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A white plate with a serving of baked eggplant parmesan topped with tomato sauce and melted cheese, garnished with fresh basil leaves. A floral cloth and cutlery are in the background.
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Cheesy Parmesan Baked Eggplant

Cheesy Parmesan baked eggplant has all the warm, comforting flavor of classic eggplant parmesan without the mess of frying. The tender baked slices layer easily with tomato sauce and melted Parmesan for a simple, satisfying dish.
Course Main Course, Main Dishes
Cuisine American, International
Keyword baked eggplant, baked eggplant parmesan, baking sheet, breadcrumb, eggplant, eggplant parm, eggplant parmesan, eggplant slices, mozzarella, parmesan cheese
Prep Time 10 minutes
Cook Time 1 hour
Let Cool 10 minutes
Servings 8 Servings
Calories 456kcal
Author Zuzana Paar

Equipment

Ingredients

  • 3 Cups Marinara Sauce
  • 1 Tablespoon Italian Seasoning
  • 2 Pieces Eggplants large, sliced into ½-inch rounds
  • ¼ Cup Fresh Basil torn
  • 1 Cup Olive Oil divided
  • ½ Cup Parmigiano Reggiano grated
  • 3 Tablespoons Salt divided
  • 1 Pound Mozzarella Cheese shredded
  • ½ teaspoon Black Pepper
US Customary - Metric

Instructions

  • Gather the eggplants, marinara, mozzarella, Parmesan, basil, and seasonings, and preheat the oven to 325°Fahrenheit (162°Celsius) so layering and baking move quickly.
  • Salt the eggplant slices on a rack with a weighted tray on top for about an hour, then rinse or wipe off the salt and dry the slices well so the dish stays firm, not soggy.
  • Heat ¼ inch of olive oil in a skillet and fry the slices until golden on both sides, then drain them on paper towels to remove excess oil.
  • Layer marinara, fried eggplant, cheeses, basil, and seasonings in a baking dish, finish with mozzarella, and bake for 50–60 minutes, letting it rest 10 minutes before serving.

Notes

  • Use a light hand when salting the eggplant before baking. This draws out extra moisture and prevents sogginess while keeping the flavors balanced.
  • Grate Parmesan on top just before the last few minutes of baking. This helps it brown nicely and adds a crunchy, cheesy finish.
  • Don’t overcrowd the baking sheet. Giving each slice space allows for even cooking and prevents it from steaming instead of roasting.
  • Add fresh basil or oregano after baking. This brightens the flavors and adds a fresh, aromatic touch where the cheese is melted.

Nutrition

Serving: 1Serving | Calories: 456kcal | Carbohydrates: 8g | Protein: 17g | Fat: 40g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 23g | Cholesterol: 41mg | Sodium: 3549mg | Potassium: 358mg | Fiber: 2g | Sugar: 4g | Vitamin A: 841IU | Vitamin C: 7mg | Calcium: 494mg | Iron: 1mg