Baked Eggplant Parmesan
This no-fry baked eggplant parmesan recipe is a lighter take on the classic, making it a dish you can enjoy without feeling weighed down. Tender eggplant, rich tomato sauce, and melty cheese come together for a flavorful meal that’ll have everyone asking for seconds!
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 slices 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!
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Helpful tips
- 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 or marinara sauce to layer this eggplant parmesan if it’s more convenient, but the flavor of 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.
- A reader asked if the eggplant could be frozen before building the layers and the answer is yes. I place them in a single layer with parchment paper between each layer. When you’re ready to build the eggplant parm, you can take the eggplant out of the freezer and make the recipe according to the directions. You may have to add 5 – 10 minutes to the cooking time, but 5 minutes is usually enough for me.
- IF you have any leftovers, store them in an airtight container in the refrigerator for up to one week. Reheat it gently in the oven or microwave, adding a splash of water or sauce to prevent drying out.
- You can freeze any leftovers! To do so, let it cool completely, then transfer it to an airtight, freezer-safe container or wrap it tightly with foil and plastic wrap. It will keep well in the freezer for up to 3 months. When you’re ready to eat it, thaw it in the refrigerator overnight and reheat it in the oven to maintain the texture.
How to make no-fry eggplant parmesan
Step one
Preheat the oven to 375 degrees Fahrenheit. Take out 2 baking sheets and line them with parchment paper. (Side note: Have you tried this pre-cut parchment paper? Game changer!)
Step two
Gather the ingredients – eggplant, freshly grated parmesan cheese, eggs, and bread crumbs. (A)
Step three
Place breadcrumbs (Italian, and Panko bread crumbs), parmesan cheese, herbs, garlic powder, and salt in a shallow dish. Also, crack two large eggs in another shallow dish, whisk them until they are combined, and slice a large eggplant into thin slices. (B)
Step four
Combine the breadcrumb mixture with either a whisk or fork.
Step five
Dip eggplant slices in the whisked egg first, then place it in the breadcrumb mixture, coating both sides. Place the coated eggplant on the sheet pans. (C)
Step six
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.
Step seven
Spoon some sauce in the bottom of a 9 x 9 pan or a baking dish so the eggplant casserole doesn’t stick. (D)
Layering
Step eight
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Place breaded eggplant slices in the pan. (E)
Step nine
Spoon some sauce over the eggplant, and sprinkle shredded mozzarella and parmesan cheese on top. (F)
Step ten
Place more rounds of eggplant on the cheese, making sure to press the rounds into the cheese to lower the height of the dish. (G)
Step eleven
Top the eggplant with more sauce, and mozzarella cheese, and sprinkle parmesan cheese on top. (H)
Step twelve
Place the rest of the eggplant on top, add sauce, mozzarella cheese, and parmesan. Cut 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. You can also use dried or fresh basil.
Step thirteen
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 the eggplant into 9 slices and serve it.
Let’s see it plated.
Soooo good.
I hope you enjoyed this baked eggplant parmesan recipe. It is both delicious and easy to make. And I love the fact you bake the eggplant and not fry it so it saves on calories and time.
Other popular Italian recipes
And as always, may all your dishes be delish!
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Baked Eggplant Parmesan
Ingredients
- 1 large eggplant (sliced in thin pieces)
The coating
- 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)
To Layer
- 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)
Instructions
- 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..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
- Whisk 2 eggs in another shallow bowl.2 eggs
- Dip eggplant first in eggs then in breadcrumb mixture, coating both sides and place on jelly roll pans.1 large eggplant
- Drizzle a small amount of oil on each round and bake for 20 minutes.olive oil for drizzling
- 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.3 cups spaghetti sauce
- Cover eggplant with sauce, mozzarella cheese and parmesan cheese.1 1/2 cups mozzarella cheese, 1/2 cup parmesan cheese
- Continue layering for 2 more layers, add slices of mozzarella on top and sprinkle some dried parsley over all.1/4 teaspoon dried parsley, 6 slices mozzarella
- Bake for 35 – 40 minutes uncovered (38 minutes in my oven).
- Serve, smile, and enjoy.
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Helpful tip
- After experimenting with salting and not salting eggplant, I’ve found it isn’t necessary. Skipping this step saves time, and the eggplant still turns out just as delicious.
- For convenience, you can use a bottled spaghetti or marinara sauce, but homemade sauce usually gives the dish better flavor.
- I like to use both shredded mozzarella and slices of fresh mozzarella. If you need to skip one, leave out the fresh mozzarella, but always choose the best-quality shredded mozzarella you can find.
- Yes, you can freeze the eggplant slices before assembling the dish. Arrange them in a single layer with parchment paper between each slice, then freeze. When you’re ready to build your Parmesan, thaw them slightly and follow the recipe, adding 5–10 minutes to the baking time if needed.
- Store leftovers in an airtight container in the fridge for up to a week. Reheat gently in the oven or microwave, adding a splash of water or sauce to keep it from drying out.
- Leftovers also freeze well. Once the dish has cooled, transfer it to a freezer-safe container or wrap it tightly in foil and plastic wrap. Freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat in the oven to maintain the best texture.
Nutrition
From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.
yumm this looks good Layneey 🙂 What is the side dish you have with it?
Hi Sadee 🙂
It’s my recipe for Sweet Velvety Carrots
I love this recipe! It’s so easy, flavorful and crowd pleasing! I’ll be making this one all winter long.
Thanks Kim! It truly is a crowd pleaser!
Oh, Elaine — you have hit me right in the kisser with this one. I usually fry my Eggplant before layering it into a casserole. But now I’m a convert, this was so YUM!
Thanks so much Lisa! I do love saving steps and skipping the frying, so I can layer more cheese in it. 😉
Love the fact this is a no-fry recipe. What a delicious and easy recipe.
Thanks, Gloria!
This is delicious comfort food at its best!
Thanks Hadia!
Wow you’ve hit a home run with this one! I love your step by step photos, it makes this recipe very easy to follow!
Thanks Aleta! It’s easy and delicious which makes it a win-win!
I have to say that Eggplant Parmesan is my all time favorite meal. This was so delicious
Thanks so much Deb! 🙂
This was a hit for sure! I LOVE that it is vegetarian and my family loved it too! It was relatively easy to prep and cook, which is always a bonus for my busy life. This will be a staple from now on!
Yay! Thanks Erin. I’m glad you enjoyed it. Are you wanting more vegetarian food? I’ll send some recipes along.
Oh, my WORD! This looks completely gorgeous. There’s a restaurant in town that serves something similar to this and I’ve always wanted to try making at home. This was easy and my husband already wants me to make it again next week.
Hehe. Thanks Kelly! I appreciate it.
Eggplant parm is hands down my favorite dish of all time. Yours is absolute perfection, Elaine! 🙂
Aww thanks Tammy! It’s one of my favorite meals too!
Oh wow! This was absolutely delicious. Many people don’t like eggplant, but I’m definitely not one of those people. I love eggplant and I’m always in search of new ways to prepare this amazing veggie. Love everything about this recipe and it’s so good.
Thanks, Natalie.
The hubs is a huge fan of eggplant. I made this and it came out great. I even liked it.
Thanks, Jessica! 🙂
I love that you don’t have to fry this! I always hate when I have to use both the stovetop and the oven for dinner recipes, so this is perfect!
Thanks Leslie! 🙂
We are big fans of baked eggplant parm in our house! I usually do them as stacks on sheet pans, but I love that you layer yours almost like a lasagna, so they get extra saucy and cheesy. I will be making it your way from here on out!
Thanks Julie! That’s what I love about it too – saucy and cheesy!
I’m a eggplant lover convert, anything with eggplants I love it now, though there were years when I hated the sight of eggplant. This recipe is the best way to eat eggplant apart from my favourite eggplant curry. It was so delicious!
Ooo, eggplant curry! I need to check that out! Thanks Jo!
Can cutlets be frozen after they are baked
Yes they freeze well. I usually place a piece of parchment paper in a container and place them in a single layer and then place another piece on top and continue layering them that way. Good luck and let me know how they came out. When I am ready to make the parm, I take the eggplant out of the freezer and layer them when they are still frozen. You may have to add 5 – 10 minutes to the baking time. 5 usually does it for me.
This recipe makes me very happy because I love eggplant but i don’t like fried food. Best of both worlds here. So good!
Me too Christopher! Thank you!
Eggplant is my husband’s favorite meal so I Made this for Father’s Day my husband Loved it! We may never eat it at a restaurant again! Thank you!!!
Thanks so much for letting me know Michelle! I’m so glad hubby enjoyed it. 🙂
Can you make it a day ahead then cook the next ??
I don’t like to, but have done it on occasion, the only thing you may run into is when you put it in the fridge, the ricotta may get a little watery. I’ve drained it out and cooked it, and you hardly notice the difference.
I just made this tonight and it was delicious! Such a great way to cut out unneeded calories and extra prep time while still having great flavor! I’m doing this from now on!!
I’m so happy to hear that, Angela! I love this dish and I’m glad you enjoyed it. Thanks so much for letting me know.
First Time baking Eggplant it turned out wonderful everybody loved it .Always fried it for many years but this is the way I’m going to do it from now on thank you good recipe
I”m so glad you enjoyed it Mentzie. I too used to fry it but now I save those calories for more CHEESE! Hehe. Thank you for taking the time to comment, it means a lot to me.
Cannot wait to try this, the no frying sold me – it is awesome as we don’t do any fried foods! Will let you know how it turns out🙂
Please do Peggy! It’s the only way we eat eggplant parm now!
I used 4 cups of spaghetti sauce and about 2.5 cups of mozzarella instead. It turned out amazing!
I’m so glad to hear that, Jeanette! I’m glad you enjoyed it. Thanks for letting me know.
First generation American. Mom and dad born in Italy. Mom was the most remarkable cook. And this no fry eggplant rivals hers! I find eliminating frying allows the taste of the eggplant to shine. Mom always let the eggplant drain in the fridge with salt and a brick. Not necessary! First time I did not salt and I learned it is not necessary! I made homemade marinara which was so tasty. Awesome recipe!
Wow, Lucia! Thank you so much for coming back to let me know. I’m so pleased you enjoyed it and that you find it worthy of your moms. I’m third generation! Thanks again and you made my day.
This turned out great 👍 definitely gonna keep this one. Thanks for sharing.
Thanks so much, Robin. I appreciate you letting me know!
I have made eggplant parmesian a thousand times, usually frying the eggplant. I tried your recipe simply because you chose the oven-bake method of preparation.
I used 2 cups “panko” bread crumbs, table spoons of flour, and 4 tablespoons of finely ground cornmeal. I took your suggestion to add cheese to the breading which ,at least in this recipe, was new to me. It resulted in a firm delicious crust that withstood by home-made tomato sauce. The final product was wonderful. Thanks for the suggestion!
Thanks so much, RG. I am glad that you enjoyed it. It’s the only way I’ll make it now. 🙂 Now I need to try adding cornmeal, which I’ve never done.
This looks like a great recipe and I’m going to try it tomorrow. I just need to know if you peel the eggplant before slicing it? The eggplant I’m using is small and firm and I would prefer to leave it on but would like your opinion. Thank you.
I don’t peel it. I like the skin and it keeps the veggie together! Thanks for your question, Sonya. It is my favorite eggplant dish.
What does one square mean in your nutritional information? Please be more specific.
One square is 1/9th of the dish. So it’s in a 9 x 9 pan and then cut into nine pieces (which would be a 3-inch square). So the calorie is for that 3-inch square. I hope that helps Kethian.
Can I assemble it the day before and put in fridge for one day. I am aftaid it might get soggy from the sauce.
I would say no. I think it will get soggy. But if you bread and bake the eggplant the day before, it will be easy to assemble, especially if you have all the ingredients on hand.