This Crispy Baked Eggplant Parmesan has golden panko-crusted eggplant layered with marinara, Parmesan, basil, and melty mozzarella. All the crunch, no frying! Video.
Eggplant Parmesan should be crispy-not heavy, oily, or soggy. Unlike traditional fried Eggplant Parmesan, this baked version is lighter and much easier to make, without sacrificing any of that cozy Italian comfort-food flavor.
The secret is baking the eggplant until deeply golden and crisp before assembling. I slice the eggplant a little thinner-about â…“-inch thick-so it cooks through quickly, then coat it in seasoned panko and Parmesan and bake it until crisp. And after years of testing, I skip salting the eggplant altogether; I haven’t found it necessary, and it saves 30-60 minutes of prep.
We made Eggplant Parmesan for years in our catering kitchen, and this is the method I come back to again and again. Layer the crispy eggplant with rich marinara, fresh basil, Parmesan, and melty mozzarella, and you get a lighter, less-soggy Eggplant Parmesan that always disappears fast-even with the biggest eggplant skeptics! It’s perfect for entertaining, Sunday supper, meal prep, or making ahead and freezing.
I absolutely love this recipe. So simple and so delicious. I have made this recipe several times. Tonight, I served the dish with roasted cauliflower.
Why you’ll love this Eggplant Parmesan recipe
Crispy without frying. The eggplant is oven-baked until golden and crisp, giving you all that satisfying texture without a pot of hot oil.
No soggy eggplant. Thin, evenly sliced eggplant is baked until deeply golden before layering, helping the finished casserole hold its texture.
Only 30 minutes of hands-on time. No need to salt and drain the eggplant first! After repeated testing, I found it unnecessary, saving you 30-60 minutes of waiting and keeping active prep to about 20-30 minutes.
Chef-tested and make-ahead friendly. We made Eggplant Parmesan for years in our catering kitchen, and this reliable version can be assembled ahead and freezes beautifully.
Eggplant Parmesan Recipe Ingredients
- Eggplant: Choose large globe eggplant for the easiest prep.
- Panko breadcrumbs: Lighter and crispier than traditional breadcrumbs, they give a nice texture to the dish. Use gluten-free panko if you wish.
- Parmesan cheese: Adds a rich and savory flavor to the eggplant.
- Olive oil: Used for baking the breaded eggplant slices. I’ve found that using spray olive oil is really helpful here, such a time saver! Regular olive oil can be brushed on instead.
- Marinara Sauce: A flavorful tomato-based sauce to layer with the eggplant. You can make our homemade Marinara Sauce, or use a store-bought sauce. I like Trader Joe’s organic tomato sauce.
- Eggs: Used as an egg wash to coat the eggplant slices and bind the golden, crispy outer layer.
- Milk or Water: Mixed with the beaten eggs for the egg wash. Water or plant-based milk can also be used here.
- Sea salt, black pepper, and chili flakes. Adds seasoning while enhancing the other flavors in the dish. You can use kosher salt if you prefer.
- Fresh oregano: Optional herb to add a fresh Italian flavor. Substitute basil if needed.
- Fresh mozzarella cheese: Provides a melty, cheesy layer. It can be thinly sliced mozzarella balls or grated mozzarella cheese.
How to Make Easy Eggplant Parmesan
Preheat the oven to 400F.
Step 1: Slice the eggplant into â…“-inch-thick rounds. If in a hurry, you can slice the eggplant lengthwise- fewer pieces make faster prep! You can salt the eggplant or skip this step, up to you! See recipe notes.
Step 2: Make the breading: In a wide, shallow bowl, whisk eggs, milk, salt, pepper and chili flakes. In another wide, shallow bowl, stir equal parts panko bread crumbs and parmesan.
Step 3: Dredge the eggplant. Line 2 large baking sheets with parchment. Spray the parchment with spray oil (or brush with extra virgin olive oil). Dip the eggplant slices into the egg mixture, then dredge each side into the panko/parm mixture. Place on the sheet pans, repeating until all are done. Sprinkle any excess panko-parmesan mixture over top. Spray or generously with olive oil.
Step 4: Bake the eggplant for 20-25 mins, until golden and crispy. The goal is to get the eggplant golden and crispy, so be patient. All ovens are different; this may take longer- feel free to use your broiler.
Mix ½ cup of water into your marinade sauce to make 3 cups.
Step 5: Assemble! Grease a 9×13-inch casserole dish. Cover the bottom with ¾ cup of marinara sauce. Save the 8 best-looking pieces for the top, then place the remaining crispy eggplant over the sauce.
Drizzle 1 cup marinara over the layer of eggplant slices; add ½ of the mozzarella- here I’m using shredded mozzereall, but you can use slices. (Be sure to save 8 slices mozzarella for the top), and sprinkle with half the parmesan. Add fresh oregano if you like.
Then repeat! Add the top layer of eggplant, cover with remaining marinara, sprinkle with remaining parmesan, and top with fresh mozzarella. Season with salt and pepper.
Step 6: Bake again! Bake at 400 F, uncovered, for 20-25 minutes, until beautifully golden brown, warmed all the way through (145F), and the edges are bubbling. Feel free to broil until the top is golden and bubbling. When it is almost done, scatter with a little fresh oregano.
Tip: If you cut your eggplant thicker than â…“ inch, bake covered for 20 minutes, then uncover for 5-10 more minutes.
Chef’s Tips
- Slice the eggplant ⅓-inch thick. Keep the slices as uniform as possible so they cook evenly. I prefer them slightly thinner than the typical ½-inch slice-they cook through more quickly and get beautifully golden and crisp in the oven.
- Bake until deeply golden. Don’t rush this step! Let the breaded eggplant get crisp and golden before assembling the casserole. This gives you the best texture and helps prevent soggy Eggplant Parmesan.
- No need to salt the eggplant. After testing this recipe both ways, I haven’t found salting necessary. If you prefer to salt yours, sprinkle both sides and let sit for 30-60 minutes, then rinse and pat very dry before breading.
- Save your best slices for the top. Set aside 8 of the most uniform, golden eggplant slices for the final layer. They make a beautiful presentation and naturally mark out 8 generous servings.
- Peel only if you prefer. I usually leave the skin on, but if you find eggplant skin tough or unappealing, peel away a few strips before slicing (see the video).
- Short on time? Slice lengthwise. Cutting the eggplant into long planks means fewer pieces to bread and bake, which speeds up prep. The presentation isn’t quite as pretty.
- Season as you layer. Tuck fresh oregano or basil between the layers and season lightly with salt and pepper. These little touches build flavor throughout the casserole rather than just on top.
Serving Suggestions
While you can certainly enjoy this Eggplant Parmesan entirely on its own, I love it paired with a hearty green salad and our Easy Sourdough Bread.
A hearty main like this always pairs well with vegetable sides such as Roasted Cauliflower with Garlic, Lemon and Parsley or Steamed Broccoli with Garlic & Lemon Zest.
Or serve Eggplant Parm with a fresh salad like Caprese Salad, Little Gem Salad with Dilly Ranch Dressing, or our classic Caesar– my favorite.
Storage & Reheating
- Prep ahead. You can prep this recipe 1-2 days in advance, then bake it in the oven.
- Leftovers will last in an airtight container in the fridge for up to 5 days. To reheat, place in the oven at 350°F until warm all the way through (145°F), or use a microwave.
- Freezing. You can freeze this recipe before baking it. Simply assemble the dish as instructed, then cover it tightly with parchment and foil. Freeze for up to 3 months, then thaw overnight in the fridge or at room temperature before baking. You can also freeze this recipe after you bake it. Store in an airtight container in the freezer for up to 3 months. Thaw in the fridge overnight or at room temperature prior to reheating, then bake in the oven at 400F until at least 145F.
More Cozy Eggplant Recipes You’ll Love!
Love eggplant? Let us know what you think of this recipe, give it a rating, and check out our 25 Delicious Eggplant Recipes!
Sylvia 💛
Watch how to make it
Baked Eggplant Parmesan Recipe (Easy, No-Fry Method)
- Prep Time: 35
- Cook Time: 45
- Total Time: 1 hour 20 minutes
- Yield: 8 1x
- Category: dinner idea, entertaining, freezer meal, Main, meal prep, vegetarain Main
- Method: Baked
- Cuisine: American, Italian
- Diet: Vegetarian
Description
This Crispy Baked Eggplant Parmesan has everything you love about the Italian classic-golden panko-crusted eggplant, rich marinara, fresh basil, Parmesan, and melty mozzarella-without the frying! Lighter, easier, and perfect for a cozy vegetarian dinner, entertaining, meal prep, or freezing for later.
Ingredients
- 2 large eggplants (2 1/4 lbs) cut into -1/3- inch thick slices ( see notes)
- 2 large eggs, beaten
- 1/4 cup milk, or water
- 3/4 teaspoon sea salt
- 3/4 teaspoon pepper
- 1/2 teaspoon chili flakes- optional
- 1 1/4 cups panko breadcrumbs (panko is lighter than traditional breadcrumbs)
- 1 3/4 cups parmesan cheese, divided (save 1/2 cup for assembly)
- Spray olive oil or olive oil for drizzling
- 28 ounces of Marinara Sauce (use store-bought or make your own). 3 cups.
- 1 tablespoon fresh oregano, optional, or basil
- 12–16 ounces fresh mozzarella balls, 2 balls thinly sliced (or use 1 1/2 cups grated mozzarella)
- optional garnish: fresh oregano or basil
Instructions
- Preheat oven to 400F. Line 2 large baking sheets with parchment paper. Brush or spray the parchment with olive oil.Â
- Prep eggplant. Slice eggplant into â…“-inch round slices. See notes.
- Make dry and wet mixtures. In a wide, shallow bowl, whisk eggs, milk, salt, pepper and chili flakes. In another wide shallow bowl, mix equal parts panko and parmesan.Â
- Dredge. Dip the eggplant slices into the egg mixture, then dredge each side into the panko/parm mixture. Place on the sheet pans, repeating until all are done. Sprinkle any excess panko-parmesan mixture over top. Spray or generously with olive oil.
- Bake eggplant. Bake for 20-25 minutes, until golden and crispy (no need to cook all the way through). The goal is to get the eggplant deeply golden and crispy, so be patient. All ovens are different; this may take longer- feel free to use your broiler.Â
- Assemble. Mix ½ cup water into your marinara sauce to make 3 cups. Grease a 9×13-inch baking dish. Cover the bottom with ¾ cup of marinara sauce. Saving the 8 best-looking pieces for the top, layer the remaining eggplant over the sauce. Drizzle with 1 cup of marinara sauce, add ½ of the sliced mozzarella (save 8 slices for the top), and add half the parmesan. Sprinkle with fresh oregano or basil if you like. Add the top layer of eggplant, cover with remaining marinara, sprinkle with remaining parmesan, and top with fresh mozzarella slices. Season with salt and pepper.Â
- Bake at 400°F, uncovered, for 20-25 minutes, until golden, melty and the edges are bubbling. Feel free to broil. I like to sprinkle with oregano right at the end of baking time. Or garnish with fresh basil at the end.Â
Notes
Eggplant: If in a hurry, you can slice the eggplant lengthwise- fewer pieces make faster prep! If you have sliced the eggplant any thicker than â…“ inch, I recommend covering the casserole with foil for 20 minutes to ensure it cooks through and becomes succulent. Uncover for the last 5-10 minutes.Â
Salting the eggplant:  After testing this multiple times, I have found no difference, so I have skipped this step to save time, but you do you. If you would like to salt the eggplant to remove bitterness, salt each slice on both sides roughly 30-60 minutes, until they release liquid. Pat them dry well and skip the salt in the egg dredge.Â
Marinara: Feel free to substitute homemade or store-bought marinara sauce. I like Trader Joe’s spicy organic marinara. Â
Breading-Free: If you prefer a breading-free version, roast the eggplant slices (brush with olive oil and season with salt and pepper) until tender, then layer according to the instructions. I prefer the breading. 🙂Â
Leftovers keep up to 4-5 days in an airtight container in the refrigerator. Freeze baked or unbaked for up to 3 months. Thaw before baking.Â
Nutrition
- Serving Size: about 1 cup
- Calories: 320
- Sugar: 11.9 g
- Sodium: 1398.8 mg
- Fat: 10.5 g
- Saturated Fat: 4.2 g
- Carbohydrates: 30.6 g
- Fiber: 7.7 g
- Protein: 27 g
- Cholesterol: 68.8 mg
FAQs
No, you can leave the skin on the eggplant (or peel the skin in strips). The skin is completely edible.
Cooking it long enough! Refrain from removing the eggplant from the oven too early. It should take 20-25 minutes, but as ovens vary, it could take a bit longer.
The eggplant will become increasingly tender as it cooks. If it is not soft, it probably needs to cook a bit longer.
Adding too much sauce to the dish can result in a soggy eggplant parmesan. Follow the measurements below. The thick layers of mozzarella and crispy eggplant help to break up the sauce too.
Eggplant Parm is my Prozac. I always order it out but really dislike making it at home — the salting to minimize bitterness, the frying and having the eggplant suck up ridiculous amounts of oil….Then… I found your recipe. It truly was feasting at home. Followed it to the letter — so easy! Know I’ll make it again and again
Glad you gave this a try Kari! Appreciate your review, so helpful.
Delicious! My son, who had never made, nor eaten, eggplant parmesan, made this for our night before Thanksgiving gathering. This is so good that my eggplant-wary husband heartily approved. Yummy and easy!
Wow- so many wins! Love it Philippa.
This is a dang delicious eggplant parm. The eggplant gets soft in the middle with crunchy edges from the panko. It’s a little more putzy than another one I tend to make if I’m under crunch time, but worth the time if you have it. Served it with a simple green salad. The entire house smelled divine! My husband had band practice the night I made it, and the 3 guys smelled the leftovers so I dished out the remnants to them. They loved it, too! 🙂 I love your recipes!
Aww…love it Ceejay. Appreciate you taking time to review!
What would you suggest for a non-dairy option? I haven’t seen a vegan mozzarella ball.
You can use vegan mozzarella shreds.
This recipe is delish! I LOVE eggplant parm and this is just sooo good!
Glad you gave it a try Dee!
This Eggplant Parmesan Recipe looks delightful. Love the notes for extra tips and the suggestions to go with this.
Would love to hear how it turns out Dawn!
Easy and delicious! I was dreading the eggplant prep and was so excited to see the note about it not being needed. Highly recommend.
Awesome Ainsley, thanks for the review!
Easy, tasty and more than enough!
Glad you enjoyed Jayme!
I love your recipes
whats an alternative i can use instead of egg?
You can try spreading vegan mayo on the eggplant and skip the eggs and milk.
I absolutely love this recipe. So simple and so delicious. I have made this recipe several times. Tonight, I served the dish with roasted cauliflower.
Great to hear Serena!
Delicious. Omg. I was doubtful but this seriously outdid my expectations. Thankfully as there is just two of us we have enough for another night.
Thank you Sylvia
Really nice to hear this Elizabeth! Yay for leftovers.
Made this tonight- prepared the eggplant per your Moussaka recipe rather than breaded. Delicious! I so appreciate that you have taught me how to substitute and try new things!
Love that Chris, so glad you are inspired!
I have made this several times following the recipe as written. It is always superb. While it might seem like a lot of steps, it’s actually quite easy. Both my husband and I love it.
Thanks Daphne, so happy you are enjoying!
sooo good!
love this baked version of a classic.
i also did a pre-bake salting and added a flour dredge but im old and have extra time.
thank you for the share
Love it Kenny!
Excellent!
Probably the best recipe for Eggplant Parmesan we’ve ever tried. Made it for Thanksgiving and everyone asked for the recipe. Thanks for the clear instructions. One question, do you peel the eggplant like in the video? Or leave the peels on?
Glad you enjoyed this. I have done it both ways- mostly I just leave the peels on now. 🙂
Absolutely delicious, so much flavor. This will be a regular menu item at home.
Great to hear Els!