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Easy Baked Eggplant Parmesan

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A comforting dish with layers of crispy eggplant, tangy tomato sauce, and gooey cheese, perfect for family dinners.

Ingredients

Scale
  • 4 cups Italian-seasoned breadcrumbs
  • 3 large eggs
  • 1 very large eggplant or 2 medium (about 3–3½ lbs total)
  • Olive oil cooking spray
  • 5 cups tomato sauce (homemade marinara or store-bought)
  • 450 g (16 oz) whole milk mozzarella, grated (not fresh mozzarella)
  • 225 g (8 oz) mild provolone, grated
  • 1 cup finely grated Pecorino Romano
  • Fresh basil or parsley, chopped (optional, for garnish)

Instructions

  1. Prepare the eggplant: Peel the eggplant and slice into thin rounds, about ¼ inch thick, ensuring the pieces are uniform for even cooking.
  2. Create the egg and breadcrumb stations: Pour the breadcrumbs into a shallow bowl. In another shallow bowl, whisk the eggs until smooth.
  3. Bread the eggplant slices: Dip each slice into the egg, coating both sides and letting the excess drip off. Transfer to the breadcrumbs and press gently to coat evenly. Place the breaded slices in a single layer on baking sheets.
  4. Broil the eggplant: Preheat the broiler to high and position the oven rack near the top. Spray the tops of the breaded eggplant slices generously with olive oil spray.
  5. Achieve crispy goodness: Broil for 2-3 minutes, watching closely, until golden and crisp. Flip each slice using tongs, spray again with olive oil, and return to the broiler until browned on the other side. Remove slices as they finish browning and set aside to cool.
  6. Assemble the eggplant parmesan: Preheat the oven to 350°F (175°C). Spread a thin layer of tomato sauce on the bottom of a 9×13-inch casserole dish. Arrange a single layer of eggplant over the sauce. Spoon a thin layer of sauce over the eggplant, spreading evenly. Sprinkle with mozzarella, provolone, and Pecorino Romano.
  7. Layer it up: Repeat layering eggplant, sauce, and cheese until all ingredients are used. Finish with a final layer of sauce, then top with the reserved mozzarella and provolone.
  8. Bake to perfection: Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 10 minutes, until bubbling and lightly golden on top.
  9. Rest and garnish: Remove from the oven and let rest for at least 30 minutes before slicing. Garnish with chopped basil or parsley if desired.
  10. Enjoy: Slice up your masterpiece and serve it warm, ready to be devoured!

Notes

This dish can be served alongside a salad or garlic bread. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition

Find it online: https://ameliasweets.com/2026/05/08/easy-baked-eggplant-parmesan-recipe/

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