Baked-Eggplant Parm Is a Splatter-Free Take on the Classic Dish (2024)

Our baked-eggplant parmesan recipe is always a crowd-pleaser and will satisfy meat eaters and vegetarians alike. We love baked eggplant parm for easy weeknight meals instead of fried versions as it is much lighter, more healthy, and won’t leave your kitchen stove messy and oil-spattered.

This recipe is warm, comforting, and oh-so cheesy. Each satisfying bite of eggplant is filled with the flavors of tomatoes, herbs, mozzarella, and parmesan, all surrounded by plenty of crispy golden brown breadcrumbs. And the best part? You'll spend more time waiting for the eggplant parm to bake in the oven than actively prepping ingredients. Don’t expect to have many leftovers.

What Is Eggplant Parmesan?

Eggplant parmesan is an Italian-American dish made by either frying or baking breadcrumb-coated slices of eggplant, then layering them with tomato sauce and lots of cheese. Whether baked or fried, each version makes its way into the oven to bake until warm and bubbly.

This dish is a super flavorful vegetarian alternative to chicken parmesan. It uses the same techniques, but swaps chicken cutlets for equally meaty eggplant.

Benefits of Baked vs. Fried Eggplant:

Baked eggplant is still packed with loads of flavor, but since it isn't deep-fried in oil, it absorbs much less fat, making it quite a bit healthier. Additionally, frying can get messy. This baked version is much easier to cleanup.

Frying eggplant parmesan helps keep the breading on the eggplant slices a little more crispy than the baked variation.

Types of Breadcrumbs:

This recipe calls for dry store-bought breadcrumbs, but you can also use panko in a pinch. Both dried breadcrumbs and panko are fine and dry, so they become very crisp and golden when baked or fried.

Fresh breadcrumbs contain more moisture, so your eggplant parmesan may end up a bit more soggy if you use these.

Choosing a Good Eggplant:

There are three visual cues to look for when choosing the perfect eggplant:

1. Shiny skin: The skin should be dark purple and have a shiny complexion. Dull skin means the eggplant is no longer fresh.
2. Smooth skin: Check the eggplant for any blemishes or wrinkles. This could indicate that the eggplant is old, and will not have good flavor.
3. Firm to the touch: Aim for an eggplant whose firmness is somewhere between a ripe tomato and a cucumber. It should be firm with a little give when you gently squeeze it.
   

Making Eggplant Parm Ahead of Time

If preparing eggplant parmesan in advance, you will lose some of the crispness of the breading. But, you can layer and assemble the eggplant parmesan in the baking dish, cover it, and refrigerate it overnight. From there, bake it as the recipe instructs, but you may need to add 10-15 minutes to the overall cooking time.

1. Preheat oven and prepare baking sheets; whisk egg mixture:

   Preheat oven to 375°F. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water.

   

2. Set up breading station:

   In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.

   

3. Coat eggplant in egg and breadcrumb mixtures:

   Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets.

   

   See Also

   How to Tell If Eggplant Is Bad

4. Brown eggplant:

   Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400°F.

   

5. Spread one layer of sauce:

   Spread 2 cups sauce in a 9-by-13-inch baking dish.

   

6. Place half of eggplant over sauce:

   Arrange half the eggplant in dish.

   

7. Add sauce and mozzarella, and repeat layers:

   Cover eggplant with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella

   

8. Bake eggplant parmesan:

   

   Sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.

Storing Eggplant Parmesan

If you happen to have any leftovers, they will remain fresh in an airtight container in the refrigerator for up to three days. Store in an ovenproof container so that you can tent the dish with aluminum foil before rewarming in the oven.

Try These Other Eggplant Parmesan Recipes:

• Grilled-Eggplant Parmesan
• Crispy Lemon-Parmesan Eggplant
• Eggplant Parmesan Stacks
• Traditional Eggplant Parmigiana
• Eggplant Rollatini