Baked Eggplant Parmesan

Closeup of a serving of this recipe being removed from the dish.

Tender roasted eggplant, rich marinara, gooey mozzarella, and freshly grated Parmesan come together in this baked eggplant Parmesan without breadcrumbs. It's all the cozy comfort of the classic with less fuss and none of the breading and it's ready in about 40 minutes..

Course Main Dish (Quick and Easy)

Cuisine Italian American

Prep Time 5

Cook Time 25

Resting Time 10

Total Time 40

Servings

Calories 421kcal

Author Marye Audet-White

Ingredients

2 lbs eggplant sliced ¾ - 1 inch thick
extra virgin olive oil for brushing eggplant
salt
5 cups marinara sauce
1 pound mozzarella grated from a block
1 ½ cups Parmesan cheese grated

Instructions

Add ½ cup Mozzarella and ½ cup Parmesan to a small bowl. Set aside.
Preheat the oven to 425 degrees.
Line a couple of sheet pans with parchment paper.
Slice the eggplant about ¾ of an inch thick. You can peel it if you prefer - I don't.
Brush the slices on both sides with olive oil
Layer them in an even layer on the sheet pans.
Sprinkle with salt and pepper.
Bake for 10 minutes, turn, and return to the oven.
Bake 10 -20 minutes more, or until soft and cooked through.
Remove from oven.
Spray a 13x9-inch baking dish with no-stick cooking spray.
Spread about ½ cup of sauce in the bottom of the baking dish and spread to cover.
Place a layer of eggplant over the sauce.
Spread with some of the sauce.
Sprinkle with some of the cheese.
Repeat layers ending with sauce.
Turn the oven down to 350F.
Cover with aluminum foil and bake for 30 minutes.
Remove the foil and add the reserved cheese to the top.
Bake for another 10 to 20 minutes or until cheese is melted and bubbly.
Remove from the oven, tent the foil over the top, and let rest for 10 minutes before serving.

Video

Notes

Storage:

Eggplant parmesan can be stored in the fridge for up to 3 days in an airtight container or frozen for up to 3 months.

Expert Tips

The eggplant skin gives a great texture to this dish, but if you prefer you can peel the eggplant first.
Don't cover this with aluminum foil for storing. The acids in the tomato sauce will eat through the aluminum foil and it will cause the casserole to have an off flavor.

Nutrition