Eggplant Parmesan Bake

Nothing beats a meal showcasing fresh summer vegetables and lots of cheese! Try this eggplant parmesan bake for an interesting meat-free meal. I like to serve the bake with a side salad and spaghetti tossed in oil and balsamic vinegar. You can easily use canned sauce, homemade sauce, or a mix between the two, like this recipe does.


  • 1 large eggplant, peeled and sliced
  • 1 tablespoon salt
  • 1 egg
  • 1 cup plus 2 tbsp seasoned bread crumbs (or regular crumbs with a tsp of Italian seasoning added)
  • 1/2 cup plus 1 tbsp parmesan cheese
  • 2 Roma tomatoes, chopped
  • 1/2 cup onion, minced
  • 1 16 oz can tomato sauce
  • 1 tbsp balsamic vinegar
  • 2 tbsp fresh basil, chopped
  • 1 tsp fresh oregano, chopped
  • 2 cloves fresh garlic, minced
  • 1/2 tsp cayenne pepper
  • Salt & pepper to taste
  • 1 tsp olive oil (more if needed)
  • 1/2 cup Italian cheese mix
  • 8 oz fresh mozzarella (1/2 log)


  1. Peel and slice eggplant into 1/4 inch thick slices. Sprinkle slices with salt and layer into a colander, covering directly on top with plastic wrap. Place a heavy bowl or cans on top of plastic wrap. Let sit in sink for 45 minutes to pull out bitter liquid. Uncover and rinse with cold water.
  2. Preheat oven to 400º. In a small bowl, mix 1 cup bread crumbs with 1 tbsp parmesan cheese. In a separate bowl, crack egg and lightly whisk. One by one, dunk eggplant slices into egg, coat in bread crumb mixture, and place in a single layer on a cookie sheet. Bake for 10 minutes, flip slices, and bake for another 5 minutes. Let cool.
  3. While eggplant is baking, add chopped tomatoes, minced onion, tomato sauce, balsamic vinegar, chopped basil, chopped oregano, minced garlic, and cayenne pepper to a small sauce pan. Cook on medium-low until heated through, stirring frequently. Season with salt and pepper. If you prefer a thinner sauce, add a little water or stock.
  4. When eggplant and sauce are ready, reduce oven heat to 350º. Pour olive oil into a small casserole dish and swish around until surface is covered. Put about a 1/2 cup of sauce in the bottom of the dish. Top with a single layer of eggplant slices. Cover with a sprinkle of each cheese (Italian cheese mix, fresh mozzarella, and remaining parmesan). Continue sauce-eggplant-cheese layering until it’s all used up. Sprinkle with remaining bread crumbs. Bake uncovered for 30 minutes.
0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.