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Easy eggplant parmesan is hearty, cheesy, and delicious. This meatless dish is sure to make the dinner-time rotation.

Deliciously easy eggplant parmesan is made with crispy-coated eggplant slices smothered in cheese and marinara. Be sure to try these other scrumptious Italian dishes like Italian Wedding Soup, Sun-Dried Tomato Pasta, and Antipasto Salad.

Serving a slice of easy eggplant parmesan with a spatula.

Healthy & Kid-Friendly!

Eggplant parmesan (or parmigiana di malanzane) is an Italian casserole made with fried eggplant slices, tomato sauce, and cheese.

This vegetarian dish is easy to make. It is hearty and delicious. The kids are sure to love this baked cheesy goodness.

This eggplant parmesan is a lot easier to make than you would think. You don’t have to limit your consumption of this well-loved dish to restaurants, you can now have it at home whenever the craving hits!

Sliced eggplant on a lined baking sheet.

Eggplant Tips

Did you know that eggplant is actually a type of fruit?

Choose a ripe eggplant. When picking out the pretty purple fruit look for eggplants that have smooth shiny skin. When lightly pressed, it should leave an imprint. Also, smaller eggplants tend to be less bitter than larger ones. 

Salt as directed. Speaking of bitter, you’ll want to salt the eggplant as directed in the recipe. The reason you do this is because the salt draws out the bitter juices. After 30 minutes rinse, dry, and coat.

Ingredients laid out for Eggplant Parmesan recipe.

How to Make Eggplant Parmesan

Easy eggplant parmesan is an Italian classic that comes together with ease! It’s cheesy and so inviting.

EGGPLANT. Peel the eggplant and slice it thinly. Lay the eggplant slices on a paper towel-lined baking sheet and sprinkle with salt. Let sit for 30 minutes, then rinse and dry on fresh paper towels.

PREP. Preheat the oven to 350°F.

COAT. Add the eggs to a shallow dish, and the bread crumbs to another shallow dish. Dip each slice of eggplant in the eggs and roll in the bread crumbs to coat both sides. Place the eggplant in a single layer on a cookie sheet.

BAKE. Bake for 10 minutes, flip, then bake for an additional 10 minutes. They will be an even golden brown. Do not turn off the oven.

Eggplant covered in breadcrumbs.

Assemble It

Now it’s time to layer it and bake!

ASSEMBLE. Spread 1 cup of marinara sauce in the bottom of a 9 x 13 baking dish. Layer half of the eggplant in the bottom of the dish then spread with another cup of sauce. Sprinkle half of the mozzarella cheese and half of the parmesan cheese on top.

LAYER. Add the remaining eggplant in an even layer over the top of the cheese, then spread the remaining sauce over the eggplant. Sprinkle with the remaining cheeses, then sprinkle the dried basil over the top.

BAKE. Bake in the preheated oven for 35-40 minutes, until the cheese is melted and the sauce is bubbling. Serve hot.

Layering the eggplant and marinara in a baking dish.

Recipe Tips

Change up this baked eggplant parmesan with any of these alternatives, and be sure to serve it up with some of our Italian favorites!

Breadcrumbs. The Italian breadcrumbs can be replaced with panko breadcrumbs. 

Seasoning. You can also add extra flavor and sprinkle in some garlic salt or red pepper flakes on top. Instead of using dried basil, you can sprinkle on ½ tablespoon of chopped fresh basil.

Eggplant. Add a third layer of eggplant slices by adding another medium eggplant to the ingredient list and increasing the other ingredients by 50 percent.

Sauce. Use your favorite meatless spaghetti sauce or marinara sauce.

Serving suggestions. Any of our favorite Italian sides go well with this dish, but here are some of our favorites:

Layering eggplant and mozzarella in a baking dish.

Storing Info

Make ahead of time. Assemble this eggplant parmesan recipe ahead of time and store it to be baked later. Cover and keep in the fridge for 2-3 days.

FREEZE. Cover with plastic wrap then wrap the entire pan with aluminum foil. Label and freeze for up to 3 months. Thaw overnight in the fridge before heating in the oven.

STORE. If you happen to have leftovers, divide them up into individual serving sizes and store them in airtight containers. Store in the fridge for 2-3 days or in the freezer for up to 3 months. Reheat in the microwave.

Closeup of baked easy eggplant parmesan being scooped from a baking dish.

Recipe FAQ

Do I take the skin off the eggplant for eggplant parmesan?

The larger the eggplant grows the more tough and bitter the skin becomes. Even medium eggplant will have skin that you may want to remove to make this baked eggplant parmesan recipe. If you like the bit of bitterness and texture that the skin provides, then go ahead and leave it on.

Why is my eggplant parmesan soggy?

It is important to salt the eggplant slices and allow time for them to shed excess moisture otherwise, it will drain out while baking and cause the dish to be soggy.

For More Italian Recipes, Try:

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5 from 21 votes

Easy Eggplant Parmesan Recipe

By: Lil’ Luna
Easy eggplant parmesan is hearty, cheesy, and delicious. This meatless dish is sure to make the dinner-time rotation.
Servings: 8
Prep: 45 minutes
Cook: 55 minutes
Total: 1 hour 40 minutes

Ingredients 

  • 1 1/2 pounds eggplant about one large or two medium eggplant
  • 2 eggs beaten
  • 4 cups Italian seasoned bread crumbs
  • 1 24 ounce jar spaghetti sauce
  • 4 cups shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 1/2 teaspoon dried basil
Save This Recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Instructions 

  • Peel the eggplant and slice it thinly. Lay the eggplant slices on a paper towel-lined baking sheet and sprinkle with salt. Let sit for 30 minutes, then rinse and dry on fresh paper towels.
  • Preheat the oven to 350°F.
  • Add the eggs to a shallow dish, and the bread crumbs to another shallow dish. Dip each slice of eggplant in the eggs and roll in the bread crumbs to coat both sides. Place the eggplant on a cookie sheet. Bake for 10 minutes, flip, then bake for an additional 10 minutes. Do not turn off the oven.
  • To assemble the eggplant parmesan, spread 1 cup of spaghetti sauce in the bottom of a 9 x 13 baking dish. Layer half of the eggplant in the bottom of the dish then spread with another cup of sauce. Sprinkle half of the mozzarella cheese and half of the parmesan cheese on top.
  • Add the remaining eggplant in an even layer over the top of the cheese, then spread the remaining sauce over the eggplant. Sprinkle with the remaining cheeses, then sprinkle the dried basil over the top.
  • Bake for 35-40 minutes, until the cheese is melted and the sauce is bubbling. Serve hot.

Video

Nutrition

Calories: 462kcal, Carbohydrates: 48g, Protein: 26g, Fat: 19g, Saturated Fat: 10g, Cholesterol: 91mg, Sodium: 1266mg, Potassium: 399mg, Fiber: 5g, Sugar: 7g, Vitamin A: 627IU, Vitamin C: 3mg, Calcium: 477mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Italian
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

So Easy & So Yummy

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5 from 21 votes (1 rating without comment)

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Recipe Rating




19 Comments

  1. Beth says:

    5 stars
    Yum! We love this recipe and it’s definitely our new favorite! Can’t wait to give this a try again soon!

  2. Natalie says:

    5 stars
    I love that my kids couldn’t even tell what they were eating! It’s very tasty & family friendly for sure!

  3. Stephanie says:

    5 stars
    Absolutely phenomenal! I’m a huge fan of chicken parm but I wanted to try something different and this was absolutely perfect!

  4. Joy says:

    5 stars
    What a tasty dish! Even better than chicken parmesan. Love this option!

  5. Cindy says:

    Yummy!! Looks really delicious!

  6. Lynn says:

    5 stars
    Good vegetarian dish!!!

  7. Brittany Schmidt says:

    5 stars
    I am a vegetarian and I am always looking for new recipes… so yummy!
    Thank you!

  8. Melissa Coyne says:

    5 stars
    Love love love eggplant parmigiana but I’ve never made it myself. This looks delicious!!

  9. Amy says:

    5 stars
    Eggplant parm is one of those things that I love, yet rarely make. I like that you can bake the eggplant instead of frying it, which is a hassle!

  10. Mandy says:

    5 stars
    Thanks for making this so easy!