Best Baked Eggplant Parmesan

If you’re looking for a delicious meatless main dish, you’ve got to try this baked eggplant parmesan. Unlike many other recipes, we bake the eggplant slices to perfection with a crispy coating, avoiding the extra oil from frying. The eggplant turns out tender on the inside and perfectly crispy on the outside. Trust me, this dish is so good, that even the meat lovers in your life will be asking for seconds.

For another delicious way to use eggplant, give our Oven Roasted Baba Ganoush a try!

This dish looks and tastes like something you’d order at a fancy Italian restaurant. Eggplant has a very mild flavor, like spaghetti squash. Because it has such a mild flavor, it’s easily used in recipes that have bold flavors. With layers of rich marinara sauce, fresh mozzarella, and freshly grated parmesan cheese, every bite is packed with gooey, cheesy deliciousness.

Ingredient Notes

• Eggplant: Choose firm, medium-sized eggplants with smooth, shiny skin. They should feel heavy for their size. Slice them into 1/4-inch rounds for even cooking.
• All-Purpose Flour: Provides the initial coating that helps the egg mixture and breadcrumbs stick to the eggplant slices.
• Eggs: Acts as the binding agent for the breadcrumbs to adhere to the eggplant slices.
• Panko: Adds extra crunch to the coating. You can find these in the baking aisle or near the regular breadcrumbs.
• Italian Style Bread Crumbs: These are pre-seasoned with Italian seasoning.
• Marinara Sauce: Use your favorite store-bought brand or homemade marinara sauce. This adds a rich tomato flavor to the dish.
• Fresh Mozzarella: Sliced fresh mozzarella melts the best for gooeyness. If using shredded mozzarella, use the same amount (8 ounces) and sprinkle evenly.
• Fresh Basil: Best flavor when using fresh. If using dried basil, substitute 1 teaspoon dried basil for 1/4 cup fresh basil.
• Parmesan: Grating your own parmesan ensures the freshest flavor and perfect melting. Use half in the breadcrumb mixture and half for sprinkling on top.

To Peel or Not to Peel

The peel of an eggplant is completely edible. However, as the eggplant grows bigger and matures, the peel may become tough and bitter. People often prefer to peel larger eggplants because of this, but smaller eggplants do just fine unpeeled. It ends up being a matter of personal preference.

Salting Eggplant

Salting your eggplant slices before cooking is a crucial step in this recipe. This process helps draw out excess moisture from the eggplant, which can make it soggy if not removed. Additionally, salting helps to remove any potential bitterness, especially from larger eggplants. By drawing out the moisture and bitterness, you ensure that your eggplant slices bake up tender on the inside and perfectly crispy on the outside, giving your eggplant parmesan the best possible texture and flavor.

Tips for Breading

Set Up an Assembly Line: Prepare your breading stations in advance. Have your flour mixture, beaten eggs, and breadcrumb mixture in separate shallow dishes. This makes the process efficient and less messy.

Dry the Slices: Make sure your eggplant slices are well-patted dry after salting. Excess moisture can prevent the breading from sticking properly.

Even Coating: Dredge each eggplant slice in the flour mixture first, ensuring it’s evenly coated. Shake off any excess flour before dipping it into the beaten eggs. Let any excess egg drip off before moving on to the breadcrumbs.

Press the Breadcrumbs: When coating the eggplant slices in the breadcrumb mixture, press the crumbs gently onto the surface to ensure they adhere well. This helps create a thicker, crispier crust.

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.