Baked eggplant parmesan
Baked Eggplant Parmesan offers a lighter twist on the classic dish, featuring crispy breaded eggplant layers topped with rich pasta sauce and melted cheeses. This method avoids frying while delivering comforting Italian flavours.
Cook time 45 min
Prep time 15 min
Ingredients:
1 eggplant1 egg
1.50 cups bread crumbs
2 tbsp olive oil
3 cups pasta sauce
1 cup low moisture mozzarella cheese
1/2 cup grated parmesan cheese
Baked Eggplant Parmesan is a delicious and nutritious twist on the classic Italian dish. By baking instead of frying, you get a lighter, healthier version without sacrificing any of the rich, comforting flavors. This recipe pairs crispy breaded eggplant slices with a hearty pasta sauce and gooey melted cheeses, making it a perfect dinner option for both vegetarians and those looking to include more vegetables in their meals.
Instructions:
- Preheat your oven to 375°F (190°C).
- Wash the eggplant thoroughly.
- Slice the eggplant into 1/4-inch thick rounds.
- In a shallow dish, beat the egg.
- In another shallow dish, place the bread crumbs.
- Dip each eggplant slice first in the beaten egg, then coat it with bread crumbs. Press gently to ensure the bread crumbs stick well.
- Lightly grease a baking sheet with 1 tbsp of olive oil.
- Arrange the breaded eggplant slices on the baking sheet in a single layer.
- Brush or drizzle the remaining 1 tbsp of olive oil over the top of the eggplant slices.
- Bake in the preheated oven for about 20-25 minutes, flipping once halfway through, until the eggplant is golden brown and crispy.
- While the eggplant is baking, lightly grease a baking dish with a little olive oil.
- Pour 1 cup of pasta sauce into the bottom of the greased baking dish and spread it evenly.
- Arrange half of the baked eggplant slices over the sauce.
- Spread another cup of pasta sauce over the eggplant slices.
- Sprinkle half of the mozzarella cheese and half of the grated parmesan cheese over the sauce.
- Arrange the remaining eggplant slices on top of the cheese layer.
- Spread the remaining pasta sauce over the top layer of eggplant slices.
- Finish with the remaining mozzarella cheese and grated parmesan cheese.
- Cover the baking dish with aluminum foil and bake in the preheated oven for about 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Let the baked eggplant parmesan cool for a few minutes before serving.
- Enjoy your delicious baked eggplant parmesan with a side of pasta or a fresh green salad.
Once you pull this delectable Baked Eggplant Parmesan out of the oven, your kitchen will be filled with the mouth-watering aroma of Italian cuisine. Serve it alongside a fresh green salad or your favorite pasta for a complete meal. This lighter, baked version ensures you can enjoy this classic dish without the guilt. Enjoy your culinary creation!
Baked eggplant parmesan FAQ:
Bake the breaded eggplant slices for about 20-25 minutes at 375°F (190°C), flipping them halfway through for even cooking until they are golden brown and crispy.
A standard 9x13 inch baking dish is ideal for this recipe, allowing sufficient space for layering the ingredients without overcrowding.
Yes, you can use a flaxseed meal or chia seed mixture (1 tablespoon mixed with 2.5 tablespoons of water) as a vegan substitute for the egg to help the bread crumbs stick to the eggplant.
Store any leftover baked eggplant parmesan in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave before serving.
If low moisture mozzarella is unavailable, you can use fresh mozzarella, though it may result in a slightly different texture. Aim for a firm variety to avoid excess moisture.
Tips:
- Tip 1: Make sure to slice your eggplant evenly to ensure that all pieces cook uniformly.
- Tip 2: To remove excess moisture from the eggplant, sprinkle slices with salt and let them sit for about 30 minutes before patting them dry with paper towels.
- Tip 3: For extra crispiness, you can bake the breaded eggplant slices on a wire rack set over a baking sheet to allow hot air to circulate around them.
- Tip 4: Freshly grate your own mozzarella and parmesan cheese to enhance the flavor and texture of the dish.
- Tip 5: You can prepare the eggplant slices and breading mixture ahead of time. When ready to cook, simply coat and bake the slices, making this dish more manageable for busy schedules.
Nutrition per serving
4 ServingsCalories 470kcal
Protein 22g
Carbohydrates 60g
Fiber 10g
Sugar 18g
Fat 24g
More recipes
Vegan tomato, onion and garlic whole-wheat pasta
A quick and nutritious vegan whole-wheat pasta with tomatoes and garlic.
08 Dec 2025Sautéed salmon with butter and seasonings
Easy sautéed salmon with butter for a quick dinner.
20 Nov 2025Eggplant, sun-dried tomato and ricotta risotto
Creamy eggplant and ricotta risotto with sun-dried tomatoes.
10 Dec 2025