Eggplant Parmesan Bake

Name: Eggplant Parmesan Bake
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 2 large eggplants, sliced into 1/4-inch rounds; Salt, for drawing moisture; Olive oil, for brushing; 2 cups marinara sauce (store-bought or homemade); 1 teaspoon dried oregano; 1 teaspoon garlic powder; 3 cups shredded mozzarella cheese; 1 cup grated Parmesan cheese; 1/4 cup fresh basil, chopped

Highlighted under: Family Comfort Food Ideas

I absolutely love making Eggplant Parmesan Bake for my friends and family. It’s a comforting dish that brings everyone together around the table. The rich flavors of baked eggplant layered with gooey cheese and tangy marinara sauce always get rave reviews. Plus, it’s a fantastic way to enjoy a healthy dose of vegetables that transforms into a hearty meal, perfect for any occasion. I often make extra to enjoy as leftovers, and it tastes even better the next day!

Created by

Tabitha Collins

Last updated on 2026-02-08T04:29:36.311Z

In my kitchen, I create Eggplant Parmesan Bake with love and a bit of experimentation. I discovered a technique to help the eggplant retain its texture and flavors by salting it before cooking to draw out excess moisture—this really makes a difference. Not only does it enhance the overall taste, but it also prevents the dish from becoming soggy.

As I layer the ingredients, I take care to balance the amount of cheese and sauce. Using a blend of mozzarella and Parmesan gives a wonderful depth of flavor that keeps everyone asking for seconds. This recipe is truly a labor of love!

Why You Will Love This Recipe
Layer upon layer of cheesy goodness
A delightful medley of flavors and textures
A wholesome and satisfying vegetarian option

Mastering the Eggplant

To achieve the best texture in your Eggplant Parmesan Bake, it's important to prepare your eggplant correctly. Salting the slices not only removes excess moisture but also helps reduce bitterness, resulting in a sweeter flavor and firmer texture after baking. After 20 minutes, rinse the slices thoroughly to wash away the salt, and gently pat them dry; this step is crucial to prevent a soggy dish. Brushing them with olive oil before baking adds a rich flavor and helps achieve that desirable golden-brown color.

When baking the eggplant, arrange the slices in a single layer on the sheet; this ensures they roast evenly rather than steam. Keep an eye on them as they cook, flipping halfway to allow both sides to develop that perfect caramelization. Aim for a golden brown with slightly crispy edges. If you’d like a less oily version, consider using an air fryer to cook the eggplant slices—just adjust the cooking time to 10-15 minutes at 400°F.

Building Layers for Flavor

Layering is key to flavor and texture in Eggplant Parmesan Bake. Start by choosing a high-quality marinara sauce—whether it's store-bought or homemade, its acidity and richness will permeate the dish. When spreading the marinara in the dish, apply a generous layer on the bottom to prevent sticking and enhance flavor. The balance of cheese is just as important; using a mix of mozzarella for creaminess and Parmesan for sharpness creates a complex and satisfying taste profile.

As you stack the layers, don’t be afraid to get creative! Add sautéed spinach, roasted red peppers, or even seasoned mushrooms between layers for added depth. If you're looking for a lighter alternative to traditional dairy cheeses, try using plant-based mozzarella and nutritional yeast for a cheesy flavor, maintaining the same layered structure while accommodating vegan preferences.

Ingredients

For the Eggplant

2 large eggplants, sliced into 1/4-inch rounds
Salt, for drawing moisture
Olive oil, for brushing

For the Marinara Sauce

2 cups marinara sauce (store-bought or homemade)
1 teaspoon dried oregano
1 teaspoon garlic powder

For the Cheese Layer

3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1/4 cup fresh basil, chopped

Make sure all your ingredients are prepared before you start layering!

Instructions

Prepare the Eggplant

Sprinkle the eggplant slices with salt and let them sit for 20 minutes to draw out moisture. Rinse and pat dry with a paper towel. Brush each slice lightly with olive oil.

Preheat the Oven

Preheat your oven to 375°F (190°C).

Bake Eggplant Slices

Arrange the eggplant slices on a baking sheet in a single layer and bake for 25 minutes, flipping halfway through until they are golden brown.

Layer the Ingredients

In a large baking dish, spread a layer of marinara sauce, followed by a layer of eggplant slices, a sprinkle of mozzarella and Parmesan, and some chopped basil. Repeat these layers until all ingredients are used, finishing with cheese on top.

Final Bake

Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

Cool and Serve

Let the Eggplant Parmesan Bake cool for about 10 minutes before serving. Enjoy with a fresh salad or crusty bread!

Enjoy this delicious dish, and don’t forget to share it with loved ones!

Pro Tips

For an extra kick, add a pinch of red pepper flakes in your marinara sauce. You can also substitute zucchini for a portion of the eggplant for added flavor and nutrition.

Serving Suggestions

Eggplant Parmesan Bake pairs wonderfully with a fresh arugula salad drizzled with balsamic vinaigrette. The peppery notes of arugula complement the rich and cheesy layers beautifully, creating the perfect contrast. For extra indulgence, serve it alongside warm, crusty garlic bread for mopping up any leftover marinara sauce, which can elevate the dining experience to new heights.

For a heartier meal, consider adding a side of pasta tossed with olive oil and fresh herbs. This not only rounds out the dish but also creates a delightful way to utilize any remaining marinara sauce from your baking dish.

Make-Ahead and Storage Tips

Eggplant Parmesan Bake is an excellent make-ahead dish. You can assemble it up to 24 hours in advance; just cover it tightly with plastic wrap and refrigerate. When ready to bake, remove it from the fridge and let it sit at room temperature for about 30 minutes before placing it in the oven—this helps the dish heat evenly. It also reheats beautifully—simply cover with foil and warm in a 350°F oven for about 20-25 minutes.

If you find yourself with leftovers, store them in the fridge for up to 4 days. For longer storage, freeze individual portions in airtight containers with parchment paper in between layers to prevent sticking. Thaw overnight in the refrigerator before reheating to retain the best texture and flavor.

Questions About Recipes

→ Can I make this dish ahead of time?

Yes, you can assemble the Eggplant Parmesan Bake a day in advance and refrigerate it. Just bake it right before serving.

→ Can I freeze leftovers?

Absolutely! Just cover it tightly with foil and freeze for up to three months. Reheat in the oven until warmed through.

→ What can I serve with this dish?

This dish pairs wonderfully with a fresh garden salad or some crusty garlic bread.

→ Can I use other vegetables in this recipe?

Yes, you can mix in other veggies like zucchini or mushrooms for added flavor and nutrition!