Eggplant Parmesan is a baked casserole that layers tender slices of eggplant with tomato sauce, herbs, and cheese. Home cooks in southern Italy embraced this technique as a thrifty way to showcase summer eggplant while stretching a pot of sauce to feed a crowd.
Records from Naples and Sicily in the late 1700s describe stacked eggplant slices fried in oil and baked with cheese and sauce. Immigrants carried the method to North America, where fresh mozzarella, Parmesan, and canned tomatoes made the dish a family staple.
Salting the eggplant first draws out moisture and bitterness. A quick bake instead of deep‑fry keeps the slices light yet sturdy for stacking. Finishing the casserole uncovered makes the cheese topping golden and crisp.
Tender eggplant slices are layered with homemade marinara, fresh basil, mozzarella, and Parmesan, then baked until bubbling and golden—simple comfort food that feels special.
Cut eggplants lengthwise into 1⁄2‑inch slices.
Sprinkle slices with kosher salt on both sides. Arrange on a wire rack over a sheet pan and let sit 20 minutes.
Rinse slices briefly, pat completely dry, then brush both sides with olive oil.
Preheat oven to 375 °F. Coat a second sheet pan with cooking spray. Arrange oiled slices in a single layer and roast 15 minutes, flipping once halfway.
Spread 1⁄2 cup marinara in a 9 × 13‑inch baking dish. Add a single layer of eggplant, sprinkle with black pepper, 1⁄3 of the mozzarella, and a few basil leaves.
Continue layering sauce, eggplant, cheeses, and basil until all ingredients are used, ending with a sauce and cheese top.
Bake uncovered at 375 °F for 25 minutes until bubbling and golden.
Let the dish rest 10 minutes before slicing. Garnish with remaining basil.
Eggplant Parmesan is proof that a few pantry staples can become a centerpiece meal. Proper prep—salting, pre‑roasting, layering thoughtfully—turns humble eggplant into a dish that feels both rustic and elegant.
Pair each slice with a simple green salad lightly dressed in lemon and olive oil. For heartier appetites, serve alongside warm garlic bread or a small bowl of cooked pasta tossed in extra marinara.
Cool completely, then cover and refrigerate for up to three days. Reheat covered in a 350 °F oven for 15 minutes, or microwave individual portions until hot in the center. Freeze tightly wrapped slices for up to two months.
Try this recipe and share your twist—maybe a layer of sautéed spinach or a sprinkle of crushed red pepper for heat. Comment below with your ideas and experiences so fellow cooks can learn from your kitchen.