Eggplant Parmesan

4.5
(3,713)

This easy eggplant Parmesan recipe has layers of crispy, breaded eggplant slices that have been baked, instead of fried. The combination of crunchy bread crumbs, tomato sauce, mozzarella, and Parmesan cheese is guaranteed to please!

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Prep Time:
25 mins
Cook Time:
35 mins
Total Time:
1 hrs
Servings:
10
Yield:
1 9x13-inch casserole

The classic combination of cheesy, herb-infused tomato sauce and crisp, oven-baked eggplant never gets old. This easy eggplant Parmesan recipe gets high marks in ease and flavor from our community of home cooks. Use straightforward pantry ingredients to create Italian-inspired magic with this top-rated recipe.

high angle looking into a casserole dish of eggplant parmesan with a scoop coming out
Dotdash Meredith Food Studios

How to Make Eggplant Parmesan

Crisp, saucy, and flavorful eggplant Parmesan is just one easy recipe away. You'll find the full recipe below with step-by-step instructions, but here's what you can expect when you make this top-rated recipe;

Begin by preheating your oven to 350 degrees F. Dip sliced eggplant into the beaten egg mixture and seasoned breadcrumbs, then bake for five minutes on each side. Spread spaghetti sauce at the bottom of a 9x13 pan, layering the sauce with cheeses, eggplant slices, and fresh basil.

high angle looking into a casserole dish of eggplant parmesan with a scoop coming out
Dotdash Meredith Food Studios

What to Serve With Eggplant Parmesan

Oven-baked eggplant Parmesan is a hearty Italian classic that pairs well with a range of side dishes. Try serving it with a bright broccoli salad to balance the richness of the dish or a spicy bruschetta to turn up the heat.

Choose creamy garlic soup for a wow-worthy addition to eggplant Parmesan, or go with a classic, crusty bread for sopping up all of the irresistible sauce.

Nicole's Top Eggplant Parmesan Tips

Ready to make restaurant-worthy eggplant parm at home? Culinary producer Nicole McLaughlin (a.k.a. NicoleMcMom) is here to share her favorite tips and tricks for the crispiest, crunchiest, most irresistible eggplant parmesan ever:

· Nicole likes to leave a little skin on her eggplant for color and texture — she uses a vegetable peeler to peel the skin off in stripes. Make sure you don't peel too early, as eggplant flesh will quickly oxidize and turn brown.
· Eggplants are quite watery, so Nicole salts her slices before frying to keep them nice and crisp. Sprinkle a generous amount of salt over the eggplant slices to draw out the moisture, then wipe it away when it's time to fry.
· When you're baking the coated eggplant slices, it doesn't hurt to turn on the broiler at the end. High heat ensures the crispiest texture.
· Layer your ingredients strategically so the eggplant slices stay crispy and crunchy. Use a thin layer of sauce on the bottom and use the cheese as a barrier between layers to prevent sogginess.

How to Store Eggplant Parmesan

Baked eggplant Parmesan lasts three to five days in the refrigerator if stored properly. Store it in an airtight container for best results. To reheat, place the baking pan or leftover portion in a preheated oven and cook until the edges bubble.

Eggplant Parmesan II up close with basil garnish
lutzflcat

Can You Freeze Eggplant Parmesan?

Yes, cooked eggplant Parmesan can be frozen for up to three months. Store in a well-sealed, freezer-safe baking pan or freezer bags. Be aware that the quality of the leftovers will fall over time — eggplant is highly absorbent and is best enjoyed the same day it's baked.

Allrecipes Community Tips and Praise

"Thanks for sharing this recipe, " says home cook Laura. "I did follow another person's recommendation to cook at 425 degrees F for 10 minutes on both sides but otherwise followed the method. No more messy, oily pan-fried eggplant for me!"

"Excellent and easy!" raves reviewer Tish. "I made this for company after work on a weeknight. Everyone loved it. It was firm and easy to cut and serve. I made mine with fresh basil."

"Definitely a keeper," says mccoy. "I will use this recipe over and over again. Foolproof!"

Editorial contributions by Rai Mincey and Corey Williams

Ingredients

  • 3 large eggplant, peeled and thinly sliced

  • 2 large eggs, beaten

  • 4 cups Italian seasoned bread crumbs

  • 6 cups spaghetti sauce, divided

  • 1 (16 ounce) package mozzarella cheese, shredded and divided

  • ½ cup grated Parmesan cheese, divided

  • ½ teaspoon dried basil

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Dip eggplant slices in beaten egg, then in bread crumbs to coat. Place in a single layer on a baking sheet.

  3. Bake in the preheated oven for 5 minutes. Flip and bake for 5 more minutes.

  4. Spread spaghetti sauce to cover the bottom of a 9x13-inch baking dish. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat layers with remaining sauce, eggplant, and cheese, ending with a cheese layer. Sprinkle basil on top.

  5. Bake in the preheated oven until golden brown, about 35 minutes.

    close up view of eggplant parmesan in a baking dish, and a slice of eggplant parmesan on a spatula
    DOTDASH MEREDITH FOOD STUDIOS

Nutrition Facts (per serving)

487 Calories
16g Fat
62g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 487
% Daily Value *
Total Fat 16g 21%
Saturated Fat 7g 34%
Cholesterol 73mg 24%
Sodium 1663mg 72%
Total Carbohydrate 62g 23%
Dietary Fiber 9g 31%
Total Sugars 20g
Protein 24g
Vitamin C 5mg 25%
Calcium 512mg 39%
Iron 4mg 23%
Potassium 815mg 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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