Eggplant Parmesan Recipe – Spend With Pennies

Eggplant parmesan casserole is a hearty side dish or light main. So flavorful, crispy, and dripping with melted cheese!

This baked eggplant parmesan recipe has layers of crispy coated eggplant, savory marinara sauce, and loads of melty mozzarella and parmesan cheese!

Make ahead and freeze or serve it warm and bubbling from the oven.

An Easy Italian Favorite

Eggplant Parmesan is a classic Italian dish that’ll win your heart from the first bite. Tender slices of eggplant are coated in crispy breadcrumbs, and then layered with a savory tomato sauce and melted mozzarella cheese.

• This eggplant parm recipe is easy to make and packed with flavor.
• Baked instead of fried eggplant slices means less fat, fewer calories, and easier cleanup!
• This dish reheats well so make it ahead and enjoy it for meals throughout the week!

Ingredients for Eggplant Parmesan

Eggplant – Choose firm and shiny eggplants without any blemishes. Medium to large pear-shaped eggplants make the dish quick and easy to prep.

Breading – Italian breadcrumbs are already seasoned, you can also use plain breadcrumbs and add a little Italian seasoning as you like! 

Marinara – Choose a high-quality marinara or pasta sauce for the best flavor. If time allows, homemade marinara is both easy and delicious.

Cheese – Mozzarella and parmesan are the perfect cheesy pairing for eggplant parmesan! Grate your own mozzarella if you’d like, but pre-shredded cheese works just fine in this recipe, too.

Variations – Layer eggplant with other vegetables like zucchini, sliced mushrooms, or chopped spinach.

How to Make Eggplant Parmesan

1. Slice the eggplant and salt for 20 minutes to remove excess moisture any bitterness.
2. Bread the eggplant in seasoned crumbs and bake until crispy and browned (per the recipe below).
3. In a casserole dish, layer breaded eggplant slices, marinara sauce, and cheese. Bake until golden and bubbly.

Garnish with fresh basil leaves and chopped parsley.

Serving Suggestions & Leftovers

This eggplant parmesan is best served as a main dish with a fresh salad crisp salad with a tangy lemon vinaigrette. Don’t forget the fluffy garlic breadsticks to soak up that delicious marinara!

To make this dish ahead of time, prepare as directed without baking. Wrap tightly in plastic wrap and freeze for up to 3 months. To bake, thaw in the refrigerator overnight and bake as directed.

Leftover eggplant parmesan can be stored in the refrigerator for up to 4 days and frozen for up to 3 months in an airtight container. Thaw overnight in the refrigerator and reheat in the microwave or under the broiler to make it crispy again.

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Eggplant Parmesan

Eggplant parmesan is a cheesy meatless meal that will have everyone reaching for seconds!

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 15 minutes minutes

• Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper.

• Slice the eggplant into ¼-inch thick rounds. Sprinkle the salt over the slices, tossing them to coat evenly. Let the salted slices sit on a rack or a paper towel-lined pan for 20 minutes.

• In one shallow bowl, whisk the eggs. Place the flour in a second bowl. In a third bowl, combine Italian breadcrumbs, ½ cup Parmesan cheese, garlic powder, and basil.

• Rinse the salted eggplant under cold water and then pat dry with paper towel.

• Dredge each eggplant slice in flour, dip in the egg, and then coat with breadcrumb mixture, gently pressing to adhere. Place the coated slices on prepared pans. Spray or drizzle with olive oil or cooking spray.

• Bake for 5 minutes, flip, then bake for another 5 minutes until golden brown. Remove from the oven and reduce the temperature to 400°F.

• Spread 1 cup of pasta sauce in a 9×13-inch baking dish or casserole dish. Layer with ½ of the eggplant, herbs, marinara sauce, mozzarella, and remaining Parmesan. Repeat the layers, finishing with cheese.

• Bake for 23 to 28 minutes until golden and bubbly. Garnish with additional basil and parsley if desired.

The eggplant does not need to be peeled in this recipe. 
Slices can be cooked in a single layer in an air fryer at 380°F for 8 to 10 minutes, flipping halfway.
If you’d prefer a saucier dish, you can increase the marinara sauce to taste.

Calories: 339 | Carbohydrates: 39g | Protein: 31g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 99mg | Sodium: 1504mg | Potassium: 673mg | Fiber: 6g | Sugar: 9g | Vitamin A: 950IU | Vitamin C: 9.2mg | Calcium: 755mg | Iron: 3.6mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole, Dinner, Entree, Main Course

Cuisine American, Italian

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