Baked Eggplant Parmesan
All the comfort of classic Eggplant Parmesan—just a little lighter. This baked Eggplant Parmesan version delivers tender layers, rich tomato sauce, and bubbling mozzarella without the frying.
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Italian Translation: Melanzane alla Parmigiana al Forno
Region of Origin: Sicily
Wine Pairing Suggestion: Nero D’Avola or Primativo
Category: Main Course [‘Secondo’]
Michelle’s Cucina
A note from my kitchen to yours.
I absolutely love a rustic, fried Eggplant Parmesan — but I don’t always want the extra oil or effort.
This baked version keeps the heart of the dish intact: hearty eggplant, simple tomato sauce, fresh basil, and plenty of cheese. It’s lighter, but it doesn’t feel like a compromise.
Why this recipe works: Baking the eggplant keeps the dish lighter while still delivering the classic combination of tender eggplant, bright tomato sauce, fresh basil, and melted cheese.
Ingredients for BAKED EGGPLANT PARMESAN:
Full measurements in the recipe card below.
- Eggplant
- Flour
- Extra Virgin Olive Oil
- Salt
- Tomato Sauce – this Simple Tomato Sauce works really well.
- Low-moisture Mozzarella Cheese
- Parmesan Cheese
- Fresh Basil Leaves
RECOMMENDED KITCHEN TOOLS:
- Small Mesh Strainer
- Pastry Brush
- Tongs
- 2 Baking Sheets, lined with parchment paper
- Small Casserole Baking Dish
How to Make BAKED EGGPLANT PARMESAN:
Step 1: Preparation.
Preheat oven to 425°F. Line two baking sheets with parchment paper. Peel the Eggplant as desired (I like leaving thin strips of skin for texture). Slice into ¼-inch rounds and arrange evenly on the baking sheets.
Step 2: Prep Eggplant Slices.
Using a small mesh strainer, lightly dust both sides of each slice with flour. Brush each slice with a thin layer of olive oil and sprinkle evenly with ⅛ teaspoon salt.
Step 3: Bake Until Golden.
Bake for 15 minutes. Flip the slices, sprinkle with the remaining ⅛ teaspoon salt, and bake another 15 minutes until lightly golden and tender.
Step 4: Assemble.
Spread about ½ cup tomato sauce evenly across the bottom of an 8 x 13” baking dish. Build the Layers: Add a layer of baked eggplant slices. Spoon sauce over the top (about ⅓–½ cup). Sprinkle with mozzarella, parmesan, and a few basil leaves. Repeat layering two more times, finishing with sauce and the remaining mozzarella and parmesan on top.
Step 5: Bake.
Bake Until Bubbly: Reduce oven to 350 F, and bake, uncovered for 20–30 minutes, until the cheese is melted and bubbling around the edges.
How to Serve BAKED EGGPLANT PARMESAN:
- Plate individual portions using a round cut-out mold for a snazzy presentation
- Garnish with fresh basil ribbons and extra parmesan; or parmesan crisps
- Drizzle lightly with olive oil before serving, and add some warm crusty bread to the table
- Enjoy with a rustic red wine, like Nero D’Avola or Primitivo (see my full Italian Red Wine Guide here)
La Vita, Simplified:
Kitchen Favorites: A small mesh strainer lightly dusts flour for even browning; while 12-inch silicone-tipped tongs make flipping baked eggplant slices quick and gentle.
Kitchen Tip: For a beautiful browned cheese, broil the finished casserole for 1–2 minutes before serving.
Make Ahead: Bake the eggplant slices one day ahead; or fully assemble the dish one day ahead and refrigerate until ready to bake.
Leftover Tip: Reheat in the oven at 325°F (microwave softens texture). Or chop leftovers and toss into pasta for a next-day remix.
BAKED EGGPLANT PARMESAN
Equipment
- Small mesh strainer
- Pastry Brush
- 2 Baking sheets lined with parchment paper
- Small Casserole Baking Dish
- Tongs
Ingredients
- 1 large Eggplant
- ¼ cup Flour
- 2 Tablespoons Extra Virgin Olive Oil
- ¼ teaspoon Salt - separated
- 15 ounces Tomato Sauce - see below for recipe link
- 1 cup low-moisture Mozzarella Cheese - shredded
- 10 Basil Leaves
- ¼ cup Parmesan Cheese, grated - plus more for garnish
Instructions
- Preheat oven to 425°F. Line two baking sheets with parchment paper.
- Prepare the Eggplant: Peel as desired (I like leaving strips of skin for texture). Slice into ¼-inch rounds and arrange evenly on the baking sheets.
- Lightly Flour the Slices: Using a small mesh strainer, lightly dust both sides of each slice with flour.
- Brush with Olive Oil & Season: Brush each slice with a thin layer of olive oil and sprinkle evenly with ⅛ teaspoon salt.
- Bake Until Golden: Bake for 15 minutes. Flip the slices, sprinkle with the remaining ⅛ teaspoon salt, and bake another 15 minutes until lightly golden and tender.
Assemble the Eggplant Parmesan:
- Spread about ½ cup tomato sauce evenly across the bottom of a small casserole baking dish (~ 8 x 12 inches).
- Build the Layers: Add a layer of baked eggplant slices. Spoon sauce over the top (about ⅓–½ cup). Sprinkle with mozzarella, parmesan, and a few basil leaves.
- Repeat layering two more times, finishing with sauce and the remaining mozzarella and parmesan on top.
- Bake until bubbly at a lower temp of 350℉, uncovered for 20–30 minutes, until the cheese is melted and bubbling around the edges.
- Buon Appetito!
Notes
- Serving Note & Special Instructions:
- Bake the eggplant slices 1 day ahead, or fully assemble the dish one day ahead & refrigerate until ready to bake.
- Broil for 1–2 minutes before serving for beautifully browned cheese.
- Michelle’s Kitchen Recommendations:
- More Italian Favorites:
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