Eggplant Parmesan Bake

Name: Eggplant Parmesan Bake
Prep time: 25 min
Cook time: 35 min
Total time: 1 h 40 min
Yield: 4 servings
Cuisine: italian_american
Ingredients: 2 pcs eggplant (large, sliced into 1/2-inch rounds); 1 tsp salt (for sweating eggplant); 3 tbsp olive oil (for brushing eggplant); 1 pcs onion (medium, finely chopped); 4 pcs garlic (cloves, minced); 6 pcs tomato (medium, blanched, peeled, and crushed); 1 pinch black pepper; 0.5 tsp dried oregano; 0.25 cup fresh basil (torn, loosely packed); 200 g mozzarella cheese (sliced or shredded); 0.5 cup parmesan cheese (grated); 0.25 cup breadcrumbs

RATING

4.6/5(187)

TASTE SCORE

9/10

Layers of crispy baked eggplant, rich homemade tomato sauce, and gooey melted mozzarella come together in this hearty Italian-American casserole. Skip the fuss of individual frying with a sheet pan bake method that delivers all the comfort with half the effort.

PREP

25m

COOK

35m

SERVES

1 PIECE

386 cal

SERVINGS

METHOD · 9 STEPS

prep · ~20 min
Preheat oven and prepare eggplant.
1.Preheat oven to 425°F (220°C).
2.Slice eggplant into 1/2-inch thick rounds.
3.Arrange slices in a colander, sprinkling each layer lightly with salt.
4.Let sit for 20 minutes to draw out moisture and bitterness.
TIPSweating the eggplant prevents a watery bake and removes any bitter edge.
prep · ~5 min
Rinse and dry eggplant.
1.Rinse eggplant slices under cold water to remove excess salt.
2.Pat very dry with clean kitchen towels or paper towels.
3.Spread slices on two baking sheets.
TIPThe drier the eggplant, the better it will brown in the oven.
bake · ~25 min
Bake the eggplant slices.
1.Brush both sides of each eggplant slice generously with 3 tablespoons olive oil.
2.Bake at 425°F for 15 minutes.
3.Flip slices with a spatula and rotate pans.
4.Bake another 8-10 minutes until golden and tender.
TIPLook for light golden spots — the eggplant will finish cooking in the final bake.
saute · ~6 min
Start the tomato sauce.
1.Heat 1 tablespoon olive oil in a saucepan over medium heat.
2.Add chopped onion and cook until soft and translucent, about 5 minutes.
3.Add minced garlic and cook 1 minute until fragrant.
TIPDon't let the garlic brown — it turns bitter fast.
simmer · ~16 min
Add tomatoes and simmer the sauce.
1.Pour in the crushed tomatoes and stir to combine.
2.Season with salt, black pepper, and oregano.
3.Bring to a gentle simmer and cook uncovered for 15 minutes, stirring occasionally.
4.Remove from heat and stir in torn basil.
TIPLet the sauce reduce until it's thick enough to mound on a spoon — runny sauce makes a soggy casserole.
assemble · ~10 min
Layer the casserole.
1.Lower oven temperature to 375°F (190°C).
2.Spread a thin layer of tomato sauce on the bottom of a 9x13 baking dish.
3.Place a single layer of baked eggplant slices over the sauce.
4.Top with one-third of the remaining sauce, one-third of the mozzarella, and a sprinkle of parmesan.
5.Repeat layers two more times, ending with sauce and cheese on top.
TIPPressing down gently on each layer helps everything hold together when slicing.
bake · ~40 min
Top with breadcrumbs and bake.
1.Sprinkle breadcrumbs and remaining parmesan evenly over the top layer.
2.Bake uncovered at 375°F for 35-40 minutes.
3.Watch for the top to turn golden brown and the sauce to bubble around the edges.
TIPIf the top browns too fast, tent loosely with foil for the last 10 minutes.
rest · ~15 min
Rest before serving.
Remove from oven and let rest at room temperature for 10 to 15 minutes. This allows the layers to set so the casserole slices cleanly.
TIPSlicing too soon turns the dish into a puddle — patience pays off here.
garnish
Garnish with fresh basil and serve.
1.Scatter chopped fresh basil over the top.
2.Slice into 4 large squares and serve warm.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Sweating the eggplant with salt draws out moisture and bitterness for a firmer texture.
2
Pat the eggplant slices extremely dry after rinsing to help them brown instead of steaming.
3
Don't skip the step of baking the eggplant until golden spots appear — this adds texture before layering.
4
Reduce the sauce until it mounds on a spoon; a wet sauce makes the casserole soggy.
5
Press down each layer gently as you assemble to eliminate air pockets and get clean slices.
6
Let the finished bake rest at least 15 minutes before cutting so the layers hold together.
7
If the top browns too early, tent the dish loosely with foil to prevent burning.

RECIPE VARIATIONS

Adapt it for your goals.

Gluten free

Gluten-free

Replace breadcrumbs with almond flour or certified gluten-free panko. The topping stays crunchy, and the rest of the recipe is naturally gluten-free.

Low oil

Low-oil

Instead of brushing the eggplant with oil, spray it lightly with olive oil spray or use a silicone brush to reduce oil. The eggplant still browns well at 425°F.

Vegan

Substitute the mozzarella with a high-melt vegan mozzarella, the Parmesan with a nutritional yeast–based alternative, and ensure breadcrumbs are dairy-free. Rich cashew cheese also works for a creamy layer.

High protein

High-protein

Add a layer of cooked lentils or crumbled browned Italian vegan sausage between the eggplant and sauce. This boosts protein without compromising the dish's character.

Extra herby