How do I make the eggplant less bitter?

Lightly salt eggplant slices, let them sit for 10 minutes, then pat dry before baking. This removes excess bitterness.

Can I use gluten-free breadcrumbs?

Absolutely! Substitute regular breadcrumbs with gluten-free versions for a wheat-free main dish.

What cheese alternatives can I use?

Dairy-free mozzarella or other vegan cheeses work well for a plant-based option without sacrificing flavor.

How do I store leftovers?

Keep leftovers in an airtight container in the fridge for up to three days. Reheat in the oven for best results.

What can be added for extra flavor?

Try adding fresh basil, grated parmesan, or a drizzle of olive oil before baking to enhance the dish’s taste.

Baked Eggplant Parmesan Italian

Featured in: Global Comforts

This lighter Italian-American classic features tender eggplant rounds baked with savory marinara and melty mozzarella. The dish starts with salting and drying eggplant slices for texture, layering them in a baking dish with rich sauce and cheese, then topping with golden breadcrumbs. After baking at 375°F until bubbly and crisp, it rests before serving to lock in flavors. Fresh basil or parmesan can boost flavor, and it's easily adapted for gluten-free or dairy-free diets. Enjoy as a hearty vegetarian main that's both satisfying and delicious.

Save Spread Forward Get Copy Skip to recipe details

By Samantha Reed

Updated on Fri, 31 Oct 2025 09:42:00 GMT

Baked Eggplant Parmesan with layers of melted cheese and rich marinara sauce, fresh out of the oven. | munchhug.com

A lighter version of the Italian classic, with tender baked eggplant layered in sauce and cheese.

I first made this eggplant parmesan when searching for a less oily alternative that still captured all the comforting flavors of the original.

Ingredients

Eggplant: 1 large, sliced into ½-inch rounds
Marinara sauce: 1 ½ cups
Mozzarella: 1 cup shredded
Breadcrumbs: ½ cup
Salt and pepper: to taste
Olive oil spray or drizzle: as needed

Instructions

Preheat:: Set oven to 375°F (190°C).
Prepare Eggplant:: Lightly salt eggplant slices and let sit 10 minutes, then pat dry.
Layer:: Layer eggplant in a baking dish with marinara and mozzarella.
Topping:: Sprinkle breadcrumbs over the top.
Bake:: Bake uncovered for 30 minutes until golden and bubbly.
Rest:: Let rest 5 minutes before serving.

Golden brown Baked Eggplant Parmesan topped with crispy breadcrumbs and fresh basil garnish. | munchhug.com

My family often requests this lighter version for Sunday dinners, especially when we want something hearty without feeling too heavy.

Required Tools

Baking dish, knife, oven

Allergen Information

Contains dairy and wheat. Use GF breadcrumbs and dairy-free cheese if needed.

Nutritional Information

Calories: 310, Total Fat: 14 g, Carbohydrates: 32 g, Protein: 14 g per serving.

Savory Baked Eggplant Parmesan, featuring tender eggplant and gooey mozzarella, baked to perfection. | munchhug.com

Sprinkle with fresh herbs and enjoy warm for a comforting weeknight dinner or special gathering.

Recipe Guide

→ How do I make the eggplant less bitter?: Lightly salt eggplant slices, let them sit for 10 minutes, then pat dry before baking. This removes excess bitterness.
→ Can I use gluten-free breadcrumbs?: Absolutely! Substitute regular breadcrumbs with gluten-free versions for a wheat-free main dish.
→ What cheese alternatives can I use?: Dairy-free mozzarella or other vegan cheeses work well for a plant-based option without sacrificing flavor.
→ How do I store leftovers?: Keep leftovers in an airtight container in the fridge for up to three days. Reheat in the oven for best results.
→ What can be added for extra flavor?: Try adding fresh basil, grated parmesan, or a drizzle of olive oil before baking to enhance the dish’s taste.

Baked Eggplant Parmesan Italian

Baked eggplant layered with marinara, mozzarella, and breadcrumbs for a golden, cheesy main dish.

Prep duration

15 min

Heat time

30 min

Complete duration

45 min

Created by Samantha Reed

Type Global Comforts

Skill level Medium

Heritage Italian-American

Output 4 Portions

Nutrition preferences Meat-free

Components

Base

01 1 large eggplant, sliced into 1/2-inch rounds

02 1 1/2 cups marinara sauce

03 1 cup shredded mozzarella cheese

04 1/2 cup breadcrumbs

Seasoning

01 Salt and black pepper, to taste

02 Olive oil spray or drizzle

Method

Phase 01

Preheat Oven: Set oven temperature to 375°F (190°C).

Phase 02

Prepare Eggplant: Arrange eggplant slices on a clean surface, season lightly with salt, and allow to sit for 10 minutes. Pat slices dry with paper towels.

Phase 03

Layer Ingredients: Arrange eggplant rounds in a baking dish. Spoon marinara sauce and sprinkle mozzarella cheese over each layer.

Phase 04

Add Breadcrumbs: Top the final layer with breadcrumbs and apply a light spray or drizzle of olive oil.

Phase 05

Bake: Bake uncovered for 30 minutes, or until the top is golden and bubbling.

Phase 06

Rest and Serve: Allow dish to rest for 5 minutes before serving.

Tools needed

Baking dish
Knife
Oven

Allergy alerts

Review ingredients carefully for potential allergens and seek professional medical guidance if concerned.

Contains dairy and wheat; substitute gluten-free breadcrumbs and dairy-free cheese if required.

Dietary info (per portion)

Values shown are estimates only - please consult healthcare providers for specific advice.

Energy: 310
Lipids: 14 g
Carbohydrates: 32 g
Proteins: 14 g