Sunday Baked Eggplant Parmesan

Name: Sunday Baked Eggplant Parmesan
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 large eggplants, sliced into 1/2-inch rounds; Salt, for draining eggplant; 2 cups marinara sauce; 2 cups shredded mozzarella cheese; 1 cup grated Parmesan cheese; 1 cup all-purpose flour; 3 large eggs, beaten; 2 cups breadcrumbs; 1 tsp dried oregano; 1 tsp black pepper; Fresh basil, for garnish

Highlighted under: Baked Favorites

I absolutely love making this Sunday Baked Eggplant Parmesan as a comforting and delicious meal for my family. Each layer of tender eggplant, rich marinara sauce, and gooey cheese creates a wonderful combination that is hard to resist. The best part? It’s a dish that everyone can enjoy, regardless of dietary preferences. I often prepare it ahead of time, allowing the flavors to meld beautifully, and it makes for a perfect weekend treat or special gathering.

Created by

Ione Rutherford

Last updated on 2026-01-13T02:53:35.576Z

In my quest to perfect eggplant Parmesan, I experimented with different cooking methods. Baking the eggplant instead of frying it made a significant difference, resulting in a lighter dish that's full of flavor without the extra oil. Plus, the oven does most of the work, allowing me more time to focus on the sauce and cheese layers.

One key tip I learned is to salt the eggplant before cooking. This draws out moisture and bitterness, resulting in a more flavorful final dish. Once combined with a robust marinara and fresh mozzarella, I realized this version of eggplant Parmesan was destined to become a family favorite!

Why You Will Love This Recipe
Layers of succulent eggplant baked to perfection
Rich marinara sauce balances beautifully with creamy cheese
A healthier twist on a classic Italian favorite

Mastering the Breading Technique

Breading the eggplant is a crucial step to achieving the perfect texture in this dish. I recommend using a three-bowl method for breading, as it allows for even coating and reduces mess. By first dipping the slices in flour, you create a base that helps the egg adhere better. The egg acts as a glue for the breadcrumbs, which should be well-seasoned with oregano and black pepper to enhance the overall flavor of the eggplant and harmonize with the marinara sauce.

When breading, take care to shake off excess flour and egg before moving to the breadcrumb bowl. This will ensure the coating is neither too thick nor uneven. If you find a piece doesn't have enough breadcrumbs sticking, simply return it to the egg wash and re-dip. This attention to detail is what will help you achieve a beautifully crispy crust.

Layering for Flavor

The layering process is where this dish truly shines. By adding alternating layers of eggplant, marinara, and cheese, you not only create a visually stunning dish but also ensure that each bite is a burst of flavor. I like to start with a thin layer of marinara in the baking dish to prevent sticking. Make sure each layer is loosely packed—pressing down can lead to a denser texture that won't bake evenly.

Keep in mind that using a combination of mozzarella and Parmesan adds depth to the flavor. Mozzarella provides that gooey, stretchy quality, while Parmesan contributes a nutty richness. If you're looking for a dairy-free option, you can substitute nutritional yeast for Parmesan and vegan cheese for mozzarella, maintaining a similar cheesy experience.

Post-Baking Tips

After baking, it's essential to let the Eggplant Parmesan rest for a few minutes. This allows the layers to set, making slicing easier and ensuring that you serve perfect portions. If you’re preparing this dish in advance, consider assembling it a day ahead; it reheats beautifully and the flavors will deepen overnight. Cover it tightly with foil in the fridge to keep it fresh.

For storage, this dish can be kept in an airtight container in the fridge for up to 4 days. If you decide to freeze it, I recommend slicing it into portions before freezing—this way, you can easily heat just what you need. Reheat it in the oven at 350°F (175°C) for about 20-30 minutes, or until heated through and bubbly.

Ingredients

Eggplant Parmesan Ingredients

2 large eggplants, sliced into 1/2-inch rounds
Salt, for draining eggplant
2 cups marinara sauce
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 cup all-purpose flour
3 large eggs, beaten
2 cups breadcrumbs
1 tsp dried oregano
1 tsp black pepper
Fresh basil, for garnish

Instructions

Prepare the Eggplant

Sprinkle the eggplant slices with salt and let them sit for 20 minutes to remove excess moisture. Rinse and pat dry.

Bread the Eggplant

Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with oregano and pepper. Dip each eggplant slice first in flour, then in egg, and finally in breadcrumbs.

Bake the Eggplant

Preheat your oven to 375°F (190°C). Arrange the breaded eggplant slices on a baking sheet and bake for about 25 minutes, flipping halfway through, until golden and crisp.

Assemble the Dish

In a large baking dish, spread a layer of marinara sauce, then a layer of baked eggplant, followed by a layer of mozzarella and Parmesan. Repeat the layers until all ingredients are used, finishing with cheese on top.

Bake to Perfection

Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.

Serve and Enjoy

Let the dish rest for a few minutes before slicing. Garnish with fresh basil and serve hot!

Pro Tips

For an extra burst of flavor, consider adding a layer of cooked spinach or sautéed mushrooms between the eggplant and cheese layers. This adds texture and enhances the overall dish.

Ingredient Choices and Substitutions

When selecting your eggplants, look for firm ones with smooth, shiny skin. Smaller eggplants tend to be less bitter and have fewer seeds, which can improve the overall texture of the dish. If you can’t find fresh eggplants, canned or frozen eggplant can be used, though they should be well-drained to remove excess moisture before breading.

In terms of marinara sauce, homemade is always the best option, but store-bought can save time. Look for brands with minimal ingredients and no added sugars. You can also mix in a dash of red pepper flakes for a subtle kick if spice is to your liking. For a twist on the traditional flavor, adding chopped spinach or sautéed mushrooms between layers can enhance both nutrition and taste.

Serving Suggestions

This Sunday Baked Eggplant Parmesan pairs perfectly with a simple side salad tossed in a light vinaigrette. The freshness of the salad complements the richness of the baked dish while balancing flavors beautifully. You can also serve it alongside garlic bread to soak up any leftover marinara sauce, ensuring you don't miss out on any flavor.

For a more substantial meal, consider adding a side of pasta tossed in olive oil and garlic, enhancing the Italian flair of the dinner. Leftovers can also be served cold on a sandwich, making for a delicious next-day lunch option that surprises with continued flavor combinations.

Questions About Recipes

→ Can I prepare the eggplant in advance?

Yes! You can pre-bake the eggplant and assemble the dish in advance. Just store it in the fridge until you're ready to bake.

→ Is there a vegetarian alternative to this recipe?

Absolutely! This recipe is already vegetarian. You can use vegan cheese and marinara to make it vegan as well.

→ How long will leftovers last in the fridge?

Leftovers can be stored in an airtight container in the fridge for up to 3 days.

→ Can I freeze this eggplant Parmesan?

Yes, you can freeze it! Just make sure to freeze the assembled but unbaked dish. When ready to eat, bake directly from the freezer; it may take a bit longer.