Eggplant Parmesan

This baked eggplant Parmesan recipe will become one of your family favorites! Crispy eggplant is layered with herbs, tomato sauce, and cheese.

Eggplant parmesan recipe

Growing up, my mom’s eggplant Parmesan recipe was one of my favorite things to eat. My family ate dinner together every night, and my mom always cooked it from scratch. Tomato sauce never came from a jar, and cheese was never pre-shredded because convenience foods like that were simply not worth the extra expense. Dinnertime was a sound routine for all of us… unless it was summer.

Then, my sister and I had more important matters at hand. We had to keep lookout for the ice cream man, hold swing set jumping contests, and run relays in our jelly shoes. When my mom called us in for dinner, we rushed in and ate as fast as we could so that we could get back outside to play. Food was fine, but play was life. That is, unless the meal she was cooking was eggplant Parmesan. The amazing waft of saucy, cheesy goodness coming out of the oven was something to really get excited about… even if it meant coming in and savoring it for a few extra minutes before heading back out to play.

My Eggplant Parmesan Recipe

When Sub Zero, Wolf, and Cove asked me what living deliciously means to me, my mom’s eggplant Parmesan and those warm summer family memories immediately came to mind. Because eggplant’s in peak season, I thought it was the perfect time to develop an eggplant Parmesan recipe of my own. It’s a delicious, lighter ode to my mom’s classic recipe.

Just like my mom, I make my own marinara sauce by simmering crushed tomatoes over my Wolf cooktop for about 20 minutes. Then, for fresh, herbaceous flavor, I add generous pinches of oregano and thyme to the eggplant’s Parmesan and panko coating. Instead of frying the breaded eggplant slices, I bake them until nicely crisp and golden brown. Finally, I layer them with the homemade marinara sauce and slices of fresh mozzarella. And of course, I can’t resist topping the whole thing with big leaves of basil from our garden once it’s out of the oven!

Dredging eggplant slices

How to Make Eggplant Parmesan

Ready to make eggplant parm? Here’s what you need to do:

  • Bread the eggplant. Mix together the herb, Parmesan, and panko coating in one shallow bowl, and whisk 2 eggs with a dash of almond milk in another. Dip each eggplant slice into the egg mixture before tossing it in the panko. Make sure the eggplant is well-coated on all sides!

Breaded eggplant slices on a baking sheet

  • Bake the eggplant. Arrange the breaded eggplant slices in a single layer on 2 parchment-lined rimmed baking sheets. Drizzle with olive oil and bake at 400° until tender and golden brown. If you have a convection setting on your oven, I highly recommend using it here. When I use convection bake on our Wolf oven, the panko gets deliciously browned and crisp. I don’t miss the traditional fried eggplant at all!
  • Layer it up! Spread some tomato sauce in the bottom of a large casserole dish. Add a layer of eggplant slices, more marinara, and half the sliced mozzarella. Repeat the layers, finishing it off with any remaining mozzarella and Parmesan cheeses.

Hand spreading marinara sauce in a baking dish with a measuring scoop

  • Bake! Bake at 400° for about 20 minutes, or until the cheese is starting to bubble. Then, turn on the broiler for a couple of minutes, so the cheese starts to brown in places.
  • Garnish and serve. Let the hot eggplant Parmesan rest for a few minutes before slicing and serving. Then, top it with fresh basil leaves and dig in!

Breaded eggplant slices in a baking dish

Baked Eggplant Parmesan Recipe Tips

  • Slice the eggplant as evenly as you can. Even slices mean even cooking, so try to cut your eggplant slices to a consistent width. You don’t want some pieces to overcook before others get tender! The same goes for the fresh mozzarella – cut it to a consistent thickness to get even melting and browning.
  • Freshly grate the Parmesan cheese. Your eggplant Parmesan will have more flavor if you get a nice chunk of Parmigiano Reggiano (or even pecorino cheese) and grate it yourself.
  • Get a nice, thick panko coating on the eggplant slices. In this recipe, some of the best texture and flavor come from the mix of panko, Parmesan, herbs, and red pepper flakes, so don’t skimp on that yummy crispy coating!
  • Don’t forget the olive oil! Make sure to drizzle the breaded eggplant slices with oil before they go in the oven. It’s essential for getting the panko nicely golden brown and crisp.
  • Season between the layers. The overall seasoning of your eggplant Parmesan will depend on what marinara and Parmesan cheese you use. With my homemade marinara sauce, I like to add a sprinkle of salt and a few grinds of pepper between the layers of eggplant and cheese so that the final dish comes out well-seasoned.

Hand layering fresh mozzarella on eggplant slices in a baking dish Hand sprinkling cheese on eggplant Parmesan in a baking dish

Serving Suggestions

This eggplant Parmesan recipe is hearty enough to be a meal on its own, but if you’re looking for something to go with it, you can’t go wrong with pasta (or spaghetti squash or zucchini noodles!) or good crusty bread. When I make it for friends or family, I also like to pair it with a simple veggie side dish like roasted broccoli, cauliflower, or tomatoes, grilled zucchini, or any of these salad recipes:

For more salad ideas, check out this post!

Baked Eggplant Parmesan Recipe

More Favorite Dinner Recipes

If you love this baked eggplant Parmesan recipe, try one of these delicious dinner recipes next:

Love eggplant? Find more of my favorite eggplant recipes here.

Baked Eggplant Parmesan

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Eggplant Parmesan

rate this recipe:
4.98 from 342 votes
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Serves 6 to 8
Learn how to make eggplant Parmesan with this delicious, lighter baked Eggplant Parmesan Recipe. It's perfect for serving a crowd, so make it for your next gathering or family dinner!

Equipment

Ingredients

Instructions

  • Preheat the oven to 400°F and line 2 baking sheets with parchment paper.
  • In a medium-sized shallow dish, whisk the eggs and almond milk.
  • In another medium-sized shallow dish, combine the panko, 1 cup Parmesan cheese, oregano, thyme, red pepper flakes, salt, and several grinds of pepper.
  • Dip the eggplant slices into the egg mixture and then into the panko mixture. Place onto the baking sheets, drizzle with olive oil, and bake for 18 minutes or until tender and golden brown.
  • In an 8x12 or 9x13-inch baking dish, spread ½ cup marinara, layer half the eggplant, and top with 1 cup of marinara and half the mozzarella. Repeat with the remaining eggplant, the remaining marinara, and the remaining mozzarella. Sprinkle with the remaining ¼ cup Parmesan cheese, drizzle with olive oil, and sprinkle with a few more pinches of sea salt. Bake for 20 minutes or until the cheese is nicely melted. Turn the oven to broil and broil for 2 to 4 or until the cheese is browned and bubbling.
  • Remove from the oven and top with fresh basil.

Special thanks to Sub Zero, Wolf, and Cove for partnering on this post!

233 comments

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Rate this recipe (after making it)




  1. Monica D
    01.15.2024

    5 stars
    Omg!!! Absolutely delicious!!!! I used 3 balls of mozzarella and mixed Parmesan with pecorino along with 40 oz of sauce. No words can express how delicious!!!thank you!!

    • Jeanine Donofrio
      01.17.2024

      I”m so glad you loved it!

  2. Cathy
    12.03.2023

    Hi — Can I use regular milk instead of almond milk?

  3. Diane
    11.16.2023

    5 stars
    Absolutely my favourite, loved it so much I made to take over to my daughter and family for dinner.. delicious

    • Jeanine Donofrio
      11.16.2023

      I”m so happy you loved it!

  4. Heimdallr
    11.09.2023

    5 stars
    This is the best recipe for Eggplant Parmesan that I’ve ever prepared and eaten.

    • Phoebe Moore (L&L Recipe Developer)
      11.10.2023

      I’m so glad you loved it!

  5. Greg
    10.30.2023

    5 stars
    OUTSTANDING! I’ve never been a fan of eggplant (though I keep trying), but this recipe was WONDERFUL! The marinara (linked somewhere with this recipe) got rave reviews as well.
    Next time, I will flip the eggplant halfway through to get both sides beautifully, golden crisp.

    • Jeanine Donofrio
      10.31.2023

      I’m so glad you loved this one too!

  6. Chris Good
    10.24.2023

    I will try it did explain very simple . Thanks

  7. Roberta
    10.20.2023

    5 stars
    Best eggplant parmesan I’ve ever made. You definitely have to make the marinara sauce

    • Phoebe Moore (L&L Recipe Developer)
      10.20.2023

      Hi Roberta, so glad you loved it!

  8. Tom
    10.17.2023

    5 stars
    This Eggplant Parmesan is outstanding and so easy to make. We did not have a full 1 1/2 cups of panko but simply rounded it out with plain bread crumbs and I don’t think it made much of a difference. My gf added a tablespoon of garlic powder to the breadcrumb/spice mixture. We will definitely make this again. Thank you!

    • Jeanine Donofrio
      10.18.2023

      I’m so glad you loved it!

  9. Sonia
    10.01.2023

    Is it possible to make this without egg? What would I do instead?

    • RT
      11.02.2023

      You can make a vegan egg with ground flaxseeds and water, it’s a great egg alternative that achieves similar results.

  10. Joanna
    09.29.2023

    5 stars
    My husband had seconds. He rarely eats veggie dishes. That speaks volumes. Thank you for this easy, delicious recipe!

  11. Rachelle
    09.25.2023

    5 stars
    Delicious! The texture is superb- not at all mushy like some eggplant dishes can get. Will definitely make this again and again!

    • Jeanine Donofrio
      09.27.2023

      I’m so glad you enjoyed it!

  12. Betheny
    09.19.2023

    Exactly what I was going to say! Haven’t made it yet so will rate later.

  13. Katalina
    09.17.2023

    5 stars
    Very yummy! Ended up leaving the eggplant in for twice the time but I just think my oven is weak. Also added in an extra layer of ground beef 🙂

  14. Lauren
    09.17.2023

    Can I prepare the eggplant part early in the day and then bake the rest later? And if so, what’s the best way to store it to avoid it getting soggy?

    • Jeanine Donofrio
      09.20.2023

      Hi Lauren, I haven’t tried, I think it would get soggy.

    • Susan
      09.28.2023

      5 stars
      I almost always make my eggplant Parmesan ahead of time, usually the night before. Cover well, refrigerate overnight, let rest at room temperature for at least 1/2 hour and then bake as directed, adding an extra 10-20 minutes. I don’t notice the dish getting soggy, it just has more flavor!

    • Susan
      09.28.2023

      5 stars
      I almost always make eggplant Parmesan ahead of time.. This is one of those recipes that’s better the next day. After assembling the dish, cover well and refrigerate overnight (or until that evening), then leave out at room temperature for 30 minutes or so and then bake as directed for an extra 15-20 minutes until almost simmering.. It doesn’t come out soggy, just delicious!

  15. Patty
    09.17.2023

    can you use oat milk?

  16. Megan
    09.15.2023

    5 stars
    Love it! Simple and tasty

  17. Heather
    09.12.2023

    5 stars
    Tried this eggplant parmesan recipe for the first time last night and it was SO good! I was looking for comfort food and this hit the spot.
    I also loved that it was not overly complicated to prepare. I happened to use jarred marinara but will try making yours next time! Thx for great recipe.

  18. Lauren
    09.08.2023

    Can you add a meat to this?

    • Jeanine Donofrio
      09.11.2023

      Hi Lauren, I don’t (it’s plenty rich as it is), but you could use a meat sauce instead of marinara sauce if you prefer.

  19. Morgan
    09.07.2023

    Can you Freeze this recipe? If so do you freeze is before or after baking?

    • Phoebe Moore (L&L Recipe Developer)
      09.08.2023

      Hi Morgan, I recommend freezing this recipe after baking. Let it thaw overnight in the fridge, then reheat in a 350 degree oven or in the microwave. Note that the eggplant coating will lose its crisp texture after freezing.

  20. Elizabeth
    09.05.2023

    Hello Phoebe. Is the 400 degrees convection?

    Thank you.

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.