There’s something magical about pulling a bubbling dish of baked eggplant parmesan with mozzarella from the oven—the golden cheese stretching as you scoop out a portion, the aroma of garlic and tomatoes filling your kitchen. This Italian classic became my go-to comfort food after my first disastrous attempt (let’s just say I learned the hard way not to skip salting the eggplant!). Now it’s my most requested dish for family gatherings. The crispy breaded eggplant, rich marinara, and melted mozzarella create layers of flavor that make everyone come back for seconds. It’s the kind of meal that feels fancy but comes together with simple ingredients—just like my Nonna used to make.
Why You’ll Love This Baked Eggplant Parmesan with Mozzarella
Let me tell you why this dish never lasts long in my house—and why it’ll disappear just as fast in yours:
- That crunch! Baking (not frying) gives the eggplant the perfect golden crispiness without all the grease. I swear, the first bite of that crispy crust with melty mozzarella is pure heaven.
- Cheese pulls for days. The layers of mozzarella get all bubbly and stretchy—just like your favorite pizza joint’s, but homemade.
- No fancy skills needed. If you can dip slices in egg and breadcrumbs, you’re already winning. This was the first “fancy” dish I mastered!
- Everyone goes nuts for it. Meat-eaters, vegetarians, picky kids—I’ve yet to meet someone who doesn’t beg for seconds. My nephew once ate three helpings before we stopped him!
Ingredients for Baked Eggplant Parmesan with Mozzarella
Okay, let’s get real about ingredients—this is where the magic starts! I’ve made this baked eggplant parmesan with mozzarella enough times to know exactly what works. Trust me, fresh ingredients make all the difference here. I like to separate everything into two groups so I don’t accidentally forget the cheese (done that before—don’t ask!).
For the Eggplant
- 2 large eggplants – sliced into 1/2-inch rounds (not too thin or they’ll disappear, not too thick or they won’t crisp up)
- 1 cup all-purpose flour – just regular flour, nothing fancy needed
- 2 eggs – beaten with a fork until no streaks remain (I like to add a splash of water to make them go further)
- 1 cup breadcrumbs – I prefer plain, but Italian-seasoned works too if you want extra flavor
- 1/2 cup grated Parmesan cheese – the real stuff, not the powder in the green can!
- 1 tsp salt – kosher salt is my go-to
- 1/2 tsp black pepper – freshly ground if you can
For the Assembly
- 2 cups marinara sauce – homemade if you’re ambitious, but I won’t judge if you use that jar in your pantry
- 2 cups shredded mozzarella – I like fresh mozzarella balls sliced thin too if I’m feeling fancy
- 1/4 cup fresh basil – chopped right before using (those gorgeous green flecks make the dish!)
Pro tip from my last kitchen mishap: Measure out all your ingredients before you start. There’s nothing worse than getting flour-covered hands just to realize you ran out of breadcrumbs halfway through!
How to Make Baked Eggplant Parmesan with Mozzarella
Alright, let’s get cooking! I’ve made this baked eggplant parmesan with mozzarella more times than I can count, and I’ve learned all the little tricks to make it perfect every time. Follow these steps, and you’ll have a dish that’ll make you feel like an Italian nonna—even if you burn toast regularly like I do!
Prepping the Eggplant
First things first—don’t skip salting the eggplant! I learned this the hard way when I ended up with a soggy mess. Lay out your eggplant slices on a rack or paper towels, sprinkle both sides generously with salt, and let them sit for 10 minutes. You’ll see beads of moisture form—that’s the bitterness leaving! Pat them dry thoroughly with paper towels (I press down hard to really get the moisture out). This step makes all the difference between crispy and mushy.
Baking and Layering
Now for the fun part—assembly! Spread just enough marinara in your baking dish to coat the bottom (about 1/2 cup). Arrange your crispy eggplant slices in a single layer—don’t overlap or they’ll steam instead of staying crisp. Dollop more sauce over each slice (not too much or it’ll get soggy), then sprinkle with mozzarella. Repeat until you’ve used all your eggplant, finishing with a generous cheese layer. Pop it back in the oven until bubbly and golden—about 10 minutes. And here’s my secret: right before serving, sprinkle that fresh basil on top. The heat releases its amazing aroma!
Pro tip: If you want extra crispiness, turn on the broiler for the last 2 minutes—just don’t walk away! I may or may not have set off my smoke detector doing this once…
Tips for Perfect Baked Eggplant Parmesan with Mozzarella
After burning more than my fair share of eggplant (and nearly setting off the smoke detector twice), I’ve learned a few tricks to make sure your baked eggplant parmesan with mozzarella turns out perfect every time:
- Fresh mozzarella is worth it! That pre-shredded stuff has anti-caking agents that keep it from melting properly. Tear fresh mozzarella balls by hand for those gorgeous cheese pulls.
- Broil for the last 2 minutes – but watch it like a hawk! This gives you that beautiful golden-brown top without overcooking the eggplant underneath.
- Let it rest for 5 minutes before slicing. I know it’s tempting to dig right in, but letting it settle means cleaner slices and less sliding layers.
- Slice eggplant evenly – I use a ruler! Okay, maybe not a ruler, but I do eyeball them to about 1/2-inch thickness so everything cooks evenly.
Trust me, these small tweaks make a huge difference. My first attempt was a soggy, uneven mess – now my eggplant parm disappears faster than I can say « seconds please! »
Serving Suggestions
Oh, let me tell you how I love to serve my baked eggplant parmesan with mozzarella—it’s practically a ritual at this point! I always make garlic bread (extra buttery, of course) to scoop up any leftover sauce. A simple arugula salad with lemon dressing cuts through the richness perfectly. If you’re feeling fancy, pair it with a glass of Chianti—the acidity balances all that cheesy goodness beautifully. My Nonna always said « food tastes better with friends, » and this dish proves it!
Storage and Reheating
Okay, here’s the deal with leftovers – if you somehow have any of this baked eggplant parmesan with mozzarella left (which never happens in my house!), it keeps beautifully in the fridge for up to 3 days. Just cover it tightly with foil or transfer to an airtight container. When reheating, skip the microwave unless you want soggy sadness! Instead, pop it back in a 350°F oven for about 15 minutes until heated through. Pro tip: Add a sprinkle of fresh mozzarella before reheating for that just-baked cheesiness all over again!
Nutritional Information
Now, I’m no nutritionist, but here’s the scoop on what you’re getting in each glorious serving of this baked eggplant parmesan with mozzarella (nutrition varies based on your exact ingredients, of course!): Approximately 350 calories, 45g carbs, and 18g protein per serving. Not bad for something this delicious, right? The eggplant packs in fiber, and all that mozzarella gives you a nice protein boost—that’s my kind of health food! Just don’t ask me to calculate the garlic bread nutrition…
FAQs About Baked Eggplant Parmesan with Mozzarella
I get asked about my baked eggplant parmesan with mozzarella all the time—here are the questions that pop up most often (along with my very opinionated answers!):
Can I freeze baked eggplant parmesan?
Absolutely! My freezer stash saves me on busy nights. Assemble everything before baking, wrap tightly in foil, and freeze for up to 3 months. When ready, bake straight from frozen—just add 15 extra minutes.
Baked Eggplant Parmesan with Mozzarella
Ingrédients
Equipment
Method
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Season the eggplant slices with salt and let them sit for 10 minutes to draw out moisture. Pat dry with paper towels.
- Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan cheese, salt, and pepper.
- Dredge each eggplant slice in flour, then dip in the egg, and coat with the breadcrumb mixture. Place on the baking sheet.
- Bake the eggplant slices for 20 minutes, flipping halfway, until golden and crispy.
- Spread a thin layer of marinara sauce in a 9×13-inch baking dish. Arrange a layer of baked eggplant slices, top with more sauce and mozzarella cheese. Repeat layers.
- Bake for 10 minutes, or until the cheese is melted and bubbly. Garnish with fresh basil before serving.