This baked eggplant parmesan recipe is pure Italian comfort food and a family favorite. From the perfectly cooked eggplant to the delicious sauce to the indulgent gooey cheesiness, this dish is one of my favorites
My family L O V E S eggplant parmesan. My younger sister loved it so much growing up that my mother made a special little pan of it, just for her. She was in seventh heaven when she ate her pan of eggplant parm!
What makes this baked eggplant parmesan stand out? The fact that you don’t fry the eggplant. You coat the eggplant in an egg-and-bread crumb mixture, dribble some oil on it and bake it to a crispy goodness. Less mess and fewer calories are a double win in my kitchen!
- I have written before about my experiments to salt and not salt eggplant during prep and I’m here to tell you that to save time AND have your eggplant come out just as scrumptious, don’t salt it. There, I’ve saved you a bunch of time
- Use bottled spaghetti sauce to layer this eggplant parmesan if it’s more convenient, but homemade usually tastes much better
- I use both shredded mozzarella and a ball of fresh mozzarella that I can slice in this dish. If you have to skip one of them, skip the round version, but try to get the freshest mozzarella you can buy
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How to make no fry eggplant parmesan
Preheat the oven to 375 degrees Fahrenheit. Take out 2 jelly roll pans and line them with parchment paper. (Side note: Have you tried this pre-cut parchment paper? Game changer!)
Gather the ingredients – eggplant, freshly grated parmesan cheese, eggs, and bread crumbs. (A)
Place bread crumbs (two types), parmesan cheese, herbs, garlic powder and salt in a shallow dish. Also crack two eggs in another shallow dish and whisk them until they are combined and slice a large eggplant in thin slices. (B)
Combine the bread crumb mixture together with either a whisk or fork.
Dip each eggplant round in the whisked egg first, then place it in the bread crumb mixture, coating both sides. Place the coated eggplant on the jelly roll pans. (C)
Dribble a small amount of olive oil over each eggplant round and bake for 20 minutes on one side, then flip the eggplant rounds and bake for 10 more minutes. Once the eggplant is done, lower the oven temperature to 350 degrees Fahrenheit.
Spoon some sauce in the 9 x 9 pan so the eggplant doesn’t stick. (D)
Place baked eggplant rounds in the pan. (E)
Spoon some sauce over the eggplant and pile on shredded mozzarella and sprinkle parmesan cheese on top. (F)
Place more rounds of eggplant on the cheese, make sure to press the rounds into the cheese to lower the height of the dish. (G)
Top the eggplant with more sauce, mozzarella cheese and sprinkle parmesan cheese on top. (H)
Place the rest of the eggplant on top, add sauce, mozzarella cheese and parmesan. Slice a few slices of the ball mozzarella and place them on top of the eggplant parmesan. Just to give it color, I sprinkle on dried parsley. (I)
Place the pan in the 350 degree oven and bake uncovered for 35 – 40 minutes. Mine took 38 minutes. The sauce should be bubbling and the cheese melted.
All that is left is to cut it and serve it, so I cut a piece of the baked eggplant parmesan.
Let’s see it plated.
And the vertical view.
And how about a bite of the baked eggplant parmesan?
I hope you enjoyed this baked eggplant parmesan recipe. It is both delicious and easy to make.
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And as always, may all your dishes be delish!
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Baked Eggplant Parmesan
- 1 large eggplant (sliced in thin pieces)
- 2 eggs
- .50 cup Italian breadcrumbs
- .50 cup Panko breadcrumbs
- 1/4 cup parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 3 cups spaghetti sauce (homemade or bottled)
- 1 1/2 cups mozzarella cheese (or more), shredded
- 1/2 cup parmesan cheese
- 6 slices mozzarella (round)
- olive oil for drizzling
- 1/4 teaspoon dried parsley (to sprinkle on the last layer)
- Pre-heat oven to 375 degrees and line jelly roll pans with parchment paper
- Mix in a shallow bowl, breadcrumbs, parmesan cheese, basil, oregano, garlic powder and salt
- Whisk 2 eggs in another shallow bowl
- Dip eggplant first in eggs then in breadcrumb mixture, coating both sides and place on jelly roll pans
- Drizzle a small amount of oil on each round and bake for 20 minutes
- Flip rounds and drizzle more oil and cook for additional 10 minutes
- Take out of the oven and lower temperature to 350 degrees
- Cover the bottom of a baking pan, (9 x 9) or larger, with sauce and place eggplant on the sauce layer without overlapping the rounds
- Cover eggplant with sauce, mozzarella cheese and parmesan cheese
- Continue layering for 2 more layers, add slices of mozzarella on top and sprinkle some dried parsley over all
- Bake for 35 - 40 minutes uncovered (38 minutes in my oven)
- I have written before about my experiments to salt and not salt eggplant during prep and I'm here to tell you that to save time AND have your eggplant come out just as scrumptious, don't salt it. There, I've saved you a bunch of time
- Use bottled spaghetti sauce to layer this eggplant parmesan if it's more convenient, but homemade usually tastes much better
- I use both shredded mozzarella and the fresh mozzarella round I can slice in this dish. If you have to skip one of them, skip the round, but try to get the freshest mozzarella you can buy