Eggplant Parmesan Bake

Ingredients

• 2 large (about 1.13–1.36 kg total; 2.5–3 lb)firm eggplants
• al gustosalt, for sweating the eggplant
• 125 g (1 cup)plain flour
• 3 largeeggs
• 15 ml (1 tablespoon)water
• a pinchsalt
• a pinchblack pepper
• about 220 g (2 cups)Italian-style breadcrumbs
• about 50 g (½ cup), plus extra for toppingfreshly grated Parmesan
• 60 ml (¼ cup), plus extra for brushing or drizzlingolive oil
• 1 jar (794 g; 28 oz), or about 830 ml (3½ cups) homemademarinara sauce
• 454 g (1 lb)fresh mozzarella
• about 55 g (½ cup), optionalshredded provolone
• about 10 g (¼ cup), plus extra for garnishfresh basil leaves
• 1 teaspoon, optionaldried oregano
• al gustofreshly ground black pepper

Instructions

1. 1

   Slice the eggplant

   Wash and dry the eggplants, trim off the ends, then slice crosswise into rounds about 0.8–1.3 cm (⅓–½ inch) thick.

2. 2

   Salt the slices

   Lay the slices in a single layer on paper-towel-lined baking sheets, working in batches if needed. Sprinkle both sides generously with salt and leave for at least 30 minutes, or up to 1 hour, until beads of moisture appear.

3. 3

   Heat the oven

   Preheat the oven to 200°C (400°F). Line two large baking sheets with baking parchment or lightly oil them.

4. 4

   Set up the coating

   While the eggplant rests, put the flour in one shallow dish. In a second dish, beat the eggs with 15 ml (1 tablespoon) water and a pinch of salt and pepper. In a third, mix the breadcrumbs with 50 g (½ cup) grated Parmesan.

5. 5

   Bread the slices

   Pat the eggplant thoroughly dry with paper towels, removing the salt and moisture. Coat each slice in flour and shake off the excess, dip it in the egg mixture and let excess drip away, then press it into the breadcrumb and Parmesan mixture.

6. 6

   Bake the slices

   Arrange the coated slices in a single layer on the prepared baking sheets. Drizzle or brush their tops lightly with olive oil and bake for 20–25 minutes, turning halfway, until golden, tender and slightly crisp. Remove from the oven.

7. 7

   Prepare the dish

   Lower the oven temperature to 190°C (375°F). Lightly grease a 23 × 33 cm (9 × 13 inch) baking dish or a similar-sized deep casserole dish.

8. 8

   Start the layers

   Spread about 120–240 ml (½–1 cup) marinara sauce over the base of the dish. Arrange a single layer of baked eggplant over it, overlapping slices slightly if needed.

9. 9

   Build the casserole

   Top the eggplant with about one-third of the remaining marinara sauce and one-third of the mozzarella and provolone, if using. Scatter over some basil and a pinch of oregano, if using. Repeat with another layer of eggplant, sauce, cheese, basil and oregano.

10. 10

    Finish the layers

    Add the final eggplant layer, cover it with the remaining marinara, then add the remaining mozzarella and provolone, if using. Finish with a generous sprinkle of extra grated Parmesan.

11. 11

    Bake the casserole

    Bake at 190°C (375°F) for 30–40 minutes, until the sauce bubbles, the cheese has melted and has golden spots, and the casserole is heated through. If the top browns too quickly, loosely cover it with foil for the last 10–15 minutes.

12. 12

    Rest and serve

    Leave the bake to rest for at least 15–20 minutes before slicing, so the layers can set. Garnish with extra fresh basil before serving.

What is eggplant Parmesan?

Eggplant Parmesan, also known as melanzane alla Parmigiana, is an Italian-style baked dish of aubergine, tomato sauce and cheese. This version coats and bakes the eggplant slices first, then stacks them with marinara, mozzarella, Parmesan and basil.

Pre-baking gives the slices a golden coating before they meet the sauce. Layering them in a casserole makes the dish easy to share and serve.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 0g protein, 0g carbs, 0g fat.

The eggplant and breadcrumbs provide most of the carbohydrates, while the olive oil and cheeses contribute much of the fat. Eggs and the cheeses provide protein; a side of green vegetables or salad can round out the plate.

Why salt the eggplant?

Salting draws moisture to the surface while the slices rest. The recipe gives them at least 30 minutes and up to an hour; pat them thoroughly dry before coating so the flour and crumbs can cling.

Set up the coating station

Flour first: a thin dusting gives the egg a surface to grip, so shake off any loose excess.

Egg next: the beaten eggs hold the breadcrumbs in place. Let the excess drip away before moving to the final dish.

Breadcrumbs last: pressing gently helps the seasoned crumbs and Parmesan adhere evenly without scraping them off.

Bake before layering

Arrange the coated rounds in a single layer, leaving space rather than stacking them. Bake for 20–25 minutes at 200°C (400°F), turning halfway through as directed.

Look for golden coating and tender slices with a little crispness. The bake time can vary with slice thickness, so use those cues as well as the stated time.

Layer for an even bake

Sauce base: a thin layer across the bottom helps prevent sticking. The recipe uses about ½–1 cup for this first layer.

Even layers: divide the remaining sauce and cheese between the eggplant layers, finishing with sauce and cheese on top. Covering the top eggplant with sauce helps keep it from drying out in the oven.

Choose the cheeses

Fresh mozzarella melts into soft, creamy layers, while Parmesan gives the crumb coating and casserole a savoury finish. Provolone is optional and brings a sharper note.

If your marinara is not already well seasoned, the recipe suggests adding dried oregano between the layers. Fresh basil adds its aromatic flavour to the casserole and as a finishing garnish.

Serving and timing

The eggplant first bakes at 200°C (400°F), then the assembled dish bakes at 190°C (375°F) for 30–40 minutes. Keep an eye on the cheese; if it browns too fast, tent the dish loosely with foil for the last 10–15 minutes.

Let the casserole rest for at least 15–20 minutes before cutting. Serve with a green salad or cooked greens, and bread if you would like something to catch the sauce.

Recipe notes & tips

• Use eggplants that feel heavy for their size and have smooth, shiny skin.
• If the slices do not fit on two baking sheets in a single layer, bake them in batches.
• Pat the salted slices dry carefully so excess moisture does not interfere with the coating.
• Keep one hand for the flour and breadcrumb dishes and the other for the egg mixture to make coating less messy.
• Check the top during the final bake and loosely cover it with foil if it is browning too quickly.
• Allow the full resting time before slicing for neater portions.

Variations

• Use panko: swap in panko breadcrumbs for a crunchier coating.
• Choose low-moisture mozzarella: use part-skim mozzarella instead of fresh for a different, less watery cheese layer.
• Add provolone: include the optional provolone for a sharper, tangier flavour.
• Season the sauce layers: add the optional dried oregano if your marinara is not heavily seasoned.
• Make the sauce at home: replace the jarred marinara with about 830 ml (3½ cups) homemade sauce.

Common mistakes to avoid

• Skipping the drying step: wet slices can make the coating less secure, so pat them thoroughly before breading.
• Leaving excess flour on: a thick flour layer can make the coating uneven, so shake each slice before dipping it in egg.
• Crowding the baking sheets: overlapping slices bake less evenly, so use more than one batch if necessary.
• Adding too much sauce between layers: an excess can make the casserole loose, so follow the stated thin base layer and divide the remaining sauce across the layers.
• Cutting straight from the oven: the layers may slide apart, so rest the bake for 15–20 minutes first.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in an oven until warmed through, or microwave individual portions; the coating may soften after storage.

Frequently asked questions