Baked Eggplant Parmesan
Updated Sep 04, 2026
Baked Eggplant Parmesan made with eggplants coated with panko breadcrumbs, Parmesan, and seasoning, layered with marinara and mozzarella.
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This baked eggplant parmesan is the version I make when I want all the flavor without dealing with hot oil. I bake the eggplant instead of frying it, and it still turns out crispy on the outside and soft in the middle.
I coat the eggplant in seasoned panko and parmesan, bake it until golden, then layer it up with marinara and mozzarella. You can eat this baked eggplant parm on its own, but because we’re all trying to prioritize protein, I like pairing it with Oven Baked Chicken Breast or Balsamic Chicken that can bake in the oven at the same time.
Recipe Testing Notes
For the past 10 years, I’ve tested every recipe before sharing it with you! These notes give you a peek into the process of developing this Baked Eggplant Parmesan recipe.
More Italian seasoning gave the breading better flavor. I retested this recipe after a reader suggested increasing the Italian seasoning from 1 tablespoon to 2 tablespoons. I agreed that the extra seasoning made a big difference. The 1 tablespoon is still find, but increasing the seasoning gave the breading a more well-rounded, savory flavor.
Everything else held up well in the retest. Aside from that small seasoning adjustment, I didn’t find anything else I wanted to change. The eggplant baked up well, the breading worked as written, and the overall balance of sauce, cheese, and eggplant was right where I wanted it.
Happy Cooking!
– Yumna
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Baked Eggplant Parmesan Ingredients
- Eggplant: Use two large eggplants, sliced into rounds. Make sure to salt them and let them sit. This helps pull out extra moisture and keeps the final dish from getting watery.
- Coating ingredients: A mix of panko breadcrumbs, grated Parmesan, olive oil, Italian seasoning, flour, and an egg wash (eggs + water). I like pressing the breadcrumbs well so they stick during baking and get crispy in the oven.
- Sauce and cheese: A jar of marinara and shredded low-moisture mozzarella. You can use homemade marinara sauce if you have it, but store-bought works just fine. Fresh basil is optional but nice for serving.
How to Make Baked Eggplant Parmesan
These step-by-step photos walk you through how to make Baked Eggplant Parmesan. For the full ingredient list and detailed instructions, head to the recipe card below, or skip straight to the → Baked Eggplant Parmesan recipe below
1. SALT THE EGGPLANT
Prepare the eggplant by slicing it, placing it on a baking sheet on top of paper towels, and salting it generously.
2. DRY THE EGGPLANT
Pat the eggplant dry to remove excess liquid and salt.
3. TOSS IN FLOUR
Toss the eggplant with the flour.
4. ADD TO EGG WASH
Dip into the egg wash.
5. ADD TO BREADCRUMBS
Dip the eggplant slice into the breadcrumb mixture.
6. PRESS THE BREADCRUMBS
Turn to coat the eggplant in the breadcrumbs.
7. ADD TO BAKING SHEET
Place the eggplant slices on a baking sheet.
8. BAKE UNTIL CRISPY
Bake until browned and crispy.
9. LAYER MARINARA
Add the marinara to the bottom of a baking dish.
10. ADD EGGPLANT
Add half of the baked eggplant on top in an even layer.
11. ADD MARINARA
Add half of the remaining marinara on top of the eggplant.
12. ADD CHEESE
Sprinkle with half of the shredded cheese.
13. CONTINUE LAYERS
Add the remaining eggplant on top of the cheese, followed by the remaining marinara sauce and shredded cheese.
14. BAKE UNTIL GOLDEN
Cover with foil and bake. Then uncover and bake to allow the cheese to get lightly golden.
Full Baked Eggplant Parmesan Recipe
Baked Eggplant Parmesan Recipe
Video
Ingredients
- 2 large eggplants sliced into ½-inch circles
- 1 tablespoon salt
- 2 cups panko breadcrumbs
- 1 cup grated parmesan cheese
- 3 tablespoons olive oil
- 1 tablespoon italian seasoning
- 3 large eggs
- 1 tablespoon water
- ½ cup all-purpose flour
- 1 (24-ounce) jar marinara sauce
- 2 ¼ cups low moisture mozzarella
- ¼ cup fresh basil chopped, for serving
Instructions
- Place the eggplant slices on a baking sheet lined with a paper towel, salt the eggplant generously then apply another paper towel on top of the eggplant; let it rest for 45 minutes. Then use the paper towels to pat dry and remove the excess salt and moisture.
- Preheat the oven to 400°F and lightly grease a large sheet pan.
- Combine bread crumbs, parmesan cheese, olive oil, and italian seasoning in one bowl. Beat eggs and water in a separate bowl. Place flour in a third bowl.
- Toss the eggplant with the flour, then dip into the egg wash, and then into the breadcrumbs mixture, making sure to press the breadcrumbs onto the eggplant firmly. Place onto the prepared baking sheet, and repeat with the remaining slices. Bake until the eggplant coating is browned, about 30-35 minutes.
- Add about 1 cup of marinara sauce into the bottom of a 9 by 13-inch baking dish. Place half of the eggplant on top of the marinara. Spoon another 1 cup of marinara over the top, followed by ¾ cup mozzarella. Apply the remaining eggplant on top of the cheese followed by the remaining marinara and remaining cheese.
- Lower the oven temperature to 375°F. Cover with aluminum foil and bake for 25 minutes. Uncover and continue baking until the cheese has lightly browned, about 20 more minutes.
- Remove from heat and allow to rest for 5 minutes before cutting and serving. Serve with fresh basil.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Don’t peel the eggplant. The skin helps keep the eggplant slices intact!
- Make sure to salt the eggplant. Salting removes the excess bitter liquid in eggplant!
- Press the breadcrumbs firmly onto the eggplant. Don’t just lightly dip the slices into the breadcrumb mixture. Press both sides into the coating so you get an even layer that stays on the eggplant and gets crispy when you bake it in the oven.
- Don’t add too much marinara between the layers. Too much sauce might soften the crispy breading quickly. Use enough to cover the eggplant without completely soaking each slice, then serve extra marinara on the side if you want it saucier.
Comments
Great recipe. The only change I would recommend would be to increase the Italian seasoning from 1 to 1 1/2 or 2 tablespoons.
I’m so glad you enjoyed the recipe! Thank you for the feedback about the Italian seasoning. If you like a little more herby flavor, increasing it to 1½ or 2 tablespoons is a great adjustment! I will retest this soon and check on the seasoning amount.
Wow, followed recipe with no changes. Best I’ve ever had!
it shows garlic and onions in the video, but not in the recipe
Hi! I recently updated the recipe to use a jar of marinara, because it’s quicker and easier. If you want to make your own sauce with garlic and onions like in the video, try my homemade marinara sauce recipe!
Great recipe! We really enjoyed it
I’m so glad to hear that! Thank you!
Can I prepare the whole dish, put it in the refrigerator, and then bake it later in the day?
I am having company and I don’t have a lot of time.
Thank you.
Hi Carol, yes, you can! It will be a little less crisp this way, but it’ll still taste great. I recommend a few things to help make it a success: Let the breaded eggplant cool completely before layering the casserole so it doesn’t steam and get soggy. Take the assembled dish out of the fridge about 20–30 minutes before baking so it can lose some of its chill. I really recommend that step, because putting a cold ceramic directly in the oven could cause the dish to crack. And note that you may need to add 5–10 extra minutes to the covered baking time since it will be starting cold. Hope that helps!
What can we replace the eggs with to keep it vegetarian?
You can use a flax egg instead: How to Make a Flax Egg
Truly one of my all time favourite recipes, with bonus leftovers which keep flavouring.
Aww, so happy you love it!! Thank you so much, Hazel!
Easy-to-follow recipe with good flavor. My disappointment is in the sogginess of the eggplant. They were so nice and crisp after breading them and baking them the first time. Then after adding the sauce and cheese and putting them back in the oven they ended up not nice and crisp. I would have liked to have that texture under the sauce. If there’s something I should have done and didn’t please let me know.
Hi! There are a few things that may have happened. Did you make sure to salt the eggplant and let it sit? Removing the excess moisture before you bread the eggplant is an important step to maintain the proper texture. And did you use panko breadcrumbs? They’re crispier than regular breadcrumbs.
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