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Baked Eggplant Parmesan

This baked eggplant parmesan recipe is a lightened-up version of the classic eggplant parmesan for a comforting dish you can feel good about. Perfectly cooked eggplant, flavorful tomato sauce, and extra gooey cheese come together for an instant hit! 

Almost vertical view of the baked eggplant on a white plate with asparagus and roll

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 can 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 air tight container in the refrigerator for up to 2 weeks.

Are you looking for quality stock photos at a reasonable price? Check out DepositPhotos.

a close view of eggplant parmesan on a plate with asparagus and a roll
Photo Credit: Dishes Delish.

How to make no fry eggplant parmesan

Step one

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!)

Step two

Gather the ingredients – eggplant, freshly grated parmesan cheese, eggs, and bread crumbs. (A)

Step three

Place bread crumbs (two types), parmesan cheese, herbs, garlic powder, and salt in a shallow dish. Also crack two large eggs in another shallow dish and whisk them until they are combined and slice a large eggplant in thin slices. (B)

On left - eggplant, egg, cheese and bread crumbs. On right - breadcrumbs in a bowl with egg in a bowl and sliced eggplant

Step four

Combine the bread crumb mixture together with either a whisk or fork.

Step five

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)

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 so the eggplant doesn’t stick. (D)

On the left - breaded eggplant on jelly roll pans. On the right - sauce in the pan

Layering

Step eight

Place baked eggplant rounds in the pan. (E)

Step nine

Spoon some sauce over the eggplant and pile on shredded mozzarella and sprinkle parmesan cheese on top. (F)

On the left - Baked eggplant on the red sauce and on the right, sauce and cheese on top

Step ten

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)

Step eleven

Top the eggplant with more sauce, mozzarella cheese and sprinkle parmesan cheese on top. (H)

On the left - more eggplant on top. And the right - more sauce and cheese on top

Step twelve

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.

Sliced mozzarella and herbs on the eggplant parm

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.

A pan of eggplant parmesan with parsley on top

All that is left is to cut it and serve it, so I cut a piece of the baked eggplant parmesan.

A spatula holding eggplant parm held over a plate with the pan in the back

Let’s see it plated.

Close up view of a square of layered parm on a plate with asparagus and roll

Soooo good.

A piece of eggplant parm on a white plate with asparagus and a roll

And how about a bite of the healthy eggplant parmesan?

A fork with eggplant on it held over the plate of the meal

I hope you enjoyed this baked eggplant parmesan recipe.  It is both delicious and easy to make.

And as always, may all your dishes be delish!

If you’ve tried this recipe, I’d love the know what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

A piece of eggplant parmesan on a plate with asparagus and a roll - square

Baked Eggplant Parmesan

This baked eggplant parmesan recipe is a lightened-up version of the classic eggplant parmesan for a comforting dish you can feel good about. Perfectly cooked eggplant, flavorful tomato sauce, and extra gooey cheese come together for an instant hit! 
5 from 31 votes
Print Pin Rate
Course: Main
Cuisine: Italian
Keyword: baked eggplant parmesan, eggplant, eggplant dishes, eggplant parmesan
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Servings: 9 pieces
Calories: 198kcal

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
  • Eat
  • Enjoy
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Notes

Tips on making this comfort dish:
  • 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 can 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 air tight container in the refrigerator for up to 2 weeks.

Nutrition

Serving: 1square | Calories: 198kcal | Carbohydrates: 15g | Protein: 11g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 57mg | Sodium: 936mg | Potassium: 445mg | Fiber: 3g | Sugar: 6g | Vitamin A: 620IU | Vitamin C: 7mg | Calcium: 240mg | Iron: 1.9mg
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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.

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64 Comments

  1. Oh, Elaine — you have hit me right in the kisser with this one. I’m practically drooling looking at your photos. Eggplant parm is always a hit, but I love that you’ve skipped the frying and baked it to golden goodness before layering it into a casserole. YUM!

  2. I’m putting this on my menu! Thanks so much for this perfect recipe. I used to make Eggplant Parmesan all the time and this recipe looks just like what I made. Cannot wait to try it. Your step by step photos are excellent, too.

  3. This looks like an absolutely delicious dinner recipe! Perfect for introducing more veg into my diet and it is packed with flavour!

  4. Cant imagine making such an amazing dish from an Eggplant. This recipe is unique and a must try for sure. Love the use of cheese to it too.

  5. Love the fact this is a no-fry recipe. What a great way to enjoy eggplant. The perfect dish to take along to a potluck.

  6. 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! Can’t wait to make this for my family!

  7. I have to say that Eggplant Parmesan is my all time favorite meal. This looks so delicious and I love how you bake the eggplant slices instead of frying them. I need to try this recipe soon!

  8. 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!

    1. Yay! Thanks Erin. I’m glad you enjoyed it. Are you wanting more vegetarian food? I’ll send some recipes along.

  9. This has been on my list of things I’ve been wanting to make for a long time. Pinning this one for later!!

  10. 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, but I hate frying things and have just kept putting it off! No MORE! Ha! Now that’s there’s a baked rendition on the table, eggplant parmesan is happening!

  11. Oh wow! This looks 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. I will give it a try.

  12. The hubs is a huge fan of eggplant. He loves when I make dishes with it, especially when I substitute it with a less healthy option in exchange for eggplant. I’m going to stock up on the ingredients this week and make it.

  13. 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!

  14. 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. We will be adding these to the dinner rotation ASAP!

  15. I’m a eggplant lover convert, anything with eggplants I love it now, though there were years when I hated the sight of egg plant. This is one the best way to eat egg plant apart from my favourite egg plant curry. Looks so delicious!

        1. 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.

  16. This recipe makes me very happy because I love eggplant but i don’t like fried food. Best of both worlds here. Thanks!

  17. 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!!!

    1. 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.

  18. 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!!

    1. 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.

  19. 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

    1. 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.

  20. 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🙂

  21. I used 4 cups of spaghetti sauce and about 2.5 cups of mozzarella instead. It turned out amazing!

  22. 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!

    1. 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.

  23. 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!

    1. 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.

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