Can I use gluten-free flour?

Yes — use a cup-for-cup gluten-free baking blend.

Do these freeze well?

Yes — freeze after cooling and thaw in the refrigerator.

You can reduce the brown sugar by ¼ cup without affecting texture.

Can I use chicken thighs?

Yes — thighs stay juicier and add richer flavor.

Can I grill the chicken?

Absolutely. Grilling adds smoky Mediterranean flavor.

Can I make this dairy-free?

Yes — skip feta and tzatziki or use dairy-free versions.

Can I substitute the rice?

Yes — quinoa, orzo, couscous, or mixed greens all work well.

Is this recipe good for meal prep?

Yes — store ingredients separately and assemble when serving.

Is blackened tuna spicy?

It has a mild-to-moderate heat. Reduce the cayenne pepper or jalapeño for a milder version.

Can I grill the tuna instead?

Yes. Grill over high heat for the same amount of time, making sure the grates are well-oiled.

What type of tuna should I use?

Ahi (yellowfin) or sushi-grade tuna works best for searing.

Can I make the mango salsa ahead of time?

Yes. The mango salsa can be made up to 24 hours in advance and stored in the refrigerator.

Dirty rice has a mild-to-moderate heat. You can easily adjust the spice level by reducing the Cajun seasoning or cayenne pepper.

Can I make Cajun dirty rice ahead of time?

Yes. Store dirty rice in an airtight container in the refrigerator for up to four days.

Can I freeze Cajun dirty rice?

Yes. Cajun dirty rice freezes well for up to three months. Thaw overnight in the refrigerator and reheat gently.

What meat can I substitute for beef?

Ground turkey or ground chicken can be used as a lighter alternative to ground beef.

Is Cajun cornbread spicy?

Cajun cornbread has a mild-to-moderate heat. You can adjust the spice level by reducing the jalapeño or cayenne pepper.

Can I make Cajun cornbread ahead of time?

Yes. Cajun cornbread can be baked up to one day ahead and reheated gently before serving.

Can I freeze Cajun cornbread?

Yes. Wrap the cornbread tightly and freeze for up to three months. Thaw and reheat before serving.

Can I make Cajun cornbread without cheese?

Yes. You can omit the cheese for a dairy-light version without affecting the texture.

Gumbo is mildly spicy. You can adjust the heat by increasing or reducing the cayenne pepper or Cajun seasoning.

Can I make chicken and sausage gumbo ahead of time?

Yes. Gumbo tastes even better the next day and keeps well in the refrigerator for up to four days.

Can I freeze chicken and sausage gumbo?

Yes. Gumbo freezes well for up to three months. Thaw overnight and reheat gently.

Do I have to use okra in gumbo?

No. Okra helps thicken gumbo, but you can omit it or use filé powder if preferred.

Are Cajun roasted potatoes spicy?

They have a mild-to-moderate heat. You can adjust the spice level by using more or less Cajun seasoning.

Can I make Cajun roasted potatoes ahead of time?

They are best served fresh, but leftovers reheat well in the oven or air fryer.

Can I use red or russet potatoes?

Yes. Just cut the potatoes into evenly sized pieces to ensure even roasting.

Are Cajun roasted potatoes vegan?

Yes. This recipe is naturally dairy-free and vegan as written.

Is Cajun shrimp & grits spicy?

Cajun shrimp and grits has a mild-to-moderate heat. You can reduce the Cajun seasoning or cayenne pepper to make it milder.

Can I make Cajun shrimp and grits ahead of time?

The shrimp are best cooked fresh, but the grits can be made ahead and reheated gently with a splash of broth or milk.

Can I use instant grits?

Yes, but stone-ground grits provide the best flavor and creamiest texture.

Can I substitute milk for cream?

Yes, whole milk can be used, though the grits will be slightly less rich.

Baked Eggplant Parmesan (Crispy, Cheesy & Cozy Italian Comfort Food)

Sarah Smith
Jan 1
3 min read

Updated: 1 day ago

Close-up of cheesy, tomato-topped eggplant slices garnished with herbs. The dish is vibrant with reds, whites, and greens, on a white plate.

This Baked Eggplant Parmesan is everything you love about the classic Italian favorite — crispy breaded eggplant, rich marinara, and layers of bubbly, golden cheese — made lighter and easier with a baked (not fried) method. It’s hearty, comforting, and perfect for cozy dinners at home.

Serve it alongside a fresh Classic Caesar Salad, warm Homemade Italian Bread, or pair it with a bowl of Hearty Minestrone Soup for a complete, restaurant-style vegetarian meal that still feels weeknight-friendly.

Whether you’re cooking meatless, feeding a crowd, or craving a cozy casserole-style dinner, this eggplant parmesan delivers big comfort with simple ingredients.

Why You’ll Love This

Crispy baked eggplant layered with rich marinara and melted cheese
Lighter take on a classic comfort dish without sacrificing flavor
Hearty, satisfying vegetarian meal
Perfect for family dinners, meal prep, or cozy Italian nights

Recipe Card

Prep Time: 25 minutes Cook Time: 45 minutes Total Time: 1 hour 10 minutes Servings: 6

Nutritional Information (Per Serving – Approximate)

Calories: 360
Protein: 18g
Carbohydrates: 32g
Fat: 18g
Fiber: 6g
Sugar: 7g

Ingredients

For the Eggplant

2 medium eggplants, sliced into ¼-inch rounds
1 tsp salt (for sweating eggplant)

Breading Station

1 cup all-purpose flour
2 large eggs, beaten
1½ cups Italian-seasoned breadcrumbs
½ cup grated Parmesan cheese
1 tsp garlic powder
1 tsp dried Italian seasoning

For Assembly

2½ cups marinara sauce
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
Olive oil spray or drizzle
Fresh basil or parsley (optional, for garnish)

Instructions

1. Prepare the Eggplant

Lay eggplant slices on a paper towel-lined surface and sprinkle lightly with salt. Let sit for 20 minutes to draw out moisture, then pat dry.

2. Bread the Eggplant

Preheat oven to 400°F (205°C). Set up three bowls: flour, beaten eggs, and breadcrumbs mixed with Parmesan, garlic powder, and Italian seasoning.

Dredge each slice in flour, dip in egg, then coat in breadcrumb mixture.

3. Bake the Eggplant

Arrange breaded slices on a parchment-lined baking sheet. Lightly spray or drizzle with olive oil. Bake for 20 minutes, flipping halfway, until golden and crisp.

4. Assemble

Spread a thin layer of marinara in a 9×13 baking dish. Layer baked eggplant, marinara, mozzarella, and Parmesan. Repeat layers, finishing with cheese.

5. Bake Again

Bake uncovered for 25 minutes, until bubbly and lightly browned. Let rest for 10 minutes before serving.

Tips for Best Results

Sweating the eggplant prevents bitterness and sogginess
Use freshly grated Parmesan for better flavor and melting
For extra crispiness, broil the baked eggplant slices for 1–2 minutes before assembling
Let the dish rest before slicing — it sets beautifully

Frequently Asked Questions

Do I need to peel the eggplant?

No, the skin softens as it bakes and helps hold the slices together.

Can I make this ahead of time?

Yes! Assemble up to 24 hours in advance, cover, and refrigerate. Bake when ready.

How do I store leftovers?

Store covered in the refrigerator for up to 4 days. Reheat in the oven for best texture.

Can I make it gluten-free?

Absolutely — use gluten-free breadcrumbs and flour.

Final Thoughts

This Baked Eggplant Parmesan proves that vegetarian comfort food can be just as hearty, cozy, and satisfying as any classic casserole. With crispy layers, rich sauce, and melty cheese, it’s a go-to recipe for family dinners, meatless Mondays, or when you’re craving something warm and familiar.