Baked Eggplant Parmesan

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crispy baked eggplant slices layered with marinara, mozzarella, and Parmesan for a comforting vegetarian main dish. This italian-inspired vegetarian ready in about 80 minutes pairs large eggplant, bread crumbs, grated Parmesan cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 35 min Cook: 45 min Serves 4 Italian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Slice eggplant into 1/2-inch thick rounds. Place on a baking sheet lined with parchment paper. Brush both sides with 1 tbsp olive oil and sprinkle with 1/2 tsp salt. Bake for 20-25 minutes until edges are golden and tender.
  2. Step 2: In a bowl, mix bread crumbs with 2 tbsp grated Parmesan and 1/2 tsp black pepper. Set aside.
  3. Step 3: In a large oven-safe dish, spread 1/2 cup marinara sauce. Layer half the eggplant slices, followed by 1/2 cup mozzarella, 1/2 cup marinara sauce, and 1 tbsp chopped basil. Repeat layers, finishing with a top layer of marinara sauce and remaining mozzarella.
  4. Step 4: Sprinkle remaining Parmesan over the top. Bake for 20-25 minutes until cheese is bubbly and golden. Let cool 10 minutes before serving.

Frequently asked questions

How long does Baked Eggplant Parmesan take to make?

Total time is about 80 minutes (35 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Eggplant Parmesan?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large eggplant from drying out.

Can I substitute ingredients in Baked Eggplant Parmesan?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Eggplant Parmesan for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Eggplant Parmesan vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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