Why This Baked Eggplant Parmesan Works
Eggplant was one of the most popular summer vegetables where I grew up in Türkiye, which probably explains why Mediterranean cooking has hundreds of ways to use it. I have been cooking it my whole life, and I have shared many eggplant recipes on this site.
So I come to this recipe knowing the vegetable well, even if eggplant parmigiana (melanzane alla parmigiana, in Italy) is more Italian-American than anything from my own table. Here is what you can count on:
- A dish you can make ahead. Assemble it the day before and bake when you need it.
- Eggplant that holds its shape. Baking firms up the slices, so they stay tender but sturdy instead of collapsing into mush under the cheese.
- A clean, hands-off method. No standing over a splattering pan. The oven does the work while you make the sauce.
- A clear answer on salting. I will tell you exactly when it is worth doing and when you can skip it, so you stop second-guessing.
Ingredient Notes
You will need two sets of ingredients to make this baked eggplant parm recipe. You can find the full list of ingredients with exact measurements in the recipe card, but below are some helpful ingredient notes from my recipe testing:
Panko-Crusted Eggplant Slices
Eggplant: Get two medium globe eggplants, about 1 pound each. They are the most common in US markets, but Italian eggplants work too. If you are not sure which one to grab, check out my guide on types of eggplant. The most important thing is that they are roughly the same size, so they cook evenly.
Panko Breadcrumbs: I prefer panko for the crispiness, but homemade or store-bought pre-seasoned regular breadcrumbs work too. If you are gluten-free, use a gluten-free brand or an equal amount of almond flour.
Parmesan cheese: I grate mine fresh from a block. Pre-grated Parmesan is coated to keep it from clumping, which dulls the flavor and leaves it a little gritty. A block costs about the same and tastes sharper.
Sauce and Cheese Layer
Tomato sauce: If you have the time, make it from scratch with my homemade basil tomato sauce, which is what I am using here. Your favorite store-bought marinara works too. Mine is Rao’s Homemade Marinara.
Mozzarella cheese: Use low-moisture mozzarella, not fresh. Fresh mozzarella releases more liquid as it bakes, which can make the dish soggy. I shred mine from a block, since pre-shredded is coated with anti-caking agents that change how it melts and tastes. If you are short on time, pre-shredded still works.
Fresh herbs: Fresh basil and oregano give this classic its bright flavor. Dried works too, in a pinch.
How to Make Baked Eggplant Parmesan
The steps for making eggplant parm in the oven might look like a lot, but this takes longer to write than it does to make. Here is how it comes together.
Prepare the Eggplant
There are two questions most people ask when prepping eggplant for eggplant parmesan.
Should I salt the eggplant before breading?
If you buy your eggplant at a grocery store here in the US, you do not need to salt it. Most modern varieties have been bred to be far less bitter than they used to be, so salting to draw out bitterness is no longer necessary.
If you are buying from a farmer’s market, where the eggplant may be older or a less common variety, I do recommend salting. For the full how and why, see my post on how to salt eggplant.
How do I cut the eggplant, and do I need to peel it?
Cut the eggplant into rounds. Peeling is optional, since the skin is edible and holds the slices together as they bake. I leave the skin on, but both work in this recipe. If you are new to working with eggplant, here is my guide on how to cut eggplant.
Make the Breaded Eggplant
For the rounds, I use the method from my reader-favorite crispy baked eggplant. I usually serve those as an appetizer, but the same panko coating works here, skipping the messy frying while giving you that crisp texture.
Step 1 – Heat the oven: Preheat to 400°F (204°C). Line two baking sheets with parchment paper and set them aside.
I use two sheets on purpose, so the rounds have room to bake without overlapping. Crowded slices will steam instead of crisping.
Step 2 – Cut the eggplant: Slice the eggplant into rounds about ½-inch (1.3 cm) thick, so they bake evenly.
Step 3 – Set up the dredging station: Set two shallow bowls side by side. Whisk the eggs in one. In the other, combine the panko, Parmesan, garlic powder, Italian seasoning, and black pepper.
Pro tip: Set everything up before you start. Eggplant rounds, both bowls, and the lined baking sheets in a row. A neat station makes coating faster and far less messy.
Step 4 – Coat the eggplant: Dip each slice in the beaten egg, let the excess drip off, then press it into the panko mixture, coating both sides.
Step 5 – Bake: Lay the coated slices on the prepared sheets in a single layer and spray lightly with olive oil.
Bake for 15 minutes, then flip each piece, rotate the sheets, and bake until lightly browned and tender, 10 to 12 minutes. Remove from the oven and let cool for 5 to 8 minutes. Do not turn the oven off.
Short on oven space or trying to keep the kitchen cool? You can make these breaded slices in the air fryer instead. Here is my method for air fryer breaded eggplant.
Layer the Eggplant Parmesan
This comes together in two layers, the same steps repeated, then it goes in the oven.
Step 1 – Build the bottom layer: Spread ½ cup of tomato sauce evenly across the bottom of a 9-by-13-inch (23-by-33 cm) casserole dish. Arrange the cooled eggplant slices on top in a single layer. Spread a cup of tomato sauce over the eggplant, then add half of the mozzarella, half of the Parmesan, and half of the torn basil.
Pro tip: Your slices will be slightly different sizes, so take a moment to fit them like a puzzle before you sauce them, covering as much of the bottom as you can without overlapping. Even coverage now means every bite has eggplant later.
Step 2 – Build the second layer: Add the remaining eggplant slices, then top with the remaining sauce (½ cup), mozzarella, and Parmesan. Spread everything evenly, so no spot ends up with a pile of sauce or cheese. Even layers bake evenly, with no soggy patches.
How Long to Bake Eggplant Parmesan
Step 1 – Bake: Transfer the assembled dish to the 400°F (204°C) oven and bake for 20 to 25 minutes, until the cheese is bubbly and fully melted and the top is golden brown.
I bake mine at 400°F because it sets the cheese and browns the top in one go, while the eggplant is already cooked from its first bake. If you need to use a different temperature, here is the guide:
| Oven Temperature | Baking Time |
|---|---|
| 400°F (204°C) | 20 to 25 minutes |
| 375°F (190°C) | 30 to 35 minutes |
| 350°F (177°C) | 40 to 45 minutes |
You will know it is done when the cheese is bubbling at the edges, and the top is golden in spots, not just melted. The time is a starting point, but the look is the real cue.
Cover or uncover while baking? I do not cover mine. Because the eggplant is already baked and the casserole is not thick, there is nothing raw that needs trapped heat to cook through. Covering it would only trap steam and soften the top you worked to crisp. Leave it uncovered.
Step 2 – Garnish and serve: Let it rest on a wire rack for 10 to 15 minutes. Garnish with fresh oregano and the remaining basil. If you like, finish with a little grated Parmesan and a pinch of red pepper flakes.
How to Make Ahead, Store, Reheat, and Freeze
Make ahead: Bake the eggplant slices and assemble the whole dish in layers, but stop before the final bake. Cover it tightly and refrigerate for up to a day. When you are ready, bake as directed, adding a few extra minutes since it is going in cold.
Store: Let the baked dish cool to room temperature first. Cover tightly or transfer to an airtight container, whole or in individual portions. It keeps in the fridge for up to 3 days.
Reheat: Warm it in a 350°F (177°C) oven for 10 to 15 minutes, until heated through.
Freeze: Assemble the dish, but do not bake it. Wrap tightly in foil and freeze for up to 2 months. Thaw completely in the fridge before baking. I do not recommend baking it from frozen, since the center never heats through evenly before the top overcooks.
What to Serve with Eggplant Parmigiana
This dish can stand on its own as a meal, but here is what I put on the table when I want to round it out.
Pasta: A simple pasta that does not compete with the eggplant. My Butter Garlic Pasta is the one I reach for. For a gluten-free option, my Quinoa Tabouli works too.
Salad: Something fresh against the warm cheese. My Classic Caesar Salad or a simple Salad with Spring Mix.
Vegetables: If you want a quick vegetable on the side, my Oven-Roasted Asparagus or Air-Fried Green Beans come together in about 15 minutes.
Bread: Something for the sauce left on the plate. My Olive Bread is crusty, no-knead, and made with five ingredients.
Other Eggplant Recipes You Might Like
If you would rather skip the oven altogether, my Air Fryer Eggplant Parmesan uses the same idea with less heat and even less cooking time (only 20 min).
Whenever I want to serve a simple eggplant dish, I reach for my Baked Sliced Eggplant as it comes together in less than 30 minutes and it is probably the easiest eggplant side dish.
My Baked Eggplant Halves are my back-pocket recipe for roasted eggplant in a hurry. They are also how I make my Baba Ganoush, since roasting the halves is much faster than roasting a whole eggplant.
When I want a vegetarian dinner that actually fills me up, I make my Vegetarian Stuffed Eggplant, filled with bulgur pilaf and drizzled with a tahini yogurt sauce.
Baked Eggplant Parmesan Recipe
Ingredients
For the Baked Eggplant:
- 2 medium-sized globe eggplant, rinsed and dried ~1 pound each*
- 2 large eggs
- 1 ½ cups panko breadcrumbs
- ¾ cup shredded parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¼ teaspoon black pepper
- Olive oil spray
For the Eggplant Parmesan:
- 2 cups Homemade Tomato Basil Sauce , or store-bought marinara sauce
- 1 lb mozzarella cheese, shredded – approximately 4 cups
- ½ cup shredded parmesan cheese, plus more for serving
- ¼ cup fresh basil leaves, roughly chopped
- 1 teaspoon fresh oregano, roughly chopped – optional
- Pinch of red pepper flakes, optional
Instructions
- Prep your equipment: Preheat the oven to 400°F (204°C). Line two baking sheets with parchment paper. Set them aside.
- Cut the eggplant: Slice eggplant into ½-inch thick slices. Set them aside.
- Set up your dredging station: Place two shallow dishes side by side. Crack and whisk eggs in the first one. Mix panko breadcrumbs, parmesan cheese, garlic powder, Italian seasoning, and black pepper in the second one.
- Prep the eggplant: Dip each eggplant slice in eggs (letting the excess drip off) and then into the panko mixture, making sure that it is coated on all sides. You may have to gently push it down to ensure that the slices are fully coated.
- Transfer to the baking sheet: Transfer onto the parchment-lined baking sheet in a single layer. Repeat with remaining eggplant slices. Lightly spray them with olive oil cooking spray.
- Bake: Bake for 15 minutes; flip each eggplant round and rotate baking sheets, and bake for another 10-12 minutes or until lightly browned on top and soft to the touch.
- Cool: Set it aside to cool for 5-8 minutes. Do not turn the oven off.
- Assemble the eggplant parmesan: In a large casserole dish (I used a 9×13 inch baking dish), spread ½ cup tomato sauce at the bottom. Arrange baked crispy eggplant slices on top in an even layer. Spread it with 1 cup of tomato sauce, half of the shredded mozzarella cheese, half of the parmesan cheese, and half of the fresh basil.
- Add additional layers: Add another layer of baked eggplant and spread it with the remaining tomato sauce, mozzarella cheese, and parmesan cheese.
- Bake: Bake for 20-25 minutes or until the cheese has fully melted and the top has turned lightly golden brown.
- Cool, garnish, and serve: Let it cool on a wire rack. Garnish it with fresh oregano and the remaining basil. If desired, sprinkle with a pinch of red pepper flakes and more parmesan cheese when serving.
Video
Notes
- Yields: This recipe makes 6 generous portions, which is ideal for serving 6 adults. The nutritional values below are per serving.
- Sweating eggplants: I do not salt grocery-store globe eggplant, since the bitterness has been bred out. If you do salt yours, pat each slice dry before breading. More on how to salt eggplant.
- *Amount of egg and panko mixture used: Depending on the size of your eggplants, you may need to use a bit more (or less) egg and panko mixture to coat the eggplant slices.
- Taste for seasoning before serving: I intentionally left out salt from the recipe, as I use Parmesan cheese and tomato sauce that is already salted. However, it is best to taste it and adjust the seasoning to your liking.
- Make ahead: Assemble the whole recipe until right before the final baking, bring it to room temperature, cover tightly with stretch film, and store in the fridge a day in advance. Bake as written right before serving.
- Store: Bring leftovers to room temperature, then place in an airtight container and refrigerate for up to 3 days.
- Reheat in a preheated 350°F (177°C) oven for 10-15 minutes, or until heated through.
- Freezing and thawing: Assemble the dish as written, but do not bake it. Wrap it tightly (to prevent freezer burn) and freeze it for up to 2 months. Thaw it overnight in the fridge and bake as written before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
