Why You’ll Love Eggplant Parmesan Recipe
It’s baked instead of fried — the eggplant gets crispy and golden in a hot oven without the mess of deep frying.
Quick prep: the eggplant is salted for only 10 minutes (instead of the traditional hour) and baked for a shorter time.
High flavor: fire‑roasted tomatoes and fresh basil give a rich, homemade taste in minutes.
Crowd‑pleaser and vegetarian‑friendly: hearty and satisfying, even for non‑vegetarians.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 pounds eggplant (about 2 medium-large)
¾ cup flour
3 eggs
1 cup plus 2 tablespoons grated Parmesan cheese, divided
1 cup plain panko breadcrumbs
1 tablespoon dried oregano, divided
1¾ teaspoons kosher salt, divided
28 ounces fire-roasted crushed tomatoes
2 garlic cloves, grated
1 handful fresh basil, chopped, plus more for garnish
2 tablespoons olive oil
2 cups (8 ounces) shredded whole-milk mozzarella cheese
Directions
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Preheat the oven to 425 °F (220 °C). Line two baking sheets with parchment paper.
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Cut off the ends of the eggplant and slice into ½‑inch rounds (about 18 slices). Sprinkle both sides with ¾ teaspoon salt and let sit for 10 minutes.
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Prepare three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, 1 cup Parmesan, ½ tablespoon oregano, and remaining salt.
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Dredge each eggplant slice in flour, dip in eggs, then coat in the breadcrumb mixture. Place on the prepared baking sheets.
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Bake the eggplant slices for 10 minutes. Flip and bake another 10–15 minutes until tender and golden brown.
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While baking, make the sauce: mix together crushed tomatoes, garlic, remaining oregano, ½ teaspoon salt, chopped basil, and olive oil.
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In a 9×13-inch baking dish, spread 1 cup of the tomato sauce. Layer with half the baked eggplant, 1 cup sauce, and 1 cup mozzarella. Repeat with the remaining eggplant, another 1 cup sauce, remaining mozzarella, and 2 tablespoons Parmesan.
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Bake the assembled dish for 15 minutes, until the cheese is melted and bubbling. Let rest for 5 minutes before serving. Garnish with fresh basil.
Servings and timing
Servings: 6 to 8
Prep time: ~25 minutes
Cook time: ~35 minutes
Total time: ~1 hour
Variations
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Use gluten-free flour and panko to make this gluten-free.
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Substitute dairy-free cheese and an egg replacement for a vegan version.
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If you can’t find fire-roasted tomatoes, use regular crushed tomatoes with 1 teaspoon sugar and ½ teaspoon smoked paprika.
Storage/Reheating
To store: Cover and refrigerate leftovers for up to 3 days.
To freeze: Wrap tightly and freeze for up to 3 months. Thaw in the fridge before reheating.
To reheat: Preheat oven to 375 °F (190 °C). Cover and bake for 15–20 minutes until warmed through.
FAQs
Do you need to peel the eggplant skin?
No. The skin helps the slices hold their shape and adds texture and nutrients.
Why sprinkle salt on eggplant?
Salting draws out moisture and adds flavor. This recipe only requires a quick 10-minute salting.
Why does the eggplant become soggy sometimes?
This can happen if oven temperature is too low or baking sheets are overcrowded. Bake at 425 °F and flip the slices to keep them crisp.
Can you make this ahead?
Yes — bake the eggplant and make the sauce in advance. Assemble and bake when ready to serve.
What kind of mozzarella is best?
Whole-milk, low-moisture mozzarella melts best and offers richer flavor and texture.
Can I use different cheese?
Yes — provolone or an Italian blend works well, though mozzarella and Parmesan offer the classic flavor.
Can I vary the tomato sauce?
Absolutely. A high-quality store-bought marinara or crushed tomatoes work. Fire-roasted tomatoes give extra depth.
Is this dish vegetarian or vegan?
It’s vegetarian as written. To make it vegan, use dairy-free cheese and an egg substitute.
What can I serve with this dish?
Pair it with pasta, a fresh green salad, roasted veggies, or garlic bread for a complete meal.
Can I double this recipe?
Yes, you can double the ingredients and use two baking dishes. Great for feeding a larger crowd.
Conclusion
This Eggplant Parmesan is a weeknight-friendly version of a classic comfort food—crispy, cheesy, saucy, and entirely satisfying. Whether you’re making it for your family or a dinner party, it offers all the traditional flavors in a healthier and easier format. Give it a try and enjoy a new staple in your vegetarian recipe rotation.
