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Eggplant Parmesan

Eggplant Parmesan

This Eggplant Parmesan recipe features crispy, breaded eggplant slices baked to golden perfection instead of fried, making it a lighter take on the classic. Layered with rich marinara sauce, gooey mozzarella, and savory Parmesan cheese, every bite is packed with comforting Italian flavor.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6

Ingredients
  

  • 3 large eggplant peeled and thinly sliced
  • 2 large eggs beaten
  • 4 cups Italian seasoned bread crumbs
  • 6 cups marinara sauce divided
  • 1 16-ounce package mozzarella cheese, shredded and divided
  • ½ cup grated Parmesan cheese divided
  • ½ teaspoon dried basil

Instructions
 

  • Preheat your oven to 350°F (175°C). Lightly grease a baking sheet with cooking spray or a drizzle of olive oil.
  • Set up a breading station with two shallow bowls — one with the beaten eggs, one with the Italian bread crumbs. Dip each eggplant slice in egg, let the excess drip off, then press into the bread crumbs to coat both sides. Arrange in a single layer on the prepared baking sheet.
  • Bake for 5 minutes, then flip each slice and bake for another 5 minutes until lightly golden and set.
  • Spread a thin layer of marinara sauce across the bottom of a 9×13-inch baking dish. Lay the baked eggplant slices on top in an even layer. Sprinkle with a portion of the mozzarella and Parmesan.
  • Repeat the layering — marinara, eggplant, cheeses — until all ingredients are used. Finish with a final layer of cheese on top and sprinkle dried basil evenly over the surface.
  • Bake uncovered for 35 minutes, or until the cheese is golden, bubbling, and lightly browned in spots.
  • Remove from the oven and let rest for 5 minutes before slicing and serving.

Notes

 
  • Salt the eggplant slices and let them sit for 20 minutes before breading to draw out moisture and reduce any bitterness. Pat completely dry before dipping in egg.
  • For best results, use low-moisture whole-milk mozzarella — it melts more evenly and won't make the dish watery.
  • Leftovers keep in the fridge for up to 4 days. Reheat in a 350°F oven for 10–15 minutes to restore the crispy coating. Freezes well for up to 3 months.
 

Nutrition Facts

 
  • Calories: 487
  • Total Carbohydrate: 62g
  • Dietary Fiber: 9g
  • Total Sugars: 20g
  • Protein: 24g
  • Total Fat: 16g
  • Saturated Fat: 7g
  • Cholesterol: 73mg
  • Vitamin C: 5mg
  • Sodium: 1663mg
  • Calcium: 512mg
  • Iron: 4mg
  • Potassium: 815mg