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Baked Eggplant Parmesan Recipe


Indulge in the delectable flavors of this classic Italian dish with a twist in this Baked Eggplant Parmesan Recipe. This hearty and satisfying dish is perfect for a cozy night in or as a crowd-pleasing meal for your next dinner party. Let’s dive into the history, ingredients, preparation steps, and nutritional benefits of this mouthwatering recipe!

Origin and History Of This Recipe:

Baked Eggplant Parmesan has its roots in Southern Italy, where eggplant is a staple in Mediterranean cuisine. The dish is a variation of the traditional Eggplant Parmesan, popularized in the United States by Italian immigrants. Baking the eggplant instead of frying it not only reduces the overall calorie content but also enhances the flavors by allowing the ingredients to meld together beautifully.

Things To Expect In This Post Article:

In this post, we will explore the rich history and origin of the Baked Eggplant Parmesan Recipe, provide a detailed list of ingredients, walk you through the step-by-step preparation process, discuss the nutritional benefits of the dish, offer serving suggestions, and share tips and tricks for a successful cooking experience.

Ingredients List:

  • 2 large eggplants
  • 1 cup breadcrumbs
  • 1 cup grated Parmesan cheese
  • 2 cups marinara sauce
  • 1 cup shredded mozzarella cheese
  • 2 eggs
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • Salt and pepper to taste

Preparation Steps:

  1. Preheat the oven to 400°F.
  2. Slice the eggplants into 1/2-inch rounds and sprinkle with salt. Let them sit for 15 minutes to draw out excess moisture.
  3. In a shallow bowl, whisk the eggs with garlic powder, oregano, salt, and pepper.
  4. Dip each eggplant slice into the egg mixture, then coat with breadcrumbs and Parmesan cheese.
  5. Place the coated eggplant slices on a baking sheet lined with parchment paper.
  6. Bake for 20 minutes, then remove from the oven and top each slice with marinara sauce and mozzarella cheese.
  7. Return to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  8. Serve hot and enjoy!

Cooking Time & Servings:

Preparation time: 20 minutes
Cooking time: 35 minutes
Servings: 4

Personal Touch:

Growing up, my grandmother would always make Baked Eggplant Parmesan for Sunday dinners, and it quickly became one of my favorite dishes. The crispy eggplant paired with gooey cheese and tangy marinara sauce is a combination that never disappoints. I hope this recipe brings as much joy to your table as it has to mine over the years.

Nutritional Information:

  • Calories: 350 per serving
  • Protein: 15g
  • Carbohydrates: 30g
  • Fat: 18g
  • Fiber: 8g

Health Conditions And People To Avoid This:

Individuals with nightshade allergies or sensitivities to eggplant should avoid this dish to prevent adverse reactions. Additionally, those on a low-carb or keto diet may want to limit their intake of traditional breadcrumbs in this recipe.

Nutrition and Benefits To The Body:

Eggplant is a low-calorie, nutrient-dense vegetable that is rich in fiber, vitamins, and minerals. It is a great source of antioxidants, which help protect cells from damage and reduce inflammation in the body. The cheese in this dish provides calcium and protein, while the marinara sauce offers a dose of lycopene from the tomatoes.


While this dish is packed with nutrients, it is also high in calories and fat due to the cheese and breadcrumbs. Eating this dish in moderation is recommended to avoid exceeding daily calorie intake and maintain a healthy weight.

Tips and Tricks:

  • For a lighter version, try using almond flour or panko breadcrumbs.
  • Add a layer of sautéed spinach or mushrooms between the eggplant slices for added flavor and nutrients.
  • Make ahead and freeze individual portions for a quick and easy meal prep option.

Equipment Needed:

  • Baking sheet
  • Parchment paper
  • Mixing bowls
  • Whisk
  • Sharp knife

Variations or Substitutions:

  • Use gluten-free breadcrumbs or almond flour for a gluten-free version.
  • Swap out the marinara sauce for a homemade tomato sauce or pesto for a different flavor profile.
  • Experiment with different types of cheese like provolone or fontina for a unique twist on the classic recipe.

Serving Suggestions:

Serve the Baked Eggplant Parmesan with a side of garlic bread, a fresh green salad, or a bowl of pasta for a complete and satisfying meal. Garnish with fresh basil or parsley for a pop of color and flavor.

Storage and Reheating Instructions:

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the dish in the oven at 350°F for 15-20 minutes, or until heated through. Alternatively, microwave individual portions for 2-3 minutes until hot.


Experience the flavors of Italy with this easy and delicious Baked Eggplant Parmesan Recipe. Whether you’re a fan of classic Italian cuisine or looking to add more vegetables to your diet, this recipe is sure to become a family favorite. Try it out and let me know how it turns out for you!

Frequently Asked Questions (FAQs):

Q: Can I use zucchini instead of eggplant in this recipe?
A: Yes, you can substitute zucchini for eggplant in this recipe for a lighter version of the dish. Just be mindful of cooking time as zucchini tends to cook faster than eggplant.

Q: Can I freeze Baked Eggplant Parmesan?
A: Yes, you can freeze Baked Eggplant Parmesan for up to 3 months. Be sure to wrap the dish tightly in plastic wrap and foil to prevent freezer burn.

Q: How can I make this recipe vegan?
A: To make this recipe vegan, substitute the cheese with a dairy-free alternative like nutritional yeast or vegan cheese. You can also use a flax egg instead of eggs for coating the eggplant.

Q: Is Baked Eggplant Parmesan a healthy dish?
A: While Baked Eggplant Parmesan is a nutritious dish packed with vitamins and minerals, it is also high in calories and fat due to the cheese and breadcrumbs. Enjoy in moderation as part of a balanced diet.

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