Baked Italian-Style Eggplant Parmesan
Layers of tender baked eggplant slices topped with marinara sauce, mozzarella, and Parmesan cheese for a comforting Italian classic. This italian-inspired vegetarian (vegetarian) ready in about 90 minutes pairs for sweating salt, olive oil, marinara sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, 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
- 2 medium (about 1.5 lbs), sliced into 1/2-inch rounds eggplant
- 1 tbsp for sweating salt
- 3 tbsp olive oil
- 2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil leaves
- 1/2 tsp black pepper
- 1/2 cup all-purpose flour
- 2 large, beaten eggs
- 1 cup breadcrumbs
Instructions
- Step 1: Place 1/2-inch eggplant slices in a colander and sprinkle evenly with 1 tbsp salt. Let sit for 30 minutes to sweat out bitterness, then rinse and pat dry with paper towels.
- Step 2: Preheat oven to 375°F. Set up three shallow dishes: 1/2 cup all-purpose flour, 2 beaten large eggs, and 1 cup breadcrumbs.
- Step 3: Dredge each eggplant slice first in flour, then dip in beaten eggs, and coat with breadcrumbs. Arrange on a baking sheet and drizzle or brush 3 tbsp olive oil over the slices.
- Step 4: Bake eggplant slices for 20 minutes, flipping halfway through, until golden and tender.
- Step 5: In a 9x13-inch baking dish, spread 1/2 cup marinara sauce. Layer half of the baked eggplant slices on top, cover with 1 cup marinara sauce, 3/4 cup shredded mozzarella, 1/4 cup grated Parmesan, and half of 1/4 cup chopped fresh basil.
- Step 6: Repeat layers with remaining eggplant, sauce, mozzarella, Parmesan, and basil. Season with 1/2 tsp black pepper.
- Step 7: Bake uncovered for 25 minutes until cheese is melted and bubbly. Let rest 10 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Italian-Style Eggplant Parmesan take to make?
Total time is about 90 minutes (45 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 Italian-Style 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 for sweating salt from drying out.
Can I substitute ingredients in Baked Italian-Style 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 Italian-Style Eggplant Parmesan for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Italian-Style 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.
