Name: Easy Eggplant Parmesan
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: 2 medium eggplants (about 2 lbs), sliced into 1/2-inch rounds; 2 teaspoons kosher salt; 1 cup Italian-style breadcrumbs; 1/2 cup grated parmesan cheese; 2 eggs; 2 cups marinara sauce; 2 cups shredded mozzarella cheese; 2 tablespoons olive oil (for greasing the baking sheet); Fresh basil (optional, for garnish)

Why You’ll Love Easy Eggplant Parmesan Recipe

You’ll appreciate this recipe because:

It’s lighter and less messy than the traditional fried version—no deep frying required.
It uses simple, wholesome ingredients and comes together fairly quickly (just 20 minutes of prep, 30 minutes of bake time).
It’s versatile: you can assemble ahead of time, it feeds a crowd, and leftovers reheat well.
It’s vegetarian‑friendly and easily adaptable (gluten‑free breadcrumbs, low‑carb substitutes, etc.).
The combination of crunchy breaded eggplant, gooey fresh mozzarella, rich marinara and sharp Parmesan gives you layers of texture and flavour that feel indulgent yet homey.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 large eggplants (or 3 medium), sliced into about 24 rounds (≈½″ thick)
2 large eggs
2 tablespoons milk (whole, low fat, skim or plant‑based)
1 teaspoon kosher salt, divided
1 cup panko breadcrumbs (or regular/seasoned/gluten‑free alternative)
½ teaspoon black pepper, divided
1 teaspoon Italian seasoning
¼ cup olive oil
4 cups marinara sauce (homemade or store bought)
16 oz fresh mozzarella, thinly sliced into about 24 pieces
1 cup grated Parmesan cheese
Cooked pasta, extra marinara sauce and fresh basil for serving (optional)

Directions

Preheat your oven to 400°F (≈204°C). Prepare two rimmed baking sheets and brush or drizzle 2 tablespoons of olive oil on each.
In a shallow bowl, beat the eggs with the milk, ½ teaspoon kosher salt and ¼ teaspoon black pepper. In another shallow bowl, mix the panko breadcrumbs with the Italian seasoning, remaining ½ teaspoon kosher salt and remaining ¼ teaspoon black pepper.
Dip each eggplant slice first into the egg mixture to coat both sides, then into the breadcrumb mixture to coat thoroughly. Place the breaded slices onto the prepared baking sheets, fitting about 12 slices per sheet.
Bake the breaded eggplant for about 10 minutes. Flip each slice and bake for another 8 minutes, until golden and crisp.
Spread about ¼ cup marinara sauce in the bottom of an 8×10″ or 9×12″ baking dish. Arrange 12 of the roasted eggplant slices in a 3×4 grid. Top each with marinara sauce, a slice of mozzarella, and a sprinkle of Parmesan.
Repeat the layering with the remaining eggplant, sauce, mozzarella, and Parmesan.
Bake at 400°F for 20‑25 minutes, until the cheese is golden and bubbly. Tent with foil if browning too quickly.
Let rest for 5‑10 minutes before serving. Serve hot with pasta, extra sauce, and fresh basil if desired.

Servings and timing

Servings: 8
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes

Variations

Gluten‑free: Use gluten‑free breadcrumbs in place of panko.
Low‑carb/keto: Replace breadcrumbs with crushed pork rinds or almond flour.
Simplified cheese: Swap fresh mozzarella for shredded mozzarella.
Eggplant stacks: Skip breading and layer plain roasted slices into vertical stacks.
Sauce swap: Use spicy arrabbiata instead of marinara.
Add-ins: Include sautéed spinach or roasted red peppers for extra nutrition and flavor.

Storage/Reheating

Storage: Cool and refrigerate for 3–4 days or freeze up to 2–3 months.
Reheating: Reheat in a 350°F oven, covered, for 15–20 minutes. Uncover for the last 5 minutes. Thaw frozen portions overnight before reheating, adding extra time if needed.

FAQs

What size should the eggplant slices be?

Slice them about ½ inch thick to maintain structure and roast evenly without becoming soggy.

Do I need to salt the eggplant beforehand?

No. This recipe skips salting, and the eggplant still roasts up flavorful and tender.

Can I use shredded mozzarella?

Yes, shredded mozzarella is a convenient substitute for fresh slices.

Can I prep this dish ahead of time?

Absolutely. Assemble it up to 24 hours ahead, refrigerate, and bake when ready.

Is this recipe vegetarian?

Yes, it’s meatless and uses only plant-based and dairy ingredients.

Can I make it vegan?

Yes, use vegan mozzarella and Parmesan, and substitute eggs/milk with plant-based alternatives.

How can I make it gluten-free?

Swap the panko for certified gluten-free breadcrumbs.

What type of baking dish is best?

Use an 8×10″ or 9×12″ baking dish for proper layering and even cooking.

What if the top browns too quickly?

Tent with foil during baking to prevent over-browning while allowing the center to cook through.

How should I serve it?

Serve hot with pasta, extra sauce, and fresh basil. Leftovers make great lunches.

Conclusion

This Easy Eggplant Parmesan is a cozy, flavorful vegetarian dish that’s baked, not fried, for a healthier take on the classic. With crisp roasted eggplant, layers of rich marinara, creamy mozzarella, and savory Parmesan, it’s a comforting meal that’s as easy to make as it is satisfying to eat. Whether served as a hearty main or prepped ahead for guests, it’s sure to be a favorite at your table.