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Eggplant Parmesan Bake Recipe

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4.6 from 112 reviews

Classic Eggplant Parmesan is a comforting Italian-American dish featuring breaded and fried or baked eggplant slices layered with rich marinara sauce, mozzarella, and parmesan cheeses, then baked to bubbly perfection. This recipe offers two cooking methods for the eggplant—frying for a traditional crispy texture or baking for a lighter version—followed by a hearty baked casserole assembly topped with fresh herbs.

Ingredients

For the Eggplant

  • 2 medium to large eggplants
  • 1/2 cup all-purpose flour
  • 3 large eggs (or 4 smaller eggs)
  • 1/4 cup olive oil (for fried eggplant method)

For the Homemade Breadcrumbs

  • 6 bread slices (about 1 1/2 cups)
  • 1/2 cup parmesan cheese, shredded
  • 2 teaspoons Italian herb blend
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

For the Assembly and Topping

  • 1 1/2 cups marinara sauce (up to 2 1/2 cups if you prefer more sauce)
  • 1 lb mozzarella cheese
  • 1/3 cup parmesan cheese, shredded
  • 1-2 tablespoons fresh basil, chopped
  • 1 teaspoon fresh oregano, chopped

Instructions

  1. Prepare Eggplant: Remove stems from eggplants, then slice into 1/4-1/2 inch thick rounds. Arrange slices on a pan and sprinkle with a pinch of coarse salt on both sides. Let sit and “sweat” excess moisture for 10 minutes. Pat firmly with paper towels to dry eggplant thoroughly and wipe off excess salt.
  2. Make Breadcrumbs: Toast bread slices until golden and cool. Chop them in a food processor until crumb consistency. In a bowl, combine breadcrumbs with garlic powder, salt, pepper, Italian herb blend, and shredded parmesan cheese. If using store-bought breadcrumbs, substitute 1 1/2 cups and mix with seasonings and cheese.
  3. Bread Eggplant Slices: Set up three bowls: whisked eggs in one, flour in second, and breadcrumb mixture in third. Coat each eggplant slice first in flour on both sides, then dip into egg, and finally coat in breadcrumb mixture, pressing gently to adhere and shaking off excess. Wipe hands with a paper towel between slices to keep breading clean.
  4. Cook Eggplant (Frying Method): Heat a skillet over medium heat and add 1-2 tablespoons olive oil at a time. Fry breaded eggplant slices for 2-3 minutes per side or until golden brown. Transfer to paper towels to drain excess oil. Repeat with remaining slices, adding oil as needed.
  5. Cook Eggplant (Baking Method – Lighter Option): Preheat oven to 350°F (175°C). Arrange breaded eggplant slices on a sheet pan brushed lightly with 1-2 tablespoons olive oil. Bake for 25 minutes or until golden brown, flipping halfway.
  6. Assemble Casserole: Spread a generous layer of marinara sauce on the bottom of a large casserole dish. Layer cooked eggplant slices over the sauce, then evenly distribute mozzarella cheese, a spoonful of marinara, and shredded parmesan on top. Repeat these layers with the remaining ingredients.
  7. Bake Casserole: Preheat oven to 400°F (200°C). Bake the assembled casserole uncovered for 30 minutes or until the cheese is melted and browned.
  8. Garnish and Serve: Remove casserole from oven and top with freshly chopped basil and oregano before serving warm.

Notes

  • For a gluten-free version, substitute all-purpose flour and breadcrumbs with gluten-free options.
  • Using the frying method gives the eggplant a crispier crust, while baking is a healthier alternative with less oil.
  • Adjust marinara sauce quantity based on preference to keep the dish saucier or less moist.
  • To reduce salt, adjust added salt in breadcrumb seasoning and salt used on eggplant slices.
  • Fresh herbs add a bright, fresh finish; dried herbs can be used but at reduced amounts.

Find it online: https://oliviabakes.com/eggplant-parmesan-bake-recipe/