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    Home » Garden To Table

    Baked Eggplant Parmesan

    Published: Mar 19, 2018 · Modified: Mar 17, 2021 · 5 Comments

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Save Recipe Saved!
    This easy Baked Eggplant Parmesan is a lightened-up version of the original fried Italian casserole, and is perfect for both weeknight dinners and Date Night!

    This easy Baked Eggplant Parmesan is a lightened-up version of the original fried Italian casserole, and is perfect for both weeknight dinners and Date Night!

    Baked Eggplant Parmesan on a serving platter

    There's a little Italian restaurant close to where the husband's parents live, and every single time we go, the server hears something like this:

    "I'll have the Eggplant Parmesan without the pasta."

    "I'll have the Eggplant Parmesan with penne."

    "I'll have the Eggplant Parmesan but I'm sharing with him."

    We are predictable people.

    As tasty as this fried veggie concoction is, when I make it at home, I try to make it healthier.  This Baked Eggplant Parmesan has less grease, and lets the eggplant shine through.

    Eggplant and eggplant slices

    Do I Really Have to Peel the Eggplant?

    No, but the skin will toughen while you bake it.  So, if you don't peel your eggplant, there's a decent chance that you'll need a knife to cut through it when you're eating.

    This might not be a big deal, but it also seems to toughen even more if you're reheating leftover Eggplant Parmesan.  So, if you-- like me-- tend to bring leftovers to work for lunch, and also regularly forget to pack a table knife, you could find yourself wishing you'd peeled that eggplant.

    You have been warned.

    How Do You Sweat the Eggplant?  Can I Skip That Part?

    As hilarious as it would be, sweating an eggplant doesn't involve making the vegetables run around the park, or even cranking the heat up in your house.  

    Instead, you sprinkle salt on your sliced eggplant, set the slices in a colander with a towel over the top, and walk away.

    I highly, highly recommend sweating the eggplant.  Since you'll be baking the eggplant, you want to get as much moisture out as possible to make sure they crisp up in the oven.

    Sweating the Eggplant
    Sweating the Eggplant

    How to Make Baked Eggplant Parmesan

    To make this baked Eggplant Parmesan, dip the (pre-sweated) eggplant slices in a beaten egg, and then into a breadcrumb and Parmesan cheese mixture. 

    Toast the slices until the breadcrumbs are golden and the eggplant has cooked through.

    Baked Eggplant
    Baked Eggplant

    I like to "taste test" one of the eggplant slices at this point, just to make sure they're crispy enough.

    Next, layer some pasta sauce in a baking dish, then add a layer of eggplant, then a layer of cheese, then eggplant, and finish with a final layer of pasta sauce and freshly grated Parmesan. 

    Eggplant Parmesan Ready to Bake
    Eggplant Parmesan Ready to Bake

    Bake the casserole for about 20 minutes, and then serve it with pasta, bread, or a green salad.

    Finished baked eggplant parmesan with a missing piece

    Want more VEGETARIAN DATE NIGHT ideas?  Try these:

    • Mushroom Wellington
    • Lemon Risotto with Roasted Cauliflower
    • Red Wine Pasta

    Want more VEGETARIAN MAINS?  Try these:

    • Ratatouille Tian
    • Lemon Spinach Pasta
    • Slow Cooker Vegetable Masala
    Baked Eggplant Parmesan on a serving platter
    Print Recipe Save Recipe Saved!
    5 from 5 votes

    Baked Eggplant Parmesan

    This easy Baked Eggplant Parmesan is a lightened-up version of the original fried Italian casserole, and is perfect for both weeknight dinners and Date Night!
    One hour of the Prep Time is inactive, while the eggplant is sweated.
    This recipe easily doubles.
    Author: Sarah Trenalone
    Prep Time1 hour hr 10 minutes mins
    Cook Time40 minutes mins
    Total Time2 hours hrs 10 minutes mins
    Course: Main Course
    Cuisine: Italian
    Diet: Vegetarian
    Servings: 4 people
    Calories: 400kcal
    Freezer Friendly?
    No
    Will It Keep?
    1-2 Days
    Prevent your screen from going dark

    Ingredients

    • 1 large eggplant, peeled + thinly sliced
    • 3 teaspoons sea salt, divided
    • 1 egg, beaten
    • 1 cup breadcrumbs (or more if needed)
    • 4 ounces freshly grated Parmesan cheese, divided
    • 2 green onions, diced
    • 2 cups tomato sauce (½ 28oz pasta sauce jar)
    • 1 cup whole milk ricotta OR whole milk (4%) small-curd cottage cheese

    Instructions

    Sweating the Eggplant:

    • Lightly salt both sides of eggplant slices with about 2 teaspoons of salt, and layer slices in a colander. Set colander in the sink, and cover with a towel.  Let sit for at least an hour, or up to three hours.
    • Pat the eggplant dry.

    Baking the Eggplant:

    • Preheat oven to 350°F.  
    • Line 2 baking sheets with parchment paper or aluminum foil.  (If using foil, spray or brush the foil with olive oil.)
    • Add half the Parmesan cheese, all of the breadcrumbs, and the remaining 1 tsp salt to a bowl, and stir to combine.  The beaten egg should be in a different bowl, right next to the breadcrumb mixture.
    • One at a time, dip eggplant slices in egg and then in breadcrumbs, coating both sides.  
      Note: If you have trouble getting the breadcrumbs to stick, simply dip the eggplant in egg and then sprinkle the crumbs on top. Skip flipping the eggplant. (This may happen if your eggplant slices are still moist, especially with homemade breadcrumbs or larger Panko breadcrumbs.)
    • Set eggplant in single layer on baking sheets, and bake 5-7 minutes, flip, and bake 5-7 more minutes (10-14 minutes total).
      Note: The cook time will depend on how thinly you've sliced the eggplant.  Watch the eggplant the last few minutes in the oven, and remove when they appear golden and crisp.
    • While eggplant is baking, pour half the tomato sauce in a 8"x8" pan (or small casserole dish).  Sprinkle half the green onion over the mixture.
    • When eggplant is finished baking, layer half of the eggplant on top of the sauce. 
    • Next, spread the ricotta over the eggplant into one layer.  Top the ricotta with the remaining eggplant.
    • Add remaining tomato sauce, and top with remaining Parmesan.
    • Bake uncovered 20-25 minutes, until the cheese have melted and the eggplant is totally cooked through.
    • Before serving, top with the remaining green onion.
    • Serve hot along with pasta, crusty bread, or a green salad.
    • Leftovers:
      Store leftovers in the fridge, and use within 1-2 days.

    Notes

    Recipe Variations:
    • Make it more traditional: Use 4 oz freshly grated mozzarella instead of ricotta.  
    • Add more veggies: Dice half an onion and half a sweet bell pepper, and add them to the first tomato sauce layer.
    • Add more cheese: This recipe is a lighter Eggplant Parmesan, and uses a little less cheese than you might sometimes find in the dish.  Feel free to add more. 

    Nutrition

    Calories: 400kcal (20%) | Carbohydrates: 36g (12%) | Protein: 24g (48%) | Fat: 18g (28%) | Saturated Fat: 10g (63%) | Cholesterol: 91mg (30%) | Potassium: 842mg (24%) | Fiber: 6g (25%) | Sugar: 11g (12%) | Vitamin A: 1170IU (23%) | Vitamin C: 12.2mg (15%) | Calcium: 549mg (55%) | Iron: 3.6mg (20%)
    Tried this recipe?Leave a comment and rating below!

    Eggplant baking technique adapted from: All Recipes

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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    5 from 5 votes

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    Comments

    All commentsI made this
    1. Alisha says

      December 28, 2017 at 7:41 pm

      5 stars
      I really like eggplant parmesan, so I made this a while back, and yum! It was really good. The only thing I need to pay more attention to is sweating the eggplant, as I don't think I got enough of the water out of it. But anyway, good recipe, and its always nice to have a baked alternative to a fried dish!

      Reply
    2. Dawn - Girl Heart Food says

      March 20, 2018 at 1:13 pm

      5 stars
      My love of eggplant has really grown over the years...top it with a bunch o cheese and bake it and then it really becomes something special! Looks delish Sarah!

      Reply
    3. Dana says

      March 25, 2018 at 11:11 am

      5 stars
      Eggplant parm is hands down one of my most favorite dishes ever. It's also the only way my husband will eat eggplant! I just starting going the baking route last year to avoid all that grease and I was surprised at how well it turns out. And yes, eggplant parm makes for ah-mazing leftovers—whether on its own or stuffed into a sandwich! 🙂

      Reply
    4. Tracy Koslicki says

      March 25, 2018 at 10:56 pm

      5 stars
      What a great meal for date night indeed! And thank you for that tip about peeling the eggplant - I always forget until then I need a knife to cut into it!

      Reply
    5. Amanda says

      March 26, 2018 at 12:37 pm

      5 stars
      I love this baked version of eggplant parm! Eggplant can soak up so much oil when its fried and can go from delightful to greasy FAST. Making it this way, I can have eggplant parmesan more often and not feel guilty about it. My jeans especially thank you. 🙂

      Reply
    bio

    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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