↑
  • Start Here
  • Recipe Index
  • Travel Index
  • Lifestyle
  • Disclosures
  • Contact
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Easy Peasy Meals

Easy Recipes, Slow Cooker Meals, Meal Planning & Meal Prep

  • About
  • Contact
  • Start Here
  • Disclosures
    • Privacy + Ad Policy
  • Recipes
  • Travel
  • Lifestyle
  • Nav Widget Area

  • Start Here
  • Recipe Index
  • Course
    • Appetizers
    • Breakfast
    • Lunch
    • Dinner
    • Sides
    • Dessert
  • Method
    • Air fryer
    • Instant Pot
    • Skillet
    • Sheet Pan
    • Slow Cooker
    • Grill / Smoker
  • Holiday
    • Valentine’s Day
    • St. Patrick’s Day
    • Easter
    • Mother’s Day
    • Father’s Day
    • 4th of July
    • Halloween
    • Thanksgiving
    • Christmas
    • NYE
  • Protein
    • Chicken
    • Beef
    • Turkey
    • Pork
    • Fish
    • Vegetarian
  • Low-Carb
Home » Main Dish » Eggplant Parmesan
This post may contain affiliate links. See my Full Disclosure for further details.
Main Dish

Eggplant Parmesan

By Rachael | Updated on January 8, 2021

58shares
  • Pinterest
  • Facebook
  • Twitter
  • Yummly
Jump to Recipe Pin Recipe

Eggplant Parmesan

Eggplant Parmesan is a delicious, vegetarian option to its counterpart, chicken parmesan.  Eggplant coated in a bread crumb mixture, layered with marinara and bubbly cheese, this dish is mouthwatering.

Serve with an amazing Garlic Bread Twists Recipe and finish with Instant Pot Lava Cake for a great meal.

eggplant parmesan in white glass container on counter with spatula lifting out a square

I love that I can have a little bit of a healthier option to chicken parm, by replacing chicken with eggplant and still having all the yummy, cheesy, marinara goodness.

While I love a good Chicken Strip Parmesan dish, sometimes I want a vegetarian option and reduce the meat intake.

eggplant parmesan ingredients on cooking sheet

What You Need to Make Eggplant Parmesan

Look over the list and let’s get shopping.

Eggplants

  • 2 Pounds Eggplant
  • Kosher Salt
  • Pepper
  • Salt
  • Bread Crumbs
  • Parmesan Cheese, grated
  • All Purpose Flour
  • Large Eggs
  • Vegetable Oil

Sauce

  • Diced Tomatoes
  • Extra Virgin Olive Oil
  • Minced Garlic
  • Red Pepper Flakes
  • Italian Seasoning
  • Freshly Chopped Basil
  • Salt and Pepper to taste.

The Rest

  • Whole-Milk Mozzarella Cheese
  • Grated Parmesan Cheese
  • Fresh Basil Leaves
Eggplant parmesan in a white baking dish, being scooped out by a metal spatula, tomatoes in background

Supplies

  • Chef Knife
  • Paper Towels
  • Baking Sheet
  • Wire Rack
  • Casserole Dish

How to Make Eggplant Parmesan

Eggplant Parmesan is such a fun meal.  First prep and slice the eggplant.  Prepare outer coating.  Coat eggplant with flour, then dip into egg, and lastly into outer coating.  Cook eggplant rounds and prepare and cook sauce.  Lastly, remove eggplant rounds from the oven and layer sauce, eggplant rounds and cheese in a pan.  Cook and then garnish and serve.

Step One: Prep Your Eggplant

  • Slice Eggplant and Toss with Salt.
  • Slice eggplant into ¼ inch thick rounds, and toss with 3 teaspoons of kosher salt.
  • Set eggplant on a paper towel lined baking sheet, and set aside for about 30 minutes. 
  • Remove Additional Water from Eggplant.
  • After 45 minutes, wipe off excess salt from eggplant, then use additional paper towels, to press gently down on the eggplant rounds, and remove additional water.
eggplant slices on pan under cooking sheet with salt on top.

Step Two: Preheat and Prep Oven

Preheat oven to 425 degrees, with racks in the upper and lower middle positions. Place two baking sheets in the oven.

Step Three: Prep For Eggplant Coating

Line a rimmed baking sheet with a metal cooling rack, spray rack with non-stick spray, and set aside. 

  1. Combine Dry Ingredients for Outer Coating: In a large bowl combine bread crumbs, parmesan cheese, ½ teaspoon salt and ¼ teaspoon pepper. Stir to combine, and set aside. 
  2. Combine Flour and Pepper: In a ziplock bag combine flour, and 1 teaspoon pepper, and shake to combine. Set aside. 
  3. Beat Eggs: In a shallow dish, beat eggs with a fork, until frothy.
eggplant parmesan ingredients on cooking sheet

Step Four: Dredge and Coat Eggplant

  • When eggplant rounds are ready, place about 8 at a time into the ziplock bag, and shake to coat with flour. 
  • Then remove from bag, and dip into the egg mixture. Let any excess egg run off. 
  • Lasly, dip eggplant rounds in the bread crumbs and parmesan cheese mixture. 
  • Repeat until all are done.
  • Set each round on the prepared tray lined with the sprayed cooling rack.
Dredged and coated eggplant rounds on a baking sheet

Step Five: Bake Eggplant

  • Remove hot baking sheets from the hot oven, and add vegetable oil to each sheet.
  • Place half the eggplant rounds down into the oil in each pan, and return the pans to the oven. 
  • Bake for 30 minutes, at 10 minutes in, switch and rotate the pans. At 20 minutes in, use a spatula to flip the eggplant rounds. After 30 minutes, remove from the oven,  leaving the oven on.

Step Six: Make Sauce

  • While eggplant is cooking, place all sauce ingredients except fresh basil, into a food processor and blend until smooth. 
  • Pour into a sauce pan, and turn on to medium high heat. Once it starts a slow boil, turn down to medium-low, and let simmer 15-20 minutes until sauce thickens and reduces. 
  • Stir fresh basil into sauce, taste, and adjust seasonings to preference.
eggplant parmesan sauce in a blue bowl with tomatoes on the side

Step Seven: Assemble

  • Spray a 9 x 13 pan with non stick spray. 
  • Scoop 1 cup of sauce into the bottom, and spread it evenly.
  • Layer in half the eggplant slices, overlapping as needed to fit. 
  • Pour 1 cup of sauce over the top of the eggplant. 
  • Add half the cheese in another layer. 
  • Layer remaining eggplant, with 1 more cup of sauce and a remaining cup of mozzarella cheese.
eggplant parmesan in parmesan cheese in a white glass container.

Step Eight: Bake Assembled Dish

  • Bake in a hot oven for 15 minutes until the cheese is bubbly and slightly browned. 
  • Remove from the oven, and let cool for 5-10 minutes.Layered eggplant parmesan in a white baking dish before going into the oven.

Step Nine: Garnish and Serve

Top with fresh basil, and serve with the remaining cup of sauce.

A white casserole dish filled with eggplant parmesan, garnish with basil

Tips and Tricks

Making this recipe is Eazy Peazy but here are some helpful tips and tricks so it turns out great every time…

  • You Can Eat the Peel of the Eggplant: You can eat the peel of the eggplant, but if you have an eggplant that is more mature, the outer peel can have a more bitter taste.  
  • Eggplant is Lower Calorie than Chicken:  Not only is eggplant a great substitute for chicken when you want a vegetarian option, it is also lower calorie than chicken.
  • Make Eggplant Less Bitter by Removing the Seeds:  Soaking your eggplant is one way to reduce the bitterness.  However, a faster alternative to counteract the bitterness is to remove seeds.
  • Pay Attention to how Thick you Cut the Eggplant: If eggplant is too thin it will burn.  Cut slices at about 1/4 inch thickness and make sure it is uniform so you get even cooking time.
  • Adjust Seasonings Based on Preference:  Feel free to use a combination of Italian seasonings that fit your flavor profile.
eggplant parmesan on white plate with fork to the side and sauce behind it.

Make Ahead and Storage

There is a risk that your eggplant parmesan will get soggy if stored ahead of time.  Fresh is best.

However, you can store Eggplant Parmesan in an airtight container in the fridge for up to 3 days.

Freezer Meal:

Fresh is still best, but here is a make ahead freezer meal option.

  • Follow directions as usual.
  • Let meal cool completely.
  • Tightly wrap with plastic wrap in a freezer safe pan and freeze.
  • When ready to eat, put the frozen meal in the oven for about 1-1.5 hours at 350.  Cover with foil.

Other Great Recipes:

  • Homemade Marinara
  • Chicken and Cheese Manicotti
  • Instant Pot Lasagna
  • Baked Ziti
  • Baked Chicken Parmesan Sandwiches

WANT MORE EZPZ? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

eggplant parmesan in white glass container on counter with spatula lifting out a square

Eggplant Parmesan

Easy to make Eggplant Parmesan, a delicious, vegetarian option to its counterpart, chicken parmesan.  Eggplant coated in a bread crumb mixture, layered with marinara and bubbly cheese, this dish is mouthwatering good.
No ratings yet
Print Pin Rate
Course: Main Course
Cuisine: Italian
Keyword: eggplant, eggplant parmesan, vegetarian main
Prep Time: 1 hour
Cook Time: 45 minutes
Cool: 10 minutes
Total Time: 1 hour 55 minutes
Servings: 8
Calories: 622kcal
Author: Rachael

Equipment

  • Paper Towels
  • Rimmed Baking Sheet
  • Metal Cooling Rack
  • Zip Top Bag
  • Bowl
  • Shallow Dish
  • Food Processor of Blender
  • Sauce Pan
  • 9 x 13 Baking Dish

Ingredients

Eggplant + Breading

  • 2 pounds Eggplant sliced into ¼ inch rounds
  • 3 teaspoons Kosher Salt
  • 1 ¼ teaspoon Pepper
  • ½ teaspoon Salt
  • 4 cups Bread Crumbs
  • 1 cup Parmesan Cheese grated
  • 1 cup All-Purpose Flour
  • 4 Eggs large

Sauce

  • 6 tablespoons Vegetable Oil
  • 14.5 ounces Diced Tomatoes (1 can)
  • 2 tablespoons Extra Virgin Olive Oil
  • 4 teaspoons Minced Garlic
  • ¼ teaspoon Red Pepper Flakes
  • 1 teaspoon Italian Seasoning
  • ⅓ cup Basil freshly chopped
  • Salt and Pepper to taste

The Rest

  • 2 cups Mozzarella Cheese whole-milk
  • ½ cup Parmesan Cheese grated
  • 10 Basil Leaves fresh, roughly torn

Instructions

Eggplant:

  • Slice eggplant into ¼ inch thick rounds, and toss with 3 teaspoons of kosher salt
  • Set on a paper towel lined baking sheet, and set aside for 30-40 minutes. During this time the eggplants will weep out excess water.
  • After 30-40 minutes are up, wipe off excess salt from eggplant, then use additional paper towels, to press gently down on the eggplant rounds, and remove additional water.
  • Meanwhile, line a rimmed baking sheet with a metal cooling rack, spray rack with non-stick spray, and set aside.
  • Preheat oven to 425 degrees, with racks in the upper and lower middle positions. Place two baking sheets in oven to heat along with the oven.
  • In a large bowl combine bread crumbs, parmesan cheese, ½ teaspoon salt and ¼ teaspoon pepper. Stir to combine, and set aside.
  • In a zip top bag combine flour, and 1 teaspoon pepper, and shake to combine. Set aside.
  • In a shallow dish, beat eggs with a fork, until frothy. Set aside
  • When eggplant round are ready, place 8-10 at a time into the zip topped bag, and shake to coat with flour. Then remove from bag, and dip into the egg mixture. Let any excess egg run off. Then dip in the bread crumbs and parmesan cheese mixture.
  • Set each round on the prepared tray lined with the sprayed cooling rack.
  • Repeat until all the eggplant is dredged.
  • Remove hot baking sheets from hot oven, and add 3 tablespoons vegetable oil to each sheet, and carefully tilt the sheet around to evenly spread the oil across the pan.
  • Place half the eggplant rounds down into the oil in each pan, and return the pans to the oven.
  • Bake for 30 minutes, at 10 minutes in, switch and rotate the pans. At 20 minutes in, use a spatula to flip the eggplant rounds. After 30 minutes, remove from oven, but leave oven on.

Sauce:

  • Meanwhile, place all sauce ingredients except fresh basil, into a food processor or blender, and blend until smooth.
  • Pour into a sauce pan, and turn on to medium high heat. Once it starts a slow boil, turn down to medium-low, and let simmer 15-20 minutes until sauce thickens and reduces.
  • Stir fresh basil into sauce, taste, and adjust seasonings to preference.

Assembly:

  • Spray a 9 x 13 baking dish with non stick spray.
  • Scoop 1 cup of sauce into the bottom, and spread it evenly.
  • Layer in half the eggplant slices, overlapping as needed to fit.
  • Pour 1 cup of sauce over the top of the eggplant.
  • Add half the cheese to form another layer.
  • Next layer remaining eggplant, dot with 1 more cup of sauce. And a remaining cup of mozzarella cheese.
  • Bake in hot oven for 15 minutes until the cheese is bubbly and slightly browned.
  • Remove from the oven, and let cool 5-10 minutes.
  • Top with fresh basil, and serve with the remaining cup of sauce.

Notes

Pay Attention to how Thick you Cut the Eggplant: If eggplant is too thin it will burn.  Cut slices at about 1/4 inch thickness and make sure it is uniform so you get even cooking time.
Adjust Seasonings Based on Preference:  Feel free to use a combination of Italian seasonings that fit your flavor profile.

Nutrition

Calories: 622kcal | Carbohydrates: 62g | Protein: 26g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 117mg | Sodium: 1997mg | Potassium: 554mg | Fiber: 7g | Sugar: 9g | Vitamin A: 638IU | Vitamin C: 8mg | Calcium: 513mg | Iron: 5mg

Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.

Tried this recipe?Mention @ezpzmealz or tag #ezpzmealz!
Want to use this recipe in a meal plan?Try PrePear, my FREE Meal Planning App that allows you to save your recipes, plan meals, shop for groceries, and cook simply in one place. Join Here!

Pin to your Dinners board on Pinterest:

eggplant parmesan dish in white glass container on counter with basil and tomatoes to the side

 

58shares
  • Pinterest
  • Facebook
  • Twitter
  • Yummly

Related

Related categories:
Main Dish Vegetarian Videoeggplant eggplant parmesan main dish parmesan

Reader Interactions

Comments

  1. Elizabeth says

    May 18, 2021 at 12:51 pm

    According to the recipe, the ingredients for the sauce make 4 cups of sauce. I barely had enough to put a thin layer on the bottom of the dish and then spread some around on the first layer of eggplant & cheese....maybe 2 cups of sauce, max. (And...I used less than 2 lbs. of eggplant.) Next time I make this, I will had some marinara (maybe 1/2 a jar) to the sauce.
    Reply
    • Rachael says

      June 14, 2021 at 2:48 pm

      Hmm I am so sorry. I will adjust the recipe. Thanks for the heads up.
      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Rachael from Eazy Peazy Mealz

Welcome, I'm Rachael!

I’m a mom of 4 great kids that keep me super busy.

My philosophy is cooking has to be easy, tasty, kid approved, and fit between homework, piano practice, soccer, and the MOUNTAINS of laundry in my life! Read More Work With Me
Take the Hassle Out of Meal Time!
FREE EMAIL COURSE + Printable Recipe Binder!
 
Easy, quick prep meals your family will want to eat sent straight to your inbox!
Thank you for subscribing!

Crock Pot Meals

Crock Pot Philly Cheesesteak (Keto)

Crockpot grape jelly meatballs are the perfect party appetizer.

Crockpot Grape Jelly Meatballs

A bowl full of bolognese made in the slow cooker.

Bolognese Slow Cooker

A bowl of chicken parmesan casserole

Slow Cooker Chicken Parmesan

20 Minute Meals

Pop hearts, homemade pop tarts, flakey pie crust stuffed with raspberry jam and baked to golden perfection.
A cuban sandwich
Pad see ew a thai stir fry noodle with vegetables, so delicious, so easy to make.
A hot stack of buttermilk pancakes and syrup being poured over the top

Free Kitchen Binder eBook

Let's Do This!

browse allRecipes By Method

slow cook

Sheet Pan

Air Fryer

Instant Pot

Grill/Smoke

One Pot

Skillet

Let's Work Together

Hi, I'm Rachael, and I am obsessed with sharing quality products and solid recipes. I can work with you to develop, test and create original recipes and content using YOUR products, and share it across Eazy Peazy Mealz blog and social channels, reaching thousands of dedicated readers.

Let's Do This

Footer

Eazy Peazy Meals
  • About
  • Contact
  • Start Here
  • Disclosure
  • Privacy Policy
Copyright ©2023, Easy Peasy Meals. All Rights Reserved.
Design by Pixel Me Designs
  • Pinterest
  • Facebook
  • Twitter
  • Yummly