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Avatar photoLia Patel

Classic Eggplant Parmesan Recipe (Baked, Not Fried)

This baked eggplant parmesan recipe offers all the comforting, cheesy goodness of the classic Italian-American favorite without frying. Tender eggplant slices are breaded, baked until crisp, then layered with marinara, ricotta, and mozzarella for a satisfying vegetarian main dish.
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 minute
Servings: 6 servings
Course: Main Course
Cuisine: Italian-American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE MAIN DISH:
  • 2 medium eggplants, sliced into ¼-inch rounds
  • 1 ½ teaspoons fine sea salt
  • 1 cup all-purpose flour
  • 3 large eggs, beaten
  • 2 cups Italian-seasoned breadcrumbs
  • ½ cup extra-virgin olive oil (divided)
  • 2 cups marinara sauce
  • 1 ½ cups whole-milk ricotta cheese
  • 8 oz mozzarella cheese, thinly sliced or shredded
  • 1 cup freshly grated Parmigiano-Reggiano
  • Fresh basil, for garnish
  • FOR SERVING (optional):
  • Cooked spaghetti
  • Additional grated cheese
  • Crusty bread

Equipment

  • Mixing bowls
  • Wire racks or paper towels
  • Parchment-lined baking sheets
  • 9x13-inch baking dish
  • Pastry brush
  • Offset spatula

Method
 

  1. eggplant parmesan recipe recipeCard1
  2. Prepare and Salt the Eggplant – Slice eggplants into ¼-inch thick rounds and lay them in a single layer on wire racks or paper towels. Sprinkle both sides with sea salt and let sit for 30 minutes to draw out moisture. Afterward, wipe each slice dry with a clean towel.
  3. Bread the Eggplant Slices – Set up three shallow bowls containing flour, beaten eggs, and breadcrumbs. Dredge each eggplant slice in flour, dip in egg, and coat thoroughly with breadcrumbs, pressing lightly. Place on a baking sheet and lightly brush both sides with olive oil.
  4. Bake the Eggplant – Preheat oven to 425°F (220°C). Arrange breaded slices on parchment-lined baking sheets and bake for 20 minutes, flipping halfway, until golden and crisp.
  5. Build the Casserole – In a 9x13-inch baking dish, spread ½ cup marinara sauce. Layer half the eggplant, ½ cup ricotta dollops, ½ cup Parmigiano, and ½ cup sauce. Repeat, topping with mozzarella and remaining sauce.
  6. Final Bake – Cover with foil and bake at 375°F (190°C) for 20 minutes. Uncover and bake 10–15 minutes more until bubbly and golden. Let stand 10 minutes before serving.
  7. Garnish and Serve – Sprinkle with fresh basil and extra Parmigiano. Serve warm with spaghetti or a side salad.

Nutrition

Calories: 320 | Carbohydrates: 45 | Protein: 8 | Fat: 12 | Fiber: 6 | Sugar: 8

Notes

STORAGE: Refrigerate leftovers in an airtight container for up to 4 days. Freeze unbaked versions for up to 3 months—thaw before baking.
MAKE AHEAD: Assemble casserole up to 24 hours in advance and refrigerate. Proceed with baking when ready.
SUBSTITUTIONS: Use gluten-free breadcrumbs or almond flour for a low-carb option. Substitute cheeses as needed for dietary preferences.
PRO TIPS: Salting eggplant ensures crispness. Brushing with olive oil promotes browning without frying. Chill breaded slices for 10 minutes to set the coating.
SERVING SUGGESTIONS: Serve over spaghetti, with garlic bread, or alongside a fresh green salad. Great for potlucks and family dinners.
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