I love eggplant Parmesan, but I don’t love frying individual slices of eggplant for hours at a time. It’s messy, smelly, and honestly exhausting. I developed this easy baked eggplant Parmesan recipe to skip all that fussy frying and get straight to the good stuff. Coated in extra crispy Panko breadcrumbs and double-baked, you’ll never guess the eggplant cutlets weren’t fried!
This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
I used to dread making eggplant Parmesan because it was always an all-day affair. But now it takes me just over an hour, and I make it all the time. My kids can’t even tell the difference, and I certainly don’t miss all the extra calories from frying.
What’s in This Eggplant Parmesan Recipe?
- Eggplant: Choose eggplants with smooth, shiny skin, firm flesh, and bright green stems. Small-to-medium eggplants are more flavorful than larger ones, and they should feel heavy for their size.
- Breadcrumbs: Panko breadcrumbs create an ultra-crispy crust– no frying required!
- Italian Seasoning: Adds classic Italian flavor.
- Eggs: Help the breading stick to the eggplant.
- Marinara Sauce: Keeps the dish moist and flavorful. Choose a good quality store-bought sauce, or make it at home!
- Cheese: Mozzarella cheese creates gooey layers, while Parmesan cheese adds saltiness and nuttiness.
Tips for Success
- You can leave the skins on or peel the eggplants; it’s up to personal preference. I like to leave them on for a little extra texture.
- Salting the eggplant will draw out moisture and any bitterness, resulting in a milder and more pleasant eggplant. This also helps it to crisp up!
- I like to bake the eggplant for a lighter dish, but you can also deep fry it if you like it crispier. Heat the oil to around 350°F and fry the eggplant slices in batches until golden brown. Drain on paper towels to remove excess oil.
- After baking, let the dish rest for 10 minutes before serving. This lets the flavors to meld and prevents the cheese from becoming greasy.
How to Store and Reheat
Store leftover eggplant Parmesan tightly covered with aluminum foil in the refrigerator for up to 5 days. Reheat in a 350°F oven for 30 minutes, or until warmed through. This is also a great freezer meal that will keep for up to 3 months.
Serving Suggestions
Eggplant parm is best served with spaghetti or another pasta. As with any good Italian dinner, I also like to add some garlic bread and a Caesar salad.
Eggplant Parmesan Recipe
Equipment
- Baking Sheet
- 9×13 Baking Pan
Ingredients
- 3 medium eggplants peeled and sliced in ½-inch thick rounds
- 3¾ cups Panko breadcrumbs
- 1½ teaspoons kosher salt
- 1½ teaspoons Italian seasoning
- ¼ teaspoon ground black pepper
- 2 large eggs beaten
- 25 ounces marinara sauce (1 jar)
- 2½ cups freshly shredded mozzarella cheese divided
- 1 cup freshly grated Parmesan cheese divided
Instructions
- Place the eggplant in a colander and sprinkle with salt. Let the eggplant sweat out its moisture for 30 minutes.3 medium eggplants
- Place the eggplant on a plate or baking sheet lined with a paper towel. Use a kitchen towel or more paper towels to firmly press the tops of the eggplant slices to absorb the moisture.
- Preheat the oven to 400°F.
- In a shallow dish, combine the breadcrumbs, salt, Italian seasoning, and pepper.3¾ cups Panko breadcrumbs, 1½ teaspoons kosher salt, 1½ teaspoons Italian seasoning, ¼ teaspoon ground black pepper
- Dip the eggplant slices in the egg. Let the excess egg drip off. Then, dip the slices in the breadcrumbs.2 large eggs
- Place the breaded eggplant slices on a baking sheet(s) lined with parchment paper. Spray the eggplant slices with olive oil cooking spray, or drizzle with olive oil. Bake for 15 minutes until golden brown.
- Spray a 9×13-inch casserole dish with cooking spray. Layer ⅓ of the jar of marinara sauce in the bottom of the pan. Top with a layer of eggplant slices, another ⅓ of the marinara, 1½ cups of cheese, and ¼ cup parmesan.25 ounces marinara sauce, 2½ cups freshly shredded mozzarella cheese, 1 cup freshly grated Parmesan cheese
- Repeat with another layer of eggplant slices, ⅓ of the marinara, 1½ cups cheese, and ¼ cup parmesan.
- Bake for 15-20 minutes until the cheese is bubbly.
Video
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Eggplant Parmesan Step by Step
Sweat the Eggplant: Place 3 peeled and sliced medium eggplants in a colander and sprinkle with salt. Let the eggplant sweat out its moisture for 30 minutes.
Dry the Eggplant: Place the eggplant on a plate or sheet pan lined with a paper towel. Use a kitchen towel or more paper towels to firmly press the tops of the eggplant slices to absorb the moisture.
Dredge the Eggplant: Preheat the oven to 400°F. In a shallow dish, combine 3¾ cups of Panko breadcrumbs, 1½ teaspoons of kosher salt, 1½ teaspoons of Italian seasoning, and ¼ teaspoon of ground black pepper. Dip the eggplant slices in 2 large beaten eggs. Let the excess egg drip off. Then, dip the slices in the breadcrumbs.
Bake the Eggplant: Place the breaded eggplant slices on a sheet pan(s) lined with parchment paper. Spray the eggplant slices with olive oil cooking spray, or drizzle with olive oil. Bake for 15 minutes until golden brown.
Layer the Eggplant: Spray a 9×13-inch casserole dish with cooking spray. Layer ⅓ of a 25-ounce jar of marinara sauce in the bottom of the pan. Top with a layer of eggplant slices, another ⅓ of the marinara, 1½ cups of mozzarella cheese, and ¼ cup of Parmesan cheese.
Repeat the Layer: Repeat with another layer of eggplant slices, ⅓ of the marinara, 1½ cups of mozzarella cheese, and ¼ cup of Parmesan cheese.
Bake the Eggplant Parmesan: Bake for 15-20 minutes until the cheese is bubbly.
