Here’s the full polished recipe profile for Baked Eggplant Parmesan, with all requested sections included and the wide line removed:
Introduction
Baked Eggplant Parmesan is a lighter, oven-baked take on the beloved Italian-American classic. With layers of golden-crusted eggplant, zesty marinara, and gooey mozzarella cheese, this dish is hearty, comforting, and bursting with flavor—all without deep frying. It’s perfect for a cozy dinner and satisfying enough to please vegetarians and meat-lovers alike.
Origin and Cultural Significance
Eggplant Parmesan, or Melanzane alla Parmigiana, traces its roots to Southern Italy—particularly the regions of Campania and Sicily. Traditionally pan-fried and layered with tomato sauce and cheese, it became popular in Italian-American cuisine as a heartier dish, often paired with pasta. Baked versions gained popularity for being less greasy and more health-conscious, while still honoring the traditional flavors. It stands today as a symbol of rustic home cooking and Italian hospitality.
Ingredients Quantity (Serves 4–6)
- 2 medium eggplants, sliced into 1/4-inch rounds
- 2 tsp salt (for sweating eggplant)
- 1½ cups (180g) breadcrumbs (preferably panko)
- ½ cup (50g) grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 2 large eggs, beaten
- 2 cups (480ml) marinara sauce
- 1½ cups (170g) shredded mozzarella cheese
- Fresh basil leaves, optional, for garnish
Optional Additions
- A layer of ricotta cheese or fresh mozzarella between the layers for added creaminess
- Crushed red pepper flakes in the sauce for a spicy kick
- A sprinkle of extra Parmesan and breadcrumbs on top for a crispier finish
- Swap zucchini or portobello mushrooms for variety or dietary preference
- Use gluten-free breadcrumbs for a gluten-sensitive option
Tips for Success
- Sweat the eggplant with salt to remove bitterness and excess moisture—don’t skip this step!
- Use panko breadcrumbs for the crispiest coating.
- Flip the eggplant halfway through baking for even browning.
- Let the dish rest for 5–10 minutes after baking so it sets properly and cuts cleanly.
- Use a good-quality marinara or homemade sauce for the best flavor.
Instructions
- Prepare Eggplant: Arrange slices on paper towel-lined baking sheets. Sprinkle both sides with salt and let sit for 30 minutes. Rinse and pat dry.
- Preheat Oven: Heat to 400°F (200°C). Line a baking sheet with parchment or lightly grease.
- Bread Eggplant: In a shallow dish, combine breadcrumbs, Parmesan, garlic powder, and Italian seasoning. Dip each slice into beaten eggs, then coat in breadcrumb mixture.
- Bake Eggplant: Arrange slices on the prepared sheet. Bake 20–25 minutes, flipping halfway, until golden and crisp.
- Assemble Parmesan: In a greased 9×13-inch baking dish, spread ½ cup marinara. Layer half the baked eggplant, then spread 1 cup sauce, ¾ cup mozzarella. Repeat layers. Top with remaining cheese and extra breadcrumbs if desired.
- Bake: Cover with foil and bake 20 minutes. Uncover and bake an additional 10 minutes, until bubbly and golden.
- Garnish & Serve: Cool for 5 minutes. Top with fresh basil and serve warm.
Description
Golden-baked eggplant slices offer the perfect crisp-tender bite, layered with vibrant tomato sauce and creamy, melted cheese. The result is a satisfying, comforting casserole-style dish with Italian soul and modern simplicity. Whether served as a main course or hearty side, it delivers both flavor and nostalgia.
Nutritional Information (Estimated per serving, 1/6 of recipe)
- Calories: ~310
- Protein: ~14g
- Fat: ~17g
- Carbohydrates: ~25g
- Fiber: ~6g
- Sodium: ~640mg
(Values will vary based on marinara and cheese used.)
Conclusion
Baked Eggplant Parmesan is a cozy, satisfying dish that balances traditional Italian flavors with a modern, health-conscious approach. It’s an excellent make-ahead meal and can easily be scaled for dinner parties or family meals.
Recommendation
Pair this dish with spaghetti, garlic bread, or a crisp green salad with vinaigrette for a complete meal. Leftovers reheat well, making it perfect for next-day lunches or easy meal prep.
Embracing Healthful Indulgence
To make this dish even more wholesome:
- Use whole wheat breadcrumbs or crushed oats.
- Substitute low-fat mozzarella and part-skim Parmesan to reduce saturated fat.
- Serve with a side of sautéed greens or a vegetable medley instead of pasta.
- Replace eggplant with zucchini slices for a lower-carb variation.
This dish proves that comfort food can be both indulgent and nourishing with just a few thoughtful tweaks.
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