Cuisine Network

Cuisine Network

Gluten-Free RecipesHEALTHY DIETS

Baked Eggplant Parmesan: A Modern Twist on a Classic Italian Dish

1 hour and 10 minutes Cook
Scroll to recipe

Baked Eggplant Parmesan: A Modern Twist on a Classic Italian Dish

Introduction: The culinary world is a dynamic realm where traditional recipes often meet innovative twists. Baked Eggplant Parmesan, a beloved classic from Italian cuisine, exemplifies this harmonious blend of old and new. With its origins tracing back to Southern Italy, this dish has transcended generations and borders to become a global favorite. In this article, we’ll explore the history of Eggplant Parmesan, its cultural significance, and provide a comprehensive guide on how to prepare this delectable dish with a contemporary twist through baking.

Historical Context: Eggplant Parmesan, known as “Melanzane alla Parmigiana” in Italian, is believed to have originated in the regions of Campania and Sicily. The dish was initially created as a way to highlight the rich flavors of eggplant, a staple ingredient in Mediterranean cuisine. The advent of tomatoes in Italian cooking during the 16th century brought about a transformation in the dish, evolving it into the tomato-based marvel we know today.


  1. Prepping the Eggplant:
  1. Preheat your oven to 375°F (190°C).
  2. Lay the eggplant slices on a paper towel-lined surface and sprinkle salt over them. This helps draw out excess moisture and bitterness. Let them sit for about 20 minutes, then pat them dry with paper towels.
  1. Breading the Eggplant:
  1. In one shallow bowl, whisk the eggs together.
  2. In another shallow bowl, combine the breadcrumbs and grated Parmesan cheese.
  3. Dip each eggplant slice first into the beaten eggs, then into the breadcrumb mixture, pressing gently to adhere. Place the breaded slices on a baking sheet.
  1. Baking the Eggplant:
  1. Lightly drizzle the breaded eggplant slices with olive oil. This will help them brown and crisp in the oven.
  2. Bake the slices in the preheated oven for about 20-25 minutes, flipping them halfway through, until they are golden and crisp. Remove from the oven and set aside.
  1. Layering the Dish:
  1. Increase the oven temperature to 400°F (200°C).
  2. Spread a thin layer of marinara sauce at the bottom of the baking dish.
  3. Arrange a layer of baked eggplant slices over the sauce.
  4. Sprinkle a layer of shredded mozzarella cheese over the eggplant.
  1. Repeat the Layers:
  1. Continue layering with marinara sauce, eggplant slices, and mozzarella cheese until all the ingredients are used up, finishing with a layer of cheese on top.
  1. Baking the Casserole:
  1. Place the baking dish in the oven and bake for about 15-20 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.
  1. Garnish and Serve:
  1. Once baked, remove the dish from the oven and let it cool slightly.
  2. Garnish with fresh basil leaves and a sprinkle of ground black pepper.
  3. Serve the Baked Eggplant Parmesan slices alongside a bed of cooked spaghetti or as a standalone dish.

Conclusion: Baked Eggplant Parmesan encapsulates the essence of Italian comfort food while embracing modern cooking techniques. By oven-baking the eggplant, we achieve a delightful balance between crispy and tender, allowing the flavors to meld harmoniously. This contemporary take on a classic dish pays homage to the rich history of Italian cuisine while offering a delicious twist that’s sure to satisfy both traditionalists and culinary adventurers alike.


prep time
1 hour and 10 minutes
cooking time
1 hour and 10 minutes
6 servings
total time
1 hour and 10 minutes


  • Baking sheets

  • Paper towels

  • Three shallow bowls (for breading station)

  • Whisk

  • 9x13-inch baking dish

  • Cooking spray


  • 2 large eggplants, sliced into 1/2-inch rounds

  • Salt, for sweating eggplant

  • 2 cups breadcrumbs (preferably panko)

  • 1 cup grated Parmesan cheese

  • 3 large eggs

  • 2 cups marinara sauce (homemade or store-bought)

  • 2 cups shredded mozzarella cheese

  • Fresh basil leaves, for garnish

  • Olive oil, for drizzling

  • Ground black pepper, to taste


More Servings
Gluten-Free Recipes

Gluten-Free Lemon Poppy Seed Muffins - Zesty Breakfast

Gluten-Free Recipes

Quinoa and Chickpea Curry - Vegan Delight

Gluten-Free Recipes

Gluten-Free Apple Crisp - Warm and Gooey Comfort

0 0 votes
Article Rating
Notify of
Inline Feedbacks
View all comments
Would love your thoughts, please comment.x

A valid rationale exists for not endorsing or backing The Cuisine Network.

Not everyone can afford paid culinary insights right now. That’s why we’ve kept our culinary information accessible to all.

However, if you’re able to, there are three compelling reasons to support us today: we remain independent without the influence of billionaires or shareholders dictating our direction; our commitment to high-quality culinary journalism is crucial, especially as influential figures escape scrutiny more frequently; and it takes just a moment, shorter than the time it took to read this message. Choose to bolster Cuisine Network’s culinary journalism for the years ahead. Give just once, starting from $1. Thank you.