Sunday Baked Eggplant Parmesan

Name: Sunday Baked Eggplant Parmesan
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 2 medium eggplants, sliced into 1/2 inch rounds; Salt for seasoning; 4 cups marinara sauce; 16 oz fresh mozzarella, sliced; 1/2 cup grated Parmesan cheese; 1/4 cup fresh basil, chopped; 1 teaspoon dried oregano; 1 cup breadcrumbs; 1/2 teaspoon garlic powder; 1/4 cup olive oil for drizzling

Highlighted under: Comfort Favorites

I love making Sunday Baked Eggplant Parmesan for a cozy family meal. This dish combines layers of tender, richly flavored eggplant with tangy marinara sauce and gooey mozzarella cheese. Every bite is a burst of flavor, and it brings us together around the table. I usually prepare it on lazy Sundays, allowing the oven to do its magic while I relax with a good book. The smell wafting through the house is simply irresistible, making it a true comfort food staple for us.

Created by

Elodie Fairfax

Last updated on 2026-01-13T02:00:37.196Z

When I first tried my hand at this Sunday Baked Eggplant Parmesan, I wanted to capture that authentic Italian flavor. I roasted the eggplant to enhance its natural sweetness, then layered it with a rich marinara made from fresh tomatoes. The combination resulted in a beautifully baked dish that was a hit with the whole family. My secret? I always let the dish rest for 10 minutes before serving; this helps the layers set and makes slicing so much easier.

Over the years, I've experimented with different cheeses and sauces, but I keep coming back to classic mozzarella paired with a sprinkle of Parmesan. It's that perfect balance of meltiness and flavor that makes each bite a delight. If you're a fan of eggplant, this recipe is sure to become a beloved addition to your Sunday routine!

        Why You Will Love This Recipe
        Layers of tender eggplant create a satisfying texture
Rich marinara enhances the overall flavor profile
A cheesy, gooey topping that keeps you coming back for more

      

Choosing the Right Eggplant

When making Baked Eggplant Parmesan, selecting the right eggplant is crucial for achieving the best flavor and texture. Look for medium-sized, unblemished eggplants with smooth, glossy skin; these are typically fresher and more flavorful. Avoid any that have brown spots or a shriveled appearance, as they may be overripe and bitter.

The variety of eggplant can also affect your dish. While standard globe eggplants are a popular choice, you might consider Japanese or Chinese eggplants, which are thinner and have fewer seeds, resulting in a more delicate texture. Regardless of the type you choose, salting the slices is an essential step to reduce bitterness and promote a tender outcome.

The Importance of Marinara Sauce

The marinara sauce plays a pivotal role in this dish, providing moisture and depth of flavor. Opt for a high-quality store-bought sauce or, better yet, make your own for a richer taste. When making your marinara, simmer it until it thickens slightly; this will prevent the dish from becoming overly watery during baking. A thicker sauce clings better to the eggplant, enhancing each bite.

Don’t hesitate to customize your sauce by incorporating additional herbs like thyme or a pinch of red pepper flakes for a kick. If you're low on marinara, you can substitute it with a homemade tomato sauce or even a roasted red pepper sauce for a unique twist that pairs exceptionally well with the cheese.

Ingredients

Eggplant

2 medium eggplants, sliced into 1/2 inch rounds
Salt for seasoning

Sauce and Cheese

4 cups marinara sauce
16 oz fresh mozzarella, sliced
1/2 cup grated Parmesan cheese
1/4 cup fresh basil, chopped
1 teaspoon dried oregano

Breading (optional)

1 cup breadcrumbs
1/2 teaspoon garlic powder
1/4 cup olive oil for drizzling

Instructions

Prepare the Eggplant

Preheat your oven to 400°F (200°C). Sprinkle salt on both sides of the eggplant slices and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.

Roast the Eggplant

Place the eggplant slices on a baking sheet and drizzle with olive oil. Roast in the preheated oven for 20 minutes, turning halfway, until golden and tender.

Assemble the Dish

In a baking dish, spread a layer of marinara sauce, followed by a layer of roasted eggplant. Top with mozzarella and Parmesan. Repeat layers until all ingredients are used, ending with cheese on top.

Bake

Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.

Serve

Let the baked eggplant parmesan rest for 10 minutes before slicing. Garnish with fresh basil before serving.

Pro Tips

For a healthier version, consider grilling the eggplant instead of roasting it. You can also substitute part of the cheese with a dairy-free alternative if needed.

Tips for Perfect Cheese Melting

Achieving the perfect cheese layer is often the highlight of Eggplant Parmesan. For a beautifully melted and bubbly topping, using fresh mozzarella is essential due to its high moisture content. However, if you prefer a drier, more concentrated flavor, feel free to substitute part of the fresh mozzarella with shredded mozzarella or even provolone. Remember to distribute the cheese evenly, so every slice gets its fair share of deliciousness.

To enhance the cheese’s surface browning, consider sprinkling a light dusting of grated Parmesan on top before baking. This will add a savory crust that contrasts beautifully with the gooey interior. If you notice the cheese browning too quickly, you can loosely cover the dish with foil for the last few minutes of baking to ensure the rest of the dish cooks evenly.

Make-Ahead and Storage Options

Baked Eggplant Parmesan is an excellent make-ahead meal. You can prepare it entirely up to the baking step and refrigerate it for up to 2 days before serving. Just cover it tightly with foil or plastic wrap to keep the flavors intact. If you plan to bake it later, allow it to sit at room temperature for about 30 minutes before popping it into the oven; this helps it cook evenly.

For longer storage, consider freezing portions of the assembled dish. Cool completely, then wrap firmly in plastic and foil to avoid freezer burn. It can last up to three months in the freezer. To reheat, simply thaw overnight in the refrigerator and bake in a preheated oven at 375°F (190°C) for about 30-40 minutes until heated through.

Questions About Recipes

→ Can I make this dish ahead of time?

Absolutely! You can assemble the layers ahead of time and bake it right before serving.

→ What can I serve with Eggplant Parmesan?

It pairs wonderfully with a side salad or garlic bread for a complete meal!

→ Can I use frozen eggplants?

It's best to use fresh eggplants, but if you must use frozen, ensure they're thoroughly thawed and drained of excess water.

→ How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.