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    Home » Dinner Recipes » Baked Eggplant Parmesan

    Baked Eggplant Parmesan

    Published: Jun 22, 2021 · Modified: Jun 5, 2022 by Tammy Overhoff

    Jump to Recipe Print Recipe

    This Baked Eggplant Parmesan features eggplant slices dipped in seasoned breadcrumbs, baked instead of fried, and then smothered in marinara sauce and mozzarella cheese keeping the classic flavor you know and love. You will make this healthy eggplant parmesan again and again!

    baked eggplant parmesan

    Some of the first recipes I lightened up were the Italian-American classics I grew up with. This baked chicken parmesan, healthy fettuccine alfredo, Italian stuffed peppers, Pasta Fagioli, and these turkey meatballs are just some of our favorites.

    Next in line for a healthy makeover is eggplant parmesan. 

    I love eggplant parmesan – it’s one of my favorite Italian-American dishes. But, unfortunately, the authentic version is eggplant slices fried to perfection and then smothered in sauce and tons of mozzarella cheese. That was not going to meet my healthy eating goals.

    Reasons you’ll love this recipe

    • It’s delicious – This baked eggplant parmesan is everything that eggplant parm is known for, minus the extra fat and calories. 
    • It’s baked and not fried – The coating still gets crispy and has a “fried” taste that’ll rival any fried version. Plus, nobody will know the difference.
    • It’s easier to make – traditional eggplant parmesan is a labor of love, but this baking instead of frying method makes it easier and less messy.
    • Can be made ahead of time – Make it entirely ahead of time or get the eggplant slices ready. Either way, you can prep in advance to make dinner time easy!

    Ingredients

    ingredients to make healthy Eggplant Parmesan
    • Eggplant – 2 pounds of fresh eggplant (this is about two medium-sized eggplants), skin removed, and sliced in ½ inch round slices. Eggplants grow into all different sizes, so don’t worry if you have more or less than the recipe calls for.
    • Eggs – dipping the eggplant slices in the egg mixture helps the breadcrumbs stick to the eggplant.
    • Plain regular breadcrumbs – I’ve used both traditional and panko breadcrumbs when making baked eggplant parmesan. I prefer regular breadcrumbs because they stick to the eggplant better. The important thing is to purchase plain breadcrumbs because we are adding in the flavor.
    • Grated parmesan cheese, Italian seasoning, garlic powder, and onion powder – are the seasonings we use in the breadcrumb mixture.
    • Olive oil – a couple of tablespoons of olive oil to the sheet pan gives the breaded eggplant slices a nice crispy texture.
    • Marinara sauce – you can use this homemade easy marinara sauce or jarred. My favorite jarred sauce is Rao’s Marinara and Thrive Market Organic Sicilian Gravy.
    • Mozzarella cheese – Both fresh and regular mozzarella cheese are delicious in this recipe. For best results, if using traditional shredded mozzarella, I recommend purchasing mozzarella in a block and then shredding it fresh.

    FAQs


    What is eggplant parmesan?

    The classic Italian-American version of eggplant parmesan is fresh eggplant slices dipped in egg and dredged in flour or breadcrumbs and pan-fried in oil. This process can take some time, depending on the amount you’re making. Then you layer the fried eggplant slices in a baking dish with sauce and fresh mozzarella. Bake until hot and bubbly. 

    What is healthier, eggplant parm or chicken parm?

    If you’re choosing between baked eggplant parm or baked chicken parmesan, the lower-calorie choice is eggplant. However, chicken has more protein and will keep you fuller longer. So depending on your health goals, both lightened-up classics can fit into your meal plan.

    baked eggplant Parmesan cooked in a white ceramic baking dish.

    Cooking Tips

    Remove the skin, or leave it on –  This is the question I often get about eggplant parmesan. It is a personal preference.

    I prefer to remove the eggplant skin when making baked eggplant parmesan. I don’t like the texture of the skin after it bakes.

    I use a sharp knife to remove the skin. If you’re new to making eggplant parm prepare half with the skin and the other half without.

    Sweat the eggplant slices – this is another bone of contention in the eggplant parmesan-making world. Some do, while others don’t.

    I think sweating the eggplant slices is essential. It draws out the bitter juices from the eggplant to make a better-tasting recipe.

    Sweating means sprinkling a little salt over the eggplant slices. The salt will pull the bitter juices out of the eggplant.

    How to sweat eggplant? Place the eggplant on a dish lined with paper towels and let the slices sit for about 45 minutes. You’ll see the juices coming out of the eggplant slices. When the eggplant is done sweating, just rinse the pieces with water and then pat dry with a paper towel. This is extra work, but I think it’s necessary for the best result when making baked eggplant parmesan.

    Make a gluten-free eggplant parmesan – You can use gluten-free breadcrumbs (Schar are my favorite) or skip the breading altogether if you want to make this recipe gluten-free.

    What to serve with it?

    This baked eggplant parmesan is delicious on top of spaghetti pasta with a Caesar salad on the side. Don’t forget the garlic bread and glass of red wine for a whole Italian-American experience!

    Eggplant parm also makes a great side dish to serve at a party. 

    How to Make Baked Eggplant Parmesan?

    step by step collage showing how to make baked Eggplant Parmesan.
    • Start with the eggplant. Using a sharp knife or peeler, remove the skin from the eggplant and then cut into ½ inch slices.
    • Lay the eggplant slices on a plate lined with paper towels. Lightly sprinkle with salt and let the slices sit for 45 minutes, flipping halfway through.
    • Preheat the oven to 400 degrees.
    • Brush the olive oil onto a large baking sheet and set it aside. 
    • Get out two medium bowls to create an assembly line. In one bowl, whisk together the eggs. Mix the breadcrumbs, parmesan cheese, garlic powder, onion powder, Italian seasoning, salt, and pepper in the second bowl. Bring the baking sheet over near the bowls.
    • One at a time, dip the eggplant slices into the egg mixture and then into the breadcrumbs. Shake off any excess breadcrumbs and place them onto the baking sheet. Discard leftover egg and bread crumbs
    • Bake the eggplant slices for 20 minutes and flip halfway through. The breadcrumb will be brown and crispy.
    • While the eggplant is baking, spread a ½ cup of sauce onto the bottom of a 9 x 13 baking dish.
    • Remove the eggplant from the oven and keep the oven temperature to 400 degrees. 
    • Place the baked eggplant slices in the baking dish into a single layer and cover with the rest of the sauce, and top with mozzarella cheese. If you need to add another layer to some of the eggplant pieces that is fine. Make sure it has sauce and cheese on it.
    • Cover with foil and bake for 25 minutes or until cheese is melted.
    • Remove the foil and turn the oven to broil. Broil for 2-3 minutes or until the cheese is slightly browned.
    • Remove from the oven and serve hot. Sprinkle on fresh basil if desired.
    Eggplant Parmesan with a piece taken from the corner.

    Storage Tips

    You can prepare the baked eggplant parmesan entirely ahead of time. Store in an airtight container and refrigerate or freeze into portion-out dinners using individual containers.

    Reheat in the microwave for 2-4 minutes or until hot.

    baked Eggplant Parmesan

    Baked Eggplant Parmesan

    This Baked Eggplant Parmesan features eggplant slices dipped in seasoned breadcrumbs, baked instead of fried, and then smothered in marinara sauce and mozzarella cheese keeping the classic flavor you know and love. You will make this healthy eggplant parmesan again and again!
    4.84 from 6 votes
    Print Pin Rate
    Course: dinner, dinner recipe
    Cuisine: Italian
    Keyword: baked eggplant parmesan, healthy eggplant parmesan
    Prep Time: 45 minutes minutes
    Cook Time: 50 minutes minutes
    Total Time: 1 hour hour 35 minutes minutes
    Servings: 6
    Calories: 460kcal
    Author: Organize Yourself Skinny

    Equipment

    • Sharp knife or vegetable peeler
    • Mixing Bowls
    • Pastry brush
    • Large baking sheet
    • 9 x13 ceramic baking dish

    Ingredients

    • 2 lbs fresh eggplant about 2 medium-sized eggplants
    • 2 tablespoons olive oil
    • 2 large eggs
    • 1 cup plain breadcrumbs
    • 1/4 cup grated parmesan
    • 1 teaspoon Italian seasoning
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • 3 cups Marinara Sauce or 1 (28 ounce) jar of sauce
    • 16 ounces fresh mozzarella can also use shredded mozzerella

    Instructions

    • Using a sharp knife or peeler, remove the skin from the eggplant and then cut into ½ inch slices.
    • Lay the eggplant slices on a plate lined with paper towels. Lightly sprinkle with salt and let the slices sit for 45 minutes, flipping halfway through.
    • Preheat oven to 400 degrees.
    • Brush the olive oil onto a large baking sheet and set it aside.
    • Get out two medium bowls. In one bowl, whisk together the eggs. Mix the breadcrumbs, parmesan cheese, garlic powder, onion powder, Italian seasoning, salt, and pepper in the second bowl. Bring the baking sheet over near the bowls.
    • One at a time, dip the eggplant slices into the egg mixture and then into the breadcrumbs. Shake off any excess breadcrumbs and place them onto the baking sheet. Discard leftover egg and bread crumbs
    • Bake eggplant slices for 20 minutes, flip over half way through.
    • While the eggplant is baking, spread a ½ cup of sauce onto the bottom of a 9 x 13 baking dish.
    • Remove the eggplant from the oven and keep the oven temperature to 400 degrees. 
    • Place the baked eggplant slices in the baking dish into a single layer and cover with the rest of the sauce, and top with mozzarella cheese. If you need to add another layer to some of the eggplant pieces that is fine. Make sure it has sauce and cheese on it.
    • Cover with foil and bake for 25 minutes or until cheese is melted. Remove the foil and turn the oven to broil. Broil for 2-3 minutes or until the cheese is slightly golden.
    • Remove from the oven and serve hot. Sprinkle on fresh basil if desired.

    Notes

    Storage Tips
    You can prepare the baked eggplant parmesan entirely ahead of time. Store in an airtight container and refrigerate or freeze into portion-out dinners using individual containers.
    Reheat in the microwave for 2-4 minutes or until hot.

    Nutrition

    Calories: 460kcal | Carbohydrates: 29g | Protein: 22g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 115mg | Sodium: 789mg | Fiber: 7g | Sugar: 10g

    Other Healthy Italian Recipes

    • Slow Cooker Marinara
    • Spinach Artichoke Stuffed Shells
    • Turkey Bolognese
    • Zuppa Toscana
    • Baked Italian Shrimp
    • Healthy Linguini and Red Clam Sauce

    Did you make this recipe?

    Have you tried this Baked Eggplant Parmesan recipe yet? If so, I’d love for you to rate this recipe and leave a comment below. We all learn from each other’s experiences. Also, it would be awesome if you could share a picture on Instagram and tag it #organizeyourselfskinny. I can’t wait to see it.

    Sharing is caring!

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    Dinner Recipes, Healthy Casserole Recipes, Healthy Vegetarian Recipes, Recipes

    About Tammy Overhoff

    Hi, I’m Tammy Overhoff, a busy mom, wife, and entrepreneur. I am the owner, author, and recipe developer here at Organize Yourself Skinny. Since 2011 Organize Yourself Skinny has become a trusted resource for clean eating recipes to meal prep, reviews, and lifestyle hacks to help you fit healthy habits and routines into your busy schedule. Check out my online shop Reset & Flourish for all of my eBooks, Guides, and Bundles!

    Reader Interactions

    Comments

    1. Alexis says

      October 28, 2020 at 5:54 pm

      5 stars
      I just made this for the first time, and it turned out so good! It is a decent amount of work, but you can’t even tell it’s healthier. I only let the eggplant sit for 20 minutes and that seemed to be long enough. I’m definitely saving this recipe to use again in the future.

      Reply
    2. erin ross says

      July 29, 2018 at 11:52 am

      Totally making this tonight!! Thanks for the breakdown, it sounds so good!!

      Reply
    3. candy says

      July 23, 2018 at 12:55 pm

      the salt technique is no longer necessary with eggplant, they have been hybridized to not be bitter.

      Reply
      • Tammy Kresge says

        July 24, 2018 at 1:46 pm

        Thanks for the update. I didn’t know that.

        Reply
        • Reagan says

          August 14, 2019 at 1:09 pm

          5 stars
          The salting may not make much of a difference to flavor, HOWEVER, it DOES help remove a lot of excess water. Removing the excess water helps to crisp the eggplant whether baking or frying it. I’d say it’s still a necessary step! Thanks for the recipe!

    4. Emily says

      June 28, 2018 at 12:54 pm

      5 stars
      Delicious Recipe! I added some fresh chopped basil in the last 4 minutes and it tasted delicious.

      Can leftovers be frozen? I made a bit too much 🙂

      Reply
    5. Amy says

      April 16, 2018 at 2:10 pm

      5 stars
      This looks great! I appreciate how you explained the process.

      Reply
    6. Jim says

      December 08, 2017 at 6:33 pm

      4 stars
      I made it tonight. Almost totally fat free. Made a simple red sauce for it.
      Great recipe.

      Reply
    7. Maude Vallée says

      September 25, 2017 at 3:19 pm

      5 stars
      This recipe is just crazy! My meat-loving husband craves it and it’s so good heated the day after. I cooked it for vegetarian friends who came at home for dinner and they ate two plates each. Great for eating eggplant, a vegetable I don’t use a lot. A keeper recipe! (sorry for my english, I’m from Quebec).

      Reply
      • Tammy Kresge says

        September 26, 2017 at 11:36 am

        So glad you enjoyed it! It’s def one of my new favorites.

        Reply

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    Hi, I’m Tammy Overhoff, a busy mom, wife, and entrepreneur. I am the owner, author, and recipe developer here at Organize Yourself Skinny. Since 2011 Organize Yourself Skinny has become a trusted resource for clean eating meal prep recipes, reviews, and lifestyle hacks to help you fit healthy habits and routines into your busy schedule. Check out my online shop Reset & Flourish for all of my eBooks, Guides, and Bundles!

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