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Slice of easy baked eggplant parmesan topped with fresh basil and melted cheese.

Baked Eggplant Parmesan

A comforting baked version of Eggplant Parmesan with crispy edges, a saucy middle, and stretchy cheese, perfect for leftovers.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the breading
  • 4 cups Italian-seasoned breadcrumbs Plus more if needed.
  • 3 large eggs For coating the eggplant.
For the eggplant
  • 1 very large or 2 medium eggplant About 3–3½ lbs total.
  • 1 can olive oil cooking spray For broiling.
For the sauce and cheese
  • 5 cups tomato sauce Homemade marinara or store-bought.
  • 450 g whole milk mozzarella, grated Not fresh mozzarella.
  • 225 g mild provolone, grated For layering.
  • 1 cup finely grated Pecorino Romano To enhance flavor.
  • Fresh basil or parsley, chopped Optional, for garnish.

Method
 

Preparation
  1. Set up your breading station by pouring the breadcrumbs into a shallow bowl and whisking the eggs in a second shallow bowl until smooth.
  2. Peel the eggplant and slice it into thin rounds, about ¼ inch thick.
Breading the Eggplant
  1. Dip each slice into the egg, coating both sides, then press into the breadcrumbs.
  2. Place breaded slices in a single layer on baking sheets, avoiding crowding.
Broiling
  1. Preheat the broiler to high and position the oven rack near the top.
  2. Spray the tops of the breaded eggplant slices with olive oil and broil for 2–3 minutes until golden.
  3. Flip, spray again, and broil the second side until browned.
Baking the Casserole
  1. Preheat the oven to 350°F (175°C).
  2. Set aside 1½ cups mozzarella and 1½ cups provolone for topping.
  3. Spread a thin layer of tomato sauce on the bottom of a casserole dish.
  4. Layer eggplant, sauce, and cheeses until all ingredients are used.
  5. Add a final layer of sauce and top with reserved cheese.
  6. Cover with foil and bake for 40 minutes, then remove foil and bake for an additional 10 minutes.
Resting and Serving
  1. Let the casserole rest for at least 30 minutes before slicing.
  2. Garnish with chopped basil or parsley before serving.

Notes

This casserole is great for leftovers; store covered in the refrigerator for up to 5 days. Avoid overcrowding the eggplant during broiling for optimal crispiness.