Layers of eggplant, marinara, and mozzarella cheese are baked and topped with crispy seasoned breadcrumbs. It’s the easiest eggplant parmesan you’ll ever make!
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Gooey cheese, tangy Tomato Sauce, and soft eggplant topped with crispy panko breadcrumbs that are seasoned with herbs and parmesan cheese – this is not only the best eggplant parmesan recipe, but it’s also the easiest! Instead of breading and frying eggplant, which is obviously a pain in the neck and not so healthy, we’re roasting the eggplant and then layering it in a baking dish. But you won’t miss that signature crispy coating because we’re topping our eggplant parmesan with flavor-packed breadcrumbs. This method is less mess, less time, and more yum!
Say yes to eggplant parmesan that’s easy enough to make for weeknight dinner, with leftovers for lunch and dinner the next day! Feeling more like a carnivore? Chicken Parmesan is the way to roll.
Watch: How to Make Eggplant Parmesan
How to Make Eggplant Parmesan
While most eggplant parm is a pain in the neck to my make, these recipe is super easy! Here’s what you need to do:
- Roast the eggplant. Grease or line a large baking sheet with nonstick foil. Arrange eggplant rounds in a single layer and brush lightly with olive oil. Sprinkle with salt and pepper. Roast for 20 minutes at 400 degrees.
- Season the breadcrumbs. Mix together panko, parmesan, Italian seasoning, and salt and pepper in a bowl.
- Layer it! Spread ¼ cup sauce on the bottom of a 8×8” baking dish. Add a single layer of eggplant slices. Spread 1 cup of sauce over the top of the eggplant. Sprinkle 1 ½ cups mozzarella over the sauce. Add another single layer of eggplant rounds. Spread 1 cup of sauce on top. Sprinkle another 1 ½ cups mozzarella. Add the remaining eggplant rounds in a single layer. Finish with a layer of the remaining sauce. Sprinkle breadcrumb mixture evenly over the top.
- Bake the eggplant parmesan. Bake at 425 degrees for 12-14 minutes until the breadcrumbs are golden. Loosely lay a piece of foil over the top, and bake for another 15 minutes. Garnish with basil and enjoy!
Recipe Tips
- There’s no need to pre-salt eggplant and let it sit,unless you prefer to do so.
- I use Parmigiano-Reggiano but regular parmesan also works.
- Use a flavorful marinara sauce that you love. The better the quality, the better the eggplant parmesan will be!
- Let it rest out of the ovenfor 5-10 minutes for easier slicing.
Storage & Freezing
Store eggplant parm in the fridge for 4-5 days. Let it cool completely, then cover tightly and place in the fridge. Reheat in the oven at 350 degrees, for 10-30 minutes depending how large your leftovers are! To freeze eggplant parmesan, cool completely and then place in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and then reheat.
Serving Suggestions
Eggplant parmesan is a perfect meal on its own, but you’re looking for fun side dishes, here are some great ideas!
- Veggies: what’s better than a delicious Caprese Salad on the side? Simpler options include Sautéed Broccoli or Roasted Green Beans. Looking for a salad instead? Try my favorite Italian Salad!
- Pasta: you can’t beat simple Cacio e Pepe or Lemon Pasta to complete your plate! Or simply boil some penne or spaghetti to sop up that extra tomato sauce.
- Bread: instead of pasta to soak up the extra sauce, how about a crusty piece of bread like a Baguette or Garlic Naan Bread?
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Easy Eggplant Parmesan Recipe
Equipment
- 8×8" baking dish
Ingredients
- 2 pounds of eggplants, 2-3 medium eggplants, cut into ½ inch rounds
- 3 cups shredded mozzarella cheese, part-skim or whole milk
- 25 ounce bottle of marinara sauce
- 1 cup panko breadcrumbs
- 1/2 cup grated parmesan cheese
- 1 ½ tablespoons extra virgin olive oil
- 2 teaspoons Italian seasoning
- Salt and pepper, to taste
- Fresh basil, to garnish
Instructions
- Preheat oven to 400℉. Grease or line a large baking sheet with nonstick foil. Arrange eggplant rounds in a single layer and brush lightly with olive oil. Sprinkle with salt and pepper. Roast for 20 minutes. No need to flip.
- While roasting, mix together panko, parmesan, Italian seasoning, and salt and pepper in a bowl. Set aside.
- Preheat oven to 425℉. Spread ¼ cup sauce on the bottom of a 8×8” baking dish.
- Add a single layer of eggplant slices (about ⅓ of the eggplant).
- Spread 1 cup of sauce over the top of the eggplant.
- Sprinkle 1 ½ cups mozzarella over the sauce.
- Add another single layer of eggplant rounds (about ⅓ of the eggplant).
- Spread 1 cup of sauce on top.
- Sprinkle another 1 ½ cups mozzarella.
- Add the remaining eggplant rounds in a single layer (the last ⅓ of the eggplant).
- Finish with a layer of the remaining sauce.
- Sprinkle breadcrumb mixture evenly over the top.
- Bake at 425℉ for 11-14 minutes until the breadcrumbs are golden. You may want to place a baking sheet underneath the baking dish to prevent any sauce from bubbling out!
- Loosely lay a piece of foil over the top, and bake for another 15-20 minutes, or until the eggplant parmesan is hot and bubbling. Let rest for 5 minutes before garnishing with basil, slicing, and enjoying!
Video
Notes
- No need to pre-salt eggplant unless you prefer to do so.
- I use Parmigiano-Reggiano but regular parmesan works if preferred.
- You can use a 9×9″ baking dish if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So scrumptious!
Agreed! ๐
Grace
Hearty yet totally vegetarian. My kids loved it too!
Nothing better than pleasing the kiddos!
Grace
The panko topping made this recipe deliciously crispy on the top without frying the eggplant slices! Easy enough for a weeknight meal.
Those breadcrumbs are my favorite part too! ๐
Grace
loved this recipe! Making it again for a dinner party next weekend.
Awesome to hear!
Grace