This Eggplant Parmesan recipe makes a mouthwatering favorite meal! Crispy baked eggplant is layered with herbs, tomato sauce, and cheeses for a delicious favorite dish.
For those days that you are looking for an easy, scrumptious dish to make for dinner, this Eggplant Parmesan is a favorite meatless meal you’ll love! We really enjoy this recipe and several other Italian meals like Lasagna or my Easy Chicken Parmesan and many more!
As I was picking vegetables in my garden one day, I was deciding what I was going to make for supper. When I saw the beautiful deep purple eggplants, I knew this rich, satisfying Eggplant Parmesan was for dinner! There is no frying involved in this recipe. The eggplant slices are breaded and baked for a crispy, scrumptious Eggplant Parmesan recipe my whole family loves. It’s a rich, comfort food dish and a meatless meal that’s perfect anytime. So, with a quick visit to my herb garden, I was preparing this tasty dish in no time. I think you are going to love it too!
Table of Contents
How to Make Eggplant Parmesan Recipe
I developed this recipe long ago because I did not want to deep-fry the eggplant for my eggplant parmesan, but I still wanted it to be crispy and delicious. I bake it in the oven instead of frying it, and it has a crispy crunchy coating without the unnecessary fat, and it is so scrumptious! It is nestled in a savory herb tomato sauce layered with cheeses for a meatless meal that tastes amazing and is so satisfying. Here’s how you’ll make it:
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- eggplant – You’ll peel a medium-sized eggplant and slice it into 1/4-inch rounds. You can choose to leave the peeling on, but I believe it’s better peeled.
- bread crumbs – Use plain bread crumbs or Italian-seasoned breadcrumbs if you wish.
- Parmesan cheese – Use freshly grated Parmesan from a wedge of you can use Parmesan that is already grated. (sold in the refrigerated section of the grocery store – not the dry powder in the can.)
- egg
- milk
- tomato sauce
- Italian Seasoning
- kosher salt –
- mozzarella cheese – Use grated mozzarella
- fresh basil – chopped
- fresh oregano – chopped
- fresh thyme
Step-by-Step Instructions
To make my eggplant parmesan, there are a few steps to the process, but they are simple and yield a mighty delicious end result that I think you’ll love!
Prep. Spritz rimmed baking sheets with olive oil until they are well-coated so the eggplant will not stick while baking. Once you’ve prepared the pans, peel the eggplant and then slice it into about 1/4-inch to 1/2-inch rounds, but no thicker.
Coat the eggplant. Mix together the bread crumbs and part of the Parmesan cheese in a shallow dish until they are thoroughly blended. In a separate shallow dish, whisk your eggs and milk together. Then, dip each slice of eggplant into the egg and then dredge through the bread crumbs until each slice is thoroughly coated on each side.
Bake eggplant. Place the eggplant on the baking sheets in a single layer with a small space space between each slice. After they have baked for about 20 minutes and are golden brown on the bottom, turn them over and bake the other side until they are golden brown and fork-tender, about 20 more minutes. Remove the eggplant from the oven and set it aside.
Blend the sauce. While the eggplant is baking, mix the tomato sauce, kosher salt, and my Italian Seasoning Mix.
Layer ingredients and bake. To layer the ingredients, spread some of the tomato sauce in the bottom of your baking dish and then place half of the baked eggplant on top of the sauce. Then, top the eggplant with more tomato sauce, layer on some mozzarella cheese, and sprinkle with Parmesan cheese. Repeat the layering. Bake until the sauce is bubbling and the cheese has melted about 30 minutes.
Top with fresh herbs. Once the dish has been baked, remove from the oven and allow to cool slightly. Then top with the chopped fresh basil, oregano, and thyme.
Serve and enjoy. Slice into portions and serve.
Recipe Tip
Peel the eggplant for best results. You can leave the skin if you really want, but I suggest removing it for the best texture. Some eggplant peelings can get a bitter taste as well. I find that this recipe tastes even more delicious when you peel the eggplant.
Storage Tips
To make ahead. Prepare eggplant parmesan without baking. Cover tightly and store in the refrigerator for up to two days. Then, when ready to bake, remove from refrigerator, remove wrap, and bake according to recipe instructions.
To freeze. Prepare the recipe in a freezer-safe baking dish without baking. Cover tightly with plastic wrap, followed by foil. Store in the freezer for up to 3 months. When ready to bake, remove from the freezer and allow to thaw in the refrigerator. Bake according to recipe instructions.
To refrigerate. Place any leftover eggplant parmesan in an airtight container or wrap well and refrigerate for 3-4 days. Reheat in the oven.
Frequently Asked Questions
No, you don’t have to salt it prior to cooking, and I do not in this recipe. Cooking it unsalted helps it to retain its shape. Salting it prior to cooking it can make it very soft.
More Favorite One-Pan Recipes
Chicken Pot Pie with Puff Pastry
Here’s my Eggplant Parmesan recipe. I hope your family loves it as much as we do!
Eggplant Parmesan Recipe
Ingredients
- 1 medium eggplant
- 1 cup bread crumbs
- 1 1/2 cups grated parmesan cheese, divided
- 1 large egg
- 1 tablespoon milk
- 3 cups tomato sauce
- 1 1/2 teaspoons Italian Seasoning
- 1/2 teaspoon kosher salt
- 2 cups grated mozzarella cheese
- 1 teaspoon chopped fresh basil
- 1 teaspoon chopped fresh oregano
- 1/2 teaspoon fresh thyme
Instructions
- Preheat oven to 375º F.
- Spray two 9×13-inch rimmed sheet pans with olive oil spray and set aside.
- Peel eggplant and slice into 1/2-inch rounds.
- Mix bread crumbs and 1/2 cup parmesan cheese until well-blended.
- Beat egg and milk until thoroughly mixed.
- Dip each eggplant slice into egg mixture and then dredge through bread crumb mixture until coated on each side. Place slices in a single layer onto prepared sheet pans. Bake 20 minutes or until golden brown on the bottom; turn over and bake an additional 20 minutes or until fork-tender. Remove from oven and set aside.
- Mix tomato sauce, Italian Seasoning Mix and salt until thoroughly blended.
- Spread 1/2 cup of tomato sauce mixture over bottom of 9×13-inch baking dish. Cover with half of the baked eggplant. Spread 1 cup of tomato sauce over eggplant and top with 1 cup mozzarella cheese. Sprinkle 1 cup of parmesan cheese over mozzarella cheese. Repeat layers of remaining eggplant slices, tomato sauce, mozzarella, and parmesan cheese. Bake 30 minutes or until bubbly and cheese has melted.
- Remove from oven and garnish with chopped fresh basil, oregano, and thyme.
Notes
Storage Tips
To make ahead. Prepare eggplant parmesan without baking. Cover tightly and store in the refrigerator for up to two days. When ready to bake, remove from refrigerator, remove wrap, and bake according to recipe instructions. To freeze. Prepare eggplant parmesan in a freezer-safe baking dish without baking. Cover tightly with plastic wrap, followed by foil. Store in the freezer for up to 3 months. When ready to bake, remove from the freezer and allow to thaw in the refrigerator. Bake according to recipe instructions. To refrigerate. Place any leftover eggplant parmesan in an airtight container or wrap well and refrigerate for 3-4 days. Reheat in the oven.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
My mom used to include ricotta cheese in the layering process.
We are Italian and that is how she always did it. Try it sometime, it is heavier, but good.
So delicious, Brooklyn Girl! I love ricotta so I know your mom’s was so good! Thanks for sharing!
Aren’t you supposed to “sweat” the eggplant first?
My mom always did that. Salted it and weighted it to squeeze out liquids. I think it removes bitterness. I am usually lazy and in a rush so I always skip it.
Wow, delicious recipe, I cooked this week and everyone here at home loved it. Thanks for sharing
I’m so glad everyone enjoyed it. Thanks so much for leaving your review! xo
Hello. For the make ahead version, do you bread and bake the eggplant first then assemble The eggplant, sauce and cheese and then refrigerate until you’re ready to bake it? Making this tonight. Thank you.
Kay, you would follow the recipe instructions through step 8 up to the point of baking. Prepare eggplant parmesan without baking. Cover tightly and store in the refrigerator for up to two days. When ready to bake, remove from refrigerator, remove wrap, and bake according to recipe instructions. Hope you enjoy!
This dish looks delicious. I need to try it at home.
If we are preparing it ahead of time, do we skip the baking of the eggplant for 20 minutes on each side? If so, do we cook the entire prepared dish for longer, will the eggplant cook all the way through if we don’t cook it prior?
I just tried this recipe tonight; my picky husband, loved it!
It’s a hit! I used 2 baking dishes for a larger eggplant.
This recipe was so easy and fast, unlike another recipe that took at least 90 minutes. I will repeat, thanks so much
Hi, this looks delicious. I’m making this up to freeze for work lunches. Could l heat it up in a microwave at work, or should l oven cook it before work, then heat at work. Thanks Stacey
Stacey, you can reheat this in the microwave. I would cook it in the oven at home, keep it refrigerated, then reheat in the microwave at work. It may be a little bit more soft heated in the microwave than it is heated in the oven.
My family and I LOVE this!! Thank you for sharing this recipe.😋💕
Thanks, Lisa. I’m glad your family loves it.