Baked Eggplant Parmesan

This Baked Eggplant Parmesan features eggplant slices dipped in seasoned breadcrumbs, baked instead of fried, and then smothered in marinara sauce and mozzarella cheese keeping the classic flavor you know and love. You will make this healthy eggplant parmesan again and again!

Some of the first recipes I lightened up were the Italian-American classics I grew up with. This baked chicken parmesan, healthy fettuccine alfredo, Italian stuffed peppers, Pasta Fagioli, and these turkey meatballs are just some of our favorites.

Next in line for a healthy makeover is eggplant parmesan. 

I love eggplant parmesan – it’s one of my favorite Italian-American dishes. But, unfortunately, the authentic version is eggplant slices fried to perfection and then smothered in sauce and tons of mozzarella cheese. That was not going to meet my healthy eating goals.

Reasons you’ll love this recipe

• It’s delicious – This baked eggplant parmesan is everything that eggplant parm is known for, minus the extra fat and calories. 
• It’s baked and not fried – The coating still gets crispy and has a “fried” taste that’ll rival any fried version. Plus, nobody will know the difference.
• It’s easier to make – traditional eggplant parmesan is a labor of love, but this baking instead of frying method makes it easier and less messy.
• Can be made ahead of time – Make it entirely ahead of time or get the eggplant slices ready. Either way, you can prep in advance to make dinner time easy!

Ingredients

• Eggplant – 2 pounds of fresh eggplant (this is about two medium-sized eggplants), skin removed, and sliced in ½ inch round slices. Eggplants grow into all different sizes, so don’t worry if you have more or less than the recipe calls for.
• Eggs – dipping the eggplant slices in the egg mixture helps the breadcrumbs stick to the eggplant.
• Plain regular breadcrumbs – I’ve used both traditional and panko breadcrumbs when making baked eggplant parmesan. I prefer regular breadcrumbs because they stick to the eggplant better. The important thing is to purchase plain breadcrumbs because we are adding in the flavor.
• Grated parmesan cheese, Italian seasoning, garlic powder, and onion powder – are the seasonings we use in the breadcrumb mixture.
• Olive oil – a couple of tablespoons of olive oil to the sheet pan gives the breaded eggplant slices a nice crispy texture.
• Marinara sauce – you can use this homemade easy marinara sauce or jarred. My favorite jarred sauce is Rao’s Marinara and Thrive Market Organic Sicilian Gravy.
• Mozzarella cheese – Both fresh and regular mozzarella cheese are delicious in this recipe. For best results, if using traditional shredded mozzarella, I recommend purchasing mozzarella in a block and then shredding it fresh.

FAQs

Cooking Tips

Remove the skin, or leave it on –  This is the question I often get about eggplant parmesan. It is a personal preference.

I prefer to remove the eggplant skin when making baked eggplant parmesan. I don’t like the texture of the skin after it bakes.

I use a sharp knife to remove the skin. If you’re new to making eggplant parm prepare half with the skin and the other half without.

Sweat the eggplant slices – this is another bone of contention in the eggplant parmesan-making world. Some do, while others don’t.

I think sweating the eggplant slices is essential. It draws out the bitter juices from the eggplant to make a better-tasting recipe.

Sweating means sprinkling a little salt over the eggplant slices. The salt will pull the bitter juices out of the eggplant.

How to sweat eggplant? Place the eggplant on a dish lined with paper towels and let the slices sit for about 45 minutes. You’ll see the juices coming out of the eggplant slices. When the eggplant is done sweating, just rinse the pieces with water and then pat dry with a paper towel. This is extra work, but I think it’s necessary for the best result when making baked eggplant parmesan.

Make a gluten-free eggplant parmesan – You can use gluten-free breadcrumbs (Schar are my favorite) or skip the breading altogether if you want to make this recipe gluten-free.

What to serve with it?

This baked eggplant parmesan is delicious on top of spaghetti pasta with a Caesar salad on the side. Don’t forget the garlic bread and glass of red wine for a whole Italian-American experience!

Eggplant parm also makes a great side dish to serve at a party. 

How to Make Baked Eggplant Parmesan?

• Start with the eggplant. Using a sharp knife or peeler, remove the skin from the eggplant and then cut into ½ inch slices.
• Lay the eggplant slices on a plate lined with paper towels. Lightly sprinkle with salt and let the slices sit for 45 minutes, flipping halfway through.
• Preheat the oven to 400 degrees.
• Brush the olive oil onto a large baking sheet and set it aside. 
• Get out two medium bowls to create an assembly line. In one bowl, whisk together the eggs. Mix the breadcrumbs, parmesan cheese, garlic powder, onion powder, Italian seasoning, salt, and pepper in the second bowl. Bring the baking sheet over near the bowls.
• One at a time, dip the eggplant slices into the egg mixture and then into the breadcrumbs. Shake off any excess breadcrumbs and place them onto the baking sheet. Discard leftover egg and bread crumbs
• Bake the eggplant slices for 20 minutes and flip halfway through. The breadcrumb will be brown and crispy.
• While the eggplant is baking, spread a ½ cup of sauce onto the bottom of a 9 x 13 baking dish.
• Remove the eggplant from the oven and keep the oven temperature to 400 degrees. 
• Place the baked eggplant slices in the baking dish into a single layer and cover with the rest of the sauce, and top with mozzarella cheese. If you need to add another layer to some of the eggplant pieces that is fine. Make sure it has sauce and cheese on it.
• Cover with foil and bake for 25 minutes or until cheese is melted.
• Remove the foil and turn the oven to broil. Broil for 2-3 minutes or until the cheese is slightly browned.
• Remove from the oven and serve hot. Sprinkle on fresh basil if desired.

Storage Tips

You can prepare the baked eggplant parmesan entirely ahead of time. Store in an airtight container and refrigerate or freeze into portion-out dinners using individual containers.

Reheat in the microwave for 2-4 minutes or until hot.

Other Healthy Italian Recipes

• Slow Cooker Marinara
• Spinach Artichoke Stuffed Shells
• Turkey Bolognese
• Zuppa Toscana
• Baked Italian Shrimp
• Healthy Linguini and Red Clam Sauce

Did you make this recipe?

Have you tried this Baked Eggplant Parmesan recipe yet? If so, I’d love for you to rate this recipe and leave a comment below. We all learn from each other’s experiences. Also, it would be awesome if you could share a picture on Instagram and tag it #organizeyourselfskinny. I can’t wait to see it.