Crispy, cheesy, and loaded with rich tomato sauce—this Easy Eggplant Parmesan is pure comfort food at its best. Whether you’re looking for a meatless meal that’s still hearty and satisfying or just love the combination of crispy eggplant and gooey melted cheese, this dish is a winner. Trust me, even the biggest carnivores at your table won’t miss the meat!
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Why You’ll Love This Recipe
Simple Ingredients, Big Flavor: No fancy ingredients needed—just eggplant, marinara sauce, cheese, and a few pantry staples.
Crispy Without Frying: Instead of deep-frying, we bake the eggplant to golden perfection, keeping it light but still crunchy.
Cheesy & Comforting: Layers of melty mozzarella and Parmesan make every bite absolutely irresistible.
Great for Meal Prep: It reheats beautifully, so you can enjoy leftovers all week long.
Customizable: Add fresh basil, swap out cheeses, or make it gluten-free with a breadcrumb alternative!
Ingredients
Here’s what you’ll need to create this delicious eggplant parmesan:
Eggplant: The star of the show! Choose firm, deep-purple eggplants for the best texture.
Salt: Helps draw out moisture from the eggplant to prevent sogginess.
Breadcrumbs: For that crispy, golden crust. Use Italian-seasoned breadcrumbs for extra flavor.
Parmesan Cheese: Adds a salty, nutty richness to the breading and the final dish.
Eggs: Help the breadcrumbs stick to the eggplant slices.
Marinara Sauce: A rich, garlicky tomato sauce ties everything together. Use homemade or your favorite store-bought brand.
Mozzarella Cheese: Melts into gooey, cheesy perfection—don’t skimp on this!
Olive Oil: Lightly brushing the eggplant with olive oil helps it crisp up in the oven.
Italian Seasoning: A blend of oregano, basil, and thyme adds classic Italian flavor.
Garlic Powder: Enhances the overall savoriness of the dish.
Fresh Basil: Optional, but adds a beautiful finishing touch.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s make this eggplant parmesan step by step!
Salt the Eggplant: Slice the eggplant into ½-inch rounds and sprinkle with salt. Let them sit for about 30 minutes to draw out excess moisture, then pat dry with a paper towel.
Preheat the Oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Bread the Eggplant: In one bowl, whisk the eggs. In another, mix the breadcrumbs, Parmesan, Italian seasoning, and garlic powder. Dip each eggplant slice into the egg, then coat with the breadcrumb mixture.
Bake Until Crispy: Arrange the breaded eggplant slices on the baking sheet and lightly brush with olive oil. Bake for 20 minutes, flipping halfway through, until golden brown.
Layer the Dish: In a baking dish, spread a layer of marinara sauce, followed by a layer of crispy eggplant slices. Sprinkle with mozzarella and Parmesan cheese. Repeat layers until all ingredients are used, finishing with cheese on top.
Bake to Perfection: Bake uncovered for 20-25 minutes, or until the cheese is bubbly and golden brown.
Cool & Serve: Let it sit for 5 minutes before serving. Garnish with fresh basil and enjoy!
How to Serve Eggplant Parmesan
This dish is delicious on its own, but here are some ideas to make it even better:
With Pasta: Serve over spaghetti or penne for a heartier meal.
With Garlic Bread: A side of warm, crispy garlic bread is perfect for soaking up extra sauce.
With a Salad: Pair it with a fresh Caesar or mixed greens salad for a lighter contrast.
On a Sandwich: Turn leftovers into an incredible eggplant parm sandwich with a toasted baguette!
Additional Tips
Sweat the Eggplant: Don’t skip the salting step—it removes bitterness and ensures a firm texture.
Bake Instead of Frying: This method keeps the dish lighter without sacrificing crispiness.
Use Fresh Mozzarella: For the best melt and flavor, go for fresh, high-quality mozzarella.
Make It Gluten-Free: Swap regular breadcrumbs for a gluten-free alternative.
FAQ Section
Q1: Can I make eggplant parmesan ahead of time?
A1: Yes! Assemble the dish and refrigerate it before baking. When ready, bake as directed.
Q2: Can I freeze eggplant parmesan?
A2: Absolutely! Freeze in an airtight container after baking. Reheat in the oven until warmed through.
Q3: Can I make this without breadcrumbs?
A3: Yes! Substitute almond flour or crushed pork rinds for a low-carb version.
Q4: How do I store leftovers?
A4: Store in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave.
Q5: Can I add meat to this recipe?
A5: Sure! Layer in cooked ground beef or Italian sausage for extra protein.
Q6: Can I make this vegan?
A6: Yes! Use dairy-free cheese and an egg substitute like flaxseed meal mixed with water.
Q7: What’s the best way to reheat eggplant parmesan?
A7: The oven is best—bake at 350°F (175°C) for about 15 minutes to keep it crispy.
Q8: Can I use zucchini instead of eggplant?
A8: Absolutely! Just follow the same steps and adjust baking time as needed.
Q9: Can I use fresh tomatoes instead of marinara?
A9: Yes! Simmer chopped tomatoes with garlic, basil, and olive oil for a homemade sauce.
Q10: What’s the best cheese for eggplant parmesan?
A10: A mix of mozzarella, Parmesan, and provolone gives the best flavor and texture.
Conclusion
This Easy Eggplant Parmesan is everything you want in a classic Italian dish—crispy, cheesy, saucy, and absolutely delicious. It’s a fantastic meatless meal that’s simple enough for weeknights but fancy enough for guests. Give it a try, and let me know how it turns out!
Print
Easy Eggplant Parmesan
- Prep Time: 45 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Easy Eggplant Parmesan is a hearty, cheesy, and delicious meatless dish that’s perfect for weeknight dinners or special occasions. Baked instead of fried, this classic Italian comfort food is a lighter, healthier option without sacrificing flavor!
Ingredients
- 1 1/2 lbs eggplant (about 1 large or 2 medium)
- 2 eggs, beaten
- 4 cups Italian seasoned bread crumbs
- 1 (24 oz) jar spaghetti sauce
- 4 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1/2 tsp dried basil
Instructions
- Prepare the Eggplant: Peel the eggplant and slice it thinly. Lay the slices on a paper towel-lined baking sheet and sprinkle with salt. Let them sit for 30 minutes to draw out excess moisture, then rinse and pat dry with fresh paper towels.
- Preheat the Oven: Set your oven to 350°F (175°C).
- Coat the Eggplant: Place the beaten eggs in one shallow dish and the bread crumbs in another. Dip each slice of eggplant in the eggs, then coat with bread crumbs on both sides. Arrange them on a baking sheet.
- Bake the Eggplant: Bake for 10 minutes, then flip and bake for another 10 minutes. Keep the oven on.
- Assemble the Dish: In a 9×13-inch baking dish, spread 1 cup of spaghetti sauce on the bottom. Layer half of the baked eggplant over the sauce, followed by another cup of sauce. Sprinkle with half of the mozzarella and parmesan cheese.
- Final Layer: Add the remaining eggplant slices, top with the rest of the sauce, and sprinkle with the remaining cheeses. Finish with a sprinkle of dried basil.
- Bake: Place the dish in the oven and bake for 35-40 minutes, until the cheese is melted and bubbly.
- Serve: Let it cool slightly before serving. Enjoy!
Notes
- Sweating the eggplant helps remove bitterness and excess moisture, making it crispier when baked.
- For a gluten-free version, use gluten-free bread crumbs.
- Serve with a side of pasta, garlic bread, or a fresh salad for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 7g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 55mg