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This baked eggplant Parmesan recipe will become one of your family favorites! Crispy eggplant is layered with herbs, tomato sauce, and cheese.

Growing up, my mom's eggplant Parmesan recipe was one of my favorite things to eat. My family ate dinner together every night, and my mom always cooked it from scratch. Tomato sauce never came from a jar, and cheese was never pre-shredded because convenience foods like that were simply not worth the extra expense. Dinnertime was a sound routine for all of us... unless it was summer.

Then, my sister and I had more important matters at hand. We had to keep lookout for the ice cream man, hold swing set jumping contests, and run relays in our jelly shoes. When my mom called us in for dinner, we rushed in and ate as fast as we could so that we could get back outside to play. Food was fine, but play was life. That is, unless the meal she was cooking was eggplant Parmesan. The amazing waft of saucy, cheesy goodness coming out of the oven was something to get excited about... even if it meant coming in and savoring it for a few extra minutes before heading back out to play.

My Eggplant Parmesan Recipe

When Sub Zero, Wolf, and Cove asked me what living deliciously means to me, my mom's eggplant Parmesan and those warm summer family memories immediately came to mind. Because eggplant's in peak season, I thought it was the perfect time to develop an eggplant Parmesan recipe of my own. It's a delicious, lighter ode to my mom's classic recipe.

Just like my mom, I make my own marinara sauce by simmering crushed tomatoes over my Wolf cooktop for about 20 minutes. Then, for fresh, herbaceous flavor, I add generous pinches of oregano and thyme to the eggplant's Parmesan and panko coating. Instead of frying the breaded eggplant slices, I bake them until nicely crisp and golden brown. Finally, I layer them with the homemade marinara sauce and slices of fresh mozzarella. And of course, I can't resist topping the whole thing with big leaves of from our garden once it's out of the oven!

How to Make Eggplant Parmesan

Ready to make eggplant parm? Here's what you need to do:

Bread the eggplant. Mix together the herb, Parmesan, and panko coating in one shallow bowl, and whisk 2 eggs with a dash of almond milk in another. Dip each eggplant slice into the egg mixture before tossing it in the panko. Make sure the eggplant is well-coated on all sides!

Bake the eggplant. Arrange the breaded eggplant slices in a single layer on 2 parchment-lined rimmed baking sheets. Drizzle with olive oil and bake at 400° until tender and golden brown. If you have a convection setting on your oven, I highly recommend using it here. When I use convection bake on our Wolf oven, the panko gets deliciously browned and crisp. I don't miss the traditional fried eggplant at all!

Layer it up! Spread some tomato sauce in the bottom of a large casserole dish. Add a layer of eggplant slices, more marinara, and half the sliced mozzarella. Repeat the layers, finishing it off with any remaining mozzarella and Parmesan cheeses.

Slice the eggplant as evenly as you can. Even slices mean even cooking, so try to cut your eggplant slices to a consistent width. You don't want some pieces to overcook before others get tender! The same goes for the fresh mozzarella - cut it to a consistent thickness to get even melting and browning.

Freshly grate the Parmesan cheese. Your eggplant Parmesan will have more flavor if you get a nice chunk of Parmigiano Reggiano (or even pecorino cheese) and grate it yourself.

Get a nice, thick panko coating on the eggplant slices. In this recipe, some of the best texture and flavor come from the mix of panko, Parmesan, herbs, and red pepper flakes, so don't skimp on that yummy crispy coating!

Don't forget the olive oil! Make sure to drizzle the breaded eggplant slices with oil before they go in the oven. It's essential for getting the panko nicely golden brown and crisp.

Season between the layers. The overall seasoning of your eggplant Parmesan will depend on what marinara and Parmesan cheese you use. With my homemade marinara sauce, I like to add a sprinkle of salt and a few grinds of pepper between the layers of eggplant and cheese so that the final dish comes out well-seasoned.

Bake! Bake at 400° for about 20 minutes, or until the cheese is starting to bubble. Then, turn on the broiler for a couple of minutes, so the cheese starts to brown in places.

Garnish and serve. Let the hot eggplant Parmesan rest for a few minutes before slicing and serving. Then, top it with fresh basil leaves and dig in!

Baked Eggplant Parmesan Recipe Tips

Serving Suggestions

This eggplant Parmesan recipe is hearty enough to be a meal on its own, but if you're looking for something to go with it, you can't go wrong with pasta (or spaghetti squash or zucchini noodles!) or good crusty bread. When I make it for friends or family, I also like to pair it with a simple veggie side dish like roasted broccoli, cauliflower, or tomatoes, grilled zucchini, or any of these salad recipes:

For more salad ideas, check out this post!

More Favorite Dinner Recipes

If you love this baked eggplant Parmesan recipe, try one of these delicious dinner recipes next:

Love eggplant? Find more of my favorite eggplant recipes here.
Special thanks to Sub Zero, Wolf, and Cove for partnering on this post!
Eggplant Parmesan

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This baked eggplant Parmesan recipe will become one of your family favorites! Crispy eggplant is layered with herbs, tomato sauce, and cheese. Growing up, my mom's eggplant Parmesan recipe was one of my favorite things to eat. My family ate dinner together every night, and my mom always cooked it from scratch.

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Tomatoes, parsley, garlic, and oregano go for a spin in your food processor before simmering with onion and a dash of white wine in this marinara sauce recipe.

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The Eggplant Parmesan recipe turned out exactly how you might expect. the eggplant ended up absorbing the flavors of the surrounding foods. Depending on taste you might enjoy this meal.

The Marinara sauce was extremely good. me and my group members agree it was very high in flavor but unfortunately a little runny.

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https://www.webmd.com/food-recipes/eggplant-health-benefits

https://www.medicalnewstoday.com/articles/279359

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Eggplants are a nutrient-rich food that contains fiber, vitamins, and minerals. They may benefit your overall health, including your heart.

Eggplants, also known as aubergines, belong to the nightshade family of plants and are used in many different dishes around the world.

Although often considered a vegetable, they're technically a fruit, as they grow from a flowering plant and contain seeds.

There are many varieties that range in size and color. And while eggplants with a deep purple skin are most common, they can be red, green or even black.

In addition to bringing a unique texture and mild flavor to recipes, eggplant brings a host of potential health benefits.

This article takes a deep look at 7 health benefits of eggplants.

Eggplants are a nutrient-dense food, meaning they contain a good amount of vitamins, minerals and fiber in few calories.

One cup (82 grams) of raw eggplant contains the following nutrients:

Eggplants also contain small amounts of other nutrients, including niacin, magnesium and copper.

Summary:
Eggplant provides a good amount of fiber, vitamins and minerals in few calories.

In addition to containing a variety of vitamins and minerals, eggplants boast a high number of antioxidants.

Antioxidants are substances that help protect the body from damage caused by harmful substances known as free radicals.

Studies have shown that antioxidants could help prevent many types of chronic disease, such as heart disease and cancer.

Eggplants are especially rich in anthocyanins, a type of pigment with antioxidant properties that's responsible for their vibrant color.

In particular, an anthocyanin in eggplants called nasunin is especially beneficial.

In fact, multiple test-tube studies have confirmed that it's effective at protecting cells against damage from harmful free radicals.

Summary:
Eggplants are high in anthocyanins, a pigment with antioxidant properties that can protect against cellular damage.

Thanks to their antioxidant content, some studies suggest that eggplants may help reduce the risk of heart disease.

In one study, rabbits with high cholesterol were given 0.3 ounces (10 ml) of eggplant juice daily for two weeks.

At the end of the study, they had lower levels of both LDL cholesterol and triglycerides, two blood markers that can lead to an increased risk of heart disease when elevated.

Other studies have demonstrated that eggplants may have a protective effect on the heart.

In , animals were fed raw or grilled eggplant for 30 days. Both types improved heart function and reduced heart attack severity.

While these results are promising, it's important to note that current research is limited to animal and test-tube studies. Further research is needed to evaluate how eggplants may affect heart health in humans.

Summary:
Some animal studies have found that eggplants may improve heart function and reduce LDL cholesterol and triglyceride levels, though human research is needed.

Adding eggplants to your diet may help keep your blood sugar in check.

This is primarily because eggplants are high in fiber, which passes through the digestive system intact.

Fiber can lower blood sugar by slowing the rate of digestion and absorption of sugar in the body. Slower absorption keeps blood sugar levels steady and prevents spikes and crashes.

Other research suggests that polyphenols, or natural plant compounds, found in foods like eggplant may reduce sugar absorption and increase insulin secretion, both of which can help lower blood sugar.

One test-tube study looked at polyphenol-enriched extracts of eggplant. It showed that they could reduce levels of specific enzymes that influence sugar absorption, helping reduce blood sugar.

Eggplants fit well into current dietary recommendations for controlling diabetes, which include a high-fiber diet rich in whole grains and vegetables.

Summary:
Eggplants are high in fiber and polyphenols, both of which may help reduce blood sugar levels.

Eggplants are high in fiber and low in calories, making them an excellent addition to any weight loss regimen.

Fiber moves through the digestive tract slowly and can promote fullness and satiety, reducing calorie intake.

Each cup (82 grams) of raw eggplant contains 3 grams of fiber and just 20 calories.

Additionally, eggplants are often used as a high-fiber, low-calorie replacement for higher-calorie ingredients in recipes.

Summary:
Eggplant is high in fiber but low in calories, both of which can help promote weight loss. It can also be used in place of higher-calorie ingredients.

Eggplant contains several substances that show potential in fighting cancer cells.

For instance, solasodine rhamnosyl glycosides (SRGs) are a type of compound found in some nightshade plants, including eggplant.

Some animal studies have shown that SRGs could cause the death of cancer cells and may also help reduce the recurrence of certain types of cancer.

Though on the topic is limited, SRGs have been shown to be especially effective against skin cancer when applied directly to the skin.

Furthermore, several studies have found that eating more fruits and vegetables, such as eggplant, may protect against certain types of cancer.

looking at approximately 200 studies found that eating fruits and vegetables was associated with protection against pancreatic, stomach, colorectal, bladder, cervical and breast cancer.

However, more research is needed to determine how the compounds found in eggplants may specifically affect cancer in humans.

Summary:
Eggplants contain solasodine rhamnosyl glycosides, which test-tube studies indicate may aid in cancer treatment. Eating more fruits and vegetables may also protect against some types of cancer.

Eggplant is incredibly versatile and can be easily incorporated into your diet.

It can be baked, roasted, grilled or sautéed and enjoyed with a drizzle of olive oil and a quick dash of seasoning.

It can also be used as a low-calorie replacement for many high-calorie ingredients.

This can reduce your carb and calorie intake, all while increasing the fiber and nutrient content of your meal.

Summary:
Eggplant is a versatile ingredient that can be prepared and enjoyed in a variety of different ways.

Eggplant is a high-fiber, low-calorie food that is rich in nutrients and comes with many potential health benefits.

From reducing the risk of heart disease to helping with blood sugar control and weight loss, eggplants are a simple and delicious addition to any healthy diet.

They're also incredibly versatile and fit well into many dishes.

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7 Surprising Health Benefits of Eggplants

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Eggplant is a high-fiber, low-calorie fruit that's used in many dishes and boasts a host of potential health benefits. Here are 7 benefits of eggplants.