Baked Eggplant Parmesan

With summer veggies on the brain and a desire to eat a bit healthier these past few weeks, we decided to make our own version of my mom’s baked eggplant parmesan recipe. This delicious vegetarian alternative to chicken parmesan is tender, saucy, cheesy, and comforting all at once. And it tastes amazing with fresh eggplant.

When done right, eggplant parm is just as satisfying as any Italian dish with meat in it. A crispy coating of flavorful breadcrumbs and saucy, gooey cheese does an impressive job at hiding the fact that you’re eating vegetables!

A word to the wise: baked eggplant parm is 100% the way to go. Our first attempt at eggplant parm was not so good because we tried to cook the eggplant in the air fryer. It turned out dry and unevenly cooked (no thanks!). On top of that, it was Alex’s first time ever trying eggplant parm – so I had to really convince him it wasn’t supposed to taste that bad, and that we should try again.

Using my mom’s “recipe” as a guide (she never writes anything down), we tried again and again, until we learned the proper techniques for making the best eggplant parmesan. Spoiler alert: baking is the way to go! Alex was shocked by how much he liked it, and I was relieved that we had finally recreated a dish that reminded me of my mom’s home cooking.

How To Make Baked Eggplant Parmesan

Making baked eggplant parmesan is a simple 3-part process, although it does take some time.

Step One: Make The Baked Eggplant

1. First, preheat the oven to 350 degrees F and fill a large baking sheet with about a quarter-inch of vegetable oil.
2. Next, peel the eggplant and then slice it into quarter-inch thick rounds.
3. Then, make the egg wash and prepare to dredge the eggplant. Add eggs and a splash of water to a shallow dish and beat well, then set aside. Fill a separate shallow dish with the Italian breadcrumbs and set aside.
4. Working with one piece at a time, coat the eggplant in the egg wash first, then transfer to the breadcrumbs (let some of the excess egg drip off the eggplant before moving it to the breadcrumbs). Coat evenly with breadcrumbs, gently shake off any excess, and then transfer the eggplant to the prepared baking sheet.
5. Continue until all of the eggplant has been coated, then bake for 20 minutes, flipping halfway through.

Baking the breaded eggplant slices in a shallow baking sheet filled with vegetable oil gives a nice crisp to the outside of the eggplant while the inside becomes tender. This is the key to making the best eggplant parmesan at home!

Step Two: Make The Tomato Sauce

While the eggplant is in the oven, make the tomato sauce:

1. First, heat the olive oil in a medium saucepan over medium heat until shimmering, about 1 minute.
2. Next, add the minced garlic and chopped onion and cook until fragrant, about 30 seconds to 1 minute, stirring frequently.
3. Then, add the crushed tomatoes, tomato paste, and water and stir to combine. Stir in the parmesan cheese, garlic powder, onion powder, parsley, basil, oregano, and crushed red pepper flakes next.
4. Finally, bring the sauce to a gentle boil, stirring occasionally, then reduce the heat and simmer for about 10 to 15 minutes. Keep warm until the eggplant is ready.

Step Three: Assemble and Bake

Finally, you’ll assemble the eggplant in an almost lasagna-like fashion in a 9×13 baking dish to create stacks of eggplant parmesan:

1. First, spread a layer of tomato sauce in the bottom of the baking dish.
2. Next, put down a layer of the baked eggplant to fill the dish.
3. Then, coat the eggplant with another layer of tomato sauce, and sprinkle with about half of the cheese.
4. Repeat, laying down the remaining eggplant, then topping with sauce and the remaining cheese.
5. Finally, bake at 350 degrees F for 20 minutes to warm everything through and melt the cheese.

Don’t be afraid to lay the sauce on thick – the eggplant does a nice job of soaking it up. You may not use the entire batch of tomato sauce, but that’s okay! You can always use it on a side of pasta, or save it for later and make a pizza.

Depending on the size of your eggplant, you may end up with some extra pieces after building two layers. You can absolutely build a third layer, but we recommend no more than that as it will start to fall apart when you serve it.

Serving Suggestions

Eggplant parm is very versatile; you can eat it alone, with a side of spaghetti, or on a sub roll for a delicious sandwich. If you plan to serve eggplant parm with a side of pasta, we recommend making a double batch of the tomato sauce so that you can serve it on the pasta as well.

For eggplant parm sandwiches, soft Italian rolls work best. Layer a few slices of eggplant on the roll, close it up, and enjoy a deliciously decadent Italian sub right at home.

Storing and Reheating Leftovers

Store leftover eggplant parm in the fridge for up to 5 days in an airtight container. If you have a baking dish with a lid (like this one), just pop the lid on once the pan is cool and stick it in the fridge!

The best way to reheat eggplant parm is in the microwave. Transfer a single serving to a plate or shallow bowl, and cover with wax paper or a paper towel to prevent splatter. Heat for about 2 minutes.

Love this recipe? You may enjoy these other recipes, too:

• Easy Baked Penne
• Spinach Tomato and Olive Oil Pasta
• Slow Cooker Italian Meatballs
• Chicken Parm Sandwich Recipe
• Vegetarian Tuscan Pasta