Eggplant Parmesan Bake

Name: Eggplant Parmesan Bake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 medium eggplants, sliced into 1/4 inch rounds; Salt for sweating the eggplant; 4 cups marinara sauce, homemade or store-bought; 2 cups shredded mozzarella cheese; 1 cup grated Parmesan cheese; 1 cup ricotta cheese; 2 teaspoons dried oregano; 1 teaspoon garlic powder; Fresh basil for garnish

Highlighted under: Cozy Comforts

I absolutely love making Eggplant Parmesan Bake on cozy weekends. The combination of crispy baked eggplant, rich tomato sauce, and gooey cheese creates a comforting dish that feels like a warm hug. It's a perfect way to enjoy meatless meals while still delivering satisfying flavors. This dish is also a hit with guests, making it ideal for gatherings. Preparing it using baked eggplant slices instead of fried ones cuts down on calories, allows the flavors to shine, and keeps everything remarkably easy to handle.

Created by

Cassidy Moore

Last updated on 2026-02-07T18:41:35.123Z

When I first tried making Eggplant Parmesan Bake, I was amazed at how the baked eggplant emerged so tender and flavorful. I learned that salting the eggplant beforehand draws out excess moisture and bitterness, resulting in a more savory dish. It’s a simple step that makes a huge difference in taste and texture.

As I experimented with different cheeses and spices, I found the perfect balance that made the flavors pop. Using fresh basil and garlic not only elevates the taste but makes the kitchen smell fantastic while it bakes. This casserole truly captures the spirit of Italian comfort food!

Why You'll Love This Recipe
Crispy, golden-baked eggplant layered with savory marinara sauce
A melty cheese topping that will make you crave seconds
Perfect for meal prep or impressing dinner guests with ease

The Importance of Sweating Eggplant

Sweating eggplant serves a critical role in this recipe. By sprinkling the sliced eggplant with salt and allowing it to sit, you draw out excess moisture that often leads to a soggy dish. The process not only improves texture but also helps mitigate the natural bitterness of the eggplant, resulting in a more balanced flavor in your Eggplant Parmesan Bake. Aim for a 30-minute resting period before rinsing and drying to achieve optimal results.

After rinsing the salted eggplant, you'll want to ensure it's properly dried to avoid the added moisture affecting the other layers in your bake. A gentle pat with paper towels works wonders here. This will help the eggplant achieve that essential crispy outer layer when it is baked, enhancing the overall texture you crave in a layered dish like this.

Baking Techniques for Perfect Eggplant

When baking your eggplant slices, be sure to arrange them in a single layer on your lined baking sheets. This allows hot air to circulate evenly, which is crucial for achieving that golden-brown appearance. If you overcrowd the baking sheet, the slices can steam rather than roast, resulting in less desirable, mushy eggplant. Bake for about 20 minutes at 400°F, watching for just a hint of golden color before layering them into your dish.

To add a bit more complexity to the flavors, consider drizzling the baked eggplant slices with a little olive oil or sprinkling them with additional herbs before baking. This small step will enhance the overall taste profile of the Eggplant Parmesan Bake without overwhelming the other ingredients. It also creates a lovely golden hue, making the dish visually appealing.

Ingredients for Eggplant Parmesan Bake

Eggplant

2 medium eggplants, sliced into 1/4 inch rounds
Salt for sweating the eggplant

Marinara Sauce

4 cups marinara sauce, homemade or store-bought

Cheese

2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 cup ricotta cheese

Seasonings

2 teaspoons dried oregano
1 teaspoon garlic powder
Fresh basil for garnish

Instructions

Method to Create Your Eggplant Parmesan Bake

Prepare the Eggplant

Sprinkle the sliced eggplant with salt and let it sit for 30 minutes to draw out moisture. Rinse and pat dry with paper towels.

Bake the Eggplant

Preheat your oven to 400°F (200°C). Arrange the eggplant slices on lined baking sheets and bake for 20 minutes until lightly golden.

Layer the Ingredients

In a baking dish, spread a thin layer of marinara sauce. Layer half of the baked eggplant, half of the ricotta, half of the mozzarella, and a sprinkle of Parmesan. Repeat the layers, finishing with a top layer of sauce and remaining cheeses.

Bake the Dish

Cover the dish with foil and bake in the oven for 20 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

Serve and Enjoy

Garnish with fresh basil and let it cool for a few minutes before slicing and serving. Enjoy your delicious Eggplant Parmesan Bake!

Pro Tips

For additional flavor, you can add cooked ground meat such as turkey or beef between the layers or toss in some sautéed vegetables.

Ingredient Substitutions

If you're looking to lighten up the dish further, you can opt for low-fat cheese options. Many brands offer mozzarella, ricotta, and Parmesan with reduced fat, which can still deliver a satisfying creaminess. However, be mindful of the melting properties, as low-fat cheeses can sometimes behave differently in the oven.

For a vegan version, replace the cheeses with plant-based alternatives made from nuts or tofu, and use a marinara sauce that doesn’t contain cheese. You can even add nutritional yeast to mimic the cheesy flavor typically provided by dairy cheese, enhancing the dish's overall taste while keeping it meatless.

Storing and Reheating

This Eggplant Parmesan Bake stores beautifully in the refrigerator for up to 4 days. Make sure to cover the dish tightly with plastic wrap or aluminum foil to keep it fresh. For optimal flavor, let it come to room temperature before reheating, or reheat uncovered in a 350°F oven for about 20–25 minutes until heated through and the top is slightly crispy again.

If you're looking to prepare this dish ahead of time, you can assemble it a day in advance and store it in the refrigerator without baking. Just cover it tightly, and when you're ready to serve, bake it as directed, allowing for a few extra minutes if it starts off cold. Alternatively, you can freeze the assembled dish for up to 3 months; simply thaw overnight in the refrigerator before baking.

Questions About Recipes

→ Can I make this Eggplant Parmesan Bake ahead of time?

Yes! You can assemble the dish a day in advance. Just cover it and store it in the refrigerator. Bake it before serving.

→ How can I make this recipe gluten-free?

Ensure that the marinara sauce is gluten-free and avoid any breadcrumbs that may contain gluten, or simply skip them.

→ Is it possible to freeze Eggplant Parmesan Bake?

Absolutely! Assemble the dish and freeze it before baking. Thaw it in the fridge overnight before baking.

→ What can I serve with Eggplant Parmesan Bake?

This dish pairs wonderfully with a simple green salad or garlic bread for a complete meal.