Name: Easy Baked Eggplant Parmesan Recipe: Guilt-Free!
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 1 large eggplant or 2 small/medium eggplants, sliced into 1/2 inch thick rounds; 2 large eggs; 1 cup almond flour; 1 cup freshly grated Parmesan, divided; 2 teaspoons Italian seasoning; 1/2 teaspoon sea salt; ground black pepper; 1 24 ounce jar marinara sauce, (about 3 cups); 2 cups shredded mozzarella; 1/3 cups thinly sliced basil

Jump to Recipe

Okay, so eggplant parmesan, right? Total comfort food. But sometimes all that frying feels… heavy. That’s where this baked eggplant parmesan recipe comes in! It’s got all that cheesy, saucy goodness you crave, but without the extra grease. Trust me, you won’t even miss it. I’ve been making this for years, tweaking it until it’s *just* right – my family begs for it! It’s become my go-to when I want something satisfying but still relatively healthy. And honestly, if I can make it (and I’m kinda chaotic in the kitchen!), you definitely can too!

Why You’ll Love This Baked Eggplant Parmesan

Seriously, you’re gonna be obsessed! Here’s why:

It’s way healthier than the fried version – baking cuts out so much oil!
Seriously delicious. All the classic flavors you want.
Super satisfying! It’s a hearty meal that’ll fill you up.
Easy to make – even on a busy weeknight.
Naturally gluten-free (if you use almond flour, like I do!).

Healthier Take on a Classic

Baking instead of frying? Total game-changer. You still get that amazing texture, but without all the extra grease. It’s a win-win!

Simple and Satisfying

Forget spending hours in the kitchen! This recipe is surprisingly simple to throw together, and the end result is a totally comforting and satisfying meal. You’ll want to make it again and again!

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Ingredients for Baked Eggplant Parmesan

Okay, so here’s what you’ll need. Don’t skimp on the good stuff! You’ll want:

1 large eggplant (or two smaller ones), sliced into 1/2 inch thick rounds
2 large eggs
1 cup almond flour
1 cup freshly grated Parmesan, *divided* (that’s important!)
2 teaspoons Italian seasoning
1/2 teaspoon sea salt
Ground black pepper
One 24-ounce jar marinara sauce (about 3 cups)
2 cups shredded mozzarella
And finally, 1/3 cup thinly sliced basil

How to Make Baked Eggplant Parmesan: Step-by-Step Instructions

Alright, ready to get cooking? Don’t worry, it’s easier than you think! Just follow these steps, and you’ll have amazing baked eggplant parmesan in no time. I promise!

Preparing the Eggplant for Baked Eggplant Parmesan

First things first, preheat your oven to 425 degrees F. Grab two large baking sheets, line ’em with parchment paper (makes cleanup a breeze!), and give ’em a quick spritz with cooking spray. Now, in a shallow bowl, whisk together that almond flour, half a cup of the Parmesan, the Italian seasoning, and the salt. In another bowl, whisk the eggs with a couple tablespoons of water and a little salt and pepper. Now for the fun part! Dip an eggplant slice in the egg, letting any extra drip off. Then, dredge it in the almond flour mixture, making sure it’s coated on both sides. Place it on the baking sheet and repeat with the rest of the eggplant slices. Almost there!

Baking the Eggplant

Give the tops of the eggplant slices a light spray with cooking spray – this helps them get nice and golden. Now, pop those baking sheets into the oven and bake for about 30 minutes, but be sure to flip the eggplant around the 15-minute mark. You’ll know they’re ready when they’re soft on the inside and golden brown and crispy on the outside. Mmm!

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Assembling the Baked Eggplant Parmesan

Okay, now for the assembly! Grab a large baking dish (a 9×11 works great). Spread about a cup of marinara sauce evenly on the bottom. Then, add an even layer of the baked eggplant slices. Next, another cup of sauce, spread evenly over the eggplant, followed by a cup of mozzarella, a quarter cup of the remaining Parmesan, and a quarter cup of that fresh basil. Repeat with another layer of eggplant, the last cup of sauce, the remaining mozzarella, Parmesan, and basil. Phew! Almost done!

Final Bake

Time for the final bake! Pop that baking dish back into the oven and bake, uncovered, for about 15 to 20 minutes, or until the top is bubbly and golden brown. Careful when you take it out – it’ll be hot! Let it cool for a few minutes before serving (if you can wait that long!). Enjoy!

Tips for Perfect Baked Eggplant Parmesan

Want to take your baked eggplant parmesan to the next level? Here are a few of my go-to secrets! First, don’t overcrowd the baking sheet when you’re baking the eggplant. Give those slices some space so they can get nice and crispy. Trust me, it makes a difference! Also, make sure the eggplant is cooked all the way through before you start layering. Nobody wants crunchy eggplant! And finally (this is a big one!), let the finished dish rest for at least 10 minutes before cutting into it. This helps everything set up and prevents a saucy mess. You’ll thank me later!

Ingredient Notes and Substitutions for Your Baked Eggplant Parmesan

So, a few notes on the ingredients! If you’ve got a nut allergy, don’t worry! Just swap out the almond flour for breadcrumbs – easy peasy! It’ll still be delicious. And if you’re trying to keep things dairy-free? Totally doable! Just grab some dairy-free mozzarella and Parmesan. There are some surprisingly good options out there these days, so experiment and find your faves! Don’t be afraid to get creative!

Storing and Reheating Your Baked Eggplant Parmesan

Got leftovers? Lucky you! Just pop ’em in an airtight container and stick ’em in the fridge. They’ll be good for about 3-4 days. When you’re ready to reheat, the oven’s your best bet for avoiding sogginess – 350°F until heated through. Microwaving works in a pinch, but it might get a little… soft. Just sayin’!

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Baked Eggplant Parmesan: Frequently Asked Questions

Got questions about this baked eggplant parmesan? I got you! Here are a few of the most common things people ask me:

Can I make baked eggplant parmesan ahead of time?

Absolutely! This is actually a great make-ahead dish. You can assemble the whole thing, cover it tightly, and keep it in the fridge for up to 24 hours before baking. Just add a few extra minutes to the baking time to make sure it’s heated through. Talk about a dinner win!

How do I prevent my baked eggplant parmesan from being soggy?

Soggy eggplant parm is the WORST, right? Here’s the secret: make sure you bake the eggplant slices until they’re nice and golden brown and *slightly* crispy before assembling. That’ll help them hold their shape and not absorb too much sauce. Also, don’t overload it with sauce! Less is more in this case!

Can I freeze baked eggplant parmesan?

Yep! Let it cool completely, then wrap it really well in plastic wrap and then foil. It’ll keep in the freezer for up to 2-3 months. When you’re ready to eat it, thaw it overnight in the fridge and then bake it until it’s heated through and bubbly. Just be aware that the texture might be a little softer after freezing, but it’ll still be delicious!

Nutritional Information for Baked Eggplant Parmesan

Okay, so just a heads up: the nutrition info can vary *a lot* depending on the brands and ingredients you use. So, this is just an estimate, not an exact science!

Enjoyed This Baked Eggplant Parmesan Recipe?

Awesome! If you loved this baked eggplant parmesan as much as my family does, please leave a comment and rating below! Sharing is caring, so spread the love on social media too!