Eggplant Parmesan

This baked eggplant Parmesan recipe will become one of your family favorites! Crispy eggplant is layered with herbs, tomato sauce, and cheese.

Eggplant parmesan recipe

Growing up, my mom’s eggplant Parmesan recipe was one of my favorite things to eat. My family ate dinner together every night, and my mom always cooked it from scratch. Tomato sauce never came from a jar, and cheese was never pre-shredded because convenience foods like that were simply not worth the extra expense. Dinnertime was a sound routine for all of us… unless it was summer.

Then, my sister and I had more important matters at hand. We had to keep lookout for the ice cream man, hold swing set jumping contests, and run relays in our jelly shoes. When my mom called us in for dinner, we rushed in and ate as fast as we could so that we could get back outside to play. Food was fine, but play was life. That is, unless the meal she was cooking was eggplant Parmesan. The amazing waft of saucy, cheesy goodness coming out of the oven was something to really get excited about… even if it meant coming in and savoring it for a few extra minutes before heading back out to play.

My Eggplant Parmesan Recipe

When Sub Zero, Wolf, and Cove asked me what living deliciously means to me, my mom’s eggplant Parmesan and those warm summer family memories immediately came to mind. Because eggplant’s in peak season, I thought it was the perfect time to develop an eggplant Parmesan recipe of my own. It’s a delicious, lighter ode to my mom’s classic recipe.

Just like my mom, I make my own marinara sauce by simmering crushed tomatoes over my Wolf cooktop for about 20 minutes. Then, for fresh, herbaceous flavor, I add generous pinches of oregano and thyme to the eggplant’s Parmesan and panko coating. Instead of frying the breaded eggplant slices, I bake them until nicely crisp and golden brown. Finally, I layer them with the homemade marinara sauce and slices of fresh mozzarella. And of course, I can’t resist topping the whole thing with big leaves of basil from our garden once it’s out of the oven!

Dredging eggplant slices

How to Make Eggplant Parmesan

Ready to make eggplant parm? Here’s what you need to do:

  • Bread the eggplant. Mix together the herb, Parmesan, and panko coating in one shallow bowl, and whisk 2 eggs with a dash of almond milk in another. Dip each eggplant slice into the egg mixture before tossing it in the panko. Make sure the eggplant is well-coated on all sides!

Breaded eggplant slices on a baking sheet

  • Bake the eggplant. Arrange the breaded eggplant slices in a single layer on 2 parchment-lined rimmed baking sheets. Drizzle with olive oil and bake at 400° until tender and golden brown. If you have a convection setting on your oven, I highly recommend using it here. When I use convection bake on our Wolf oven, the panko gets deliciously browned and crisp. I don’t miss the traditional fried eggplant at all!
  • Layer it up! Spread some tomato sauce in the bottom of a large casserole dish. Add a layer of eggplant slices, more marinara, and half the sliced mozzarella. Repeat the layers, finishing it off with any remaining mozzarella and Parmesan cheeses.

Hand spreading marinara sauce in a baking dish with a measuring scoop

  • Bake! Bake at 400° for about 20 minutes, or until the cheese is starting to bubble. Then, turn on the broiler for a couple of minutes, so the cheese starts to brown in places.
  • Garnish and serve. Let the hot eggplant Parmesan rest for a few minutes before slicing and serving. Then, top it with fresh basil leaves and dig in!

Breaded eggplant slices in a baking dish

Baked Eggplant Parmesan Recipe Tips

  • Slice the eggplant as evenly as you can. Even slices mean even cooking, so try to cut your eggplant slices to a consistent width. You don’t want some pieces to overcook before others get tender! The same goes for the fresh mozzarella – cut it to a consistent thickness to get even melting and browning.
  • Freshly grate the Parmesan cheese. Your eggplant Parmesan will have more flavor if you get a nice chunk of Parmigiano Reggiano (or even pecorino cheese) and grate it yourself.
  • Get a nice, thick panko coating on the eggplant slices. In this recipe, some of the best texture and flavor come from the mix of panko, Parmesan, herbs, and red pepper flakes, so don’t skimp on that yummy crispy coating!
  • Don’t forget the olive oil! Make sure to drizzle the breaded eggplant slices with oil before they go in the oven. It’s essential for getting the panko nicely golden brown and crisp.
  • Season between the layers. The overall seasoning of your eggplant Parmesan will depend on what marinara and Parmesan cheese you use. With my homemade marinara sauce, I like to add a sprinkle of salt and a few grinds of pepper between the layers of eggplant and cheese so that the final dish comes out well-seasoned.

Hand layering fresh mozzarella on eggplant slices in a baking dish Hand sprinkling cheese on eggplant Parmesan in a baking dish

Serving Suggestions

This eggplant Parmesan recipe is hearty enough to be a meal on its own, but if you’re looking for something to go with it, you can’t go wrong with pasta (or spaghetti squash or zucchini noodles!) or good crusty bread. When I make it for friends or family, I also like to pair it with a simple veggie side dish like roasted broccoli, cauliflower, or tomatoes, grilled zucchini, or any of these salad recipes:

For more salad ideas, check out this post!

Baked Eggplant Parmesan Recipe

More Favorite Dinner Recipes

If you love this baked eggplant Parmesan recipe, try one of these delicious dinner recipes next:

Love eggplant? Find more of my favorite eggplant recipes here.

Baked Eggplant Parmesan

Eggplant Parmesan

rate this recipe:
4.98 from 259 votes
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Serves 6 to 8
Learn how to make eggplant Parmesan with this delicious, lighter baked Eggplant Parmesan Recipe. It's perfect for serving a crowd, so make it for your next gathering or family dinner!


  • 2 large eggplant, cut into ¼-inch thick rounds
  • 2 eggs, beaten
  • ¼ cup almond milk
  • cups panko breadcrumbs
  • cup grated Parmesan cheese, divided
  • 2 teaspoons oregano
  • 2 tablespoons fresh thyme
  • ½ teaspoon red pepper flakes
  • ½ teaspoon sea salt, more for sprinkling
  • Freshly ground black pepper
  • Extra-virgin olive oil, for drizzling
  • 28 ounces Marinara Sauce
  • 2 large balls fresh mozzarella, thinly sliced
  • cup fresh basil leaves


  • Preheat the oven to 400°F and line 2 baking sheets with parchment paper.
  • In a medium-sized shallow dish, whisk the eggs and almond milk.
  • In another medium-sized shallow dish, combine the panko, 1 cup Parmesan cheese, oregano, thyme, red pepper flakes, salt, and several grinds of pepper.
  • Dip the eggplant slices into the egg mixture and then into the panko mixture. Place onto the baking sheets, drizzle with olive oil, and bake for 18 minutes or until tender and golden brown.
  • In an 8x12 or 9x13-inch baking dish, spread ½ cup marinara, layer half the eggplant, and top with 1 cup of marinara and half the mozzarella. Repeat with the remaining eggplant, the remaining marinara, and the remaining mozzarella. Sprinkle with the remaining ¼ cup Parmesan cheese, drizzle with olive oil, and sprinkle with a few more pinches of sea salt. Bake for 20 minutes or until the cheese is nicely melted. Turn the oven to broil and broil for 2 to 4 or until the cheese is browned and bubbling.
  • Remove from the oven and top with fresh basil.

Special thanks to Sub Zero, Wolf, and Cove for partnering on this post!


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Rate this recipe (after making it)

  1. Becca

    I have heavy whipping cream in my fridge right now. Is that an okay substitute for almond milk?

    • Phoebe Moore (L&L Recipe Developer)

      Hi Becca, I think that would be fine, though I’m not 100% sure because we haven’t tried it.

  2. Myles

    5 stars
    My wife and I are currently working remotely in Sicily. In an effort not to eat out every meal, we have have been trying new recipes to showcase the amazing fresh vegetables we can get at the market. We just finished making this eggplant parmesan and it was honestly one of our favorite meals here in Italy.. We obviously give a lot of credit to the fresh eggplant, basil, Parmesan, mozzarella, and sauce.. AND of course we must give credit where credit is due here! We are loving your recipes, we already did the Eggplant salad (also amazing) and the zucchini boats (again amazing!) We are not typically big cooks and these recipes are making us feel like chefs! we look forward to trying many more! Thank you!!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Myles, wow, how amazing to be in Sicily! I’m so glad you’re loving the recipes, and I hope you find more you enjoy.

  3. Janice

    5 stars
    Wow! Amazing recipe! Followed it perfectly no substitutions! Again my husband not a believer but made him one with your Eggplant Parmesan ! A definite staple in our home now! Thank you!

    • Jeanine Donofrio

      Hi Janice, I’m so glad you both enjoyed it!

  4. Retha Brooks

    This is the first time I’ve ever made eggplant parmigiana. Im so glad I found your recipe! It tastes divine.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Retha, I’m so glad you loved it!

  5. cassandra

    5 stars
    It was very good my son made it for me for mother’s day it was the best eggplant parmesan I have ever had!

    • Phoebe Moore (L&L Recipe Developer)

      Aww I’m so glad you loved it!

  6. Terrie

    5 stars
    Great recipe. Easy to follow. U made it simple, and honestly it takes a while to get it right. So thank u

  7. Cara

    5 stars
    Thank you so much for this recipe! This is hands down the best eggplant parmesan I’ve ever made. The eggplant was perfectly cooked and tender. I did use more sauce than the recipe called for, and used vegan parmesan as my MIL is lactose-intolerant, but otherwise followed the recipe exactly and it came out perfect!

    • Jeanine Donofrio

      Hi Cara, I’m so glad you loved it!

    • FYI, parmesean, like all aged cheeses, has negligible levels of lactose. No need to buy special products if lactose is the issue. The creamier the cheese, the higher the lactose.

  8. Pooja Chawla

    5 stars
    This turned out just perfect!! I do not enjoy the fried Eggplant Parmesan at the restaurants as you taste more oil than the eggplant. But this recipe is so enjoyable !! I used a little more of marinara sauce (maybe half a jar more). But the technique and cooking time is just on point! We are going to make this part of our weekly dinner night. Thank you for sharing this recipe!!!

    • Jeanine Donofrio

      Hi Pooja, I’m so glad you enjoyed it!

  9. Van

    5 stars
    I did this today and it was fantastic!!! Thank you so much for the recipe!!! My family loved it!!!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Van, I’m so glad you loved it!

  10. Danielle

    5 stars
    We made this for company and it was a huge hit! So delicious – this will become a staple!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Danielle, I’m so glad you loved it!

  11. Diane

    3 stars
    I guess I’ve not had the adventure of eating “real” Italian food. I’ve only had the eggplant Parmesan at Olive Garden and really enjoyed it. They make it more like the one layer chicken Parmesan so the eggplant is crispy.

    I saw 5 star reviews and just printed this recipe out. I even made my own marinara sauce! My first time and it was tasty! However, I would call this eggplant lasagna. My husband and I thought it was ok and ate leftovers the second day but I probably won’t make it again.

  12. Bonnie

    5 stars
    I have made the eggplant parm a few times. Our family just loves it. Thank you for the amazing recipe:)

    • Jeanine Donofrio

      I’m so glad everyone has loved it!

  13. Gabriella

    5 stars
    I never leave comments on recipes but this was UNREAL. My husband said it’s one of the best things I’ve made. I used regular milk and pre-shredded mozzarella that had a “touch of cream cheese” for melting to make things easy. I skipped the basil because mine was sadly bruised and forgot to put oil on the eggplant while baking, but everything was still incredible. This one is definitely going into the rotation or when I want to show off!

    • Jeanine Donofrio

      Hi Gabrielle, I’m so glad it was such a hit!

  14. MariN

    Hi Jeannie, I noticed you didn’t sweat the eggplant to withdraw the bitterness. Any problems with skipping that step?

    • Jeanine Donofrio

      Hi Mari, I don’t do it here because I think the recipe is time consuming enough and I haven’t found it makes a difference in this particular case. I do in other recipes (like this air fryer eggplant):

      Salting can help make the eggplant more tender, but I personally don’t find a difference in bitterness. A seedier eggplant will be more bitter than one that has less seeds.

  15. Diane

    I made this following the directions perfectly.
    It was delicious but…..
    When I baked the eggplant I tasted it and it was crispy and perfect. After I assembled it with the marinara and mozzarella and baked it, it was no longer crispy….
    What did I do wrong? Was the eggplant still supposed to be crispy with the marinara and cheese?

  16. Diane

    4 stars
    I made this following the directions perfectly.
    When I baked the eggplant I tasted it and it was crispy and perfect. After I assembled it with the marinara and mozzarella and baked it, it was no longer crispy….
    What did I do wrong? Was the eggplant still supposed to be crispy with the marinara and cheese?

    • Caitlin

      5 stars
      I tried this recipe a month ago when the first of my eggplants were able to be harvested. I salted the eggplant plant and left it overnight. The next day, I rinsed in water, patted dry and followed the rest of the recipe. The eggplant was still firm and crispy. My husband has never liked eggplant parmesan, until now!

      • Jeanine Donofrio

        Ha, I’m so glad he’s been converted to eggplant!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.