If you’re looking for a cozy, crowd-pleasing comfort dish, Cheesy Baked Eggplant Parmesan will absolutely win you over! This classic Italian-American favorite transforms humble eggplant into layers of crispy, golden rounds, lush marinara, and gooey cheese. Everything bakes together until the flavors meld perfectly and the kitchen smells like pure joy. Whether you’re feeding your family, impressing guests, or just treating yourself to a special weeknight dinner, this recipe brings warmth, nostalgia, and that irresistible “just one more bite” feeling every time.
Ingredients You’ll Need
The beauty of Cheesy Baked Eggplant Parmesan is in its simplicity: each ingredient shines while coming together for a dish that tastes like it took hours. Here’s what you’ll need, along with why each part matters.
- Eggplant: Use two medium eggplants for the best texture; their mild flavor and meaty slices soak up all those classic Italian flavors.
- Salt (1 tablespoon): Essential for sweating the eggplant, drawing out excess moisture, and banishing any bitterness.
- Italian-style breadcrumbs (2 cups): These provide the herby, seasoned crunch that makes every bite crave-worthy.
- Grated Parmesan cheese (1/2 cup + 1/4 cup for topping): Adds a nutty, salty punch to the breading and a bubbly golden crown on top.
- Large eggs (2, beaten): Help the breadcrumbs stick and give the coating that perfect crispiness.
- Marinara sauce (2 cups): Go for a good-quality jarred sauce for a shortcut, or make your own for extra homemade flavor.
- Shredded mozzarella cheese (2 cups): Melts into stretchy, gooey layers that make this dish so comforting.
- Olive oil (2 tablespoons): Drizzle or brush it on for extra crispiness and richness in every slice.
- Fresh basil (optional, for garnish): A sprinkle on top brings color and freshness to the finished dish.
How to Make Cheesy Baked Eggplant Parmesan
Step 1: Sweat and Prepare the Eggplant
Start by laying out your eggplant slices on paper towels and generously sprinkling both sides with salt. Let them sit for 20 to 30 minutes. This step is key for Cheesy Baked Eggplant Parmesan: it draws out excess moisture and any bitter notes. Afterward, give the slices a thorough pat-down with paper towels to make sure they’re nice and dry—trust me, this little bit of patience pays off in texture!
Step 2: Bread the Eggplant
In one bowl, beat your eggs until smooth. In another, combine Italian-style breadcrumbs with 1/2 cup of grated Parmesan cheese. Dip each eggplant round first into the egg, then into the breadcrumb mixture, pressing so the coating really sticks. This double-dipping creates that signature crispy crust in every bite of Cheesy Baked Eggplant Parmesan.
Step 3: Bake Until Crispy
Line two baking sheets with parchment paper and arrange the coated eggplant slices in a single layer. Give each slice a light drizzle or brush of olive oil to help them crisp up beautifully. Bake at 400°F for 20 to 25 minutes, flipping each slice halfway through. When they’re golden and crunchy, you know you’re on the right track!
Step 4: Assemble the Cheesy Baked Eggplant Parmesan
Grab your favorite 9×13-inch baking dish. Spread a thin layer of marinara sauce on the bottom, then add half of your baked eggplant slices. Top with more sauce and a generous sprinkle of mozzarella. Repeat the layers, finishing with the rest of the mozzarella and the remaining 1/4 cup of Parmesan for that bubbling, golden finish.
Step 5: Bake to Perfection
Slide the assembled dish into the oven and bake for another 20 to 25 minutes. The cheese will melt, bubble, and turn lightly golden. Let the Cheesy Baked Eggplant Parmesan cool for 5 to 10 minutes before serving so the layers can set and every slice holds together. Add a flourish of fresh basil if you’re feeling fancy!
How to Serve Cheesy Baked Eggplant Parmesan
Garnishes
Fresh basil is the ultimate finishing touch for Cheesy Baked Eggplant Parmesan. A handful of torn leaves or a sprinkle of chopped parsley adds a fresh, aromatic note and a pop of vibrant green that makes your casserole truly restaurant-worthy. If you love a little zing, try a dusting of crushed red pepper flakes for some gentle heat.
Side Dishes
This dish pairs beautifully with all the Italian classics—think a crisp green salad tossed in lemon vinaigrette, simple steamed green beans, or a bowl of buttery garlic spaghetti. For a heartier spread, serve slices of warm, crusty bread to mop up every bit of that delicious sauce. Cheesy Baked Eggplant Parmesan is filling enough to shine as the main event, but sides like these make it a complete feast.
Creative Ways to Present
For a fun twist, try making individual stacks by layering eggplant, sauce, and cheese in ramekins or mini casserole dishes. This makes dinner parties feel extra special! You can also tuck slices into a crusty sandwich roll for a Cheesy Baked Eggplant Parmesan sub, or serve leftovers over creamy polenta or pasta for an inventive next-day meal.
Make Ahead and Storage
Storing Leftovers
Leftover Cheesy Baked Eggplant Parmesan keeps beautifully in the fridge. Transfer cooled portions to an airtight container and refrigerate for up to four days. The flavors deepen over time, making leftovers just as irresistible—if not more so!
Freezing
This recipe is freezer-friendly, making it a lifesaver for busy nights. Assemble the dish but don’t bake it; wrap tightly in foil and plastic, then freeze for up to two months. When ready to enjoy, thaw overnight in the fridge and bake as directed. Already-baked portions can also be frozen and reheated straight from the freezer.
Reheating
For the best results, reheat Cheesy Baked Eggplant Parmesan in a 350°F oven until warmed through and the cheese is bubbly again—about 20 minutes for a casserole or 10 minutes for individual portions. Microwaving works in a pinch, but the oven keeps that lovely crispiness intact.
FAQs
Can I use gluten-free breadcrumbs for this recipe?
Absolutely! Gluten-free Italian-style breadcrumbs work perfectly here and will still give you that classic crispy coating. Just make sure to check the seasoning so you get all the delicious herby flavor in your Cheesy Baked Eggplant Parmesan.
How do I keep the eggplant from getting soggy?
The key is to sweat the eggplant slices with salt and pat them completely dry before breading. Baking the slices until golden and crisp also ensures that your Cheesy Baked Eggplant Parmesan stays satisfyingly firm and never mushy.
Can I make this ahead of time?
Yes! You can assemble the casserole a day ahead, cover, and refrigerate until ready to bake. Let it come to room temperature while the oven preheats, then bake as usual. This makes Cheesy Baked Eggplant Parmesan perfect for meal prep or entertaining.
What’s the best way to slice the eggplant?
Slice the eggplants into 1/2-inch rounds for the ideal balance of tenderness and structure. Too thin and they’ll fall apart; too thick and they may not bake through as nicely. Consistent thickness means even cooking and beautiful layers in your Cheesy Baked Eggplant Parmesan.
Is this dish vegetarian?
Yes, Cheesy Baked Eggplant Parmesan is completely vegetarian! Just double-check the cheese ingredients if you’re cooking for strict vegetarians, as some cheeses use animal rennet. Otherwise, this is a fantastic meatless main course everyone will love.
Final Thoughts
I can’t recommend Cheesy Baked Eggplant Parmesan enough—it’s the kind of dish that brings people together around the table and leaves everyone reaching for seconds. The combination of crispy eggplant, melty cheese, and vibrant tomato sauce is sheer comfort food magic. Give it a try and make it your own; I promise, it’ll become a staple in your kitchen too!
Print
Cheesy Baked Eggplant Parmesan Recipe
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A delicious and comforting Cheesy Baked Eggplant Parmesan featuring crispy breaded eggplant slices layered with marinara sauce and melted mozzarella cheese. This vegetarian Italian-American classic is perfect for a hearty main course and offers a satisfying blend of textures and flavors.
Ingredients
Eggplant Preparation
- 2 medium eggplants, sliced into 1/2-inch rounds
- 1 tablespoon salt (for sweating the eggplant)
Breading
- 2 cups Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 large eggs, beaten
Assembly
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese (for topping)
- 2 tablespoons olive oil (for drizzling or brushing)
- Fresh basil for garnish (optional)
Instructions
- Preheat and sweat eggplant: Preheat the oven to 400°F. Line two baking sheets with parchment paper. Lay the eggplant slices on paper towels and sprinkle both sides evenly with salt. Let sit for 20–30 minutes to draw out moisture and reduce bitterness. Pat dry thoroughly with fresh paper towels.
- Bread the eggplant slices: In a shallow bowl, combine the Italian-style breadcrumbs and 1/2 cup grated Parmesan cheese. In another bowl, beat the eggs. Dip each dried eggplant slice first into the beaten egg, then coat with the breadcrumb mixture, pressing to adhere. Arrange the breaded slices on the prepared baking sheets. Lightly drizzle or brush olive oil over the tops to promote crispiness.
- Bake the eggplant: Bake the slices in the preheated oven for 20–25 minutes, flipping halfway through to ensure they are golden brown and crisp on both sides.
- Assemble the casserole: In a 9×13-inch baking dish, spread a thin layer of marinara sauce. Arrange half of the baked eggplant slices over the sauce. Spoon more marinara over the eggplant and sprinkle with half of the shredded mozzarella cheese. Repeat the layers with the remaining eggplant, sauce, and mozzarella, finishing with the 1/4 cup grated Parmesan cheese sprinkled on top.
- Bake until bubbly: Return the assembled dish to the oven and bake for 20–25 minutes, or until the cheese has melted and is bubbly and lightly golden. Remove from oven and let cool for 5–10 minutes before serving.
- Garnish and serve: Optionally garnish with fresh basil leaves for a burst of color and fresh flavor. Serve warm and enjoy your cheesy baked eggplant Parmesan.
Notes
- Sweating the eggplant by salting helps to reduce bitterness and prevents the final dish from becoming soggy.
- For convenience, store-bought marinara sauce can be used without sacrificing flavor.
- This dish can be prepared in advance and baked just before serving for ease of entertaining.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion
- Calories: 370
- Sugar: 6g
- Sodium: 660mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 17g
- Cholesterol: 85mg
