Eggplant Parmesan (Melanzane or Parmigiana) is an Italian comfort food for dinner, with crispy, breaded eggplants layered with marinara or tomato sauce and cheese, then baked.
Eggplant parmigiana
A classic Italian comfort food perfect for family dinners, vegetarian meal prep, or romantic date nights. The eggplants are baked, not fried, and are rich in flavor, making them one of the best make-ahead dinner ideas.
For an eggplant recipe without breading, check our eggplant casserole.
Ingredients
Eggplant: Also known as aubergine or brinjal. Gives a meaty texture and absorbs flavor very well.
Eggs: act as a binding agent for breadcrumbs.
Breadcrumbs: Provides crispy texture when baked.
Parmesan: mixed with bread crumbs for savory and salty flavor.
Tomato sauce or marinara sauce.
Herbs: basil or parsley for authentic Italian flavor and freshness.
Mozzarella cheese: melts and adds creamy texture.
Check out the recipe card for the full list of ingredients.
Baking eggplants or aubergines
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and keep it aside.
- In one bowl, beat the eggs.
- In another wide bowl, combine breadcrumbs, 1 cup of Parmesan, oregano, parsley, salt, red chile powder, and black pepper powder. Mix well.
- Now dip each eggplant slice in egg, then in the breadcrumb-parmesan mixture, and arrange it on a single layer on a baking sheet.
- Drizzle olive oil as needed.
- Bake for 18 to 20 minutes, or until the eggplant slices are tender and golden.
Making eggplant parmesan casserole
- In a casserole or baking dish, spread a thin layer of marinara sauce.
- Now place a single layer of eggplant slices topped with half of the marinara sauce, ½ cup of Parmesan, fresh basil leaves, and mozzarella cheese.
- Repeat with the remaining eggplant, marinara sauce, and mozzarella cheese. Drizzle with olive oil.
- Bake for about 20 minutes or until the cheese is melted.
- Remove from the oven and garnish with fresh parsley or basil.
Eggplant pasta
- On a serving plate, add cooked spaghetti or angel hair pasta.
- Place the small portion of baked eggplant parmesan.
- Garnish with more Parmesan cheese, a drizzle of olive oil, and basil leaves.
Other serving suggestions
Eggplant parmesan can also be served with crusty bread, focaccia, zucchini noodles, roasted cauliflower, or any Italian Caesar salad, or paired with a class of wine like Chianti.
Tips
- Instead of eggs, you can make a slurry with cornstarch or all-purpose flour and water, then dip each eggplant in it and coat it with bread crumbs.
- If you dislike the bitter taste of eggplants, try cutting them into slices, sprinkling salt, and letting them sit for 15 to 30 minutes. Then pat dry to remove excess water and salt.
- You can also flavor the marinara with roasted garlic or garlic powder, red chile powder, fresh basil, and some Parmesan cheese.
- Make ahead: assemble everything and refrigerate overnight. Bake the next day just before serving. Best for Thanksgiving and Christmas dinners.
- For extra crunch, always use panko.
- You can also freeze the eggplant parmesan in a conatiner. Reheat in the oven for the best texture.
More casserole recipes
Recipe card
Easy Eggplant Parmesan | Baked Eggplant Parmigiana
Eggplant Parmesan (Melanzane or Parmigiana) is an Italian comfort food for dinner, with crispy, breaded eggplants layered with marinara or tomato sauce and cheese, then baked.
Equipment
- Casserole or Baking Pan
Ingredients
- 2 Large Eggplants Aubergine sliced ¼ to ½ inch thick
- 2 Eggs beaten, check tips
- 2 cups Breadcrumbs panko, plain
- 1 ½ cups Parmesan cheese divided
- 2 teaspoon Dried oregano
- 2 tablespoon Parsley thyme, or cilantro fresh
- Salt to taste
- 1 teaspoon Red chile powder
- Black pepper powder to taste
- 3 to 4 cups Marinara sauce 24 oz
- ¼ cup Fresh basil leaves chopped
- 2 cups Mozzarella cheese fresh, shredded or grated
- Olive oil to drizzle as needed
Serving Eggpant parmesan pasta
- Spaghetti or Angel hair pasta cooked
- Parmesan cheese
- Basil leaves
- Olive oil as needed
Instructions
Baking eggplants
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and keep it aside.
- In one bowl, beat the eggs.2 Eggs
- In another wide bowl, combine breadcrumbs, 1 cup of Parmesan, oregano, parsley, salt, red chile powder, and black pepper powder. Mix well.2 cups Breadcrumbs, 1 ½ cups Parmesan cheese, 2 teaspoon Dried oregano, 2 tablespoon Parsley, Salt, 1 teaspoon Red chile powder, Black pepper powder
- Now dip each eggplant slice in egg, then in the breadcrumb-parmesan mixture, and arrange it on a single layer on a baking sheet.2 Large Eggplants
- Drizzle olive oil as needed.Olive oil
- Bake for 18 to 20 minutes, or until the eggplant slices are tender and golden.
Making eggplant parmesan casserole
- In a casserole or baking dish, spread a thin layer of marinara sauce.3 to 4 cups Marinara sauce
- Now place a single layer of eggplant slices topped with half of the marinara sauce, ½ cup of Parmesan, fresh basil leaves, and mozzarella cheese.¼ cup Fresh basil leaves, 2 cups Mozzarella cheese
- Repeat with the remaining eggplant, marinara sauce, and mozzarella cheese. Drizzle with olive oil.
- Bake for about 20 minutes or until the cheese is melted.
- Remove from the oven and garnish with fresh parsley or basil.
Eggplant pasta
- On a serving plate, add cooked spaghetti or angel hair pasta.Spaghetti or Angel hair pasta
- Place the small portion of baked eggplant parmesan.
- Garnish with more Parmesan cheese, a drizzle of olive oil, and basil leaves.Parmesan cheese, Basil leaves, Olive oil
Notes
- Instead of eggs, you can make a slurry with cornstarch or all-purpose flour and water, then dip each eggplant in it and coat it with bread crumbs.
- If you dislike the bitter taste of eggplants, try cutting them into slices, sprinkling salt, and letting them sit for 15 to 30 minutes. Then pat dry to remove excess water and salt.
- You can also flavor the marinara with roasted garlic or garlic powder, red chile powder, fresh basil, and some Parmesan cheese.
- Make ahead: assemble everything and refrigerate overnight. Bake the next day just before serving. Best for Thanksgiving and Christmas dinners.
- For extra crunch, always use panko.
- You can also freeze the eggplant parmesan in a conatiner. Reheat in the oven for the best texture.
Nutrition
Calories: 339kcalCarbohydrates: 35gProtein: 19gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.004gCholesterol: 79mgSodium: 1160mgPotassium: 678mgFiber: 6gSugar: 9gVitamin A: 1041IUVitamin C: 10mgCalcium: 397mgIron: 3mg
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Adriana B
I really love your recipes; this one, in particular, is just to die for. Thank you so much for sharing.