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. :)
What Is 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!
Ingredients
Here’s what you’ll need to make this recipe for eggplant Parmesan:
- Eggplant: Also known as aubergine in some parts of the world, eggplant makes up the bulk of this recipe. Choose one with a firm texture and shiny skin for the best results.
- Seasoning: Garlic powder and parsley flakes season the breadcrumb coating perfectly. You’ll also need some salt to draw out moisture from the eggplant.
- All-Purpose Flour: Coats the eggplant and helps the egg wash to stick.
- Eggs: Helps bind the breadcrumbs to the eggplant slices.
- Breadcrumbs: Creates the crispy coating on the eggplant. I use plain breadcrumbs, but you can also use Italian breadcrumbs. Skip the parsley flakes and garlic powder if you use Italian breadcrumbs.
- Parmesan: Makes the breadcrumb coating extra flavorful.
- Marinara: You can use your favorite store-bought marinara or make your own. I highly recommend making a batch of my homemade marinara because it’s super easy, budget-friendly, and delicious!
- Mozzarella: Adds a gooey, cheesy layer to the dish.
Do You Leave the Skin On the Eggplant?
Personally, I leave the skin on. The skin is entirely edible and helps to hold the eggplant together as it bakes. It also softens in the oven, and I don’t even notice it! But if you prefer a smoother texture, feel free to peel the eggplant before slicing and breading.
Why is my eggplant parm soggy?
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. Eggplant isn’t the only vegetable that benefits from this method—our zucchini lasagna is another example of this technique in action!
Storage Instructions
Leftovers can be stored in an airtight container in the fridge for 3-5 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.
Eggplant Parmesan
Servings 9Ingredients
- 2 lbs medium eggplant ($2.08)
- 1 Tbsp salt ($0.05)
- 1/3 cup all-purpose flour ($0.02)
- 3 large eggs ($0.36)
- 2 cups breadcrumbs* ($0.72)
- 1/2 tsp garlic powder ($0.05)
- 1 tsp parsley flakes ($0.05)
- 1/2 cup grated parmesan ($0.47)
- 3 cups homemade marinara (1/2 batch) ($1.90)
- 2 cups shredded mozzarella ($1.98)
- as needed non-stick spray ($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.
- 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 degrees. 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 coat them with 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 degrees. Spray a large 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.
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Notes
Nutrition
how to make Eggplant Parmesan – step by step photos
Wash a 2lb medium eggplant and slice into 1/2 inch thick rounds. Place slices into a colander, add 1 Tbsp of 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.
Place the slices in a ziplock bag with 1/3 cup of all-purpose flour. Toss the bag so that the slices become coated with the flour.
Then, lightly beat 3 large eggs in a bowl. In another bowl, combine 2 cups bread crumbs, 1/2 cup parmesan cheese, 1/2 tsp garlic powder, and 1 tsp parsley flakes. Dip each slice into the egg, then into the breadcrumb 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 degrees. 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 coat them with 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 degrees. Spray a large 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.
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.