If you’re craving a cozy, bubbling casserole that combines crispy layers, melty cheese, and hearty Italian comfort, this Cheesy Baked Eggplant Parmesan is pure magic. Each bite is a celebration of golden eggplant rounds tucked into savory marinara, all blanketed under a gooey layer of mozzarella and a sprinkle of fresh herbs. Whether you’re a lifelong vegetarian or just looking for a satisfying meatless main, this dish promises to win over any crowd with its irresistible textures and soul-warming flavors.
Ingredients You’ll Need
The beauty of Cheesy Baked Eggplant Parmesan is how a handful of everyday ingredients can create something truly extraordinary. Each component brings its own character: a rich sauce, crunchy breading, creamy cheese, and, of course, the eggplant itself.
- Eggplant: Choose two medium, firm eggplants for the best texture and flavor in every slice.
- Salt: Essential for sweating the eggplant and drawing out bitterness, leading to a tender, melt-in-your-mouth bite.
- Italian-style breadcrumbs: Infuse each layer with herby, garlicky flavor and that signature crunch.
- Grated Parmesan cheese: Adds a nutty, salty richness to the crispy coating and melts beautifully into the sauce.
- Eggs: Whisked with milk, they help the breadcrumbs cling to each slice for a perfect golden crust.
- Milk: Makes the egg wash extra silky, so the breading stays light and even.
- Marinara sauce: Opt for your favorite jarred or homemade sauce; it’s the heart of that classic Italian flavor.
- Shredded mozzarella cheese: The secret to those glorious, cheesy stretches in every forkful.
- Fresh basil or parsley: A bright, fragrant finish that wakes up the whole dish.
- Olive oil spray or brushing: Helps crisp the eggplant in the oven, keeping things lighter than frying.
How to Make Cheesy Baked Eggplant Parmesan
Step 1: Sweat and Prep the Eggplant
Start by arranging your sliced eggplant on a paper towel-lined baking sheet, sprinkling both sides generously with salt. This important step draws out moisture and any bitterness, giving you eggplant that’s silky and tender instead of soggy. Let the slices rest for about 30 minutes, then gently pat them dry with another layer of paper towels.
Step 2: Bread the Eggplant
Preheat your oven to 400°F and get your breading station ready. Mix the Italian-style breadcrumbs and grated Parmesan cheese in one shallow bowl. In another, whisk together the eggs and milk. Dip each eggplant round first into the egg mixture, then coat it in the breadcrumb mixture, pressing lightly so the coating sticks. This is your ticket to that delicious crispy exterior!
Step 3: Bake the Eggplant Slices
Arrange the breaded slices on a lightly greased or parchment-lined baking sheet, then give them a light spray or brush of olive oil. This helps them brown beautifully in the oven without the need for frying. Bake for 20 minutes, flipping halfway through, until both sides are crisp and golden.
Step 4: Assemble the Casserole
Spoon about half a cup of marinara sauce onto the bottom of a 9×13-inch baking dish. Layer the baked eggplant slices over the sauce, then top with more marinara and a generous sprinkle of mozzarella cheese. Continue layering until you’ve used everything, finishing with a final layer of sauce and a blanket of cheese on top.
Step 5: Bake Until Bubbly
Slide the dish into the oven, uncovered, and bake for 20 to 25 minutes. The cheese should be bubbling and golden, and your kitchen will smell absolutely heavenly. Let the Cheesy Baked Eggplant Parmesan rest for about 10 minutes before serving, so everything sets up beautifully.
How to Serve Cheesy Baked Eggplant Parmesan
Garnishes
A scattering of fresh basil or parsley adds a pop of color and a fragrant lift to every slice. Don’t be shy with the herbs; they bring freshness that balances the richness of the cheese and sauce.
Side Dishes
Cheesy Baked Eggplant Parmesan is hearty enough to be the star, but it shines even brighter with the right sides. Serve it with a simple green salad, a tangle of spaghetti, or warm, crusty bread to soak up every drop of sauce.
Creative Ways to Present
For a fun twist, cut the baked eggplant into smaller rounds and layer them in individual ramekins for personal-sized portions. Or, pile slices onto toasted ciabatta for a satisfying sandwich version that’s perfect for lunch or casual dinner parties.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, Cheesy Baked Eggplant Parmesan keeps well in the fridge for up to three days. Store slices in an airtight container to keep everything fresh and flavorful.
Freezing
This dish is freezer-friendly! Let the casserole cool completely, then wrap tightly or transfer to a freezer-safe container. It can be frozen for up to two months. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, cover the casserole with foil and warm in a 350°F oven until hot and bubbly. For smaller portions, a few minutes in the microwave works fine, but the oven will help keep that crispy-cheesy top intact.
FAQs
Can I make Cheesy Baked Eggplant Parmesan ahead of time?
Absolutely! You can assemble the casserole a day in advance, cover it tightly, and refrigerate. Bake it right before serving for the best texture and melty cheese.
How do I keep the eggplant from getting soggy?
Sweating the eggplant slices with salt and patting them dry is key. Baking instead of frying also reduces excess moisture, so those layers stay delightfully crisp.
Is it possible to make this gluten-free?
Yes, just swap the Italian-style breadcrumbs for your favorite gluten-free version. The rest of the recipe remains the same and still delivers all the classic flavors.
What’s the best way to slice the eggplant?
Cut the eggplant into 1/2-inch rounds for the perfect balance of soft interior and sturdy exterior. Too thin and they’ll fall apart, too thick and they won’t cook evenly.
Can I use a different cheese?
While mozzarella is classic for Cheesy Baked Eggplant Parmesan, feel free to add provolone, fontina, or even a sprinkle of sharp cheddar for a unique twist.
Final Thoughts
If you’re looking for a dish that’s both comforting and crowd-pleasing, you can’t go wrong with Cheesy Baked Eggplant Parmesan. It’s simple enough for a weeknight but special enough for company. Give it a try and let it become a new favorite at your table!
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Cheesy Baked Eggplant Parmesan Recipe
- Prep Time: 30 minutes (plus 30 minutes sweating time)
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Delicious and comforting Cheesy Baked Eggplant Parmesan featuring layers of crispy baked eggplant slices, rich marinara sauce, and gooey melted mozzarella cheese, finished with fresh basil or parsley for a perfect Italian vegetarian main dish.
Ingredients
Eggplant Preparation
- 2 medium eggplants, sliced into 1/2-inch rounds
- 1 tablespoon salt (for sweating the eggplant)
Breading Mixture
- 1 1/2 cups Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
Egg Wash
- 2 large eggs
- 1/4 cup milk
Assembly
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup fresh basil or parsley, chopped
- Olive oil spray or olive oil for brushing
Instructions
- Sweat the Eggplant: Place the eggplant slices on a paper towel-lined baking sheet and sprinkle both sides with salt. Let sit for 30 minutes to draw out moisture, then pat dry thoroughly with paper towels to remove excess water and salt.
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet or line it with parchment paper for easy cleanup.
- Make Breading Mixture and Egg Wash: In a shallow bowl, combine Italian-style breadcrumbs and grated Parmesan cheese. In another bowl, whisk together the eggs and milk until well blended.
- Coat the Eggplant: Dip each eggplant slice first into the egg mixture, ensuring it is fully coated, then dredge in the breadcrumb and Parmesan mixture, pressing gently so the coating adheres well. Place the breaded slices onto the prepared baking sheet.
- Prepare for Baking: Lightly spray or brush the coated eggplant slices with olive oil to help achieve a golden, crispy texture while baking.
- Bake the Eggplant: Bake the eggplant slices for 20 minutes, flipping them halfway through the cooking time to ensure both sides become golden and crisp.
- Assemble the Dish: In a 9×13-inch baking dish, spread 1/2 cup of marinara sauce evenly on the bottom. Arrange a layer of the baked eggplant slices over the sauce, then top with more marinara sauce followed by a layer of shredded mozzarella cheese. Repeat these layers, finishing with a generous topping of mozzarella cheese on the very top.
- Bake the Assembled Parmesan: Bake the assembled dish uncovered for 20 to 25 minutes, or until it becomes bubbly and the cheese turns a golden brown.
- Rest and Garnish: Remove from oven and let the eggplant parmesan rest for 10 minutes before serving. Garnish with freshly chopped basil or parsley for a vibrant finish.
Notes
- For a lighter dish, opt for part-skim mozzarella cheese and always bake instead of frying to reduce fat content.
- This recipe can be prepared ahead of time and reheated when ready to serve, making it ideal for meal prep or entertaining.
- Serve your cheesy baked eggplant parmesan with spaghetti, a fresh green salad, or crusty bread for a complete Italian meal experience.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 7g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 85mg
