Food & Cooking Recipes Main Dish Recipes Casserole Recipes Baked-Eggplant Parmesan 4.0 (1,713) 82 Reviews This healthy baked version of eggplant parmesan makes a satisfying vegetarian dinner. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on June 19, 2024 Rate PRINT Share Prep Time: 20 mins Cook Time: 1 hr 5 mins Total Time: 1 hr 25 mins Servings: 8 Our baked-eggplant parmesan recipe is always a crowd-pleaser and will satisfy meat eaters and vegetarians alike. We love baked eggplant parm for easy weeknight meals instead of fried versions as it is much lighter, more healthy, and won’t leave your kitchen stove messy and oil-spattered. This recipe is warm, comforting, and oh-so cheesy. Each satisfying bite of eggplant is filled with the flavors of tomatoes, herbs, mozzarella, and parmesan, all surrounded by plenty of crispy golden brown breadcrumbs. And the best part? You'll spend more time waiting for the eggplant parm to bake in the oven than actively prepping ingredients. Don’t expect to have many leftovers. 24 Delicious Eggplant Recipes You Can Enjoy All Year Long Grant Webster What Is Eggplant Parmesan? Eggplant parmesan is an Italian-American dish made by either frying or baking breadcrumb-coated slices of eggplant, then layering them with tomato sauce and lots of cheese. Whether baked or fried, each version makes its way into the oven to bake until warm and bubbly. This dish is a super flavorful vegetarian alternative to chicken parmesan. It uses the same techniques, but swaps chicken cutlets for equally meaty eggplant. Benefits of Baked vs. Fried Eggplant: Baked eggplant is still packed with loads of flavor, but since it isn't deep-fried in oil, it absorbs much less fat, making it quite a bit healthier. Additionally, frying can get messy. This baked version is much easier to cleanup. Frying eggplant parmesan helps keep the breading on the eggplant slices a little more crispy than the baked variation. Types of Breadcrumbs: This recipe calls for dry store-bought breadcrumbs, but you can also use panko in a pinch. Both dried breadcrumbs and panko are fine and dry, so they become very crisp and golden when baked or fried. Fresh breadcrumbs contain more moisture, so your eggplant parmesan may end up a bit more soggy if you use these. Choosing a Good Eggplant: There are three visual cues to look for when choosing the perfect eggplant: Shiny skin: The skin should be dark purple and have a shiny complexion. Dull skin means the eggplant is no longer fresh.Smooth skin: Check the eggplant for any blemishes or wrinkles. This could indicate that the eggplant is old, and will not have good flavor.Firm to the touch: Aim for an eggplant whose firmness is somewhere between a ripe tomato and a cucumber. It should be firm with a little give when you gently squeeze it. Making Eggplant Parm Ahead of Time If preparing eggplant parmesan in advance, you will lose some of the crispness of the breading. But, you can layer and assemble the eggplant parmesan in the baking dish, cover it, and refrigerate it overnight. From there, bake it as the recipe instructs, but you may need to add 10-15 minutes to the overall cooking time. Ingredients Extra-virgin olive oil, for brushing 2 large eggs ¾ cup plain dry breadcrumbs ¾ cup finely grated Parmesan, plus 2 tablespoons for topping 1 teaspoon dried oregano ½ teaspoon dried basil Kosher salt and freshly ground pepper 2 large eggplants (2 ½ pounds total), peeled and sliced into ½-inch rounds 6 cups (48 ounces) store-bought chunky tomato sauce or homemade Chunky Tomato Sauce 1 ½ cups shredded mozzarella Directions Grant Webster Preheat oven and prepare baking sheets; whisk egg mixture: Preheat oven to 375°F. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. Grant Webster Set up breading station: In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper. Grant Webster Coat eggplant in egg and breadcrumb mixtures: Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Grant Webster Brown eggplant: Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400°F. Grant Webster Spread one layer of sauce: Spread 2 cups sauce in a 9-by-13-inch baking dish. Grant Webster Place half of eggplant over sauce: Arrange half the eggplant in dish. Grant Webster Add sauce and mozzarella, and repeat layers: Cover eggplant with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella Grant Webster Bake eggplant parmesan: Grant Webster Sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving. Storing Eggplant Parmesan If you happen to have any leftovers, they will remain fresh in an airtight container in the refrigerator for up to three days. Store in an ovenproof container so that you can tent the dish with aluminum foil before rewarming in the oven. Try These Other Eggplant Parmesan Recipes: Grilled-Eggplant Parmesan Crispy Lemon-Parmesan Eggplant Eggplant Parmesan Stacks Traditional Eggplant Parmigiana Eggplant Rollatini Frequently Asked Questions Is it always necessary to peel eggplant before using? No, it is not always necessary to peel eggplant before using. If you're working with smaller eggplants, the skin tends to be thinner and less bitter so you can certainly leave it on. Also, if you're roasting an eggplant whole, it's best to leave the skin on to protect the flesh. We recommend peeling when using large eggplants for other uses. Does soaking eggplant in milk make it less bitter? Yes, soaking eggplant in milk is said to help draw out the bitterness. Our recipe doesn't call for milk, but if you're worried that your eggplant will taste bitter (which can happen if you're using very large, overripe, or older ones), you can soak the slices in milk for 20 to 30 minutes. Drain and pat them dry before proceeding with the rest of the recipe. Do you cover baked-eggplant parmesan while it is in the oven? No, we do not recommend covering baked-eggplant parmesan while it's in the oven. However, if you take a peak at your eggplant parm and notice the top is darkening too quickly, cover the baking dish loosely with aluminum foil. This will protect the top layer from direct heat and prevent further browning. Originally appeared: Everyday Food, December 2003 Rate It PRINT Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and freelance writer with over a decade of experience in the food and media industries.