Easy Baked Eggplant Parmesan

This recipe for baked Eggplant Parmesan is made with layers of crispy, lightly breaded eggplant, rich tomato sauce and three different types of Italian cheese. It's easy to make and healthier than the traditional method because the eggplant gets broiled rather than fried.

This post may contain affiliate links.

My mom passed away in 2007 from ALS and I'm grateful that her memory can live on through some of her best recipes, like her Oatmeal Chocolate Chip Cookies, her Fish Chowder, and her Eggplant Parm, a family favorite.

This eggplant parmesan recipe is famous in my family. It was brought over from Sicily by my great grandmother and has been tweaked and adapted through the generations. Everyone goes crazy for it and so will you!

What makes our family recipe special is that the eggplant gets baked, rather than fried, making the process simpler and the flavor unmatched. We also use 3 different kinds of Italian cheese for better flavor and melty cheesy goodness.

In Italy, you’ll typically find eggplant parmigiana without breading, but Italian American versions often bread the eggplant before frying and layering it with sauce and cheese.

The breading adds an additional layer of texture and flavor, but also more prep time. To cut down on that, I’m going to show you how to utilize my mom’s famous “oven fry” technique.

This method of making eggplant parm so much easier than the traditional way, but has zero sacrifice in texture and flavor. Keep reading to find out how!

Why this Recipe for Eggplant Parmesan works

• Uses an "oven fried" technique that's easier, healthier and way less messy than the traditional frying method but the flavor and texture are identical.
• Saves time by not salting the eggplant prior to cooking (it's not needed).
• Uses a blend of three different Italian cheeses for a rich, complex flavor.
• Does not use fresh mozzarella which can make Eggplant Parmigiana turn out watery.

Baked Eggplant Parmesan Recipe ingredients

• Eggplant - The classic dark purple Globe eggplant works best for eggplant parmesan but I've had good luck with the large, round, light purple Sicilian variety as well. When choosing eggplant, look for firm, shiny skin with no blemishes and avoid any that are really big because they can have large, bitter seeds. The fresher the eggplant, the better it will taste in eggplant parm. Avoid small eggplant varieties such as Japanese or Fairytale.
• Breadcrumbs - Basic store-bought Italian seasoned breadcrumbs are great here. If you have homemade breadcrumbs on hand, even better.
• Cheese - My mom often used one of those pre-grated Italian cheese blends from the grocery store to make her Eggplant Parmesan, but I prefer to grate my cheese fresh because it doesn't have the added cellulose or anti-caking agents that can alter the flavor and texture of the cheese. The blend consisted of grated mozzarella, provolone and pecorino Romano, so thats what I use in my recipe because I love the unique, sharp flavor and how well it melts. Always look for a "low moisture" mozzarella and avoid using fresh mozzarella, as it can add too much extra moisture and make the eggplant parmigiana watery.
• Tomato Sauce - My mom ALWAYS made homemade marinara from scratch, and so do I. That said, you can use whatever tomato sauce you prefer - bottled or homemade, but if using bottled make sure you're using a high-quality sauce. If you want it to taste just like my moms, follow this recipe.

How to make Eggplant Parm

1. Pour the breadcrumbs into a medium shallow bowl.
2. In another medium shallow bowl, whisk together the eggs until thoroughly combined.
3. Peel the eggplant and slice very thinly, about ¼ inch thick.
4. Take one slice of eggplant at a time and dip it into the egg until coated on both sides, then let the excess drip off.
5. Transfer to the breadcrumbs and press to coat on both sides.
6. Lay the breaded eggplant on a sheet pan and repeat with the remaining slices, being sure to keep the eggplant in a single layer on the baking sheets (you will need 2-3 baking sheets, or just set the remaining pieces of breaded eggplant aside and reuse the first baking sheet).
7. Preheat a broiler to high and set the oven rack as close to the top as it will go. Spray the top of the eggplant generously with olive oil spray, being sure to evenly coat each piece.
8. Place under the broiler for 2-3 minutes, but keep an eye on it, as broilers all heat differently and can go from browned to burnt in an instant. 
9. When the eggplant turns golden brown and crisp, remove from the oven and use a pair of tongs to turn each piece of eggplant over to the other side. Spray with another thorough coat of olive oil spray, then place back under the broiler and watch until browned on the other side. Some pieces may brown before others - remove them with a pair of tongs and continue cooking the rest. Set the eggplant aside to cool and repeat with all the remaining pieces.
10. Preheat the oven to 350 degrees F and set aside 1 ½ cups each of mozzarella and provolone. Pour just enough sauce to coat the bottom of a 9x13 inch casserole dish.
11. Place a single, even layer of eggplant over the sauce, then top with another thin layer of sauce, spreading it out to cover all of the eggplant as best as you can.
12. Sprinkle a little bit of mozzarella, provolone and pecorino Romano over top, then repeat with another layer of eggplant, more sauce, more cheese, etc. until you've used up all the eggplant, sauce and cheese.
13. For the last layer, spread the remaining sauce across the top, and then finish by sprinkling with the remaining 3 cups of cheese that you set aside.
14. Cover with foil and bake for 40 minutes, then remove the foil and bake for an additional 10 minutes or until it's bubbling around the edges and just starting to turn golden on top.
15. Remove from the oven and let cool for at least 30 minutes. Sprinkle with chopped basil or parsley if desired, and serve. Leftovers can be stored in the refrigerator for up to 5 days and actually taste better than the first day.

Tips for success

• Keep a close watch on the eggplant while it broils. It can go from perfectly crisp to burnt in a matter of seconds. Remove the pieces as they brown and continue cooking the rest to avoid any burning.
• Mozzarella can be tough to grate. To make it easier, pop it in the freezer for 10-20 minutes to get it firm. The grating attachment on a food processor can make it a lot easier too.
• It's essential to wait at least 30 minutes before cutting the eggplant Parm or it will ooze out everywhere and seem watery. It needs time to set up after baking. 
• This Eggplant Parmesan tastes even better the next day because it has time for all of the flavors to meld together. If you can make it in advance, do it. Bake as normal, then refrigerate, and when you're ready to serve, reheat, covered, at 325 degrees F for about 20 minutes (or until hot throughout).

What to Serve with this Eggplant Parmesan Recipe

This eggplant parm is a pretty complete meal on its own, but I often make it along with our family recipe for Italian meatballs for added protein.
It’s also commonly served with a simple side of pasta in marinara sauce or pasta aglio e olio (garlic and oil).

I love serving eggplant parmesan with a big green salad, such as this kale Caesar salad or this warm spinach salad. Or serve it with a side of greens like simple sautéed rapini or Neapolitan style escarole.

Don’t forget to finish with a classic Italian dessert like pignoli cookies or cannoli!

How to store Baked Eggplant Parm

Baked eggplant parm is one of those dishes that tastess even better the next day. Wrap leftovers with plastic wrap or foil and store int he refrigerator for up to 5 days.

Faq about Easy Baked Eggplant Parmesan

Related Recipes

Did you make this recipe and LOVE it? Please leave a star ⭐️ rating and/or comment to help other readers. I absolutely love hearing from you and do my best to answer all questions and comments. I love seeing when you make my recipes, so please tag me @ColeyCooks on Instagram and I will repost!

Want to Save This Recipe?

Enter your email & I'll send it to your inbox.

Save Post

Δ

First Name *

Email

SAVE THIS!

By submitting this form, you consent to receive emails from Coley Cooks.

RATE THIS RECIPE

18

Ratings

Print Pin

Baked Eggplant Parmesan Recipe

This is my mom's famous recipe for eggplant parm and it is both EASY and HEALTHY because it's baked NOT fried! The best eggplant parmesan recipe ever!

Prep Time: 50 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 40 minutes minutes

Servings: 9 servings

Calories: 553kcal

Author: Nicole Gaffney

Ingredients

• 4 cups Italian seasoned breadcrumbs or more as needed
• 3 eggs
• 1 very large or two medium eggplants about 3-31/2 lbs
• olive oil cooking spray
• 5 cups homemade tomato sauce see recipe
• 16 ounces whole milk mozzarella grated (not fresh mozzarella)
• 8 ounces mild provolone grated
• 1 cup finely grated pecorino Romano
• minced fresh basil or parsley for garnish (optional)

Instructions

1. Pour the breadcrumbs into a medium shallow bowl.
2. In another medium shallow bowl, whisk together the eggs until thoroughly combined.
3. Peel the eggplant and slice very thinly, about ¼ inch thick.
4. Take one slice of eggplant at a time and dip it into the egg until coated on both sides, then let the excess drip off.
5. Transfer to the breadcrumbs and press to coat on both sides.
6. Lay the breaded eggplant on a sheet pan and repeat with the remaining slices, being sure to keep the eggplant in a single layer on the baking sheets (you will need 2-3 baking sheets, or just set the remaining pieces of breaded eggplant aside and reuse the first baking sheet).
7. Preheat a broiler to high and set the oven rack as close to the top as it will go. Spray the top of the eggplant generously with olive oil spray, being sure to evenly coat each piece.
8. Place under the broiler for 2-3 minutes, but keep an eye on it, as broilers all heat differently and can go from browned to burnt in an instant. 
9. When the eggplant turns golden brown and crisp, remove from the oven and use a pair of tongs to turn each piece of eggplant over to the other side. Spray with another thorough coat of olive oil spray, then place back under the broiler and watch until browned on the other side. Some pieces may brown before others - remove them with a pair of tongs and continue cooking the rest. Set the eggplant aside to cool and repeat with all the remaining pieces.
10. Preheat the oven to 350 degrees F and set aside 1 ½ cups each of mozzarella and provolone. Pour just enough sauce to coat the bottom of a 9x13 inch casserole dish.
11. Place a single, even layer of eggplant over the sauce, then top with another thin layer of sauce, spreading it out to cover all of the eggplant as best as you can.
12. Sprinkle a little bit of mozzarella, provolone and pecorino Romano over top, then repeat with another layer of eggplant, more sauce, more cheese, etc. until you've used up all the eggplant, sauce and cheese.
13. For the last layer, spread the remaining sauce across the top, and then finish by sprinkling with the remaining 3 cups of cheese that you set aside.
14. Cover with foil and bake for 40 minutes, then remove the foil and bake for an additional 10 minutes or until it's bubbling around the edges and just starting to turn golden on top.
15. Remove from the oven and let cool for at least 30 minutes. Sprinkle with chopped basil or parsley if desired, and serve. Leftovers can be stored in the refrigerator for up to 5 days and actually taste better than the first day.

---

Notes

• Keep a close watch on the eggplant while it broils. It can go from perfectly crisp to burnt in a matter of seconds. Remove the pieces as they brown and continue cooking the rest to avoid any burning. 
• Mozzarella can be tough to grate. To make it easier, pop it in the freezer for 10-20 minutes to get it firm. The grating attachment on a food processor can make it a lot easier too.
• It's essential to wait at least 30 minutes before cutting the eggplant Parm or it will ooze out everywhere and seem watery. It needs time to set up after baking. 
• This eggplant parmigiana tastes even better the next day because it has time for all of the flavors to meld together. If you can make it in advance, do it. Bake as normal, then refrigerate, and when you're ready to serve, reheat, covered, at 325 degrees F for about 20 minutes (or until hot throughout).

---

Nutrition

Calories: 553kcal | Carbohydrates: 49g | Protein: 33g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 124mg | Sodium: 2012mg | Potassium: 747mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1392IU | Vitamin C: 12mg | Calcium: 692mg | Iron: 5mg

SaveSave

SaveSave