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This Italian recipe for Baked Eggplant Parmesan uses roasted eggplant instead of fried making it a simple, cheesy vegetarian meal.
When I was growing up, my Italian Grandmother used to salt and press eggplant slices all day to remove the extra moisture from them. Once that was done, she would bread and fry each individual slice before assembling it into a layered dish. It was amazing, but who has that kind of time?
With this recipe, there’s no salting the eggplant slices, you just cover them with some oil and seasoning and throw them in the oven before assembling the dish. This eggplant casserole is also great to make ahead. Just assemble and bake later!
Why This Recipe Works
- Roasting the eggplant with the skin on makes it not only easy but ensures the eggplant is fully cooked when assembled.
- Adding the basil between layers adds an extra depth of flavor.
- Using wet mozzarella (or Buffalo Mozzarella) keeps it in place instead of spreading when baked.
- The Parmesan cheese creates a beautiful, crisp topping that finishes the dish perfectly.
Eggplant Parmesan That’s Vegetarian, Low Carb, and Keto Friendly
This eggplant is a dish is full of flavor and healthy too! It’s perfect if you’re cooking for a vegetarian, cutting back on carbs or following a Keto Diet.
How To Make Eggplant Parmesan
- Brush eggplant slices with olive oil and season.
- Bake the slices in the oven for around 25 minutes.
- Layer the baked eggplant, mozzarella, basil and tomato sauce.
- Top with shredded parmesan cheese.
- Bake in the oven for around 30 minutes, until golden.
- Serve and enjoy!
Ingredient Notes
- Eggplant: The fresher the eggplant the better. When buying eggplant (aubergine) make sure it is firm but not hard. If it feels soft it is overripe.
- Tomato Sauce: You can use my recipe for tomato sauce or any canned sauce of your choice.
- Cheese: This dish calls for wet mozzarella (buffalo mozzarella) and parmesan cheeses. Mozzarella is perfect as its mild and melts perfectly in the dish. If you don’t have parmesan cheese, any of your favorite Italian hard cheese will work just fine.
- Basil: Fresh basil is always best as you will get the best flavor. If you don’t have it you can use dried basil.
- Oil: I love to use olive oil in my Italian recipes, but you can use any other good quality vegetable oil.
Step By Step Instructions
Start by slicing the eggplant into 1 inch thick slices. Place onto a baking sheet lined with baking paper or nonstick foil. Brush with olive oil (the top or both sides. The choice is your’s).
Season with salt and pepper.
Roast until golden (about 30 minutes). Line a 10-inch casserole pan with a single layer of the roasted eggplant using half the slices.
Cover with tomato sauce
Top with sliced mozzarella.
Top with more sauce and basil leaves.
Add another layer of eggplant.
Top with more sauce and the grated parmesan cheese.
Bake until crispy and golden.
Serve and enjoy!
Erren’s Top Tips
- When roasting the eggplant, line the pan with nonstick foil to make it easy to remove.
- To avoid greasy eggplant, only oil one side of the slices.
- For a low-fat version, use low-fat cooking spray in place of the oil when roasting the eggplant.
- For the tomato sauce, use a good quality jarred sauced or try it with my Marinara Sauce or Easy Homemade Tomato Sauce.
Make ahead and Freezing Instructions
- Can I make Eggplant Parmesan ahead of time? To make Baked Eggplant Parmesan ahead, just make the eggplant, cheese, and sauce layers, cover and refrigerate. Bake from chilled by adding an extra 10-15 minutes to the baking time.
- Can Eggplant Parmesan be frozen? Eggplant Parmesan freezes really well and can be frozen before or after baking by covering the freezer/oven-safe pan with a plastic wrap and a layer of foil. Place in the freezer and freeze for up to 3 months. Thaw in the fridge overnight before baking.
- Can I store cooked eggplant parmesan in the fridge? Yes, allow the dish to cool, cover and store in an airtight container in the fridge for up to 3 days. Reheat in the oven and serve.
FAQs
Do you leave the skin on eggplant parmesan?
Yes you do leave the skin on eggplant when making eggplant parmesan. The whole vegetable is edible.
Why is my eggplant parmesan tough?
Your eggplant might be tough if it isn’t fresh, the older the eggplant the tougher it will be.
Did you make this?
Recipe
Baked Eggplant Parmesan
Ingredients
- 3 large eggplants ((approx 3lbs) Sliced into 1-inch slices)
- 6 tablespoons extra-virgin olive oil
- Sea Salt and freshly ground black pepper (to taste)
- 2 cups tomato sauce
- 12 fresh basil leaves
- 16 oz Fresh Mozzarella Cheese (also known as buffalo or wet Mozzarella) (sliced)
- ½ cup Parmesan cheese (freshly grated )
Instructions
To Roast The Eggplant:
- Preheat oven to 400F
- Place the eggplant slices in a single layer on a baking sheet lined with nonstick foil or baking paper. Brush with olive oil and season with salt and pepper.
- Bake for 25-30 minutes or until golden.
To Assemble:
- Line a 10-inch casserole pan with a single layer of the roasted eggplant using half the slices. Top with sauce, followed by the mozzarella slices a more sauce, and the basil leaves.
- Add another layer of eggplant using the remaining eggplant slices. Cover with sauce followed by the grated parmesan cheese.
- bake for 30 minutes or until crisp and golden.
Tips
- When roasting the eggplant, line the pan with nonstick foil to make it easy to remove.
- To avoid greasy eggplant, only oil one side of the slices.
- For a low-fat version, use low-fat cooking spray in place of the oil when roasting the eggplant.
- For the tomato sauce, use a good quality jarred sauced or try it with my Simple Marinara Sauce or Easy Homemade Tomato Sauce.
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