Baked Eggplant Parmesan with Marinara Sauce

Introduction

Baked Eggplant Parmesan with Marinara Sauce is a classic Italian-American comfort dish that combines layers of crispy baked eggplant slices, rich marinara sauce, and gooey melted cheese. Unlike the traditional fried version, this baked variation is lighter yet equally delicious, offering the same golden crunch with less oil.

This dish highlights the earthy flavor of eggplant, enhanced by the zesty marinara and balanced by the creaminess of mozzarella and the nuttiness of Parmesan. It’s a hearty, satisfying meal that works wonderfully for family dinners, potlucks, or even as a make-ahead dish for busy nights.

Why I Love This Recipe

I love this recipe because it transforms the humble eggplant into a dish that feels indulgent, elegant, and comforting all at once. Baking instead of frying not only makes it healthier but also keeps the kitchen less messy while still delivering a satisfying crunch.

The layers of crispy eggplant, marinara, and melted cheese create the perfect balance of textures and flavors—savory, tangy, and cheesy. It’s one of those recipes that you can serve to vegetarians and meat-lovers alike, and everyone will be asking for seconds. Plus, it makes fantastic leftovers!

Why It’s a Must-Try Dish

• Healthier twist on a beloved classic (baked, not fried).
• Crowd-pleaser – perfect for family gatherings or entertaining.
• Comforting & filling with layers of rich flavors.
• Versatile – serve it as a main dish or side with pasta, salad, or bread.
• Make-ahead friendly – ideal for meal prep and reheating.

Preparation & Cooking Time

• Preparation Time: 25 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Servings: 6 servings
• Calories: ~350–380 calories per serving (depending on cheese used)

Cuisine & Course

• Cuisine: Italian-American
• Course: Main Course, Dinner

Ingredients

For the Eggplant:

• 2 large eggplants, sliced into ½-inch rounds
• 1 tablespoon salt (for drawing out moisture)
• 2 cups breadcrumbs (Italian seasoned or plain with added herbs)
• 1 cup grated Parmesan cheese (divided)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• 3 large eggs, beaten
• 1 cup all-purpose flour

For the Assembly:

• 4 cups marinara sauce (homemade or store-bought)
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese (for topping)
• Fresh basil leaves (for garnish)
• Olive oil spray (for baking)

Simple Cooking Directions

1. Slice and salt the eggplant, let it rest, then pat dry.
2. Dredge eggplant slices in flour, egg wash, then breadcrumb mixture.
3. Bake until golden and crispy.
4. Layer baked eggplant with marinara sauce, mozzarella, and Parmesan.
5. Bake again until bubbly and cheese is melted.
6. Garnish with basil and serve hot.

Step-by-Step Preparation Method

1. Prep the Eggplant
   • Slice eggplants into ½-inch rounds.
   • Sprinkle slices with salt and let them rest for 20–30 minutes to draw out bitterness. Pat dry with a paper towel.
2. Set Up Breading Station
   • Place flour in one bowl.
   • Beat eggs in a second bowl.
   • In a third bowl, mix breadcrumbs, half the Parmesan, oregano, basil, and garlic powder.
3. Bread the Eggplant
   • Dredge each slice in flour, dip into beaten eggs, then coat in breadcrumb mixture.
   • Place coated slices on a baking sheet.
4. Bake the Eggplant
   • Preheat oven to 400°F (200°C).
   • Arrange slices on a parchment-lined baking sheet. Spray lightly with olive oil.
   • Bake for 20–25 minutes, flipping halfway, until golden brown.
5. Assemble the Dish
   • Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish.
   • Add a layer of baked eggplant slices.
   • Top with marinara, mozzarella, and a sprinkle of Parmesan.
   • Repeat layers until all ingredients are used, finishing with cheese on top.
6. Final Bake
   • Bake at 375°F (190°C) for 25–30 minutes until bubbly and golden on top.
   • Let rest for 10 minutes before serving.

How to Serve

• Serve warm with spaghetti or linguine for a complete Italian meal.
• Pair with a fresh green salad and garlic bread.
• Garnish with fresh basil or parsley for extra flavor.

Additional Recipe Tips

• Salting the eggplant is essential to remove bitterness and excess water.
• Use panko breadcrumbs for an even crunchier texture.
• For richer flavor, mix fresh mozzarella slices with shredded cheese.
• Allow the dish to rest before cutting so the layers hold together.

Variations

• Low-Carb Option: Use almond flour and keto-friendly breadcrumbs.
• Vegan Version: Use dairy-free mozzarella and Parmesan substitutes.
• Extra Veggie Layers: Add spinach, zucchini, or mushrooms between layers.
• Spicy Kick: Add red pepper flakes to the marinara.

Freezing & Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze baked (or unbaked) portions for up to 2 months. Wrap tightly in foil or plastic wrap.
• Reheating: Reheat in the oven at 350°F (175°C) until heated through.

Special Equipment Needed

• Baking sheet
• Parchment paper
• 9x13-inch baking dish
• Mixing bowls
• Sharp knife & cutting board

Conclusion

The Baked Eggplant Parmesan with Marinara Sauce is a lighter, healthier take on a beloved Italian classic. With layers of crispy eggplant, tangy marinara, and melted cheese, it’s the ultimate comfort food that feels indulgent without being overly heavy. Perfect for weeknight dinners, family gatherings, or meal prep, this dish will surely become a staple in your kitchen.