Can I make baked eggplant parmesan recipe ahead of time?

Yes. You can assemble the full baked eggplant parmesan recipe a day ahead, cover it, and keep it in the fridge until you are ready to bake. This is helpful for busy evenings or dinner guests. If the dish is cold from the fridge, it may need a few extra minutes in the oven. The flavor often improves after the ingredients have had time to sit together.

Do I need to peel the eggplant?

No, peeling is optional. The skin helps the slices keep their shape, which is useful in a baked eggplant parmesan recipe. If the eggplant is very large or the skin feels tough, you can peel part of it or use smaller eggplants. Most of the time, leaving the skin on works well and adds a bit of structure.

Can I make it gluten-free?

Yes. Use gluten-free flour and gluten-free breadcrumbs. The rest of the baked eggplant parmesan recipe stays the same. You still get a crisp coating and a rich layered finish. Just check your sauce and cheese labels too, since some packaged items may include added ingredients.

Baked Eggplant Parmesan Recipe

Ingredients

Scale

2 medium eggplants (about 2 pounds total), sliced into 1/4-inch rounds
1 teaspoon salt, for drawing out moisture
1/2 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups Italian-style breadcrumbs
3/4 cup grated Parmesan cheese, divided
2 tablespoons olive oil, for brushing
2 1/2 cups marinara sauce
2 cups shredded mozzarella cheese
Fresh basil, for garnish (optional)

Instructions

Step 1: Prepare the eggplant. Sprinkle the eggplant rounds with salt and let stand for 20 to 30 minutes. Pat them thoroughly dry with paper towels. Preheat the oven to 425°F (220°C) and line two large baking sheets with parchment paper.
Step 2: Set up the breading station. Put the flour in one shallow bowl and the beaten eggs in a second bowl. In a third bowl, mix the breadcrumbs with 1/2 cup of the Parmesan.
Step 3: Coat the eggplant. Dredge each round in flour, dip it into the egg, then coat it with the breadcrumb mixture. Arrange the rounds on the prepared baking sheets.
Step 4: Bake the eggplant rounds. Lightly brush the rounds with olive oil. Bake for 20 to 25 minutes, flipping halfway through, until golden and tender. Reduce the oven temperature to 375°F (190°C).
Step 5: Assemble the layers. Spread 1/2 cup marinara sauce in a 9-by-13-inch baking dish. Add half the eggplant rounds, 1 cup marinara, 1 cup mozzarella, and half the remaining Parmesan. Repeat with the remaining eggplant, sauce, mozzarella, and Parmesan.
Step 6: Finish baking. Bake at 375°F (190°C) for 20 to 25 minutes, until the sauce is bubbling and the cheese is melted and lightly browned. Rest for 10 minutes, then garnish with basil and serve.

Notes

Patting the salted eggplant dry helps the coating adhere. Bake the breaded rounds in a single layer; use additional baking sheets if needed. Nutrition is an estimate and depends on the breadcrumbs, sauce, and cheese used.

Author: Mike
Prep Time: 45 minutes
Cook Time: 50 minutes
Category: Main dish
Method: Baking
Cuisine: Italian-American
Diet: Vegetarian

Nutrition

Serving Size: 1/6 of recipe
Calories: 430
Sugar: 10 g
Sodium: 1080 mg
Fat: 21 g
Saturated Fat: 9 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 39 g
Fiber: 7 g
Protein: 23 g
Cholesterol: 105 mg

Keywords: baked eggplant Parmesan recipe, eggplant Parmesan, baked eggplant