Eggplant Parmesan Recipe
This Eggplant Parmesan Recipe is a comforting, cheesy baked vegetarian casserole in rich tomato sauce that feels like a homemade Italian hug.
Full Recipe Introduction
You know what? I fell in love with this baked Eggplant Parmesan Recipe way back when I was exploring meatless Mondays in my busy kitchen. It’s an Italian cuisine classic reimagined with layers of tender eggplant slices, zesty tomato sauce, and ooey-gooey cheese—yet still light enough to feel a little virtuous. There’s something reassuring about savoring each forkful of this comfort food, especially when the oven warms the whole house on a crisp evening.
What makes this dish special is how it balances deep flavor without drowning in grease. By lightly salting and air-drying the eggplant, you lose bitterness and avoid sogginess. Then, a quick bake before layering locks in structure. The tomato sauce here is homemade (with a splash of Marsala wine if you’re feeling fancy), but you could use your favorite jarred brand and still end up with a saucy masterpiece.
At 50, I’ve tested countless variations—gluten-free panko, dairy-free mozzarella, even an herbed ricotta layer. But this version, bursting with garlic, Italian parsley, and a hint of fresh basil, remains my go-to when I crave real, wholesome comfort. Whether you’re cooking for family, meal-prepping for the week, or hosting vegetarian friends, this casserole shines.
Why You’ll Love This Recipe
- Baked, not fried—lighter on oil, big on flavor
- Vegetarian-friendly yet hearty enough to satisfy carnivores
- Cheesy layers that stretch with every bite
- Made with simple pantry staples and fresh produce
- Perfect for weeknight dinners or casual weekend gatherings
- Easily doubled for meal prep or freezer-friendly portions
- Comfort food that brings back fond memories
- Customizable with gluten-free or dairy-free swaps
Ingredients
• 2 medium eggplants (about 2–2½ lbs total), sliced ½-inch thick; sprinkle with sea salt and rest on a rack for 20 minutes, then pat dry
• 3 cups homemade or store-bought tomato sauce (San Marzano–style recommended)
• 2 cups shredded part-skim mozzarella (or vegan mozzarella for dairy-free)
• 1 cup freshly grated Parmesan cheese (or Pecorino Romano for a sharper edge)
• 1 cup ricotta cheese (whole-milk ricotta adds creaminess)
• 2 cloves garlic, minced (substitute with 1 tsp garlic powder if you’re in a hurry)
• 2 tbsp extra-virgin olive oil, plus extra for drizzling
• ¼ cup chopped fresh basil leaves, plus extra for garnish
• 2 tbsp chopped Italian parsley
• 1 tsp dried oregano or 1 tbsp fresh, finely chopped
• Freshly ground black pepper and red pepper flakes, to taste
• Nonstick cooking spray or parchment paper for baking sheet
Directions
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment or lightly coat with cooking spray—this saves you a scrubbing workout later.
- Brush both sides of each eggplant slice with 1 tbsp olive oil, then arrange in a single layer. Roast for 15–18 minutes, flipping halfway, until golden and slightly shriveled at the edges. You want them tender but still holding shape.
- Meanwhile, stir garlic into your tomato sauce in a medium saucepan over low heat. Let it simmer gently for 5–7 minutes so the flavors mingle—watch for small bubbles, not a rolling boil.
- In a small bowl, combine ricotta, half the Parmesan, parsley, oregano, and a generous grind of black pepper. Taste and adjust salt—for me, this tangy layer is the heart of the casserole.
- Spread ½ cup of sauce across the bottom of a 9×13” baking dish. Layer half the eggplant slices, overlapping slightly. Dollop half the ricotta mixture, then sprinkle ¾ cup mozzarella. Repeat: sauce, eggplant, ricotta, mozzarella. Finish with remaining sauce, mozzarella, and Parmesan.
- Drizzle a scant teaspoon of olive oil over the top and add a pinch of red pepper flakes if you crave a little spark. Cover loosely with foil (shiny side down to prevent sticking).
- Bake covered for 20 minutes, then remove foil and bake 10–12 more minutes until cheese bubbles and browns at the edges. You’re looking for that golden crown.
- Let the casserole rest for 10 minutes before serving—this helps set the layers so you get neat slices instead of a saucy spill.
Servings & Timing
Makes 6 generous servings
Prep Time: 25 minutes (including salting and drying eggplant)
Bake Time: 32–35 minutes
Rest Time: 10 minutes
Total Time: About 1 hour 10 minutes
Variations
• Mediterranean Twist: Add roasted red peppers and kalamata olives between layers.
• Gluten-Free Casserole: Use gluten-free breadcrumbs on eggplant or skip breadcrumbs entirely.
• Vegan Version: Swap ricotta and cheeses for plant-based alternatives; use nutritional yeast in ricotta mix.
• Meat-Lover’s Layer: Brown ½ lb of Italian sausage or ground turkey with onions, then layer in.
• Herbed Ricotta Delight: Mix fresh thyme and rosemary into the ricotta for a garden-fresh note.
Storage & Reheating
Refrigerator: Cover tightly and store for up to 4 days.
Freezer: Portion into airtight containers; freeze up to 3 months. Thaw overnight in the fridge.
To Reheat: Warm individual slices in a 350°F oven for 10–12 minutes or microwave (covered) for 1–2 minutes, checking halfway.
Make-Ahead Tip: Assemble the casserole up to step 6, cover, and refrigerate overnight; bake fresh in the morning for a weekend brunch crowd.
Notes
• Eggplant Prep: Salting is optional but cuts bitterness and keeps layers firm. If you skip it, pat slices extra dry.
• Sauce Swap: A mix of crushed tomatoes and tomato paste (3:1 ratio) brightens flavor and thickens the sauce.
• Cheese Layering: For gooey stretchiness, stir a little sauce into the ricotta. It helps it spread smoothly.
• Baking Dish Size: If yours is smaller or deeper, reduce layers to prevent overflow.
• Oven Heat: I’ve tried both conventional and convection—convection gives a crispier top in less time by about 5 minutes.
FAQs
Q: Can I skip the ricotta cheese?
A: Yes, you can spread extra mozzarella or use cottage cheese in its place, though texture will differ slightly.
Q: How do I prevent soggy eggplant?
A: Salting and resting the slices on a rack removes moisture; roasting rather than frying also helps.
Q: Is this recipe freezer-friendly?
A: Absolutely. It holds shape and flavor well—just thaw in fridge before reheating.
Q: Can I make this dairy-free?
A: Swap cheeses for vegan mozzarella and vegan ricotta or blend tofu with nutritional yeast for a ricotta-like filling.
Q: What’s the best way to reheat single servings?
A: A toaster oven crisps edges nicely; microwave can make it a bit softer but is fastest.
Q: How spicy is this dish?
A: It’s mild unless you add red pepper flakes—customize the heat to your taste.
Q: Can I add meat?
A: Sure—ground beef, Italian sausage, or chicken work well between layers if you’re not strictly vegetarian.
Q: Any low-carb tweaks?
A: Swap eggplant for thin zucchini or summer squash slices, and use a lower-sugar tomato sauce.
Conclusion
This Eggplant Parmesan Recipe is the kind of homemade, baked vegetarian casserole that feels both nostalgic and fresh—rich tomato sauce, gooey cheese, and perfectly tender eggplant all in one dish. Give it a try this week, and let me know how you customize it—drop a comment or share your twist on social media!
Eggplant Parmesan
Ingredients
- 2 medium eggplants sliced ½-inch thick; salted and dried
- 3 cups tomato sauce homemade or store-bought
- 2 cups mozzarella cheese shredded (part-skim or vegan)
- 1 cup Parmesan cheese freshly grated (or Pecorino Romano)
- 1 cup ricotta cheese whole-milk ricotta for creaminess
- 2 cloves garlic minced (or 1 tsp garlic powder)
- 2 tbsp extra-virgin olive oil plus more for drizzling
Instructions
- Preheat oven to 375°F (190°C) and prepare baking sheets.
- Brush eggplant slices with olive oil, roast until tender.
- Simmer garlic in tomato sauce over low heat.
- Combine ricotta, Parmesan, herbs, and spices for the filling.
- Alternate sauce, eggplant, ricotta mixture, and cheeses in a baking dish.
- Bake covered, then uncovered until golden brown. Rest before serving.
