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 large eggplants, sliced into 1/4 inch rounds; 1 teaspoon salt; 1 cup all-purpose flour; 3 large eggs, beaten; 2 cups breadcrumbs; 1 teaspoon dried oregano; 1 teaspoon garlic powder; Olive oil spray; 4 cups marinara sauce; 3 cups shredded mozzarella cheese; 1 cup grated Parmesan cheese; Fresh basil leaves, for garnish

Highlighted under: Home Baking Ideas

I love making Sunday Baked Eggplant Parmesan for my family. This dish brings together layers of crispy, baked eggplant, rich marinara sauce, and gooey melted cheese in a way that feels both indulgent and comforting. Every bite bursts with flavor, making Sundays special around the dining table. I enjoy taking the time to prepare this meal, knowing that it not only satisfies cravings for something hearty but also embraces the simplicity of fresh ingredients and love for cooking.

Created by

Sophie Adams

Last updated on 2026-01-13T04:09:40.712Z

I've made this Sunday Baked Eggplant Parmesan recipe countless times, and each time it brings back memories of gathering with family. The key to perfecting this dish is ensuring that the eggplant slices are well-seasoned and baked until they're golden before stacking them with layers of marinara and cheese. It transforms the often watery eggplant into a satisfying and hearty dish.

One of my favorite tips is to let the baked casserole sit for about 10 minutes before serving. This resting period allows the flavors to meld beautifully and helps the dish hold its shape better, making for a stunning presentation when you cut into it.

        Why You'll Love This Recipe
        Hearty layers of baked eggplant and melty cheese
Rich tomato flavor balanced with fresh herbs
A comforting dish perfect for family gatherings

      

Eggplant Preparation Tips

Salting the eggplant before cooking is essential for removing excess moisture and bitterness. After slicing the eggplants, let them sit sprinkled with salt for about 20 minutes. This process not only enhances the flavor of the eggplant but also improves the texture, ensuring a tender yet crispy end result. Rinsing thoroughly and drying with paper towels afterward is crucial to remove the salt, preventing it from overpowering the dish.

When breading the eggplant, make sure to set up an efficient assembly line. Start with the flour, which helps the egg stick to the eggplant. Use a separate bowl for beaten eggs, ensuring a thorough coating that will allow your breadcrumbs to fully adhere. Finally, mix garlic powder and dried oregano into your breadcrumbs, as these ingredients will infuse each layer with aromatic depth and a burst of flavor.

Layering for Perfect Results

When assembling the baked eggplant parmesan, the order of layers is critical for flavor and texture. Start with a thin layer of marinara sauce at the bottom of your baking dish to prevent sticking, followed by the eggplant and mozzarella. Each layer should be evenly distributed to ensure every bite is flavorful. Repeating this process should finish on the top layer with marinara and mozzarella for a beautiful melted cheese presentation after baking.

Take care not to overcrowd the layers. This can lead to uneven cooking or a soggy dish. If you find that you have leftover ingredients, consider preparing a small individual portion in a ramekin or baking dish. This allows you to enjoy a personal serving while avoiding waste, ensuring you get that crispy texture with every bite.

Ingredients

For the Eggplant

2 large eggplants, sliced into 1/4 inch rounds
1 teaspoon salt
1 cup all-purpose flour
3 large eggs, beaten
2 cups breadcrumbs
1 teaspoon dried oregano
1 teaspoon garlic powder
Olive oil spray

For the Sauce and Assembly

4 cups marinara sauce
3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
Fresh basil leaves, for garnish

Instructions

Prepare the Eggplant

Sprinkle the eggplant slices with salt and let them sit for 20 minutes to draw out moisture. Rinse and pat dry with paper towels.

Bread the Eggplant

Preheat the oven to 400°F (200°C). Set up a breading station: one dish for flour, one for beaten eggs, and one for breadcrumbs mixed with oregano and garlic powder. Dip each eggplant slice in flour, then egg, and finally coat with breadcrumbs.

Bake the Eggplant

Arrange the breaded eggplant on a baking sheet lined with parchment paper. Spray lightly with olive oil. Bake for 25 minutes, flipping halfway, until golden and crispy.

Assemble the Parmesan

In a baking dish, spread a layer of marinara sauce, followed by a layer of baked eggplant, then a layer of mozzarella. Repeat layers until all ingredients are used, finishing with marinara and mozzarella on top.

Add Parmesan and Bake

Sprinkle Parmesan cheese on top. Bake in the oven for an additional 20 minutes, or until the cheese is bubbly and golden. Let it cool for 10 minutes before slicing.

Pro Tips

For added flavor, try roasting the eggplant slices with a sprinkle of Italian seasoning. Pair the dish with a simple green salad for a well-rounded meal.

Serving Suggestions

To serve, let the baked eggplant parmesan cool slightly for about ten minutes. This cooling period allows the layers to set, making it easier to slice and serve. I like to garnish each slice with a sprinkle of fresh basil leaves just before serving, adding a pop of color and fresh aroma that complements the dish. Pairing it with a light salad or crusty garlic bread elevates your meal, creating a beautiful and satisfying dining experience.

For a delightful contrast, consider serving it with a tangy side salad featuring arugula, cherry tomatoes, and a simple balsamic vinaigrette. The sharpness of the dressing cuts through the richness of the cheese and adds brightness to your plate.

Storage and Reheating

Baked eggplant parmesan can be prepared in advance and stored for busy days. If you choose to make it ahead of time, let it cool to room temperature before covering tightly with plastic wrap or aluminum foil and refrigerating. It will keep well for up to three days. When you’re ready to enjoy, preheat your oven to 350°F (175°C) and bake it covered for about 20 minutes, then uncover and heat for an additional 10 minutes until heated through and bubbly.

If you have leftovers, you can also freeze individual portions. Wrap each portion tightly and store it in an airtight container. To reheat from frozen, bake at 375°F (190°C) for about 45-60 minutes or until it is thoroughly heated. This way, you can savor the flavors of Sunday Baked Eggplant Parmesan any day of the week!

Questions About Recipes

→ Can I use other vegetables instead of eggplant?

Absolutely! Zucchini or yellow squash can also work well and provide a similar texture.

→ Is it possible to make this dish ahead of time?

Yes! You can assemble the dish a day ahead, cover it, and store it in the refrigerator until ready to bake.

→ Can I freeze leftovers?

Yes, you can freeze the baked Eggplant Parmesan. Just ensure it's well-covered, and it will last up to 3 months.

→ What can I serve it with?

This dish pairs wonderfully with a side salad, garlic bread, or even pasta for a heartier meal.