Baked Eggplant Parmesan
All the comfort of classic Eggplant Parmesan — just a little lighter. This baked version delivers tender layers, rich tomato sauce, and bubbling mozzarella without the frying.
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: tender eggplant, simple tomato sauce, fresh basil, and plenty of cheese. It’s lighter, but it doesn’t feel like a compromise.
What You’ll Need to Make BAKED EGGPLANT PARMESAN:
- 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
Equipment & Tools for BAKED EGGPLANT PARMESAN:
- Small or medium mesh strainer
- Pastry brush
- 2 baking sheets lined with parchment paper
- 8 x 13” 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.
La Tocco Finale (“The Final Touch”):
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 with a round mold for cleaner and snazzy presentation
- Garnish with fresh basil ribbons + extra parmesan; or parmesan crisps
- Drizzle lightly with good olive oil before serving, and add some warm crusty bread to the table
La Vita, Simplified:
- Tip to keep the eggplant from sticking to the parchment paper:
- Lightly brush parchment with olive oil before placing eggplant.
- Also: Eggplant releases moisture — if slices are very wet, pat them lightly with a paper towel before flouring.
- Want Extra Crisp? Broil for 1–2 minutes at the end.
- Make Ahead: Assemble up to 1 day ahead, cover, refrigerate. Bake before serving.
- Leftovers: Store covered up to 3 days. Reheat at 325°F (microwave softens texture).
- Chop leftovers and toss into pasta for a next-day remix.
BAKED EGGPLANT PARMESAN
Equipment
- Small or medium mesh strainer
- Pastry Brush
- 2 Baking sheets lined with parchment paper
- 8 x 13” baking dish
Ingredients
- 1 large Eggplant
- ¼ cup Flour
- 2 Tablespoons EVOO
- ¼ teaspoon Salt - separated
- 15 ounces Tomato Sauce
- 1 cup Mozzarella Cheese
- 10 Basil Leaves
- ¼ cup Parmesan Cheese - plus more for garnish
Instructions
- Preheat the Oven: Preheat oven to 425°F. Line two baking sheets with parchment paper.
- Prepare the Eggplant: Peel as desired (I like leaving thin 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 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.
- Bake Until Bubbly at a lower temp of 350 F, uncovered for 20–30 minutes, until the cheese is melted and bubbling around the edges.
Notes
- Plate with a round mold for cleaner and snazzy presentation
- Garnish with fresh basil ribbons + extra parmesan; or parmesan crisps
- Drizzle lightly with good olive oil before serving, and add some warm crusty bread to the table
- Tip to keep the eggplant from sticking to the parchment paper:
- Lightly brush parchment with olive oil before placing eggplant.
- Also: Eggplant releases moisture — if slices are very wet, pat them lightly with a paper towel before flouring.
- Want Extra Crisp? Broil for 1–2 minutes at the end.
- Make Ahead: Assemble up to 1 day ahead, cover, refrigerate. Bake before serving.
- Leftovers: Store covered up to 3 days. Reheat at 325°F (microwave softens texture).
- Chop leftovers and toss into pasta for a next-day remix.
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