Recipes › Main Course › Baked Eggplant Parmesan Recipe

Baked Eggplant Parmesan Recipe

Recipe by Pedro M. A. Neves

Baked Eggplant Parmesan is a celebrated Italian-American classic featuring layers of tender eggplant, tangy tomato sauce, and melted cheese baked until golden and bubbling. This vegetarian main course delivers rich, comforting flavors with a lighter preparation method than its fried counterpart. Perfect for both weeknight dinners and special occasions.

Ingredients

• 2 medium eggplants (about 900 g / 2 lbs total)
• 10 ml (2 tsp) kosher salt
• 240 ml (1 cup) all-purpose flour
• 3 large eggs
• 240 ml (1 cup) panko breadcrumbs
• 120 ml (½ cup) grated Parmesan cheese, divided
• 120 ml (½ cup) extra virgin olive oil
• 500 ml (2 cups) San Marzano tomato sauce
• 240 ml (1 cup) fresh whole milk mozzarella, torn into pieces
• 15 ml (1 tbsp) fresh basil, chopped
• 5 ml (1 tsp) dried oregano
• 2.5 ml (½ tsp) freshly ground black pepper

Instructions

1. Slice eggplants lengthwise into 6 mm (¼ inch) thick planks. Arrange on paper towels, sprinkle with kosher salt on both sides, and let sit for 15 minutes to release moisture. Pat dry thoroughly with additional paper towels.

2. Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with 60 ml (¼ cup) Parmesan cheese and dried oregano.

3. Coat each eggplant slice first in flour, shaking off excess, then dip in beaten egg, and finally coat both sides with the breadcrumb mixture. Place on a clean plate.

4. Heat olive oil in a large skillet over medium-high heat until shimmering. Working in batches without overcrowding, fry eggplant slices for 3-4 minutes per side until light golden brown. Transfer to a paper towel-lined plate.

5. Preheat oven to 190°C (375°F). Spread 120 ml (½ cup) tomato sauce on the bottom of a 23 x 33 cm (9 x 13 inch) baking dish.

6. Layer half of the fried eggplant slices over the sauce in a single layer, overlapping slightly if needed. Spread 120 ml (½ cup) tomato sauce over eggplant, then distribute half of the torn mozzarella and remaining 60 ml (¼ cup) Parmesan cheese.

7. Repeat layering with remaining eggplant slices, remaining 260 ml (1 cup + 2 tbsp) tomato sauce, and remaining mozzarella and Parmesan cheese.

8. Bake uncovered for 25-30 minutes until the top is bubbling at the edges and the cheese is melted and lightly golden. Remove from oven and let rest for 5 minutes.

9. Garnish with fresh basil and black pepper. Serve warm directly from the baking dish or portion onto individual plates.

Substitutions

• Use gluten-free all-purpose flour and gluten-free panko breadcrumbs for a gluten-free version
• Substitute part-skim ricotta mixed with mozzarella for a lighter alternative, using 240 ml (1 cup) total cheese
• Replace fresh mozzarella with aged provolone or smoked mozzarella for deeper flavor
• Use marinara sauce made from fresh tomatoes instead of jarred sauce

Tips

• Pat eggplant slices completely dry after salting to prevent excess moisture in the final dish; this ensures crispness and prevents a soggy bake.
• Do not skip the resting period after baking; it allows the layers to set and makes serving cleaner.
• Fry eggplant slices in batches at the correct oil temperature to achieve a crispy exterior without absorbing too much oil.
• Prepare eggplant slices and set up the breading station 1-2 hours ahead, covering with plastic wrap, to save time during cooking.

Eggplant Parmesan originated in Sicily, where eggplants thrived in the Mediterranean climate, though the dish became widely beloved throughout Italy and evolved into a staple of Italian-American cuisine by the early 20th century. The name reflects the traditional use of Parmigiano-Reggiano cheese, though modern preparations often incorporate mozzarella for a creamier texture.

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