I love a good veggie-packed dinner recipe, and this Eggplant Parmesan hits all the right notes. It’s a simple and classic recipe, but oh-so-good! I layer slices of baked eggplant with homemade marinara and plenty of cheese to create the ultimate comfort food. This is one of those recipes that turned out so good that I ate TWO helpings of it…which completely goes against my Budget Bytes principles (eat only what you need, not what you want). But hey, sometimes you just have to indulge. 😊
All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.
“Thank you for sharing this recipe. I made it today for lunch accompanied with pasta and it was absolutely delicious, I could barely stop eating!” 😊
Jen
Easy Recipe for eggplant Parmesan
Normally, eggplant Parmesan involves breaded and fried eggplant layered with marinara and cheese. I love eggplant and happen to think that frying it completely ruins the delicate flavor. So, I’ve opted to bake my slices of eggplant instead, which also cuts down on the prep time and is better for you! This recipe does have a few steps, but aside from salting and breading the eggplant, it’s pretty hands-off. It’s the perfect alternative to chicken Parmesan when you want a meatless meal!
Eggplant Parmesan
Servings 9 servingsIngredients
- 2 lbs medium eggplant ($2.84*)
- 1 Tbsp salt ($0.05)
- 1/3 cup all-purpose flour (40g, $0.11)
- 3 large eggs ($1.49)
- 2 cups breadcrumbs (216g, $0.65**)
- 1/2 tsp garlic powder ($0.03)
- 1 tsp parsley flakes ($0.05)
- 1/2 cup grated parmesan (50g, $0.74)
- 3 cups homemade marinara (1/2 batch, 24 oz. $1.90***)
- 2 cups shredded mozzarella (112g, $1.97)
- non-stick spray (as needed, $0.15)
Instructions
- Wash the eggplant and slice into 1/2 inch thick rounds. Place slices into a colander, add salt, toss to coat and let sit for 45 minutes. After 45 minutes, give the colander a shake to let extra water drip out the bottom (it will look brown).
- Press the eggplant slices between a few sheets of paper towel (or a clean, lint-free cloth) to absorb excess water. There's no need to wash off the salt as most of it gets diluted and drains away with the liquid from the eggplant.
- Place the slices in a ziplock bag with the all-purpose flour. Toss the bag so that the slices become coated with the flour.
- Then, lightly beat eggs in a bowl. In another bowl combine the bread crumbs, parmesan cheese, garlic powder and parsley flakes. Dip each slice into the egg, then into the bread crumb mixture (coating each side). Set aside.
- Position your oven racks so there's at least 6 inches between them for air to flow. Preheat your oven to 425℉. Place two baking sheets in the oven (one on each rack) as it preheats so they can preheat too.
- Once preheated, carefully remove the baking sheets and cover them with a layer of parchment paper and a coating of non-stick spray. Arrange the eggplant slices in a single layer and spray with another coat of non-stick spray. Place the sheets back in the oven and bake for 30 minutes. Switch the position of the baking sheets half way through (the top rack is often hotter and browns faster than the bottom).
- Once baked, reduce the oven to 350℉. Spray a 9×13'' casserole dish with non-stick spray. Place 1 cup of marinara sauce in the bottom of the dish. Arrange eggplant slices in a single layer over the marinara.
- Top with a second cup of marinara and one cup of mozzarella. Arrange the remaining eggplant slices on top and cover with a third cup of marinara and a second cup of mozzarella. The layers should be sauce, eggplant, sauce, cheese, eggplant, sauce, cheese.
- Bake the casserole for about 30 minutes or until the cheese on top is melted and bubbly. Garnish with fresh chopped parsley if desired.
See how we calculate recipe costs here.
Equipment
- 2 Sheet Pans
- 9×13'' Casserole Dish
- Ziplock Bag
- Parchment Paper
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!how to make Eggplant Parmesan step-by-step photos
Gather all of your ingredients.
Prep the eggplant: Wash a 2 lb medium eggplant and slice into 1/2 inch thick rounds. Try to make each slice an even thickness.
Add the eggplant slices into a colander and sprinkle with 1 Tbsp of salt. Toss to coat the eggplant with the salt and let sit for 45 minutes (I’d leave it over a sink to avoid any mess!). After 45 minutes, shake the colander to let the excess water drip out the bottom (it will look brown).
Layer the eggplant slices between a few sheets of paper towel (or a clean, lint-free cloth) and press to absorb excess water.
Coat the eggplant in flour: Now, add the pressed slices to a ziplock bag with 1/3 cup of all-purpose flour. Shake the bag to coat all the slices with the flour.
Make the breading: Lightly beat 3 large eggs in a bowl. Then, in another bowl, combine 2 cups bread crumbs, 1/2 cup parmesan cheese, 1/2 tsp garlic powder, and 1 tsp parsley flakes. Start by dipping each slice into the egg mixture, then into the breadcrumbs (coating each side). Repeat with all the slices and set aside.
While you’re coating the eggplant slices, position your oven racks so there are at least 6 inches between them for air to flow. Preheat your oven to 425℉. Place two baking sheets in the oven (one on each rack) as it preheats so they can preheat too.
Bake: Once the oven is preheated, carefully remove the baking sheets and cover them with a layer of parchment paper and a coating of non-stick spray. Place the breaded eggplant slices in a single layer and spray with another coat of non-stick spray. Return the sheets back in the oven and bake for 30 minutes. I recommend switching the position of the baking sheets halfway through the cooking time (the top rack is often hotter and browns faster than the bottom).
Once baked, reduce the oven to 350℉. Spray a 9×13” casserole dish with non-stick spray and layer 1 cup of marinara sauce across the bottom of the dish. Now, place the baked eggplant slices in a single layer over the marinara.
Top with a second cup of marinara and one cup of mozzarella. Arrange the remaining eggplant slices on top and cover with a third cup of marinara and a second cup of mozzarella. The layers should be sauce, eggplant, sauce, cheese, eggplant, sauce, and cheese.
Finish and serve: Bake the eggplant Parmesan casserole for about 30 minutes or until the cheese on top is melted and bubbly. I like to top mine with some fresh chopped parsley before serving, but this is optional. Enjoy!
How to avoid a soggy eggplant parm
Eggplants have a high water content. Unless you release some moisture before breading and baking, it’ll all come out while baking and pool at the bottom of your dish. That’s why I sprinkle salt over the sliced eggplant and let it sit for about 45 minutes to draw out excess moisture. Don’t skip this step. (By the way, eggplant isn’t the only vegetable that benefits from this method! Our zucchini lasagna is another example of this technique in action!)
Serving Suggestions
I love serving this eggplant Parmesan over egg noodles or whatever pasta I have on hand to catch the extra sauce. A fresh Greek salad also adds a nice crunch and keeps things light. Garlic bread is always a hit at my table, and I think air fryer potatoes are a great choice if you’re in the mood for something heartier. And for a quick veggie side, sautéed asparagus is one of my go-to options.
Storage Instructions
Leftovers can be stored in an airtight container in the fridge for 3-4 days (perfect for meal prep). Reheat individual servings in the oven or microwave until heated through. The eggplant may lose some of its crispiness, but it’ll still be delicious. I don’t really recommend freezing this recipe as the eggplant can release water once thawed, and the breading may fall off.
More Easy Vegetarian Dinner Recipes
Our Eggplant Parmesan recipe was originally published 6/8/10. It was retested, reworked, and republished to be better than ever 5/24/25.
This along with the homemade marinara is fantastic, worth the three hours it took me!
Loved it. Definitely a labour of love and needed a snack partway through the process, but it turned out great and I’m looking forward to the leftovers for lunch this week. I halved the recipe since nine servings was too many for me, and it all halved pretty cleanly — I used one egg and about a tablespoon of milk to make the coating mixture.
Question: I only have a huge zucchini. Can I use the zucchini in place of the eggplant for this recipe?
I don’t see why you couldn’t!
My baking dish was too small for two layers of eggplant, so I did three layers. I used Rao’s Arrabiata sauce, as suggested by others which added some heat. To supplement the sauce for the last layer, I added some ratatouille I had previously made. I added Italian seasoning to the breadcrumbs. I usually make my own bread crumbs from stale bread and store it in the freezer in a Ziplock bag. Otherwise, I followed the recipe exactly and it came out perfectly. A great vegetarian main course. Thanks for another great recipe!
Do you leave the salt on the eggplant slices?
Yes, most of it gets diluted and runs off with the liquid from the eggplant.
This was SO delicious!! I made a few changes, so I didn’t want to leave a star review. I made my own red sauce. I used milk instead of eggs for the breading. I used a shredded cheese blend because I didn’t have any parmesan or mozzarella. I also halved the recipe since I only had one eggplant. Even my kids enjoyed it!
Love it!
I love to cook.I can’t wait to try your recipes. I collect recipe books
Made this tonight and it was soooo delicious!!!
Made this the other night, and it was fantastic! My toddler son loved it too! He’s allergic to eggs though, so for the breading I used plain greek yogurt thinned out with milk in place of the beaten eggs. Worked out great! Just wanted to share that tweak in case anybody else out there is avoiding eggs.
Made this for dinner last night, and it was delicious. I somehow made the initial eggplant bake work with the one pan and one oven rack done in batches. My roommate wanted me to substitute a few mozzarella balls instead of the shredded mozz, but I misunderstood and bought mozzarella pearls… still came out really well! I didn’t have the strength to make my own marinara sauce, so I used Rao’s sensitive marinara, and I wish I had more than one jar to use, but again, the dish turned out lovely. We paired it with a rosemary-garlic focaccia bread my roommate made. Will definitely be making this again!
Made this with your homemade marinara- has to make some subs due to COVID. It was DELICIOUS!!
For some reason, my eggplant was tough- any recommendations for more tender slices next time? I cut them about 1/2 inch thick.
My family loved the recipe!! Thank you! It did take quite a bit of time. You have to mentally prep yourself for it.
Happy to hear they enjoyed it!
I have a bumper crop of eggplant from my garden right now and am looking for ways to prepare and preserve some of my eggplant for the winter months. Would it be possible to bread and bake the eggplant slices, freeze them, and defrost them for later in the season?
In my experience, breaded food doesn’t hold up well in the freezer because there is too much moisture and it causes the breading to get soggy and fall off. :(
I made this with your marinara sauce and OMG SO DELICIOUS!! It was really just super yummy and a pretty easy recipe. A little like eggplant lasagna in appearance since it was in the casserole dish. I served it with a meatball (also your recipe!) and some quick homemade garlic bread. Another great meal! Thanks!