Baked Eggplant Parmesan

This post may contain affiliate links. Please read my disclosure policy.

Baked Eggplant Parmesan -- no frying required for this crispy and absolutely delicious comfort food! | This post is sponsored by DeLallo.

I have always wanted to love Eggplant Parmesan.  But there have always been two pesky problems getting in the way:

  1. I don’t love eggplant.
  2. I really don’t love frying stuff.

One might think that both are kind of, you know, deal breakers with a traditional fried eggplant dish.  But eh, deal breakers shmakers.  I had resolved at the beginning of the summer that 2015 was going to be my year for learning how to love eggplant, and I could think of no better gateway into the vegetable than disguising preparing it with a crispy breading beneath delicious layers of melted cheese and tomato sauce.  (Kind of impossible to go wrong there!)  And when it comes to frying, my response has always been to nix the unnecessary oil and pull out the Panko and gimme some oven, baby!  (Because this blog is not named Gimme Some Deep-Fat Fryers.)

So armed and vegetable-ready this week, I set out on a mission to see if I could figure out how to prepare a recipe for Eggplant Parm that I actually liked.  I went to the farmer’s market and selected the most beautiful, smooth, vibrant eggplants I could find.  I gathered up an assortment of other good-quality simple ingredients, including my favorite tomato sauce, fresh basil, and part-skim Mozzarella and freshly-grated Parmesan.  I revisited the ol’ salt-sweat-rinse-and-dry trick to suck the extra bitterness right outta the eggplant rounds, then oven-fried them with a crispy Italian breading.  Then I baked them up until the cheese was nice and melty, the tomato sauce was bubbling around the edges of the pan, and the eggplant was blissfully hidden.  And guess what?!

I loved it!!!

Eggplant mission: ACCOMPLISHED.

Baked Eggplant Parmesan -- no frying required for this crispy and absolutely delicious comfort food! |

Ok, ok, I know that most people interested in cooking Eggplant Parmesan probably already love the vegetable and need no convincing that its flavor will be deliciously overshadowed complimented by all of these other ingredients.  But for anyone out there who’s still learning how to love it — from one eggplant skeptic to another — trust me, I think you’re genuinely going to love this one.

The key, though, is totally in how it’s prepared.

Baked Eggplant Parmesan -- no frying required for this crispy and absolutely delicious comfort food! |

The biggest trick for me is taking the extra time to literally suck the bitterness out of the eggplant before cooking with it.  A friend taught me this years ago — simply cut the eggplant into rounds, sprinkle them with lots of salt, place the eggplant in a colander (or on a few sheets of paper towels), and then let it sit there for anywhere from 30-90 minutes.  Little beads of sweat will start to form on the outside of the eggplant, which you can then rinse off thoroughly afterwards, along with that extra salt.  Pat the eggplant nice and dry with some paper towels, then proceed with the rest of the recipes.

In lieu of frying, I dipped each eggplant round in whisked eggs, and then in an Italian Panko breadcrumb mixture.  Then I misted the tops of the eggplant with some olive oil (or you could use cooking spray), and roasted them all up to crispy perfection in the oven.  No unnecessary oil needed!
Baked Eggplant Parmesan -- no frying required for this crispy and absolutely delicious comfort food! |

Once the eggplant rounds were ready, I then layered them in a baking pan with a jar of my favorite Tomato Basil Pomodoro Fresco Tomato Sauce from DeLallo, some part-skim shredded Mozzarella, freshly-grated good-quality Parmesan cheese, and lots of extra fresh basil.  And then baked that entire dish until everything was fully cooked and bubbly and golden and…

Baked Eggplant Parmesan -- no frying required for this crispy and absolutely delicious comfort food! |


I mean, really, does this look like eating your vegetables?

Works for me!

Baked Eggplant Parmesan -- no frying required for this crispy and absolutely delicious comfort food! |

Feel free to serve up the dish along with some simple pasta or quinoa, paired with some other cooked veggies or protein if you’d like.  But the dish also stands well on its own, and it’s an incredibly rich and filling vegetarian option if you’re looking for a seasonal entree.

Baked Eggplant Parmesan -- no frying required for this crispy and absolutely delicious comfort food! |

And again, two cheers for that miraculous Panko that makes the eggplant breading nice and crispy, without having to fry it in an inch of oil.

Oven-frying…and eggplant…FTW!

I feel like such a grown-up.  :)


Baked Eggplant Parmesan

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 8 -10 servings 1x


This Baked Eggplant Parmesan recipe is made lighter by being baked with a crispy Panko breading, yet still has all of the delicious and comforting flavors of the classic dish!



  • 2 medium eggplants, sliced into 1/2-inch thick rounds
  • salt
  • 1 1/2 cups Panko breadcrumbs
  • 1 Tablespoon Italian seasoning, homemade or store-bought
  • 2 eggs (or 1 egg + 2 egg whites)
  • cooking spray (or olive oil in a Misto)
  • 1 (25 ounce) jar DeLallo Tomato Basil Pomodoro Fresco Tomato Sauce
  • 2 cups grated Mozzarella cheese (I used part-skim)
  • 2/3 cup finely-grated Parmesan cheese
  • 1/2 cup loosely-packed chopped or julienned fresh basil


  1. Optional first step: If you have extra time and would like to remove some of the bitterness of the eggplant, sprinkle each round with a pinch of salt.  Then place the rounds in a colander in the sink to drain, or place them on a few paper towels for about 30 minutes.  Rinse the salt off with water, then proceed with the recipe.
  2. Preheat oven to 425°F.  Prepare two baking sheets with parchment paper, and set aside.
  3. In a shallow bowl, whisk together Panko breadcrumbs, Italian seasoning and 1 teaspoon salt until combined.  In a separate bowl, whisk the eggs until smooth.  Dip an eggplant round on both sides in the whisked egg mixture, then immediately dip it in the breadcrumb mixture until the eggplant is completely coated, then set on a parchment-covered baking sheet.  Repeat with the remaining eggplant rounds until they are all evenly spaced on the baking sheets.  Bake for 20 minutes, flipping once halfway through, until the breadcrumbs are toasted and slightly golden.  Remove from the oven and set aside.
  4. Spread 1/2 cup tomato sauce evenly over the bottom of an 11 x 8-inch baking dish.  Place half of the eggplant in a (mostly) even layer along the bottom of the baking dish.  Spread an additional 1 cup of tomato sauce evenly over the eggplant.  Then sprinkle 1 cup Mozzarella cheese evenly over the sauce, followed by 1/3 cup Parmesan cheese, followed by 1/4 cup of the fresh basil.  Repeat with another layer of the remaining eggplant, then tomato sauce, then Mozzarella, then Parmesan cheese.
  5. Bake for 15-20 minutes until the cheese is melted and starts to turn slightly golden around the edges, and the sauce is bubbly.  Remove and sprinkle with the remaining basil.  Serve immediately.

This is a sponsored post in partnership with DeLallo Foods.  I am partnering with DeLallo to create new Italian recipes for the blog this year, and all opinions are my own as always.  Thanks for continuing to support the brands who help make this site possible!

Baked Eggplant Parmesan -- no frying required for this crispy and absolutely delicious comfort food! |

Leave a Reply

Your email address will not be published. Required fields are marked *

215 comments on “Baked Eggplant Parmesan”

  1. 5 stars
    Hi Ali, fantastic blog, fantastic recipe, fantastic images! Did I say it was a fantastic recipe?! Thank you so much for sharing this. I have just made my own Eggplant Parmesan and was wondering what other peeople have com up with – you did such a fantastic job! Check out mine, too, please, if you have a minute. Have a wonderful day! :)

  2. 5 stars
    Your Baked Eggplant Parmesan recipe was outstanding! Very light texture that did not compromise on taste. The only modification was I added grated parmesan to the Panko breadcrumb mixture. This will be my “go to” recipe for large meatless gatherings!!

  3. 5 stars
    Yes,I did make this fabulous recipe, everyone loved it! Actually, another batch is in the oven right now. Best eggplant parm ever. Thank you.

  4. 5 stars
    This recipe was very good and super easy to make! The only addition I made was that I sprinkled a little salt, pepper, and garlic powder in between the eggplant layers. Great recipe!

  5. 5 stars
    Oh man, this was delicious!! One suggestion though for the recipe instructions. Most of the parchment paper I’ve seen in the stores (and that I own) has a burning point of 400. I thought perhaps I was mistaken, so I decided, against my better judgement, to follow the instructions exactly and use parchment at 425 degrees. This caused the whole oven to smoke up and my fire alarm to go off! I used aluminum foil instead and had no issues. I’d suggest adding a note/warning in your recipe.
    Otherwise, it was great!

  6. This is wonderful! I made my own bread crumbs from a leftover baguette, where I brushed each piece with Italian seasoned butter and baked until crisp. Then the pieces were put into a food processor to create crumbs. I skin my eggplant and cut it into 1/4″ slices and made four layers instead of two. We loved the extra crunch from the breading. The sauce was to die for. The only thing I did differently was instead of adding water, I added a cup of good red wine. I doubled the recipe, making two dishes full, freezing one for another meal. This is now a permanent part of my recipe book.

  7. 4 stars
    SO good! Made this for my kids & parents (non-vegetarians) and they ALL loved it!🙌

  8. Question! Is the eggplant cooked and edible after it’s baked, before adding the sauce and baking again? I love eggplant parmesan, but I find that no matter what once sauce is on it and its bathed in the oven, it loses the crispiness. I was wondering if after the first baking I could just eat it with some sauce on the side for dipping?

  9. 5 stars
    I love your recipe! I make it all the time. I make my own sauce and add a good Chianti to the sauce. I grate my Romano cheese or Parmesan. I layer it and it always turns out so good!

  10. 5 stars
    This is definitely. and absolutely. my favorite eggplant parm recipe. This recipe has become my go to for home and pot lucks!

  11. 5 stars
    This recipe was delicious! I didn’t use the sauce you recommended as I can’t get it here so I subbed Raos spicy arrabbitia sauce and I added spicy Italian sausage. It was awesome. Thanks for sharing.

  12. 4 stars
    I am a HUGE fan of eggplant parmesan. Baked option, even better. Loved how quick and easy it was to prepare. Mine came out SUPER salty though. I did salt the eggplant first, but I rinsed as well. If I made again, probably wouldn’t add any more salt.

  13. 5 stars
    Just wonderful! I baked the eggplant rounds a little longer so they’d be really crispy. Instead of tomato sauce I used Trader Joe’s garlic marinara in a bottle. I also drizzled olive oil instead of misting. It’s baking as I write this. This recipe is a keeper.

  14. 5 stars
    Incredibly delicious and so easy to make. Never liked eggplant Parmesan until this recipe! This is a great meal for my family and for company I usually assemble it earlier in the day so all I have to do is pop in the oven right before it’s time for dinner

  15. 5 stars
    Came out great! Only used 1 eggplant and filled the pan. Next time I’ll cut the eggplant and salt it before I grate the cheese.

  16. This sounds so delicious. I have to watch every tiny bit of sodium. I’m wondering if rinsing the eggplant after sweating will remove enough of the sodium for me to have it. Do you know anything about the sodium content?

  17. 4 stars
    This receipe was so easy to make and delicious. I will definitely make this again.

  18. 5 stars
    I’ve been making this recipe for a few months now, almost a year, and my husband goes crazy on it!!! I found it on Pinterest only to discover last night it was from you!! That’s why it was delicious :P I served it on orzo flavored with olive oil, fresh parsley & lemon juice!! SOOOO GOOOD!!!!

    I love your blog and your recipes. You’re part of my family’s favorite and we cook your recipes a minimum of 3 times per week! Thank you so much for your amazing hard work! :)

  19. 5 stars
    Made this recipe – I added a layer of fresh spinach on top of the first layer of eggplant; it was most delicious when I tested it right out of the oven. When I reheated it in the oven it was really good too and then the next day as an appetizer – great recipe!

  20. 5 stars
    This turned out AMAZING. It was my first time trying it out, so I was a bit skeptical, but I couldn’t be more happy with how it turned out. My sisters and I loved it! My 11 year old nephew even enjoyed it and he’s a pretty picky eater. Thank you!! :)

  21. 5 stars
    Wow!!!!! This recipe is awsome…very easy to make…..did I mention very delicious!!!!! Oh my where has this recipe been hiding???
    Thank you very much for sharing!

  22. Ali — I just made the Eggplant dish. It was so awesome and easy, though I had four trays but could only fit two at a time in my oven. Thank you so much for posting the recipe with all your helpful comments! I’m putting it on the rotation, so still be making it plenty more!

  23. 5 stars
    This was amazing! Thank you!

  24. This was awesome. I too dislike frying eggplant and this recipe was exactly what I was looking for. I used Trader Joe’s Tomato Basil Marinara, but otherwise followed the recipe exactly. This one is definitely going into the rotation. This has turned into one of my favorite websites for recipes…thank you Gimme Some Oven!

  25. I love this recipe with a little change up. Years ago a gentleman I knew made the best eggplant I had ever tasted. I asked him what he did and was told he uses mozzarella cheese and provolone. Wow, what a difference. Give it a try

  26. I’ve been making eggplant parm for many years and my family LOVES it! But, I’ve found, that in order to feel them and have left overs, I have to make a double or triple decker’s worth in a huge casserole dish. I even got my neighbor hooked on it so I always make some extra for her. The problem I have is while I’m frying the eggplant (I have to buy 5-6 large ones), as fast as I can get it out of the frying pan, and put another load in, I’m eating what is already fried. I LOVE fried eggplant, it’s so yummy! I tell you, this is an all day job. I’m going to try the single layer oven fried recipe and see what my family thinks. I think I know what they’ll say, but I’m going to change it up on them anyway.

  27. First time making Eggplant Parmesan….this was very good. The only thing I did differently was used gluten free Panko crumbs and I added a little garlic salt. It’s a tad labor intensive, still way easier than a traditional recipe, but it’s not something I’ll make on a regular basis. But all in all it was very good. Husband gobbled it down…well, me too, actually!