This baked eggplant Parmesan is a comforting, satisfying classic that’s been lightened up without sacrificing any flavor. Golden, crispy eggplant slices are layered with herbaceous marinara, melty mozzarella, and nutty Parmesan, then baked to bubbly perfection. It’s an easy vegetarian dish that feels indulgent, yet is wholesome enough to make regularly for family dinners.
Why You’ll Love This Recipe
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Crispy, not greasy – Baking instead of frying delivers crispy eggplant with less oil and no mess.
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Homemade flavor – A quick homemade marinara and fresh herbs make all the difference.
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Great for gatherings – This recipe serves a crowd and is easy to prep ahead.
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Versatile – Enjoy it on its own or serve with pasta, crusty bread, or salad.
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Lighter, but still indulgent – Thanks to baking and fresh ingredients, this version is satisfying without being overly heavy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Eggplants
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Eggs
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Almond milk
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Panko breadcrumbs
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Parmesan cheese
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Dried oregano
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Fresh thyme
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Red pepper flakes
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Sea salt
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Freshly ground black pepper
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Extra-virgin olive oil
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Marinara sauce
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Fresh mozzarella
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Fresh basil leaves
Directions
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Preheat oven to 400°F. Line two baking sheets with parchment paper.
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Prepare coating: In one shallow bowl, whisk the eggs and almond milk. In another, mix panko, 1 cup Parmesan, oregano, thyme, red pepper flakes, salt, and pepper.
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Bread the eggplant: Dip each slice of eggplant into the egg mixture, then coat fully in the panko mixture. Arrange on baking sheets, drizzle with olive oil.
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Bake the slices: Bake for 18 minutes or until golden brown and tender.
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Layer the dish: In a 9×13-inch baking dish, spread ½ cup marinara sauce. Add a layer of eggplant, top with 1 cup marinara and half the mozzarella. Repeat layers, then top with remaining Parmesan and a final drizzle of olive oil.
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Bake again: Bake at 400°F for 20 minutes until the cheese is melted.
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Broil: Switch the oven to broil for 2 to 4 minutes to brown the cheese.
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Finish and serve: Remove from oven, rest for a few minutes, then top with fresh basil.
Servings and timing
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Servings: 6 to 8
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Prep time: 20 minutes
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Cook time: 40 minutes
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Total time: 1 hour
Variations
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Low-carb option: Swap panko for crushed pork rinds or almond flour.
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Vegan version: Use plant-based mozzarella and egg substitute.
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Extra spicy: Increase the red pepper flakes or add a layer of sliced jalapeños.
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With meat: Add layers of cooked Italian sausage or ground beef.
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Gluten-free: Use gluten-free panko or breadcrumbs.
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Different cheese: Try smoked mozzarella or provolone for a deeper flavor.
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Zucchini parm: Use zucchini slices in place of eggplant for a fun twist.
Storage/Reheating
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Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
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Freeze: Assemble the dish, freeze unbaked. Thaw overnight in the fridge, then bake as instructed.
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Reheat: Warm in a 350°F oven until heated through, or microwave individual portions.
FAQs
How do I keep eggplant from getting soggy?
Use a thick, even panko coating and don’t skip the olive oil drizzle. Baking on a rack or parchment also helps prevent sogginess.
Can I make eggplant Parmesan ahead of time?
Yes. Assemble the dish and refrigerate for up to a day, or freeze before baking.
Should I salt the eggplant first?
In this recipe, it’s not necessary because the eggplant is baked and crisps up well without salting.
Do I need to peel the eggplant?
No, the peel helps the slices hold their shape. If you prefer a more tender texture, you can peel them.
What type of eggplant is best?
Globe eggplants work well here. Just be sure they’re fresh and firm to avoid bitterness.
Can I use jarred marinara?
Yes, though homemade marinara will add more depth. Choose a high-quality brand if going with store-bought.
Is it necessary to flip the slices while baking?
No flipping is required, especially if you use convection heat and drizzle with oil.
What’s the best way to cut the eggplant?
Slice into ¼-inch thick rounds for even cooking and layering.
Can I use low-moisture mozzarella?
Yes, about 4 cups of grated low-moisture mozzarella works well in place of fresh slices.
How do I avoid bitterness in eggplant?
Use smaller, fresher eggplants and avoid letting them over-ripen on the vine. Older eggplants can develop a bitter taste.
Conclusion
This baked eggplant Parmesan recipe is a nostalgic, comforting dish that’s been thoughtfully updated for modern kitchens. It’s crispy, cheesy, and full of rich, savory flavor—perfect for Sunday dinner or feeding a hungry group. Whether you’re new to eggplant or a lifelong fan, this version is sure to become a staple in your recipe rotation.
