Baked Eggplant Parmesan with Fresh Mozzarella and Herb Topping: A Comforting Classic Made Better

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When it comes to comfort food that warms your soul and fills your home with irresistible aromas, few dishes can match the magic of eggplant Parmesan. But this isn’t just any eggplant Parmesan — it’s a beautifully layered, cheesy, herb-topped masterpiece made with fresh mozzarella and a crunchy garlic-herb breadcrumb topping that will elevate your dinner to a whole new level. If you’ve been looking for a recipe that strikes the perfect balance between tradition and fresh flavor, this baked eggplant Parmesan will become your new go-to.

Whether you’re cooking for family, impressing guests, or simply craving a hearty vegetarian dish that doesn’t skimp on flavor, you’re about to discover the secret to perfect eggplant Parmesan every time.  Indulge in gourmet dining at home with our Baked Spinach Mushroom Quesadillas

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Ingredients for Baked Eggplant Parmesan with Fresh Mozzarella and Herb Topping

Before you dive into the cooking process, it helps to gather your ingredients and organize them for easy access. This recipe combines a variety of fresh and pantry staples that together create a dish rich in layers and textures.

Here’s what you’ll need:

Ingredient	Quantity	Notes
Eggplant, unpeeled	2 1/2 pounds	Sliced lengthwise into rounds 1/4-1/3 inch thick
Olive oil	3/4 cup + 1/4 cup (for topping)	Divided use
Dried oregano	1 tbsp	Crushed to release flavor
Kosher salt	1 1/2 tbsp + 1 tsp (topping)	Divided use
Freshly ground black pepper	1 1/2 tsp	To taste
Marinara sauce	1 (24-ounce) jar	Use your favorite or homemade
Fresh basil leaves	1/2 cup julienned + 1/4 cup chopped (topping)	Fresh herbs are key for aroma and flavor
Fresh mozzarella cheese	1 pound, thinly sliced	Adds creamy, melty layers
Garlic and herb goat cheese	8 ounces, crumbled	Provides tangy richness
Parmesan cheese	1 1/2 cups, freshly grated	Adds savory depth
Fresh bread crumbs	1 1/3 cups	Best from a country loaf for texture
Garlic cloves	4, minced	For topping
Fresh parsley leaves (optional)	1/4 cup chopped	Alternative to basil in topping

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How to Prepare Baked Eggplant Parmesan: A Step-By-Step Guide

1. Preheat Your Oven and Prepare Your Space

Start by setting your oven to 400°F (about 200°C). This temperature is ideal for roasting your eggplant slices to tender perfection while creating a great foundation for the layers to bake evenly.

Arrange your oven racks so they are evenly spaced in three levels. This spacing ensures that your eggplant slices roast uniformly across the sheet pans, so every bite has just the right tenderness without sogginess.

2. Roast the Eggplant for Maximum Flavor and Tenderness

Next, lay out your eggplant rounds in a single layer on three sheet pans — don’t crowd them. Using all of the olive oil, brush each slice on both sides. Then sprinkle with the crushed dried oregano, kosher salt, and freshly ground black pepper. The crushed oregano will release its oils and give the eggplant a wonderfully aromatic base.

Bake the eggplant slices for 15 minutes, then carefully flip them and rotate the pans to the next rack. Continue baking for another 10 minutes until they’re tender but still hold their shape. Roasting the eggplant this way draws out bitterness and moisture, making it perfect for layering.

3. Assemble Your Layers Like a Pro

Grab a 10x14x2 inch ceramic or glass baking dish — this size is ideal for layering and baking the dish evenly.

• Spread one-third of the marinara sauce across the bottom.
• Arrange one-third of the roasted eggplant slices on top of the sauce.
• Scatter one-third of the julienned fresh basil, thinly sliced mozzarella, crumbled goat cheese, and grated Parmesan evenly over the eggplant.

Repeat this layering process two more times, making sure to end with a generous layer of Parmesan cheese on top. This layered approach ensures every bite is packed with flavor and melty, cheesy goodness.

4. Create the Irresistible Herb Breadcrumb Topping

To finish the dish with a satisfying crunch, prepare the topping by pulsing fresh bread crumbs, minced garlic, and chopped basil (or parsley if you prefer) in a food processor. Once combined, slowly drizzle in olive oil and add a teaspoon of salt. Pulse again until the crumbs are moistened but still coarse.

Spread this topping evenly over the assembled layers — this herb-infused crust will bake to a golden, flavorful finish that perfectly contrasts the soft layers beneath.

5. Bake Until Bubbling and Golden

Place the dish in your preheated oven and bake for 45 to 50 minutes, or until the sauce bubbles around the edges and the breadcrumb topping turns a beautiful golden brown. Let the dish rest at room temperature for about 10 minutes before serving. This step allows the flavors to meld and the layers to settle, so it slices beautifully.

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Tips to Elevate Your Baked Eggplant Parmesan Every Time

You want this dish to turn out perfectly every time, right? Here are a few pointers to help you nail it:

• Choose the Right Eggplant: Firm, medium-sized eggplants with shiny skins are best. Avoid overly large ones that tend to be bitter or watery.
• Don’t Skip Roasting: Roasting the eggplant before layering prevents sogginess and concentrates the flavors.
• Fresh Herbs Are Non-negotiable: Fresh basil and parsley brighten the dish and add essential aroma.
• Quality Cheese Matters: Use fresh mozzarella and good-quality Parmesan. They melt better and taste richer.
• Marinara Sauce: If you have time, make your own sauce for the freshest flavor, or pick a brand known for high-quality ingredients.
• Make Ahead: You can assemble the dish a day in advance and bake fresh just before serving.
• Leftover Storage: Store leftovers tightly covered in the refrigerator for up to 3 days and reheat in the oven to preserve the crispy topping.

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Nutrition and Serving Suggestions

This dish is not only delicious but also a satisfying vegetarian meal packed with calcium and rich flavors.

Serving Size	Calories (Approx.)	Notes
1 of 6 servings	350-400 kcal	Vegetarian, nutrient-dense, comforting

Pair your baked eggplant Parmesan with a crisp green salad, roasted vegetables, or some garlic bread for a well-rounded meal. A light red wine like Chianti or Pinot Noir complements the rich cheeses and herbs beautifully.

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Frequently Asked Questions about Baked Eggplant Parmesan

What Makes This Recipe Stand Out?

Unlike traditional recipes that rely heavily on breaded and fried eggplant slices, this one roasts the eggplant to bring out natural sweetness and maintain tenderness without excess oil. The mix of fresh mozzarella and garlic-herb goat cheese creates a creamy, tangy layer that’s richer and more nuanced than standard versions.

Can I Make This Gluten-Free?

Absolutely! Simply swap out the regular bread crumbs for gluten-free bread crumbs. Just ensure all other ingredients, like marinara sauce, don’t contain hidden gluten.

How Should I Store and Reheat Leftovers?

Place leftovers in an airtight container in the fridge for up to three days. To keep the topping crispy, reheat the dish in the oven at 350°F (175°C) until warmed through.

Can I Prepare This Recipe Ahead of Time?

Yes, you can assemble it the day before and store it covered in the refrigerator. Bake it fresh just before serving to enjoy that golden, crunchy topping.

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Why You’ll Love Making This Baked Eggplant Parmesan

There’s something incredibly rewarding about creating a dish that’s both classic and fresh, simple yet elegant. This baked eggplant Parmesan with fresh mozzarella and herb topping invites you to savor the layered textures, rich aromas, and comforting flavors that make Italian cooking so timeless.

Try it out for your next dinner party or cozy night in. Once you do, you’ll wonder why you ever settled for anything less.

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