Baked Eggplant Parmesan

Name: Baked Eggplant Parmesan
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 2 eggplants (sliced into ½ -¼ inch rounds); 2 large eggs (beaten); 1 ¼ cup Italian-style breadcrumbs; ¾ cup freshly grated parmesan cheese (divided); 1 Tablespoon Italian seasoning; ½ teaspoon salt (or to taste); ½ teaspoon black pepper (or to taste); 2 Tablespoons olive oil; 1 24 ounce jar marinara sauce; 1 pound fresh mozzarella cheese (shredded or sliced thinly); fresh chopped basil (for garnish)

ByJaclyn Shimmel On05/06/202505/06/2025

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This baked eggplant parmesan is crispy, cheesy, and comforting—made entirely in the oven with no frying needed.

Golden-brown baked eggplant Parmesan in a 9 x 13 baking dish.

Along with penne a la vodka, eggplant parmesan has always been one of my favorite comfort foods. Whether tucked into a toasted sub or served over spaghetti, it was a go-to meal growing up.

Years later, I found myself with a weekly supply of eggplants thanks to a local CSA box. That’s when I started experimenting at home—especially with baked versions that skipped the frying but kept all the flavor.

Now this lighter, oven-baked eggplant parmesan recipe is a regular in our dinner rotation. It’s just as satisfying, a little less messy, and perfect for busy weeknights.

A close-up of a serving of eggplant Parmesan on a bed of spaghetti. A fork is lifting a bite from the saucy, cheesy, and layered eggplant with visible herbs and melted cheese on top.

Why you’ll love this recipe

Crispy without frying—lighter and less mess.
Made with simple ingredients.
Cheesy, saucy, and packed with bold Italian flavor.
Hearty enough to satisfy everyone at the table, meat-lovers included.

Ingredients for Easy Baked Eggplant Parmesan

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

Overhead view of labeled ingredients for eggplant Parmesan: two whole eggplants, a bowl of marinara sauce, fresh mozzarella, grated parmesan, Italian-style breadcrumbs, olive oil, two eggs in a small bowl, a few sprigs of fresh basil, a small bowl of Italian seasoning, and wooden spoons holding salt and pepper.

Eggplants – You’ll need to cut both eggplants into 1/4″ – 1/2″ thick rounds. Slice evenly so they bake uniformly.
Large eggs – beaten eggs coat the eggplant to give the bread crumbs something to stick to.
Italian-style breadcrumbs – These are regular bread crumbs that come with Italian seasoning. If using plain breadcrumbs or panko breadcrumbs, mix in extra Italian seasoning.
Parmesan cheese – Adds flavor and crispness to the coating. Use fresh for best results.
Seasoning – Italian seasoning, salt, and black pepper. I like to add even more seasoning than what comes with the breadcrumbs for extra flavor.
Olive oil – Just a drizzle over the top helps the eggplant crisp up in the oven.
Marinara sauce – Use a rich, flavorful tomato sauce. Rao’s is a great choice, or homemade if you have some ready.
Mozzarella cheese – Sliced or shredded both work. Use fresh, low-moisture mozzarella if possible for melt and stretch.
Fresh basil leaves – Adds brightness and a pop of color. Optional but highly recommended. A sprinkle of dried basil would work in a pinch.

Optional: Sweat Eggplant

If desired, you can sweat the eggplant slices to draw out excess moisture and reduce bitterness. Lay the slices out on a paper towel, sprinkle with salt, and let them sit 30–60 minutes, then pat dry. This step is optional and I usually skip it, but it can help if your eggplants are large or on the older side.

How to Make Baked Eggplant Parmesan Without Frying

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.

Step 1: Prepare the dredging station by placing the beaten eggs into one shallow bowl and the breadcrumbs, Parmesan cheese, Italian seasoning, salt, and pepper in the other.

Step 2: Dip eggplant slices, one at a time, into the egg and allow the excess to drip back into the bowl. Immediately after, press the eggplants into the breadcrumb mixture, coating both sides of each slice. Place the coated slices in a single layer onto a parchment-lined sheet pan.

2 image collage. Left side shows a hand holding a raw eggplant slice dripping with beaten egg above a white bowl. Right side shows an eggplant slice being coated in breadcrumbs next to a tray of breaded slices and bowls of egg wash and breadcrumbs.

Step 3: Drizzle the arranged eggplant with olive oil and bake in a preheated 400°F oven for 16 minutes, carefully flipping halfway, until lightly golden. Meanwhile, coat a 9 x 13 baking dish with cooking spray and add a layer of marinara sauce just to coat the bottom of the casserole dish.

2 image collage. Left side shows six slices of breaded eggplant arranged on a parchment-lined baking sheet. Right side shows a white baking dish with a base layer of marinara sauce spread evenly.

Step 4: Layer half of the breaded eggplant slices with half of the marinara sauce and half of the mozzarella. Repeat with another layer of eggplant slices and the rest of the sauce and cheese. Top with the remaining Parmesan cheese, then sprinkle with salt and pepper.

Four-step collage showing the layering process for eggplant Parmesan: eggplant slices topped with sauce, then cheese, then repeat.

Step 5: Bake uncovered in a preheated oven for 20–25 minutes until the cheese has melted and the sauce is bubbling. Allow it to rest for 10 minutes before serving. Garnish with fresh basil, and enjoy!

Pro Tip:

To brown the cheese layer on top, turn the oven to broil and broil for 2-4 minutes just until the cheese starts to turn golden brown.

A cheesy slice of oven baked eggplant Parmesan being lifted from the baking dish, with stretchy cheese and visible layers of breaded eggplant, sauce, and cheese.

Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or covered with foil in the oven at 350°F until warmed through.

Freezer: Freezing isn’t ideal for this dish. Eggplant has a high water content and tends to become mushy after freezing and thawing. If you do freeze it, use a freezer-safe container and enjoy within 1 month. Thaw in the fridge overnight, then reheat in the oven. Just know that the texture will be softer than when freshly baked.

Tips for the Best Baked Eggplant Parmesan

Slice eggplant evenly to ensure uniform baking.
Don’t skip the olive oil drizzle—it helps the coating crisp up in the oven.
Let the baked dish rest before cutting so the layers stay intact.
Want a bubbly, golden top? Use the broiler for 2–3 minutes at the end.

Additions and Variations

Make it spicy: Add red pepper flakes to the marinara or breadcrumb mix.
Gluten-free: Use gluten-free breadcrumbs.
Add veggies: Layer in thin zucchini or spinach for a veggie boost.
Lasagna-style: Slice eggplant lengthwise for wide, noodle-like layers—great for a twist on traditional lasagna.
Mini eggplant parm stacks: Bake individual stacks on a sheet pan for a fun twist.

Serving Suggestions

Serve oven baked eggplant parmesan over a bed of spaghetti for a classic, comforting meal. Add a side of my copycat Olive Garden salad for a restaurant-style dinner right at home.

Or sere your eggplant parm as a side dish with your favorite Italian meal.