This eggplant parmesan recipe is one of my favorite eggplant recipes! Made with layers of lightly breaded eggplant, flavorful marinara sauce, parmesan cheese and mozzarella cheese, it’s baked to perfection. Video!

This Eggplant Parmesan recipe is made with layers of lightly breaded baked eggplant, flavorful marinara sauce, parmesan cheese and melty mozzarella. Robust and flavorful, this classic Italian dish is one your whole family will love.

Here is my recipe for eggplant parmesan: robust and flavorful, this classic Italian meal was highly requested in our catering business and such a crowd-pleaser!

Slices of eggplant are lightly breaded with a mixture of panko and parmesan cheese, and then baked in the oven until golden and crispy. This, alone, is completely delicious and I could eat a plate of eggplant like this every day.

Then, we layer the crispy eggplant slices in a baking dish with marinara sauce and fresh mozzarella cheese and bake it again until golden and bubbling. When it comes out of the oven, it is heavenly!

The best part? The leftovers get even better as the flavors have time to meld, perfect for meal prep or making ahead.

Why You’ll Love This!

  1. Lightly-breaded eggplant: The eggplant has a lovely light, crispy coating made with panko instead of bread crumbs, that is baked- we skip the frying! ***See the recipe notes for a breading-free version!
  2. Perfect to meal prep or freeze: You can prep this easy Eggplant Parmesan recipe 1-2 days in advance before baking it, or you can freeze it baked or unbaked for 3 months!
  3. Feed a crowd or enjoy leftovers: This recipe serves 8, which is perfect for a cozy dinner party or to enjoy leftovers throughout the week.
ingredients in eggplant parmesan laid out; eggplant, cheese, eggs, marinara sauce, basil.

Eggplant Parmesan Recipe Ingredients

  • Eggplant: Choose medium or 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. Spray olive oil or regular olive oil can be used generously here.
  • 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.
  • Eggs: Used for coating the eggplant slices as an egg wash bind the golden, crispy outer layer.
  • Milk: Mixed with the beaten eggs for the egg wash. Water, or plant-based milk can also be used here.
  • Sea salt: Adds seasoning while enhancing the other flavors in the dish. You can use kosher salt if you prefer.
  • Black Pepper: Adds a hint of spiciness to the dish.
  • Chili flakes: Optional ingredient for those who prefer a little extra heat!
  • Fresh oregano: Optional herb to add a fresh Italian flavor. Substitute dried oregano if needed.
  • Fresh mozzarella: Provides a melty, cheesy layer. They can be thinly sliced mozzarella balls or grated mozzarella cheese.
  • Garnish: Fresh basil, cracked black pepper, and chili flakes.

How to Make Eggplant Parmesan

Preheat the oven to 400F. 

Step 1: Slice the eggplant into ⅓-inch round slices. 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 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 boiler. 

Mix ½ cup water into your marina sauce to make 3 cups. 

Step 5: Assemble! Grease a 9×13-inch casserole dish. Cover the bottom with ¾ cup marinara sauce. Saving the best-looking pieces for the top, place half of the crispy eggplant in a single layer over the sauce.

Drizzle 1 cup marinara over the layer of eggplant slices, add ½ of the mozzarella and half the parmesan. Add fresh oregano if you like.

Add the final layer of eggplant, cover with remaining marinara, sprinkle with remaining parmesan, and top with 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 edges are bubbling.  

Garnish with fresh basil leaves. 

 eggplant parmesan on plate with fresh basil garnish

Chef’s Tips

  1. Slice each eggplant slice to the same thickness. In order for the dish to bake evenly, you want each eggplant slice to be the same width. This will prevent some eggplant slices from overcooking while some remain undercooked.
  2. If eggplant skin is unappealing to you, peel some of it off in strips- see the video.
  3. Slice the eggplant lengthwise if short on time. Reduce prep time by creating long strips of eggplant!
  4. Salting the eggplant: If you would like to salt the eggplant to remove any bitterness, salt each slice on both sides, until it releases its water, roughly 30-60 minutes. Rinse thoroughly and pat dry. I have skipped this step after repeated testing and found no difference, up to you. 
  5. Bake the eggplant until golden and crispy. Every oven is different, so your baking time might differ from the suggested 20-25 minutes. Be patient and make sure the eggplant is golden and crispy before removing it. You can use your broiler to help the process along!
  6. Use fresh marinara sauce! If you have time or wish to prep it in advance, my Marinara Sauce takes 30 minutes to make. Fresh, homemade sauce adds even more love, intention, and of course, flavor, to your eggplant parmesan.
  7. Season the layers. I like to add fresh oregano between the layers for a lovely Italian herb flavor. You can also add salt and pepper in between the layers in addition to seasoning the top.

FAQs

Do I need to peel the eggplant before baking?

You can leave the skin on the eggplant (or peel the skin in trips). The skin is completely edible.

What is the secret to tender eggplant?

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.

Why is my eggplant not getting soft?

The eggplant will get more and more tender as it cooks. It if is not soft, it probably needs to cook a bit longer.

Why is my eggplant parm soggy?

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 parmesan being liftedout of a baking dish.

Serving Suggestions

While you can certainly enjoy this Eggplant Parmesan entirely on its own, we love it paired with a hearty green salad and our Easy Sourdough Bread. For heartier appetites, serve it alongside pasta- like this simple Cacio e Pepe.

A hearty main like this always goes well with vegetable sides like 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!

Storage & Reheating

You can prep this recipe 1-2 days in advance before baking it in the oven.

Leftovers will last in the fridge in an airtight container for up to 5 days. To reheat, place in the oven at 350F until warm all the way through, or use a microwave.

You can freeze this recipe before baking it. Simply assemble the dish as instructed, then cover it tightly with plastic wrap and foil. Freeze for up to 3 months, then thaw overnight in the fridge or at room temperature until ready to bake.

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 baking, then reheat in the oven at 400F until warm.

More 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 💛

Eggplant Parmesan Video

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eggplant parmesan recipe

Eggplant Parmesan Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 35
  • Cook Time: 60
  • Total Time: 1 hour 35 minutes
  • Yield: 8 1x
  • Category: main, dinner idea
  • Method: baked
  • Cuisine: Italian
  • Diet: Vegetarian

Description

This Eggplant Parmesan recipe has layers of lightly breaded baked eggplant, flavorful marinara sauce, parmesan cheese and melty mozzarella. Robust and flavorful, this classic Italian dish is one your whole family will love. Adapted from Ina Garten’s Eggplant Parmesan 


Ingredients

Units Scale
  • 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
  • 12 ounces fresh mozzarella balls, 2 balls thinly sliced (or use 1 1/2 cups grated mozzarella)
  • Garnish: basil, cracked black pepper and chili flakes

Instructions

  1. Preheat oven to 400F 
  2. Slice eggplant into ⅓-inch round slices. see notes.
  3. In a wide, shallow bowl, whisk eggs, milk, salt, pepper and chili flakes. In another wide shallow bowl, mix equal parts panko and parmesan. 
  4. Line 2 large baking sheets with parchment. Spray the parchment with spray oil ( or brush). 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 20-25 minutes, 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 boiler. 
  5. Mix ½ cup water into your marina sauce to make 3 cups. 
  6. Assemble: Grease a 9×13 inch baking dish. Cover the bottom with ¾ cup marinara sauce. Saving the best-looking pieces for the top, layer half of crispy eggplant over the sauce. Drizzle with 1 cup marinara, add ½ of the mozzarella and half the parmesan. Add fresh oregano if you like. Add the final layer of eggplant, cover with remaining marinara, sprinkle with remaining parmesan, and top with mozzarella.  Season with salt and pepper. 
  7. Bake at 400 F uncovered for 20-25 minutes until beautifully golden and edges are bubbling.  
  8. Garnish with fresh basil. 

Notes

Eggplant: If in a hurry, you can slice the eggplant lengthwise- fewer pieces make faster prep.  

Salting the eggplant: If you would like to salt the eggplant to remove any bitterness, salt each slice on both sides, until it releases it water, roughly 30-60 minutes. Rinse thoroughly and pat dry. I have skipped this step after testing and found no difference, up to you. 

Tomato Sauce: Feel-free to substitute store-bought marinara sauce. I like Trader Joe’s spicy organic marinara.  

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 and layer according to instructions. 

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

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Comments

  1. 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.

  2. 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

  3. 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!

  4. 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.






  5. 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






  6. 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?






    1. Glad you enjoyed this. I have done it both ways- mostly I just leave the peels on now. 🙂

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