This baked eggplant Parmesan is made with crispy breaded eggplant layered with marinara sauce and plenty of melty mozzarella. It’s an easy, comforting vegetarian dinner with all the classic Italian flavors!

I love this dinner in the summer as it’s lighter than my lasagna casserole and uses fresh produce like my stuffed zucchini boats!

Baked eggplant parmesan in glass dish.

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Key Takeaways: Baked Eggplant Parmesan

  • Prep: 15 minutes
  • Cook: 55 minutes
  • Total: 1 hour 20 minutes
  • Serves: 6
  • Easy baked method: The breaded eggplant is baked until golden and crispy, so there’s no need to fry it.
  • Classic layers: Crispy eggplant, marinara, fresh mozzarella and Parmesan are layered together and baked until bubbly.
  • Vegetarian dinner: It’s hearty and satisfying enough to serve as the main dish for a meatless meal.

Why I Love This Recipe

Eggplant Parmesan is one of my favorite meatless dinners because it has all the crispy, cheesy goodness we love in baked chicken Parmesan, but with tender slices of eggplant instead. Baking the breaded eggplant keeps it golden and crisp without the mess of frying.

Once layered with marinara sauce, fresh mozzarella and Parmesan, it bakes up bubbly, cheesy and so satisfying. And if you have extra eggplant to use up, my ratatouille is another delicious favorite.

XO - Jamielyn

Ingredient Notes

Eggplant Parmesan ingredients including eggplant, breadcrumbs, flour, eggs, marinara sauce, fresh mozzarella, Parmesan, Italian seasoning, salt and pepper.

Find the full recipe with printable directions below.

  • Eggplant: I like to cut globe eggplant crosswise into 1/4 to 1/2-inch rounds. Italian eggplant works well, too.
  • Salt: Helps season the eggplant and draw out excess moisture so the finished dish doesn’t turn soggy.
  • All-purpose flour: The first step in the breading process. It absorbs moisture and helps the egg stick to the eggplant.
  • Eggs: Help the breadcrumbs adhere and create that crispy coating.
  • Breadcrumbs: I love using homemade breadcrumbs or Panko, but store-bought works great, too.
  • Italian seasoning and pepper: Add extra flavor to the breadcrumb coating.
  • Sauce: Use your favorite marinara or spaghetti sauce. I love homemade marinara or garlic roasted tomato sauce.
  • Fresh mozzarella: Slice it about 1/4-inch thick for creamy, melty layers.
  • Parmesan: Freshly grated Parmesan has the best flavor and melts beautifully.

How to Make Baked Eggplant Parmesan

Salted slices of eggplant sweating on a cutting board.

Step 1: On a clean flat surface lay the eggplant slices in a single even layer. Sprinkle both sides with salt and let them sit for 10 minutes. The salt will extract the excess moisture (known as sweating), then pat firmly with paper towels.

Flour coated eggplant slice with a bowl of flour and breadcrumbs.

Step 2: Set up a dredging station with 3 separate shallow bowls. One with flour, one with eggs, and one with breadcrumbs and seasonings. Coat the slices in flour first, then dunk them in the egg mixture allowing the excess to drip off.

Breaded eggplant on baking sheet.

Step 3: Press firmly into the breadcrumbs making sure both sides are coated fully. Place them onto a prepared baking sheet and do this with remaining slices. Bake in a preheated 350°F oven for 20 minutes until golden brown, flipping halfway.

Assembled eggplant parmesan ready to be baked.

Step 4: Once the crispy eggplant is out of the oven, arrange half of the slices in an even single layer over the marinara. Top with half of the mozzarella slices, another 1/2 cup of sauce, and 1/4 cup of parmesan. Repeat the layering process ending with Parmesan.

Eggplant parmesan in a glass dish.

Step 5: Bake uncovered for 35 minutes until bubbly and golden brown.

Pulling eggplant parmesan out of baking dish.

Step 6: Let rest for a few minutes then serve garnished with fresh herbs like basil or oregano and enjoy!

Recipe Tips

  • Don’t skip sweating the eggplant. Salting the slices helps draw out excess moisture. Pat them really dry before breading so the coating sticks well.
  • Keep the slices even. Aim for 1/4 to 1/2-inch thick rounds so they cook at the same rate and become tender without falling apart.
  • Give them space. Arrange the breaded eggplant in a single layer without overlapping so the edges can crisp up in the oven.
  • Don’t overdo the sauce. Use enough marinara to cover each layer, but not so much that the crispy breading becomes soggy.
  • Let it rest before serving. Give the eggplant Parmesan about 10 minutes after baking so the layers set and it’s easier to slice.

Serving Suggestions

It’s a complete meal on its own, but I always like to have a side of either a Caesar salad or a crispy chopped salad and a basket of garlic bread to scoop up the sauce.

Baked Eggplant Parmesan FAQs

What are common mistakes when making eggplant Parmesan?

The biggest mistakes are skipping the salting step, not patting the eggplant dry, slicing it unevenly and using too much sauce. Removing excess moisture and baking the slices until golden before assembling helps keep eggplant Parmesan from becoming soggy.

Do you peel the skin off eggplant for eggplant Parmesan?

No, you don’t need to peel eggplant for eggplant Parmesan. The skin is edible and helps the slices hold their shape. If you have a very large or older eggplant with tougher skin, you can peel it if preferred.

Should I fry the eggplant before baking it for eggplant Parmesan?

No! For this recipe, I bake the breaded eggplant until golden and crispy before layering it with the sauce and cheese. You still get that crispy coating without the extra oil and mess of frying.

Should I soak eggplant in water before roasting?

There’s no need to soak the eggplant in water. Instead, sprinkle the slices with salt and let them sit to draw out excess moisture, then pat them dry before breading and baking. This helps prevent soggy eggplant Parmesan.

Eggplant parmesan on plate.

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Looking for more vegetarian recipes? Try this easy ratatouille recipe, spaghetti pesto, and sweet potato rice bowls.

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Slice of baked eggplant Parmesan being lifted from a casserole dish with layers of breaded eggplant, marinara sauce and melted mozzarella.

Baked Eggplant Parmesan

5 from 9 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 55 minutes
Rest Time: 10 minutes
Total Time: 1 hour 20 minutes
Servings: 6
This baked eggplant Parmesan is a simple version of the classic Italian dish made with crispy coated eggplant, marinara sauce and mozzarella cheese.
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Ingredients 

  • 2 large eggplant , cut into 1/4"-1/2" slices
  • ½ teaspoon Kosher salt , plus more for sweating the eggplant
  • ½ cup all-purpose flour
  • 3 large eggs , whisked
  • 1 ½ cups homemade breadcrumbs , or store-bought
  • 2 teaspoons Italian seasoning
  • ¼ teaspoon pepper
  • 1 ½ cups marinara or spaghetti sauce
  • 1 (16-ounce) package fresh mozzarella , cut in 1/4" slices
  • ½ cup grated parmesan cheese

For serving: Freshly chopped basil or oregano

Instructions

  • Preheat the oven to 350°F. Spray a baking sheet with nonstick cooking spray or brush it with olive oil.
  • On a work surface, place eggplant slices in an even layer. Sprinkle with a pinch of salt on both sides. Let sit 10 minutes to "sweat" excess moisture. Pat firmly with paper towels.
  • Separate flour, egg, and breadcrumbs into 3 shallow bowls. Stir Italian seasoning, 1/2 teaspoon salt, and pepper into the breadcrumbs. Coat eggplant slices on both sides in flour. Dip in the egg, letting excess drip off. Press gently in breadcrumbs for an even coating and place on the baking sheet.
  • Bake 10 minutes. Flip and bake 10 minutes more, or until golden brown.
  • In the bottom of a 9×13-inch baking dish, spread 1/2 cup marinara. Arrange half of the eggplant slices in an even layer. Top with half of the mozzarella slices, 1/2 cup marinara, and 1/4 cup parmesan. Repeat layers with remaining ingredients, ending on parmesan.
  • Bake 35 minutes, or until bubbly and golden brown. Top with fresh basil or oregano to serve. Enjoy!

Last step: Please leave a comment and rating after you make the recipe.

Notes

Pan-fry: If you would rather cook your eggplant on the stovetop instead of bake it, you can pan-fry it. Simple heat 1 to 2 Tablespoons of oil in a skillet and brown breaded eggplant 2 to 3 minutes per side. Repeat until all of the eggplant is fried. Transfer to a paper towel-lined plate to absorb any extra oils.
Storage: Store leftovers in an airtight container in the fridge up to 5 days. Reheat in a 350°F oven and cook until the edges bubble.
Freeze before baking: Cover unbaked eggplant parmesan with plastic wrap and cover with foil. Freeze up to 1 month. Thaw at room temperature and bake when ready to eat.
Freeze leftovers: Store leftovers in an airtight container in the freezer up to 1 month. Thaw at room temperature and reheat in a 400°F oven until warm.

Nutrition

Calories: 554kcal, Carbohydrates: 43g, Protein: 34g, Fat: 28g, Saturated Fat: 15g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.01g, Cholesterol: 175mg, Sodium: 1459mg, Potassium: 727mg, Fiber: 7g, Sugar: 10g, Vitamin A: 1158IU, Vitamin C: 8mg, Calcium: 649mg, Iron: 4mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.