The bake time for eggplant Parmesan is around 45 minutes total at 425 degrees. Baking eggplant Parmesan is an easier and healthier alternative to the fried version: Instead of frying each piece of eggplant one at a time, you can bake all of the pieces at once to get a similar effect. First, bake your breaded eggplant for around a half-hour, until it’s nice and soft on the inside but golden and crisp on the outside. Then, layer your eggplant parm and bake it for another 15 minutes or so, until the cheese is melted and the sauce is bubbly.
It takes about a half-hour of bake time for eggplant in a 450-degree oven, but it’s not as simple as just throwing it in the oven: You’ll end up with a mushy eggplant if you don’t prep it properly. Thankfully, learning how to bake eggplant is relatively simple. Start by cutting your eggplant into half-inch slices. Then, put the slices into a colander and sprinkle them with some kosher salt. Set the colander over a bowl and leave the eggplant for a half-hour or so to draw out some of the liquid. Once this is done, press your eggplant slices between paper towels to get as much moisture out as you can. Then, you can place the eggplant on a baking sheet, drizzle it with olive oil, sprinkle on some salt and pepper, and put it in the oven. Bake the eggplant for about 20 minutes, then turn over the slices and bake them for 10 more minutes. The result will be soft, nicely caramelized eggplant for your dinner table.