Baked Eggplant Parmesan Recipe (and Video!) | Valerie's Kitchen (2024)

An oven-fry method creates this crispy Baked Eggplant Parmesan that rivals any fried version. This is an easy, updated take on the classic Italian dish.

More wholesome recipes we love include my Italian Stuffed Zucchini Boats and Italian Stuffed Peppers.

Aaahhh, cheesy Baked Eggplant Parmesan. One of my husband’s favorites. I remember making it for the first time ages ago and wondering how my kids would perceive it. I mean, there’s no meat in it! Not necessarily an easy selling point to four teenage boys.

Because it resembles lasagna they dove right in without even asking what it was… and it was love at first bite. So, there you go!

I find this oven-fry method is easier to prepare than the traditional fried version and it’s definitely a little easier on the waistline without forfeiting any of the delicious flavor or texture. Try it and you’ll see.

Ingredient Notes

• Eggplant – You’ll need a couple of good sized eggplant with a total weight of about 2¼ pounds.
• Salt – For sweating the eggplant.
• Eggs – Three large eggs, beaten.
• Italian seasoned panko bread crumbs – Buying pre-seasoned bread crumbs is a great way to limit the number of ingredients and steps needed.
• Marinara sauce – A 24 to 26 ounce jar of your favorite store-bought marinara sauce.
• Cheese – You could mix things up by using different varieties of Italian cheese but for this recipe I always go with sliced fresh mozzarella and a little Parmesan. Fresh mozzarella has such a luscious, creamy quality and layers nicely on the eggplant stacks.
• Basil – Garnish the Baked Eggplant Parmesan with some sliced fresh basil. If you don’t have any on hand, just sprinkle the top with a little dried basil.

How to Sweat Eggplant

1. Sprinkle some salt on both sides of each slice of eggplant.
2. Layer the slices in a colander and place the colander in your sink. Set a heavy dish or pan over the top to weigh them down.
3. Allow the eggplant to sweat for 30 to 45 minutes.
4. Rinse the slices well with cold water to remove any excess salt and blot them dry with paper towels.

How to Make Baked Eggplant Parmesan

1. Bread the eggplant: Lightly whisk the eggs in a shallow dish, like a pie plate. Add the bread crumbs to another shallow dish. Dip the eggplant slices in egg, then in the bread crumbs, pressing the crumbs down with fingers to cover them evenly. Place them in a single layer on the greased baking sheet and lightly spray the tops of the breaded eggplant with nonstick cooking spray.
2. Oven-fry the eggplant: Bake at 425 degree F for 10 minutes then carefully flip each slice over and cook for an additional 5 to 10 minutes, or until nicely browned. Remove from the oven and reduce the oven temperature to 350 degrees F.
3. Assemble and bake: – In a 9- x 13-inch baking dish, spread just enough marinara to cover the bottom of the dish. Place a layer of breaded eggplant slices over the sauce. Cover each slice with a spoon full of marinara, a slice or two of mozzarella, and then sprinkle with Parmesan cheese (reserve half of the cheeses for top layer). Repeat layering one more time, ending with the remaining cheese. If using dried basil, sprinkle it evenly over the top. If using fresh basil, reserve it for later. Transfer the baking dish to the oven and bake, uncovered, for 30 minutes. Garnish with fresh basil (f using) before serving.

This is one of our favorite Italian-inspired meals in this house. I’ve made it countless times and it remains at the top of the list!

More Eggplant Recipes You’ll Love

Julia Child’s Eggplant Pizzas | Kayln’s Kitchen
Eggplant Fries with Marinara Sauce | A Family Feast
Garlic and Roasted Eggplant Hummus | Melanie Makes
Stuffed Eggplant | The Little Kitchen

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Slightly adapted from Allrecipes.com

This post was originally published on September 11, 2011. It has been updated with new photos and an instructional video.