Dinner / Italian-American
Eggplant Parmesan
Crispy baked eggplant cutlets layered with bright marinara, stretchy vegetarian mozzarella, and Parm for a lighter take on the red-sauce staple.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 30 minutes
- Cook
- 45 minutes
- Total
- 1 hour 15 minutes
- Serves
- 6
Gather your ingredients
Everything you need.
Allergen notes
- Wheat is commonly present in 1 cup (120 g) all-purpose flour, 1 1/2 cups (150 g) panko breadcrumbs; check the actual product labels, including any gluten-free replacements.
- Contains milk. Check dairy and cheese product labels.
- Contains egg.
- Check all packaged ingredients and substitutions for allergens; vegetarian or vegan labels do not establish allergen safety.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Salt the eggplant slices on racks for 20 minutes to draw out moisture, then pat completely dry.
Set up dredging stations for flour, beaten eggs, and panko mixed with 1/2 cup vegetarian Italian-style hard cheese, oregano, salt, and pepper.
Dip each slice in flour, egg, and crumbs, arranging on parchment-lined sheet pans and drizzling with half the oil.
Bake at 425°F (220°C) for 20 minutes, flipping halfway and brushing with remaining oil until golden and crisp. Keep breaded slices in a single layer and turn only once their coating sets; stacking traps steam and softens the crust.
Spread 1 cup marinara in a greased casserole, layer eggplant, sauce, vegetarian mozzarella, and vegetarian Italian-style hard cheese, repeating to use all ingredients.
Bake uncovered at 375°F (190°C) for 20 to 25 minutes until bubbling and browned; cool 10 minutes and shower with basil before serving.
0 of 6 steps complete
A little kitchen know-how
- Slice the eggplant evenly so every round cooks at the same rate.
- Use convection if available for extra crisp edges between layers.
Make it yours & keep it well
Use courgette rounds instead of eggplant for a different bake, checking tenderness earlier because the slices are thinner.
Storage: Cool promptly in shallow portions and refrigerate covered. Eat within 48 hours or freeze suitable extras promptly. Reheat cooked leftovers only once until steaming hot throughout. Refrigerate portions after cooling; reheat uncovered near the end to help the topping dry.
For cooling and reheating, follow the Food Standards Agency’s leftover guidance. Rice has a shorter refrigerated storage limit, as described in its recipe notes.
Estimated nutrition per serving
480 kcal · Protein 23 g · Carbohydrates 38 g · Fat 24 g
Approximate figures; brands, portions and substitutions change the result.
Good things to know
Can I assemble it in advance?
Layer the casserole up to 12 hours ahead, refrigerate, and bake straight from the fridge adding 5 minutes.
What if I want it extra crispy?
Layer the casserole with less sauce between slices and finish under the broiler for 2 minutes.
Why does the coating fall off?
Pat the eggplant dry, shake off excess flour and press crumbs gently onto the egg layer before cooking.
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