Eggplant Parmesan Bake

Name: Eggplant Parmesan Bake
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 2 medium eggplants, sliced into 1/2 inch rounds; Salt, for sweating the eggplant; 2 cups marinara sauce (store-bought or homemade); 1 teaspoon garlic, minced; 1 teaspoon dried oregano; 1/2 cup fresh basil, chopped; 2 cups mozzarella cheese, shredded; 1/2 cup Parmesan cheese, grated; 1/4 cup breadcrumbs; 1 tablespoon olive oil

Highlighted under: Homestyle Happiness

I absolutely love making Eggplant Parmesan Bake because it combines the delightfully tender texture of baked eggplant with layers of rich marinara and gooey cheese. Every bite is a comforting explosion of flavors that transports me straight to Italy. The method I use involves roasting the eggplant first, which enhances its natural sweetness and gives the dish a beautifully layered texture. Plus, it’s a great way to enjoy a vegetarian meal that even meat lovers will relish. Trust me, this dish will quickly become a family favorite!

Created by

Natalie Briggs

Last updated on 2026-02-07T19:21:35.469Z

When I first attempted to make Eggplant Parmesan Bake, I wasn't sure how my family would react since they were not the biggest fans of eggplant. To make it more appealing, I focused on perfecting the marinara sauce, adding fresh basil and a hint of garlic. The warm aromas filling my kitchen brought everyone to the table, and their surprised expressions when tasting it made my effort worthwhile.

This dish holds a special place in my heart not only because it's delicious but also due to its versatility. I sometimes switch up the cheese based on what I have on hand—mixing mozzarella with a sprinkle of Parmesan adds a lovely depth. Try it, and you'll see how rewarding cooking can be!

        Why You'll Love This Recipe
        Layers of cheesy goodness that ooze with flavor
Nutritious yet indulgent, perfect for both dinner and lunch leftovers
Impressive presentation that’s great for gatherings or family meals

      

The Importance of Salting Eggplant

Salting the eggplant before cooking is a crucial step that helps to draw out excess moisture and reduce its natural bitterness. This technique transforms the texture, allowing it to absorb more flavors while roasting. After salting for 30 minutes, you’ll notice beads of moisture forming on the surface, a sign that the process is working. Just remember to rinse the eggplant slices thoroughly and dry them well before proceeding to ensure a pleasantly tender result without excess saltiness.

If you find yourself short on time, consider using smaller or younger eggplants, which tend to be less bitter and may not require salting. However, salting remains a reliable method for larger, older vegetables for achieving optimal taste and texture.

Layering for Flavor and Texture

Layering your eggplant, marinara sauce, and cheese methodically is key to achieving a well-balanced dish. Use a 9x13-inch baking dish to ensure optimal heat circulation, allowing the flavors to meld beautifully as they bake. Start with sauce to prevent the eggplant from sticking, and hold back a bit of cheese for the final layer. This topping will create that golden, crispy crust everyone craves.

As you stack your ingredients, aim for even distribution. When layering, use a spoon to spread the ingredients gently to prevent crushing the roasted eggplant. This careful arrangement not only enhances the aesthetic appeal but also ensures each bite is a harmonious blend of flavors and textures.

Ingredients

Eggplant Components

2 medium eggplants, sliced into 1/2 inch rounds
Salt, for sweating the eggplant

Marinara Sauce

2 cups marinara sauce (store-bought or homemade)
1 teaspoon garlic, minced
1 teaspoon dried oregano
1/2 cup fresh basil, chopped

Cheese Layer

2 cups mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated

Topping

1/4 cup breadcrumbs
1 tablespoon olive oil

Preparation Instructions

Cooking Steps

Prepare the Eggplant

Preheat the oven to 400°F (200°C). Sprinkle the eggplant slices with salt and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.

Roast the Eggplant

Lay the eggplant slices on a baking sheet in a single layer. Drizzle with olive oil and roast for 25 minutes, flipping halfway through until golden brown.

Prepare the Sauce

In a saucepan over medium heat, combine the marinara sauce, garlic, oregano, and fresh basil. Simmer for about 10 minutes to blend the flavors.

Assemble the Bake

In a baking dish, spread a layer of marinara sauce at the bottom. Alternate layers of eggplant, mozzarella, and sauce until all ingredients are used, finishing with a layer of cheese.

Add the Topping and Bake

Mix breadcrumbs with olive oil and sprinkle over the top. Bake in the oven for 25 minutes or until the cheese is bubbly and golden.

Serve

Allow the bake to cool for a few minutes before slicing. Serve warm and enjoy every comforting bite!

Tips for Success

Pro Tips

To make the dish even richer, consider adding layers of sautéed spinach or mushrooms. This not only enhances the flavor but also boosts the nutritional profile. Additionally, letting the dish rest after baking allows the layers to set, making it easier to cut and serve.

Serving Suggestions

Eggplant Parmesan Bake pairs wonderfully with a crisp green salad or some garlic bread for a hearty meal. Adding a simple vinaigrette to the salad can complement the richness of the dish. For a more complete Italian experience, serve alongside a glass of robust red wine like Chianti or Montepulciano to elevate the flavors even further.

If you’re looking to cater to a crowd, consider making a double batch. You can use a larger baking dish or two separate ones. Just keep in mind that cooking times might vary slightly; check for bubbling edges and a golden crust for doneness.

Storage and Reheating Tips

If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat in the oven at 350°F (175°C) for about 15-20 minutes until heated through, ensuring the cheese is melty again. Alternatively, a microwave works in a pinch, but it may result in a slightly soggy texture.

For longer storage, Eggplant Parmesan Bake freezes well for up to three months. Allow it to cool completely before wrapping tightly in plastic wrap and aluminum foil. When you’re ready to enjoy, thaw overnight in the refrigerator and bake straight from the fridge, adding a few extra minutes to ensure it's hot all the way through.

Questions About Recipes

→ Can I use zucchini instead of eggplant?

Yes, zucchini works well! Just follow the same preparation steps.

→ Is it possible to make this dish gluten-free?

Absolutely! You can use gluten-free breadcrumbs or omit them altogether.

→ How can I store leftovers?

Store leftover eggplant bake in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze the Eggplant Parmesan Bake?

Yes, you can freeze the assembled bake before baking. Just cover tightly and bake from frozen, adding extra time as needed.