Baked Eggplant Parmesan
Crispy baked eggplant slices layered with marinara, mozzarella, and Parmesan for a comforting vegetarian main dish. This italian-inspired vegetarian (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.
Ingredients
- 1 large eggplant
- 1/2 cup bread crumbs
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
- 2 cups marinara sauce
- 1 cup shredded mozzarella
- 1/4 cup fresh basil
- 2 cloves minced garlic
Instructions
- 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.
- Step 2: In a bowl, mix bread crumbs with 2 tbsp grated Parmesan and 1/2 tsp black pepper. Set aside.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
What others are saying
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
