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Eggplant Parmesan Bake

This Eggplant Parmesan Bake is a comforting, easy-to-make dish that's perfect for busy weeknights, combining layers of eggplant, marinara, and gooey cheeses.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 medium eggplants, sliced into 1/4-inch rounds
  • 1 teaspoon kosher salt
  • 3 cups marinara sauce (homemade or store-bought)
  • 3 cups shredded mozzarella cheese Because who doesn’t love cheese?
  • 1 cup grated Parmesan cheese
  • 1/2 cup fresh basil leaves Optional, but highly recommended
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • Olive oil for drizzling

Method
 

Preparation
  1. Sprinkle the eggplant slices with kosher salt and let them sit for about 30 minutes to draw out excess moisture and bitterness.
  2. Rinse the eggplant slices under cold water and pat them dry with clean towels.
Cooking
  1. Preheat your oven to 375°F (190°C).
  2. In a skillet, heat a drizzle of olive oil over medium heat and add the eggplant slices in batches, sautéing for about 3-4 minutes on each side until they’re golden and tender.
Layering and Baking
  1. Spread a thin layer of marinara sauce at the bottom of a baking dish.
  2. Layer half of the cooked eggplant slices, followed by a generous sprinkle of mozzarella and half of the Parmesan cheese. Add some fresh basil here if you’re feeling fancy!
  3. Repeat the layers with the remaining eggplant, sauce, and cheeses.
  4. Sprinkle the top with dried oregano, black pepper, and more basil leaves if desired.
  5. Bake for about 30-35 minutes, or until the cheese is bubbly and golden brown.
Serving
  1. Let the Eggplant Parmesan Bake cool for a few minutes before slicing. Serve it with a fresh side salad, crusty bread, or your favorite pasta.

Notes

You can assemble this dish a day ahead and refrigerate it. Increase the baking time by about 10 minutes. Swap mozzarella for provolone or Gouda for a twist. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.