Eggplant parmesan in a white baking dish.

Eggplant Parmesan Recipe

A recipe for baked Eggplant Parmesan just might become your winter dinner staple. It’s easy to assemble and even better, there’s no frying required—the eggplant is as light and crispy as can be. 
Course Main Course
Cuisine American, Italian
Keyword eggplant, tomatoes
Prep Time 10 minutes
Cook Time 45 minutes
salting time 40 minutes
Total Time 1 hour 35 minutes
Servings 8
Calories 639kcal
Author Meggan Hill


For sweating the eggplant:

  • 2 large eggplants 2 pounds, sliced into 1/4 inch thick rounds
  • 1 tablespoon Salt

For the tomato sauce (or substitute 1 (32-ounce) jar store-bought):

  • 3 cloves garlic peeled and smashed
  • 1 (28 ounce) can crushed tomatoes
  • 1 (14.5 ounce) can diced tomatoes undrained
  • 1 teaspoon sugar optional
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper

For the Eggplant Parmesan:

  • 1 cup all-purpose flour
  • Salt and freshly ground black pepper
  • 4 large eggs
  • 4 cups bread crumbs or panko
  • 3 tablespoons olive oil
  • 1 1/2 cups Parmesan cheese grated (3 ounces)
  • 6 tablespoons vegetable oil (see notes)
  • 4 cups quick tomato sauce (recipe above) or 1 (32-ounce) jar store-bought
  • 2 cups shredded mozzarella cheese shredded (8 ounces)
  • 10 fresh basil leaves for garnish, optional


To sweat the eggplant:

  • Toss the eggplant with 1 tablespoon salt and let it drain in a colander for about 40 minutes.

To make the quick tomato sauce (or substitute 1 (32-ounce) jar store-bought):

  • In a medium saucepan over medium-high heat, heat oil until shimmering. Add garlic cloves and sauté until browned, stirring occasionally to prevent scorching, about 3 to 4 minutes. Remove garlic and discard.
  • Stir in crushed tomatoes, diced tomatoes, sugar (if using), basil, oregano, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Reduce heat to medium and simmer uncovered until flavors have blended, about 10 minutes.
  • Keep warm over low-heat until serving time, or cool completely and store covered in the refrigerator.

To make the Eggplant Parmesan:

  • Adjust two oven racks to the upper-middle and lower-middle positions, and place a rimmed baking sheet on each rack. Heat oven to 425 degrees.
  • In a large zipper-top plastic bag, add flour and pepper to taste (I like 1 teaspoon). In a second shallow dish, add eggs and beat lightly. In a third shallow dish, combine breadcrumbs, 1 cup Parmesan, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Stir to combine.
  • Spread drained eggplant over paper towels. Wipe away as much salt as possible and press firmly on each slice to remove as much liquid as possible.
  • Working with about 8 eggplant slices at a time, place them in the bag with the flour. Seal and shake until thoroughly coated. Remove from bag, shake off any excess flour, and dip into eggs. Remove from eggs, allowing any excess to drop off, and coat evenly with the breadcrumbs, pressing them to adhere.
  • Lay the breaded eggplant on a wire rack and repeating with remaining eggplant rounds.
  • Remove preheated baking sheets from the oven. Pour 3 tablespoons of oil onto each sheet, tilting to coat the sheets evenly. Spread breaded eggplant in a single layer over the preheated, oiled sheets.
  • Bake until the eggplant is well browned and crisp on the first side, about 20 minutes. Flip the eggplant slices over. Switch and rotate the baking sheets, and continue to bake until the second side is browned, about 10 minutes longer.
  • In the bottom of a 9-inch by 13-inch baking dish, spread 1 cup tomato sauce. Shingle half of the eggplant slices over the tomato sauce. Distribute 1 more cup of the sauce over the eggplant and sprinkle with half of the mozzarella.
  • Shingle the remaining eggplant in the dish and dot with another cup of the sauce, leaving the majority of the eggplant exposed so that it will remain crisp. Sprinkle with 1/4 cup of the Parmesan cheese and the remaining 1 cup of mozzarella.
  • Place the dish on the lower-middle rack of the oven. Bake until cheese is bubbling and well browned, about 15 minutes. Sprinkle the basil over the top and cool for 10 minutes before serving. Pass the remaining 1 cup tomato sauce and 1/4 cup Parmesan cheese separately.


Substitute olive oil for vegetable oil at your own risk. Anything but the lightest olive oil will overpower the delicate flavor of the eggplant, so I don't recommend it. 


Calories: 639kcal