by Alina Orozco

This Easy Baked Eggplant Parmesan recipe is made healthier and lighter with baked (instead of fried) panko-crusted eggplant, and served with fresh mozzarella, marinara sauce and fresh basil.

Jump to Recipe Print Recipe

Why You’ll Love This Easy Italian Eggplant Parm Dish Recipe

This dish may look fancy and complicated, but in truth it comes together quickly and is perfect for a meatless Monday option or an easy Sunday Supper. It also makes for a great leftovers for lunch. I like to serve it a long a giant salad or over a little bit of pasta.

Everything You Need to Make the Easy Eggplant Parmesan Recipe

large eggplant or 2 small eggplant
eggs
panko
marinara sauce
fresh basil
mozzarella cheese

Instead of creating a lasagna style hearty dish, I like to stack the lightly breaded eggplant cutlets on top of each other and serve them drizzles with a little marinara, mozzarella cheese and fresh basil.

What makes this recipe healthier and lighter?

In this recipe we go light on breading the cutlets. Then we bake the eggplant cutlets instead of frying, and lastly we are minimalist with the cheese—making this a light and healthier version of the true Italian classic Melanzane alla parmigiana.

Though, I will admit a sprinkle of fresh Parmigiano Reggiano goes a long way too.

how to make baked eggplant parmesan recipe from scratch

Best Tips to Prepare Your Eggplant for Baking

Technically you do not have to salt your eggplant. However, I do find that soaking the cut eggplant in salted water for at least 30 minutes before cooking makes the eggplant much less watery or bitter, and the crust less chewy.

Another eggplant cooking tip would be to make sure you slice your eggplant cutlets about 1/4 inch thick.

Alternatively, you can also peel your eggplant to make eggplant cutlets. I prefer to leave it on. The skin of the eggplant is entirely edible, it’s also delicious and not at all tough if you soak it in a salt bath prior to cooking.

The fresh basil and mozzarella cheese with the eggplant and marinara sauce is honestly the best combo.

Most of the time I have leftover homemade red sauce, but when I don’t, the jar works just as well. Of course, nothing compares to fresh mozzarella, and Trader Joe’s comes through with their great cheese selection.

I also like to warm up the sauce. Once the baked eggplant is ready, cover each patty with sauce and a slice of mozzarella cheese. Place back in the oven to allow the cheese to melt.

To serve, I like to add basil and then stack the cutlets on top of each other.

What to serve with baked eggplant parmesan?

Typically I serve a small portion of spaghetti with my baked eggplant parmesan recipe and a large salad of mixed greens in a vinaigrette dressing. Another great choice would be sautéed spinach with garlic. Depends on how healthy you want your eggplant parmesan easy dinner to be.

Easy Baked Eggplant Parmesan

Trader Joe's eggplant cutlets make for an easy weeknight eggplant parm that's savory and delicious and best of all tastes homemade.

Print Recipe Pin Recipe

Ingredients

1 large eggplant or 2 small eggplants
1 cup marinara sauce
8 oz mozzarella cheese
1/4 cup fresh basil
1/2 cup panko bread crumbs
2 eggs

Instructions

Cut your eggplant into 1/4 inch thick cutlets. Add water to a large bowl and add 2 tablespoons of salt. Soak the eggplant slices for at least a half hour before cooking.
Place your eggplant cutlets on a towel to dry off.
Meanwhile, mix two eggs in a shallow dish. Take another shallow dish and add the panko bread crumbs
Once dry, dip the eggplant into the egg mixture and then the panko crust dish. Don't worry about covering the eggplant completely. We are looking for a light panko crust dusting.
Spray a pan sheet with olive oil and place your panko crusted eggplant on the sheet. It's ok if the cutlets lightly touch each other or overlap.
Bake your cutlets at 325 for 25 minutes.
Meanwhile warm up your marinara sauce, slice your mozzarella cheese and prep your basil.
Once the eggplant cutlets are cooked, add a dollop of marinara sauce to each cutlet, a sliver of mozzarella cheese and a basil leaf. Place back in the oven and cook for an additional 3-4 minutes, or until the cheese has melted.
Stack 3 cutlets on top of each other. Serve warm with a side of pasta or salad.

Notes

Slice eggplant 1/4 inch thick. Then soak the slices in a bowl of salted water for at least 30 minutes.
Pat the eggplant dry. You can also remove the skin.
Regular bread crumbs work just as well with this recipe
Try vegan mozzarella cheese for a vegan twist on this meatless meal.