Easy Baked Eggplant Parmesan Recipe
This Baked Eggplant Parmesan Recipe combines roasted eggplant, a homemade tomato sauce, and a three-cheese blend. Easy to make, it’s the perfect appetizer, side dish, or main course!
Looking for more ways to use eggplant? Try my Easy Eggplant Parmesan and Roasted Chicken Provencal, too!
If you’ve ever been too intimidated to make baked eggplant at home, this is the recipe for you! It does take some time, but the steps are simple and virtually failproof. Plus, the end result is totally worth the effort.
Unlike traditional eggplant parm recipes, we aren’t breading the eggplant or layering ingredients for this dish. Instead, we toss the cubes with tomato sauce and cheese, add an extra layer of cheese, and bake.
As a result, the dish is low-carb and requires much less prep time than your standard recipe. Loaded with nutrients and fiber, it works well as a vegetarian main course with a simple house salad and a side of bread. However, you can just as easily enjoy it as an appetizer or side with your favorite main dishes.
Plus, this baked eggplant parmesan makes enough to share and is a great option for everything from holiday dinners to weeknight meals. One bite and you’ll never go back to restaurant versions again!
Recipe Ingredients
- Eggplant – You’ll need two medium-sized eggplants for this recipe. Look for eggplants that are vibrant in color with bright green tops and free from bruises or discoloration.
- Seasonings – Salt and dried oregano are included throughout the dish for a savory, herbaceous flavor.
- Olive Oil – We use this to coat the eggplant, adding flavor and helping it crisp up in the oven.
- Whole Peeled Pomodoro Tomatoes with Juice – Find this in the canned tomato or vegetable section of your local grocery store.
- Garlic – For the best results, use whole cloves, not pre-minced varieties, and grate them yourself!
- Butter – This adds richness to the sauce. I recommend using unsalted butter to avoid an overpoweringly salty taste.
- Cheese – A combination of Romano cheese, grated parmesan cheese, and mozzarella cheese takes this recipe over the top!
- Fresh Basil – Included as a garnish, fresh basil adds a pop of color and a bright, slightly peppery taste.
How to Make This Homemade Baked Eggplant Parmesan Recipe
Prepare the Components
- Prepare. Before you begin, preheat your oven to 400 degrees Fahrenheit. Then, line a baking tray with parchment paper, and gently spray a 9×9 baking dish with cooking spray.
- Slice the eggplant. Using a sharp knife, slice the ends off the eggplants. Then, use a vegetable peeler to remove the skins. Cut the eggplants in half. Then, slice them lengthwise. Cube or dice, creating pieces roughly the size of a half dollar.
- Season. Transfer the eggplant pieces to a mixing bowl, season with salt and toss with olive oil.
- Rest. Set the eggplant aside for one hour. The salt will extract any excess moisture and remove any bitterness!
- Create the sauce. In a sauce pot, combine the whole peeled Pomodoro tomatoes, garlic, kosher salt, butter, and oregano. Stir to combine, and warm over low heat, breaking the tomatoes into smaller pieces. Then, shut off the heat, and set the sauce aside.
- Combine the cheeses. Whisk the Romano, parmesan, and mozzarella in a small bowl, and set the mixture aside.
Bake and Serve
- Roast the eggplant. Use your hands to squeeze out any excess moisture from the eggplant cubes. Then, arrange them on a single layer on the prepared baking tray. Roast for 30 to 25 minutes at 400 degrees Fahrenheit.
- Combine. Toss the eggplant with the prepared tomato sauce. Then, add about half of the cheese blend, and stir to combine and coat.
- Layer. Pour the eggplant mixture into the prepared baking dish. Then, top it with the remaining cheese blend.
- Bake. Cover the baking dish with foil, and bake for another 30 to 35 minutes. Or until fork tender.
- Broil. Remove the foil, and broil for one to two minutes or just until the cheese is bubbly golden brown, and lightly crispy.
- Serve. Sprinkle the fresh basil on top, and enjoy warm!
Serving Suggestions
As mentioned, I love to serve this eggplant parmesan recipe as a main course with sides of crusty bread and salad. However, it’s also great with a variety of main courses such as:
- Easy Bruschetta Chicken
- Oven Baked Crispy Chicken Thighs
- Air Fryer Spinach and Feta Hasselback Stuffed Salmon
- Cripsy Tofu Cutlet
How to Store
Store leftovers in an airtight container in the refrigerator for three to four days. Reheat them in the microwave or a skillet over medium-low heat until warmed through.
Frequently Asked Questions
It’s up to you! The skin will soften and become easy to eat once cooked, especially when using small or medium-sized eggplants. However, if you’re using large eggplants or prefer a smoother texture, feel free to remove the skin. I do for this recipe!
Failing to salt and squeeze out the eggplant or overcooking are the most common reasons for this dish to turn out soggy.
I highly recommend it. Sweating the eggplant is the easiest way to prevent the dish from becoming soggy or having a bitter taste.
Easy Baked Eggplant Parmesan Recipe
Equipment
- 1 sauce pot
- 1 baking tray lined with parchment
- 1 9×9 baking dish
- 1 large mixing bowl
- 1 small mixing bowl
Ingredients
Eggplant
- 2 medium eggplants, peeled and cubed
- salt, to dust the eggplant and extract the moisture
- 2 tablespoons olive oil
Quick Pomodoro Sauce
- 1 can whole peeled pomodoro tomatoes with juice , 28 ounce can
- 1 teaspoon garlic, minced, about 2 cloves
- 1 tablespoon oregano
- kosher salt, to taste
- 2 tablespoons butter
Three Cheese Blend
- ⅓ cup grated Romano cheese
- ½ cup grated parmesan cheese
- ½ cup shredded mozzarella cheese
Optional Toppings
- ¼ cup basil, chopped
Instructions
- Preheat the oven to 400 degrees. Line a baking tray with parchment paper and set it aside. Lightly spray a 9×9-inch baking dish with cooking spray and set it aside.
Prepare the Eggplant
- Remove the ends from your eggplant and peel the skin off using a peeler. Cut the eggplant in half and then slice it lengthwise. Next, you’ll cube or dice the eggplant into evenly sized pieces. About the size of a half dollar. Once diced, add the eggplant into a mixing bowl and season it with salt and olive oil. Toss until everything is well coated. Let the eggplant rest in the bowl for one hour. The salt will extract any excess moisture and bitterness from the eggplant. Set aside.
Prepare the Pomodoro Sauce
- In a sauce pot, combine the whole peeled pomodoro tomatoes, garlic, kosher salt, butter, and oregano. Stir well over low heat. Using a wooden spoon, break the whole peeled tomatoes into smaller pieces. Once well combined, turn off the heat and set the sauce aside.
Prepare the Cheese Blend
- In a small mixing bowl, combine the Romano, parmesan, and mozzarella cheese. Stir well and set it aside.
AssemblE
- Once the eggplant has rested for an hour, using your hands, gently squeeze out any excess moisture. Place the squeezed eggplant on the prepared baking tray.
- Roast for 30-35 minutes at 400. Next, remove the eggplant from the oven and toss it in the pot with the sauce. Add about half of the three-cheese blend and stir until everything is well coated.
- Pour the eggplant / sauce / cheese mixture into the prepared 9X9-inch baking dish. Top with the remaining three cheese blend, cover with foil and bake for 30-35 minutes at 400 degrees. Or until fork tender.
- Remove the foil, and broil for an additional 1-2 minutes so the cheese on top would get extra bubbly and crispy.
