Sunday Baked Eggplant Parmesan

Name: Sunday Baked Eggplant Parmesan
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6.0
Ingredients: 2 large eggplants, sliced into rounds; 2 teaspoons salt; 2 cups marinara sauce; 3 cups shredded mozzarella cheese; 1 cup grated Parmesan cheese; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 cup fresh basil leaves, chopped; Olive oil for drizzling; Freshly ground black pepper to taste

Highlighted under: Rustic Recipes

I absolutely love making Sunday Baked Eggplant Parmesan for my family. This recipe has become a cherished tradition, filling our home with a warm aroma that's almost as comforting as the dish itself. Layers of tender eggplant, rich marinara sauce, and gooey mozzarella come together to create a delicious meal perfect for gatherings. It’s hearty yet doesn’t feel heavy, and each bite is bursting with flavor. Serving this on a Sunday feels like a warm hug, and it always leaves everyone asking for seconds!

Created by

Kitty Lawrence

Last updated on 2026-01-13T02:13:35.626Z

When I first decided to experiment with baked eggplant, I wasn't sure how the textures would work together. However, I learned that salting the eggplant helps draw out excess moisture which enhances the overall flavor and prevents a soggy dish. After baking, the eggplant slices become wonderfully tender and hold up beautifully with layers of cheese and sauce.

My secret tip for perfecting this dish is to use a mix of both fresh herbs and dried spices. This approach creates a more complex flavor profile that elevates the simple ingredients, ensuring that every bite is as delicious as the last. It's these small details that make my Sunday dinners extra special.

        Why You'll Love This Recipe
        Layers of tender eggplant and gooey cheese create a comforting dish
Rich marinara sauce enhances every bite
Perfect for Sunday family gatherings or gatherings with friends

      

Choosing the Right Eggplant

When making Eggplant Parmesan, selecting the right eggplant is crucial for achieving the desired taste and texture. Look for large, firm eggplants with smooth, shiny skin. The flesh should feel slightly springy when pressed, indicating freshness. Avoid eggplants with blemishes or soft spots, as they may indicate overripeness or spoilage. For this recipe, medium to large eggplants are preferable as they're easier to slice and layer without becoming too thin.

Additionally, salting the eggplant before cooking not only helps draw out moisture but also reduces bitterness, which can sometimes be present in larger eggplants. I recommend using kosher salt for this process, as it adheres better to the veggie and enhances flavor. After salting, make sure to rinse and thoroughly pat dry, as excess salt can overwhelm the dish.

Layering for Optimal Flavor

Layering the ingredients in your Baked Eggplant Parmesan is essential to allow each flavor to meld beautifully during baking. Start with a thin layer of marinara sauce to create a flavor base and prevent sticking. When layering, aim for even distribution of eggplant, marinara, mozzarella, and Parmesan to ensure each bite is harmonious. I often use a spatula to gently press down on each layer to ensure the ingredients cohesively bind together.

Consider using a mix of mozzarella for creaminess and Parmesan for a nutty, sharper flavor. For a little extra depth, you might add a sprinkle of freshly cracked black pepper between layers. This not only brings flavor but also adds a lovely contrast against the rich textures of the melted cheeses.

Ingredients

Gather these ingredients to make a truly satisfying dish:

Ingredients

2 large eggplants, sliced into rounds
2 teaspoons salt
2 cups marinara sauce
3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 cup fresh basil leaves, chopped
Olive oil for drizzling
Freshly ground black pepper to taste

Now that you have all the ingredients, let's start cooking!

Instructions

Follow these steps to create your baked eggplant masterpiece:

Prepare the Eggplant

Preheat the oven to 375°F (190°C). Sprinkle the sliced eggplant rounds with salt and let them sit for about 30 minutes. This process helps to draw out excess moisture.

Bake the Eggplant

After 30 minutes, rinse and pat the eggplant slices dry with paper towels to remove the salt. Arrange them in a single layer on a baking sheet, drizzle with olive oil, and roast in the preheated oven for 25 minutes until tender.

Layer the Ingredients

In a baking dish, spread a thin layer of marinara sauce at the bottom. Add a layer of roasted eggplant, then sprinkle a layer of mozzarella cheese followed by a layer of Parmesan. Repeat the layers until all ingredients are used, ending with a layer of sauce and a generous topping of mozzarella and Parmesan.

Bake the Dish

Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, until the cheese is bubbly and golden.

Serve and Enjoy

Once baked, let the dish cool for about 10 minutes. Garnish with chopped fresh basil before serving to add a burst of freshness.

Enjoy your delicious baked eggplant parmesan!

Pro Tips

For a vegetarian twist, pair this dish with a fresh green salad. You can also substitute the marinara sauce with pesto for a unique flavor.

Make-Ahead and Storage

This Sunday Baked Eggplant Parmesan can easily be prepared a day in advance, making it a convenient option for busy weekends. After assembling the dish, cover it tightly with plastic wrap and store it in the refrigerator. When you're ready to cook it, simply remove the wrap and bake according to the instructions. Allow for an additional 10-15 minutes of baking time if cooking straight from the fridge to ensure it is heated through.

If you have leftovers, they can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, place individual servings in the microwave or re-bake in the oven at 350°F (175°C) until heated through—about 15-20 minutes. The dish can also be frozen before baking; just cover it tightly and freeze for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight and bake as directed.

Variations and Customizations

Feel free to customize your Eggplant Parmesan by adding layers of sautéed vegetables such as zucchini, bell peppers, or spinach. These additions not only enhance the nutritional value but also introduce new textures and flavors. You can also swap the marinara for a roasted red pepper sauce or a cream-based alfredo sauce for a different twist. Just ensure the sauce is well-balanced so it doesn't dominate the eggplant's mild flavor.

For a gluten-free option, replace the standard Parmesan with nutritional yeast or a gluten-free cheese alternative. You can also experiment with herbs; adding a touch of thyme or rosemary can elevate the flavor profile while maintaining the essence of Italian cuisine.

Questions About Recipes

→ Can I make this dish ahead of time?

Yes! You can prepare the layers and assemble the dish a day in advance. Just cover it well and refrigerate until ready to bake.

→ What can I substitute for mozzarella cheese?

You can use provolone or fontina cheese as alternatives, or try a vegan cheese if you need a dairy-free option.

→ Can I freeze leftovers?

Absolutely! Place any leftovers in an airtight container and freeze for up to 2 months. Thaw and reheat in the oven when ready to eat.

→ Is this dish gluten-free?

Yes, as long as you use gluten-free marinara sauce, this dish is suitable for a gluten-free diet.