Eggplant Parmesan is the perfect vegetarian version of lasagna. Perfectly cheesy layers of eggplant, spaghetti sauce, Parmesan, and mozzarella cheese are baked to gooey perfection for the most comforting and easy-to-make dinner!
Ingredients For Eggplant Parmesan
- Eggplants
- Salt and pepper
- Eggs
- Italian seasoned breadcrumbs
- Parsley flakes
- Dried oregano
- Red pepper flakes
- Spaghetti sauce
- Shredded mozzarella cheese
- Grated Parmesan cheese
How To Make Eggplant Parmesan
- Spray a 9×13-inch baking dish with cooking spray, cover a baking sheet with parchment paper, and preheat the oven to 350F.
- Bread the eggplant slices: place the beaten eggs in a shallow dish and the breadcrumbs in a second shallow dish. Season the slices with salt and pepper. Dip each slice into the egg coating both sides, then transfer to the breadcrumbs and coat on both sides. Place the breaded slices on the prepared baking sheet. Bake for 8 minutes, flip, and bake for 8 more minutes.
- Layer the dish: spread 2 ½ cups of sauce evenly into the bottom of the baking dish, add a layer of eggplant slices, sprinkle half of the Parmesan cheese, and then half of the shredded mozzarella. Season with half of the herbs and spices. Repeat layers.
- Bake for 30-35 minutes or until bubbly and slightly golden on top.
How Do I Keep The Eggplant From Getting Soggy?
Salt the eggplant slices on both sides with salt and place them in a colander. Leave them out for 10 minutes. This will draw out the moisture. Pat them dry with paper towels before breading.
Can I Make This Recipe Ahead Of Time?
You can prepare and layer the eggplant in the baking dish, cover it with plastic wrap, and refrigerate for up to 24 hours before baking it.
What’s The Best Way To Bread The Eggplant Without Making A Mess?
It is always a good idea to use one hand (or fork) for dipping the slices into the beaten eggs, and the other hand (or a second fork) for dipping the slices in the breadcrumbs. This keeps things tidy and less messy.
Can I Use Store-Bought Bread Crumbs?
Yes, store-bought bread crumbs are recommended for your convenience. You can use Italian seasoned or plain breadcrumbs.
How Do I Store Leftovers?
Place any leftovers in an airtight container and store them in the fridge for up to 4 days. You can reheat them in the microwave until heated through.

30-Minute Prep-Time Eggplant Parmesan
Equipment
- Baking sheet
- Parchment paper
- 2 shallow dishes
- Knife and cutting board
- 9x13-inch baking dish
- Oven
Ingredients
- 3 large eggplants peeled and cut into ½-inch slices
- 1 tsp salt
- Freshly ground black pepper to taste
- 2 large eggs, beaten
- 3 cups Italian seasoned breadcrumbs
- 5 cups spaghetti sauce, divided
- 16 oz mozzarella cheese, shredded and divided
- ½ cup Parmesan cheese, grated and divided
- 1 tsp parsley flakes
- 1 tsp dried oregano
- 1 tsp red pepper flakes
Instructions
- Spray a 9x13-inch baking dish with cooking spray, cover a baking sheet with parchment paper, and preheat the oven to 350F.
- Bread the eggplant slices: place the beaten eggs in a shallow dish and the breadcrumbs in a second shallow dish. Season the slices with salt and pepper. Dip each slice into the egg coating both sides, then transfer to the breadcrumbs and coat on both sides. Place the breaded slices on the prepared baking sheet. Bake for 8 minutes, flip, and bake for 8 more minutes.
- Layer the dish: spread 2 ½ cups of sauce evenly into the bottom of the baking dish, add a layer of eggplant slices, sprinkle half of the Parmesan cheese, and then half of the shredded mozzarella. Season with half of the herbs and spices. Repeat layers.
- Bake for 30-35 minutes or until bubbly and slightly golden on top.
Nutrition
Frequently Asked Questions about Eggplant Parmesan
1. Do I Have To Peel The Eggplant?
That’s entirely up to you. The peel provides visual interest, color, and texture, but you can peel the eggplants for a softer texture.
2. What Type Of Baking Dish Should I Use?
This dish is designed for a 9×13-inch dish. You can use either a ceramic or glass dish.
3. Can I Use A Different Type Of Cheese?
Absolutely! Mozzarella and Parmesan are traditional for this dish, but you can use other cheeses like provolone for a different flavor profile.
4. How Can I Ensure The Eggplant Is Cooked Perfectly?
It should be golden brown on top and bubbling on the sides. It is always a good idea to make sure your oven is preheated and is well-calibrated before baking any dish. If you want the top to be extra crispy, you can broil your baked eggplant briefly.
5. Is It Necessary To Layer The Ingredients In A Special Order?
Yes, because adding a first layer of sauce prevents the eggplant from sticking to the baking dish, and when the cheese is placed at the top layer, it helps seal in moisture and adds a golden crust.