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This crispy No-Fry Baked Eggplant Parmesan Recipe is the best homemade Italian dinner. Sliced eggplant is breaded and baked until crispy and golden brown with homemade marinara sauce and plenty of cheese.
Eggplant parmesan, or eggplant parmigiana, is a dish consisting of fried eggplant slices that are layered with cheese and tomato sauce. It originated in the southern regions of Italy and can also be made with meat, like chicken or veal.
Eggplant parm is one of my family's favorite Sunday dinner dishes. We started making this baked version in the oven instead of frying for a quicker, slightly lightened-up recipe, and it quickly became a new favorite. Not only is it less messy, but breaded baked eggplant stays super crispy.
Serve this crispy no-fry eggplant parmesan with tasty sides, like a bowl of Spinach Fettuccine, Minestrone Soup, or Braided Pesto Bread!
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Ingredients and Notes
- Eggplant - Ripe eggplants will have smooth, shiny skin that leaves an imprint when lightly pressed. Smaller ones will have thinner skin and a sweeter flavor than large eggplant.
- Bread Crumbs - Panko breadcrumbs are a Japanese-style breadcrumb that is lighter and crispier than other varieties. I've also used regular breadcrumbs or Italian seasoning breadcrumbs as an alternative in this crispy eggplant parmesan, and they're just as tasty, just not quite as airy.
- Olive Oil - An olive oil sprayer helps coat the breaded eggplant lightly so it's extra crispy. If I don't have a sprayer, I drizzle the oil by hand instead.
- Marinara - My Italian gravy sauce works perfectly for this recipe. I've also used store-bought sauce to save time.
- Cheese - I use a combination of both fresh mozzarella cheese and Parmesan cheese. The mozzarella cheese adds a creamy taste, while the Parmesan adds a nice sharpness. I highly recommend freshly grating both cheeses for the best flavor and texture in your dish.
Substitutions and Variations
- Spicy - Add ½ teaspoon of crushed red pepper flakes to the bread crumb mixture.
- Gluten-Free - Use gluten-free breadcrumbs instead of regular panko.
- Dairy-Free - Replace the mozzarella and Parmesan with a dairy-free substitute. Cooking times may be long to melt non-dairy cheese.
Want the quick version? Jump to the recipe card below. Or, keep reading for a detailed, step-by-step guide.
How to Make Baked Eggplant Parmesan
Prepare the eggplant - First, wash and slice the eggplants into thin slices that are approximately one-half to one thick. Lay them on paper towels or a cooling rack and generously salt them. Let them sit at room temperature for an hour to allow any excess liquid and bitterness to evaporate.
After they have sweated, wash the slices of eggplant thoroughly to remove any excess salt, then pat them dry.
Bread the eggplant slices - In a shallow bowl, scramble the eggs with water and season the breadcrumbs. Dip the eggplant into the egg mixture first, allowing the excess to drip off, then press it in the breadcrumb mixture to evenly coat.
Bake - Place breaded eggplant slices on a sheet pan lined with parchment paper. Use cooking spray or drizzle the breaded eggplant slices with olive oil, and bake at 400˚F for 25-30 minutes till browned and crispy.
Layer - Now it's time to layer! Add a half cup of sauce to the bottom of a large baking dish and then top with half of the eggplant slices.
Top with more sauce and half of the cheese mixture. Finally, add another single layer of eggplant, followed by the remaining sauce, and then sprinkle the remaining cheese on top.
Bake again - Bake the layered eggplant parm uncovered in a 375˚F oven for 20-30 minutes until the cheese is melted and bubbly.
Amanda's Expert Tips
- Cut the eggplant into thin slices for a more tender dish after cooking.
- Don't skip sweating the eggplant slices. It really helps to make the crispiest slices that have both the best flavor and texture.
- Make sure to wash off the eggplant slices THOROUGHLY after sweating them, or the dish will be too salty.
- Allow the excess egg to drip off the eggplant before adding it to the breadcrumbs. This will make sure the breading sticks well.
- Rotate sheet pans halfway through baking to ensure all of the slices brown evenly.
Frequently Asked Questions
The peel on eggplant is completely edible and does not need to be removed before slicing and sweating.
You do not have to sweat the eggplant before breading it. However, it does remove excess bitterness and moisture. If you do not have time to sweat the eggplant, cut the slices thinner and pat dry as best as you can.
Make-Ahead and Storage Instructions
- Eggplant - Bread and bake the eggplant slices, then cool them completely. Store them in the refrigerator in an airtight container for up to 2 days ahead of time. Freeze on a sheet pan and then transfer to a freezer bag for up to 3 months. Before layering, crisp them up in the oven for 5-10 minutes.
- Entire Dish - Assemble the dish as a whole up until the final baking time. The longer it sits, the soggier the eggplant becomes, so no longer than 24 hours is recommended. To freeze, wrap it tightly with plastic wrap and store it in the freezer for up to 3 months. Let the frozen dish thaw completely in the refrigerator. Cooking times might be longer, depending on how cold the dish is.
- Leftovers - Keep any leftover eggplant parm in an airtight container in the refrigerator for 3-5 days. Reheat in a microwave or oven.
Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
More Italian Comfort Food Recipes
If you loved this recipe for No-Fry Baked Eggplant Parmesan, check out these other Italian recipes that I know you will love too!
- Homemade Italian Manicotti - An authentic recipe perfect for Sunday dinners and special occasions.
- Beef Short Rib Ragu with Pappardelle Pasta - A decadent meal that slow cooks to perfection.
- Classic Italian Lasagna with Ricotta - A classic dish the whole family will love.
- Baked Mostaccioli - Savory, cheesy, and filling, this is one of the best pasta recipes you'll ever make!
Recipe
Baked Eggplant Parmesan Recipe
Video
Ingredients
- 2 medium eggplants, approximately 2 pounds total
- kosher salt, for sweating the eggplants
- 2 cups panko breadcrumbs
- 1 Tablespoon italian seasoning
- 1 Tablespoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 large eggs
- 2 Tablespoons water
- olive oil, spray or drizzle for eggplant
- 2 ½ cup italian gravy, or store bought marinara
- 2 cups shredded mozzarella cheese
- ½ cup grated parmesan cheese
Instructions
- Wash the eggplants and slice into approximately ½" - 1" inch rounds. Lay them on a cooling rack or paper towels and generously salt each side of the eggplant with kosher salt. Allow the eggplant to sit for 1 hour to sweat out any extra bitterness and moisture.
- Once eggplants have had time to sweat, rinse them thoroughly with water to remove any excess salt and then pat them completely dry.
- Preheat the oven to 400° and line two sheet pans with parchment paper or foil.
- Crack both eggs into a shallow dish or bowl with the water and scramble them together with a fork or whisk.
- In a separate shallow dish or bowl, mix together the panko breadcrumbs, italian seasoning, garlic powder, salt, and pepper.
- Working with 1-2 slices at a time, dip the eggplant into the egg mixture and then into the breadcrumb mixture. Make sure to allow the excess egg mixture to drip off of the eggplant before transferring to the breadcrumbs. Press breadcrumbs into all sides of the eggplant to make sure they stick properly to form a crust.
- Place breaded eggplant slices on the prepared sheet pans and spray or drizzle them lightly with olive oil. Bake in the preheated oven for 25-30 minutes until golden brown. Rotate sheet pans halfway through baking to ensure even browning.
- In a 9x13 baking dish, spread approximately ½ cup of sauce over the bottom of the pan. Layer half of the eggplant slices over the top of the sauce. Then spread 1 cup of the sauce over the eggplant and top with 1 cup of the mozzarella cheese and ¼ cup of the parmesan cheese. Repeat the second layer with the remaining eggplant slices, sauce, and cheeses.
- Reduce oven temperature to 375° and bake uncovered for 20-30 minutes until cheese is melted and bubbly.
Notes
- Eggplant - Make sure to wash off the eggplant slices after sweating them with kosher salt otherwise they will be too salty. Use an olive oil sprayer to coat the slices in oil to make them super crispy.
- Gluten-free - Use gluten-free breadcrumbs.
- Dairy-free - Replace the mozzarella and parmesan with dairy-free substitutes. Baking times may be longer for dairy-free cheese to melt.
- Make Ahead Slices - Bread and bake eggplant and cool completely. Store in an airtight container in the refrigerator for up to 2 days. Slices can also be frozen on sheet pans and then transferred to a freezer bag for up to 3 months. Bake prepared slices for 10 minutes to crisp up before layering.
- Make Ahead Whole Dish - Assemble the entire dish up until the final baking time. Wrap tightly in plastic wrap and store in the freezer for up to 3 months. Thaw completely in the refrigerator and then bake as directed. Cooking times may be longer.
- Leftovers - Keep in an airtight container for 3-5 days in the refrigerator. Reheat in the microwave or oven.
Carla A
Excellent! So much easier (and healthier) than pan frying and my family loved it!
Amanda Scarlati
I'm so glad you enjoyed it Carla! Thank you for trying the recipe!
Rebecca Niemeier
I love eggplant parmesan but hated mushy eggplant. This recipe is the best I have ever had. It is so good; I sent a copy to my friends and family. Thank you so much.
Amanda Scarlati
thank you rebecca - I'm glad you enjoyed it and thank you for sharing it!
Philip Nicosia
Brought back 70 year old memories of my Sicilian grandmother's favorite dish. I can remember her frying the eggplant. The smell of the eggplant and her sauce was fantastic. I have to say baking was almost as good and much easier.
I added ricotta like she did and the entire meal was excellent. Love your recipes.
Amanda Scarlati
I love the idea of the ricotta Philip! I'm going to try that next time I make this 🙂
Holly D
Came out great! Cutting in nice thick slices is they way to go!
I added a bit of olive oil to the bread crumbs (like you would when making buttered breadcrumbs) instead of spraying or drizzling after coated. Worked like a charm to crisp up eggplant. I also flipped them half way through as bottoms crisped up nicely on the bottoms first.
I made little stacks of two pieces with just a spoonful of sauce on layers to keep a nice bit of exposed eggplant to keep it nice and crunchy. Wish I could post a picture! Definitely will be my new method for eggplant parm! So much better than a mushy casserole!!
Amanda
Woohoo! That sounds awesome holly - thanks for trying the recipe 🙂
Lory
EXCELLENT and I didn’t even sweat the eggplant as I ran out of time. Plus I thought I had panko bread crumbs but had Italian regular but it was still delicious! I will do the correct recipe next time but even with my mistakes was a 5 star recipe!
Amanda
I'm so glad you enjoyed it and that it worked out for you! Thanks for trying the recipe Lory!
billie
the eggplant was too salty as a result of using salt to decrease the water content. It is totally unnecessary and now I have to make the whole thing again for company tomorrow.
Amanda
Hi Billie! I'm so sorry you thought it was too salty. I haven't ever had that issue making this before. You do need to make sure you thoroughly wash the eggplant off after letting it sweat with the salt to make sure it doesn't get too salty. You can certainly do it without salting it, I just have found it makes it a bit less bitter and a bit less watery.