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
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. Did your family love this Eggplant Parmesan? Leave us a rating and a comment below! © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
