3 large eggs, beaten; 2 cups breadcrumbs; Salt and pepper to taste; Fresh basil for garnish

Highlighted under: Comfort Food Love

I absolutely love Eggplant Parmesan Bake because it offers a warm, comforting dish that's perfect for any occasion. This recipe has been part of my family dinner tradition for years, and every time I take a bite, I’m reminded of the rich flavors and satisfying textures. With layers of tender eggplant, savory marinara, and gooey cheese, it's a delightful balance of everything I crave. Plus, it's surprisingly easy to prepare, making it a go-to for hectic weeknights or casual gatherings with friends!

Created by

Keira Thompson

Last updated on 2026-02-08T01:09:36.016Z

When I first created this Eggplant Parmesan Bake, I wanted to make something that would please my family yet seem a bit gourmet. I discovered that salting the eggplant beforehand helps to draw out excess moisture and bitterness, resulting in a rich, flavorful experience. Each layer of marinara and mozzarella melts together beautifully, creating a satisfying bite.

One tip that I’ve found invaluable is to allow the dish to rest for a few minutes after baking. This step helps the flavors meld together and makes slicing much easier. I often serve it with a side salad and a crusty piece of bread for a complete meal that never fails to impress!

Why You Will Love This Recipe
Hearty and flavorful with layers of cheesy goodness
A perfect dinner option for eggplant lovers
Can be made ahead and baked for an easy weeknight meal

Perfecting the Eggplant

The key to a successful Eggplant Parmesan Bake starts with the eggplant itself. Salting the sliced eggplant before cooking is essential, as it helps to draw out moisture and bitterness, resulting in a tender and flavorful final dish. After letting the slices rest for about 20 minutes, be sure to rinse the salt off and pat them dry with a paper towel. This step not only improves the texture but also ensures that your dish won’t be too watery.

When coating the eggplant, don't rush the dredging process. A thorough coating of flour helps the egg to adhere to the eggplant slices, resulting in a crispy breadcrumb topping after frying. Make sure that the breadcrumbs are evenly distributed and that you press them gently onto the eggplant to create a sturdy crust. If you find that your breadcrumbs are not sticking well, try adding a bit more beaten egg to build a better layer.

Baking to Perfection

Baking the Eggplant Parmesan is where the magic happens. Ensure that your oven is preheated to 375°F (190°C) before you place the dish inside. This heat allows the cheeses to melt beautifully while creating a bubbly, golden top. Keep an eye on the dish towards the end of the cooking time; if the cheese is browning too quickly, you can loosely cover it with aluminum foil to avoid burning while the rest of the dish finishes cooking.

For the best flavor, allow the bake to cool for about 10 minutes before serving. This resting period not only helps the layers set, making it easier to cut and serve, but it also allows the flavors to meld together. If you desire a bit more brightness on your plate, consider drizzling some extra marinara sauce or a splash of balsamic reduction over the serving. This adds another layer of flavor that complements the richness of the cheese.

Ingredients

Gather these fresh ingredients for a delicious Eggplant Parmesan Bake!

Ingredients

2 large eggplants, sliced
2 cups marinara sauce
3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 cup all-purpose flour
3 large eggs, beaten
2 cups breadcrumbs
Salt and pepper to taste
Fresh basil for garnish

With all your ingredients prepared, you're ready to create this delightful dish!

Instructions

Follow these simple steps to create your Eggplant Parmesan Bake.

Prepare the Eggplant

Sprinkle the sliced eggplants with salt and let them sit for 20 minutes to draw out excess moisture. Rinse and pat them dry.

Coat the Eggplant

Dredge each eggplant slice in flour, dip in beaten eggs, and coat with breadcrumbs.

Fry the Eggplant

In a large skillet, heat oil over medium heat. Fry the eggplant slices until golden brown on both sides. Drain on paper towels.

Layer the Ingredients

In a baking dish, layer marinara sauce, fried eggplant, mozzarella, and Parmesan. Repeat until all ingredients are used, finishing with cheese on top.

Bake the Dish

Preheat the oven to 375°F (190°C). Bake the layered dish for 30 minutes until bubbly and golden.

Cool and Serve

Let the bake rest for 10 minutes before serving. Garnish with fresh basil.

Your Eggplant Parmesan Bake is now ready to enjoy!

Pro Tips

For an extra depth of flavor, try adding some Italian seasoning or a pinch of red pepper flakes to the marinara sauce.

Variations and Additions

While traditional recipes often use just mozzarella and Parmesan, you can certainly mix up the cheese blend for your Eggplant Parmesan Bake. Consider adding ricotta for creaminess or provolone for a stronger flavor. You could also experiment with adding layers of sautéed vegetables like spinach or mushrooms for added nutrition and flavor depth. Just be cautious not to add too much as it can lead to a watery casserole.

Another delightful twist is to substitute the eggplant with zucchini or even a combination of both. This not only broadens the vegetable spectrum but also introduces a slightly different texture and taste. If you're looking for a gluten-free option, simply replace the all-purpose flour and breadcrumbs with a gluten-free substitute and check that your marinara sauce is also gluten-free.

Make-Ahead and Storage Tips

Making your Eggplant Parmesan Bake ahead of time is a fantastic way to save time on busy weeknights. You can prepare the entire dish, layer it as instructed, and then cover it with foil and refrigerate it for up to 24 hours before baking. When you're ready to cook, bake it directly from the fridge, but you may need to extend the baking time by about 10-15 minutes to ensure it's heated through.

If you have leftovers, store them in an airtight container in the fridge for up to three days. Reheating is simple—just place the desired portion in the oven at 350°F (175°C) until warmed through. For freezing, you can freeze the unbaked dish for up to two months. When ready to enjoy, thaw it in the refrigerator overnight before baking it. This ensures the layers stay intact and the dish bakes evenly.

Questions About Recipes

→ Can I make this dish vegan?

Yes! Substitute the cheese with vegan alternatives and use chickpea flour mixed with water instead of eggs.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven until warmed through.

→ Can I freeze Eggplant Parmesan Bake?

Absolutely! Assemble the bake, but don't bake it. Freeze it uncooked, and then bake it directly from the freezer; just add a few extra minutes to the baking time.

→ What can I serve with this dish?

It pairs perfectly with a fresh salad, garlic bread, or a side of pasta for a complete meal.