Introduction

Eggplant Parmesan is one of those dishes that feels like comfort food and a special dinner at the same time. You get tender slices of eggplant, a rich marinara sauce, and plenty of gooey mozzarella—layered like a casserole and baked until bubbling and golden. It’s satisfying enough to serve as a main course, but it also works beautifully as a side dish for a bigger Italian-style meal.

What makes Eggplant Parmesan tricky sometimes is texture. If you’ve ever had a version that turned out watery or bitter, it usually comes down to moisture. Eggplant naturally holds a lot of water, and if it isn’t treated correctly, it can make the whole dish soggy. The simple solution is salting the slices, letting them rest, then rinsing and drying them well. This step helps pull out excess moisture and mellows any bitterness—so your casserole bakes up rich and hearty instead of wet.

Another key detail is baking the breaded eggplant slices first. Instead of frying, this method bakes the slices until crisp and golden. That extra crispness matters because once the eggplant is layered with sauce and cheese, it needs a little structure to hold its texture. After that, it’s all about the layers: sauce, eggplant, more sauce, cheese—repeat—then bake until the whole dish turns into a cozy, cheesy, tomato-scented masterpiece.

Why You’ll Love This Recipe

• Baked, not fried: Less mess, less oil, and still plenty of crisp edges.

• No bitterness, no sogginess: The salt-and-rest step makes a big difference.

• Crowd-friendly: Serves a lot and feels like a comforting “big pan” meal.

• Great leftovers: Tastes even better the next day as flavors settle.

Equipment

• 9×13-inch baking dish

• Cooking spray

• 2 large baking sheets

• Knife + cutting board

• Paper towels

• 2 large shallow dishes (for eggs and breadcrumbs)

• Tongs or fork (for dipping)

• Measuring cups

• Foil (optional, for controlling browning)

Ingredients

Main Ingredients

• 2 large eggplants (about 2 1/2 to 3 lb total), peeled if desired

• Salt (for drawing out moisture)

• 3 large eggs, beaten

• 2 1/2 cups Italian-style seasoned bread crumbs

• 4 cups marinara sauce (low-sodium if preferred)

• 3 cups shredded mozzarella (about 12 oz)

• 1/2 cup grated Parmesan (about 2 oz)

Optional Ingredients

• Fresh basil (for serving)

• Extra marinara (for serving on the side)

• Crushed red pepper (for a little heat)

• Extra Parmesan (for a sharper finish)

Instructions

Step 1: Preparation

1. Preheat oven to 350°F (175°C).

2. Lightly coat a 9×13-inch baking dish with cooking spray.

3. Slice eggplant crosswise into about 3/8-inch thick rounds.

Step 2: Salting (Key for Texture)

1. Lay eggplant slices on two large baking sheets.

2. Sprinkle both sides generously with salt.

3. Let stand 30 minutes to draw out excess moisture.

4. Rinse slices under running water to remove salt.

5. Blot very dry with paper towels.
   Dry eggplant = crisp slices + less watery casserole.

Step 3: Breading + Baking the Eggplant

1. Place beaten eggs in a shallow dish.

2. Place bread crumbs in another shallow dish (start with about 1 cup in the dish and add more as needed so it stays easy to coat).

3. Dip each eggplant slice into egg, then into bread crumbs to coat.

4. Arrange slices in a single layer on baking sheets.

5. Bake until golden and crisp, about 14 minutes, turning halfway through.

Step 4: Layering the Casserole

1. Spread 1 cup marinara over the bottom of the prepared baking dish.

2. Add half of the baked eggplant slices (overlapping slightly).

3. Spoon half of the remaining sauce over the eggplant.

4. Sprinkle with half the mozzarella and half the Parmesan.

5. Repeat one more full layer: eggplant → sauce → cheeses.

Step 5: Final Bake

1. Bake uncovered until eggplant is tender and the top is golden and bubbly, 50–60 minutes.

2. If the cheese browns too fast, loosely cover with foil during the last 15 minutes.

3. Rest 10–15 minutes before cutting (helps it slice neatly).

4. Sprinkle with fresh basil if using.

Tips & Notes

• Best texture tip: Dry the eggplant thoroughly after rinsing. Moisture is the enemy of crispness.

• Crispier result: Don’t overcrowd the baking sheets. Give slices space so they roast instead of steaming.

• Sauce control: Eggplant absorbs sauce. Use enough for richness, but don’t drown every layer—balanced layers slice better.

• Common mistake to avoid: Skipping the salting step often leads to watery Eggplant Parmesan.

• Sodium tip: Choose a “low sodium” marinara and season at the end if needed.

Variations

Ingredient Variations

• Add vegetables: Layer in sautéed mushrooms or spinach for more hearty texture.

• Extra cheesy: Add a thin layer of ricotta (optional) for a creamier middle.

• Spicy version: Stir crushed red pepper into the sauce.

Dietary Variations

• Gluten-free: Use gluten-free seasoned bread crumbs.

• Dairy-free (modified): Use dairy-free mozzarella-style shreds and Parmesan alternative (melt varies by brand).

• Lower carb (modified): Use a low-carb crumb alternative; texture will be different but still tasty.

Storage & Make-Ahead

• Refrigerator: Store covered for up to 4 days.

• Freezer: Freeze portions tightly wrapped for up to 2 months.

• Reheat: Oven reheating at 350°F keeps the top nicer than microwaving.

• Make-ahead: Assemble the casserole earlier in the day, refrigerate, then bake when ready (add a few extra minutes if baking from cold).

Serving Suggestions

• Classic: Serve with spaghetti or penne and extra marinara.

• Light + fresh: Pair with a crisp salad (arugula, lemon vinaigrette).

• Bread: Garlic bread or toasted baguette.

• Protein add-on: Serve alongside roasted chicken or meatballs for mixed diets at the table.

Time Breakdown

• Preparation Time: 25 minutes

• Cooking Time: —

• Baking Time: 1 hour 14 minutes

• Chilling/Resting Time: 30 minutes (salting step)

• Total Time: 1 hour 45 minutes

• Servings: 10

Nutritional Information (Per Serving)

(about 1 1/4 cups)

• Calories: 324

• Protein: 18 g

• Carbohydrates: 38 g

• Fat: 13 g

• Sodium: 1,235 mg

Frequently Asked Questions

Can I use leftovers or substitutions?

Yes. You can swap in a different marinara, use Parmesan only if that’s what you have, or add basil and oregano for extra flavor. If your eggplants are very large, just keep slices uniform in thickness.

Can I make this recipe ahead of time?

Definitely. Assemble it in the baking dish, cover, and refrigerate. Bake when ready (expect a little extra bake time since it starts cold).

How do I reheat it properly?

Reheat in the oven at 350°F until warmed through. This keeps the top more crisp and the cheese melty.

Can I freeze this recipe?

Yes. Freeze baked portions in airtight containers. Thaw in the fridge overnight and reheat in the oven for best texture.

Conclusion

This baked Eggplant Parmesan gives you everything you want—crisp-tender eggplant, saucy marinara, and golden cheese—without deep frying. Follow the salting step, layer it generously, and you’ll get a casserole that slices beautifully and tastes like classic Italian comfort food.