• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Earth, Food, and Fire
  • Recipes
  • In The Garden
  • About Me
  • Subscribe
menu icon
go to homepage
  • Recipes
  • In The Garden
  • About Me
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • In The Garden
    • About Me
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Food » Meal Ideas: From The Land

    Layered, Baked Eggplant Parmesan

    Published on March 7, 2019 ᛫ Updated on February 15, 2022 by Chef Markus Mueller

    • Facebook
    • Twitter
    • Yummly
    baked eggplant parmesan in a casserole dish on a barn board table

    A healthy, yet flavor packed meal the whole family will enjoy, baked eggplant Parmesan is a simple casserole style dish made in just under an hour.

    Jump to Recipe
    overhead view of a baked eggplanyt parmesan on a barn board table, surrounded by various ingredients

    Imagine layered, crispy, breaded eggplant slices baked in a rich tomato, garlic and herb sauce, then topped with shredded mozzarella and Parmesan. A rich vegetarian dish, even the meat-eaters can enjoy.

    Serve the baked eggplant parmesan alongside some basmati rice, or freshly cooked noodles for a full fledged meal, or just enjoy the eggplant parm on it's own!

    This post contains affiliate links for which we may be compensated if a purchase is made through the links provided. For more information please read our affiliate disclosure.

    What Does Eggplant Taste Like?

    If you've never had eggplant, you may be wondering, what does eggplant taste like?

    Very mild in flavor, these dark purple gourd like vegetables, have a soft cream colored flesh, very similar to that of zucchini. The flavor is also quite similar, with a somewhat bland, yet squash-y taste.

    Two deep purple eggplants on a barn board table

    This mild flavor makes eggplant ideal for use in recipes such as this baked eggplant Parmesan, vegetable soup and stews, and even breaded and baked or fried as an appetizer! The rich flavors of the tomato sauce, herbs, and cheese, help round out a meal that will keep you full, and healthy!

    How Thick Do You Cut The Eggplant For Eggplant Parmesan?

    Ideally you should choose a large firm eggplant without any dents, wrinkled skin or signs of mold. If the eggplant is soft and mushy to the touch, or has soft brown spots it's a sure sign of an older fruit that is about to spoil.

    Once you've chosen a nice large, firm eggplant, you'll want to cut it into ¼ inch thick circles. You want the eggplant thick enough to bread, yet still cook all the way through in the oven.

    eggplant being cut into slices on a wooden cutting board

    Do You Have To Peel The Eggplant First?

    No. If you picked a ripe eggplant you should not have to peel it. A lot of the nutrients are actually located right underneath and in the skin (much like in apples) so you'll get more nutrition out of the eggplant if you leave the skin on.

    If you've chosen an older eggplant (or you want to use one up out of the fridge) and the skin has started to wrinkle and become leathery tough, you can peel the skin off to make the dish more palatable.

    Do You Need To Salt The Eggplant?

    You can if you want to help draw out some bitterness. Nowadays, there isn't much bitterness left in eggplants as it's been bred out of them, and skipping this step wont hurt in the least. If you do want to salt the eggplant to help draw out any remaining bitterness or some water, simply sprinkle salt on the cut surface of the eggplant and let it sit for 30 minutes.

    Layered Baked Eggplant Parmesan Recipe

    Ideally suited to a weeknight meal, this layered baked eggplant Parmesan is a simple recipe that can be prepared with minimal work. Lightly breading the eggplant slices is the most difficult part, after which you simply have to bake the slices, then add some sauce, and finally top with cheese before enjoying!

    By layering the ingredients like a lasagna, you end up with a rich, hearty eggplant Parmesan casserole that will satisfy even the hungriest families!

    Ingredients

    • 1 large firm Eggplant - use 2 if the eggplants are small
    • 2 whole eggs
    • 1 cup flour
    • ⅛ teaspoon salt
    • ¼ teaspoon pepper
    • ¼ cup shredded Parmesan
    • 2 cups panko or other bread crumbs
    • 3 cups tomato sauce - homemade or store bought
    • 4 cloves garlic - minced
    • 2 teaspoon onion powder
    • 1 tablespoon brown sugar
    • ¼ cup chopped fresh basil
    • 1 tablespoon chopped fresh parsley
    • salt
    • 2 cups shredded mozzarella
    • 1 cup shredded parmesan
    baked eggplant parmesan being served with a metal spatula

    Instructions

    1. Trim the top and bottom off the eggplant and slice it into ¼ inch thick rounds.
    2. Pre-heat your oven to 400F and lightly grease a sheetpan, as well as a 9 x 12 casserole dish with butter or pam spray.
    3. Prepare a quick breading station, mixing the flour with the salt and pepper in a bowl, whisking the eggs with a fork in a second bowl, and finally mixing the breadcrumbs and shredded Parmesan in a third bowl.
    4. eggplant slices being breaded in a breading station
    5. Taking one eggplant slice at a time, dip the slices into the flour, then the egg, and finally in the breadcrumb mix. Take each individually breaded eggplant slice and place it on the greased sheet pan. Bake the slices for 15-20 minutes in the 400F oven flipping them once half way through.
    6. golden brown baked breaded eggplant slices
    7. While the eggplant slices bake, mix the tomato sauce, onion powder, brown sugar, minced garlic, and herbs in a bowl. Season with some salt and pepper.
    8. tomato sauce being seasoned with herbs and spices
    9. Once the breaded eggplant slices are golden brown, spread a little sauce in the bottom of the casserole dish, and then place half of the baked eggplant slices out in the bottom of the greased 9 x 12 casserole dish. Top the eggplant with half of the tomato sauce, and remaining cheese. Repeat with the remaining ingredients as though you are making lasagna.
    10. Bake the assembled eggplant Parmesan casserole in the oven for another 25 to 30 minutes until the cheese is golden brown on top. Garnish with fresh basil or parsley and serve!
    11. baked eggplant parmesan being served with a metal spatula

    Assembling The Baked Eggplant Parmesan

    • spreading tomato sauce in the bottom of the casserole dish
      Spreading tomato sauce in the bottom of the casserole dish.
    • layering baked eggplant slices on the tomato sauce
      Next layer baked eggplant slices on top of the tomato sauce.
    • topping the eggplant slices with more tomato sauce
      Top the eggplant slices with more tomato sauce.
    • covering everything with shredded mozza and parmesan
      Cover everything with shredded mozza and parmesan cheese. Repeat with remaining ingredients.
    • fully assembled eggplant parmesan
      Fully assembled eggplant parmesan ready for the oven.

    Can You Freeze Eggplant Parmesan For Meal Prep?

    Can you freeze the eggplant Parmesan? I would recommend against it. Because the eggplant itself contains a fair amount of moisture, freezing, and then thawing the eggplant will result in a soggy less then desirable texture once baked.

    Related:  Slow Cooker Turkey Stock

    You can however refrigerate any leftovers after initially serving the dish, and then reheat individual portions either in a toaster oven, the oven itself, or in a microwave.

    Can You Make Eggplant Parmesan Without Breadcrumbs?

    If you want to make this dish gluten free, or low carb, simply skip the breading in the recipe below. While first breading and baking the eggplant does create a nice crispy crust and adds volume to the dish, you can just as easily sear the eggplant in a hot pan and then lightly roast them before adding in the sauce, herbs, and cheese.

    Made the recipe? Comment & Rate it below, then take a picture and tag me on Facebook & Instagram: @earthfoodandfire . For more from scratch recipes follow me on Instagram & Pinterest

    Baked eggplant parmesan being served with a metal spatula

    Layered, Baked Eggplant Parmesan

    Chef Markus Mueller
    A vegetarian dish even the meat-eaters can enjoy, this baked eggplant parmesan is loaded with crispy breaded eggplant slices, a rich tomato, garlic, and herb sauce, then topped with shredded mozzarella and Parmesan.
    4.80 from 15 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 15 mins
    Cook Time 40 mins
    Total Time 55 mins
    Course Entree
    Cuisine Italian
    Servings 6 servings
    Calories 1814.7 kcal

    Ingredients
      

    • 1 whole Large Eggplant use two eggplants if they are small
    • 2 whole eggs
    • 1 cup flour
    • ⅛ teaspoon salt
    • ¼ teaspoon pepper
    • ¼ cup shredded Parmesan
    • 2 cups panko or other bread crumbs
    • 3 cups tomato sauce homemade or store bought
    • 4 cloves garlic minced
    • 2 teaspoon onion powder
    • 1 tablespoon brown sugar
    • ¼ cup chopped fresh basil
    • 1 tablespoon chopped fresh parsley
    • salt
    • 2 cups shredded mozzarella
    • 1 cup shredded parmesan

    Instructions
     

    • Trim the top and bottom off the eggplant and slice it into ¼ inch thick rounds. 
    • Pre-heat your oven to 400F and lightly grease a sheetpan, as well as a 9 x 12 casserole dish with butter or pam spray.
    • Prepare a quick breading station, mixing the flour with the salt and pepper in a bowl, whisking the eggs with a fork in a second bowl, and finally mixing the breadcrumbs and shredded Parmesan in a third bowl.
    • Taking one eggplant slice at a time, dip the slices into the flour, then the egg, and finally in the breadcrumb mix. Take each individually breaded eggplant slice and place it on the greased sheet pan.
    • Bake the slices for 20 minutes in the 400F oven flipping them once half way through.
    • While the eggplant slices bake, mix the tomato sauce, onion powder, brown sugar, minced garlic, and herbs in a bowl. Season with some salt and pepper.
    • Once the breaded eggplant slices are golden brown, spread a little sauce in the bottom of the casserole dish, and then place half of the baked eggplant slices out in the bottom of the greased 9 x 12 casserole dish.
    • Top the eggplant with half of the tomato sauce, and remaining cheese. Repeat with the remaining ingredients as though you are making lasagna.
    • Bake the assembled eggplant Parmesan casserole in the oven for another 25 to 30 minutes until the cheese is golden brown on top. Garnish with fresh basil or parsley and serve!

    Nutrition

    Calories: 1814.7kcal

    Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

    Keyword baked eggplant, eggplant casserole, eggplant recipes
    Tried this recipe?Let us know how it was!

    More Meal Ideas: From The Land

    • Wood Fired Meatball Pizza
    • Jägerschnitzel (Hunter's Schnitzel)
    • German Pork Schnitzel (Schweine Schnitzel)
    • Clay Pot (Römertopf) Chicken With Bell Peppers & Broccoli
    • Facebook
    • Twitter
    • Yummly

    Reader Interactions

    Comments

    1. Maggie

      November 17, 2019 at 1:53 pm

      Can this be made ahead of time. So I can bake it later

      Reply
      • Chef Markus Mueller

        November 26, 2019 at 11:59 pm

        Hi Maggie apologies for the late reply, yes you can make it ahead of time if you like. The breading in the eggplant just won't be as crispy..you could just omit the breading all together if you like though.

        Reply
    2. Emily

      March 14, 2019 at 6:22 pm

      Are those the calories for the serving or the whole dish? It seems a bit excessive. 1,800 and some calories is enough for a whole day

      Reply
      • Chef Markus Mueller

        March 14, 2019 at 7:09 pm

        Hi Emily, They are the calories for the whole recipe which makes 6 to 8 portions. So you're looking at about 220-300 calories per serving. If you reduce the amount of cheese used you can easily reduce the amount of calories!

        Reply
    3. Kylie | Midwest Foodie

      March 10, 2019 at 11:43 pm

      Eggplant is my favorite - I can't wait to try this eggplant recipe! Pinning for later 🙂

      Reply
    4. lauren

      March 10, 2019 at 11:31 pm

      5 stars
      Eggplant parm is such a great make ahead dish too! I like how you lightly breaded the rounds to add a bit of substance. I didn't know all that about the skin of the eggplant, so interesting!

      Reply
    5. Julie

      March 10, 2019 at 9:50 pm

      Eggplant parm is one of my favorite dishes - it's just so warm and hearty and perfect for cold weather. I love that your version is baked and not fried!

      Reply
    6. Julia Osgood

      March 10, 2019 at 1:02 pm

      This recipe and your beautiful photos make me hungry for eggplant. I love all of the ingredients and I can’t wait to try this at home.

      Reply
      • Chef Markus Mueller

        March 14, 2019 at 7:17 pm

        Thanks Julia!

        Reply
    7. Sara

      March 09, 2019 at 11:37 pm

      I really need to try this. We eat meat for nearly every meal, which I know isn't ideal. Eggplant Parm has been on my list of things to try for YEARS, and this post absolutely makes me want to do it! Thanks for the step by step guide, and the tips!

      Reply
      • Chef Markus Mueller

        March 10, 2019 at 4:35 am

        This is pretty much exactly why I made this recipe! WE eat so much meat(not that I mind eating meat...) , and reducing consumption is something we need to work on. Hence this delicious , and filling recipe!

        Reply
    8. Veena Azmanov

      March 09, 2019 at 3:12 pm

      5 stars
      I love this dish and the cheesy option to it. My family to grab it all. Yummy.

      Reply
      • Chef Markus Mueller

        March 10, 2019 at 4:35 am

        They will love it!

        Reply
    9. Jenni LeBaron

      March 09, 2019 at 1:22 pm

      5 stars
      I love eggplant parmesan. Even though I am carnivorous, I think it is far superior to chicken parmesan. I have always salted my eggplant to draw the bitterness and water out, but I had not heard that this wasn't common practice anymore as the bitterness has been bred out. I really want to give this a try now!

      Reply
      • Chef Markus Mueller

        March 10, 2019 at 4:37 am

        I made it both ways, salting the eggplant, and not. I really didn't notice a difference, If you where to eat the eggplant with less flavorings, maybe it would benefit from the salting, but the tomato, cheese, herbs, and garlic mask that quite well!

        Reply
    10. Jennifer

      March 09, 2019 at 10:44 am

      5 stars
      I love this eggplant parmesan!!! So delicious and easy to make!

      Reply
      • Chef Markus Mueller

        March 10, 2019 at 4:37 am

        Thank you Jennifer, it's foolproof!

        Reply
    11. Katherine | Love In My Oven

      March 08, 2019 at 6:32 pm

      I've never thought of myself as a big eggplant lover, but this dish might change my mind. it looks so good, and the parmesan would add such a cheesiness! Mmmm!

      Reply
      • Chef Markus Mueller

        March 10, 2019 at 4:39 am

        I never was a huge fan of eggplant either.....but this..I totally killed for lunch all week long! Served with some noodles, you would never even guess that it's vegetarian!

        Reply
    12. Carrie | Clean Eating Kitchen

      March 08, 2019 at 5:47 pm

      5 stars
      I try and cut down on my meat in the week, so this is right up my street! It looks so comforting and full of flavor

      Reply
      • Chef Markus Mueller

        March 10, 2019 at 4:40 am

        It's the reason I made it!, we are trying to cut back the amount of meat we eat at home, and eggplant parmesan seemed the perfect fit to start the transition!

        Reply
    13. Tammy

      March 08, 2019 at 2:57 pm

      5 stars
      I don't think there is anything I love more than eggplant parmesan to be honest..I'll never turn it down. Yours looks absolutely scrumptious! Definitely a perfect Lenten meal for me to have since its meat-free ^_^

      Reply
      • Chef Markus Mueller

        March 10, 2019 at 4:41 am

        Glad to hear you enjoy the recipe Tammy!

        Reply
    14. Anna

      March 08, 2019 at 8:37 am

      5 stars
      Such a great meat-free dish, perfect to serve any day of the week! I must admit, I do not cook with eggplant often enough, as I always struggle with ideas and ways to use it, but after seeing your recipe, I think it is about to change! Thanks for sharing!

      Reply
      • Chef Markus Mueller

        March 10, 2019 at 4:43 am

        Eggplant can be a tough one to cook, I agree. It not being that popular in North America, it's always difficult to cook with something you're not used to! Hope you give this eggplant parmesan a try! It's easy and I'll guarantee you'll love it!

        Reply
    15. Danielle Wolter

      March 08, 2019 at 7:59 am

      5 stars
      why am i not eating this right now? t looks incredible! loving all the flavors. eggplant is one of my fav veggies to cook with .

      Reply
      • Chef Markus Mueller

        March 10, 2019 at 4:45 am

        It's just like chicken parm, minus the meat! A great way to start reducing a little of our meat intake! (i'm not saying give it up!)

        Reply
    16. Loreto and Nicoletta Nardelli

      March 07, 2019 at 1:11 pm

      5 stars
      We absolutely love eggplant parmigiana!! One of our go-to meals in the summer, but also any time of the year. Such a great dish!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Red Seal Chef Markus Mueller. Owner of Earth, Food, and Fire

    Chef Markus Mueller

    Hey there! Welcome to Earth, Food, and Fire where you'll find delicious and easy to follow recipes, backyard gardening info, and everything you want to know about cooking from scratch at home.

    More about me →

    Popular Posts

    • Roasted Root Vegetable Medley
    • Homemade Pumpkin Pie
    • How To Make German Style Sauerkraut
    • Homemade Green Tomato Chow Chow

    Footer

    ↑ back to top

    As Seen In...

    About

    • Privacy Policy
    • Affiliate Disclaimer
    • Terms & Conditions
    • Accessibility Policy
    • Contact Info

    Connect With Us

    • Catering Services
    • Facebook
    • Instagram
    • Pinterest
    • Web Stories

    Please note : We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate we earn from qualifying purchases.

    Copyright © 2022 Earth, Food, and Fire