Eggplant Parmesan
Learn my mom’s smart shortcuts for making the best, and easiest, eggplant Parmesan.
Serves4 to 6
Prep10 minutes
Cook1 hour 20 minutes
Eggplant Parmesan is a timeless Italian American classic, but every family has their unique twist. When I was growing up, I learned how to make this delicious dish from two incredible women: my grandma and my mom. My grandma’s version was a labor of love, involving carefully breaded and fried eggplant slices, layered with gooey mozzarella cheese and a rich tomato sauce that simmered on our stovetop all day. My mom, with her knack for efficiency, masterminded an oven baked version that skips the frying, streamlining the recipe without sacrificing any of its flavor. It’s a similar outcome with a few smart shortcuts.
This recipe is a beautiful blend of my grandma’s traditional method and my mom’s time-saving tips. It’s a testament to family cooking, where love, tradition, and practicality come together in every bite.
Why You’ll Love It
- Less oil = less splatter. This recipe eliminates the timely process of dredging eggplant slices in flour, egg, and breadcrumbs and standing over a stovetop to fry them. My baked version is lighter than the typical fried counterparts without compromising flavor.
- It’s a time-saving recipe. Calling for baking the eggplant and adding in toasted breadcrumbs rather than breading the eggplant individually is a super-smart shortcut (thanks, Mom!).
Key Ingredients in Eggplant Parmesan
- Eggplant: Eggplant is proverbially the “meat” of this dish. You can use Italian or globe varieties, and unlike some traditional recipes, there is no need to salt and drain conventional eggplant, which is less bitter these days.
- Parmesan: Adds a rich, nutty, and savory taste that is sharp and slightly tangy to contrast the milder, creamy mozzarella. Buying nice Parmesan and freshly grating it makes a huge difference in the flavor of the entire dish.
- Breadcrumbs: Panko breadcrumbs are coarser and flakier than traditional breadcrumbs, but still provide an authentic taste.
- Whole peeled San Marzano tomatoes: For a quick marinara, whole peeled tomatoes are the right choice — even if you have to add an extra step to purée them. They have a better flavor and texture than store-bought tomato purée, and San Marzano tomatoes in particular are lower acidity and a touch sweeter.
How to Make Eggplant Parmesan
- Roast eggplant slices. Drizzle sliced eggplant rounds with oil and roast in the oven until golden and tender.
- Prepare the sauce. Pulse canned whole peeled tomatoes in a food processor or blender until finely chopped, or break them up in a bowl with your hands or a potato masher. Simmer on the stovetop with garlic and pepper flakes.
- Toast panko. Toast breadcrumbs to get that breading flavor without the hassle of breading.
- Assemble the dish. Layer the sauce, roasted eggplant rounds, toasted panko, mozzarella, and Parmesan.
- Bake. Cover with foil and bake for 25 minutes until the eggplant is tender, creamy, and bubbly. Remove the foil and continue to bake to let some of the extra moisture bake off.
Helpful Swaps
Eggplant Parmesan is pretty much perfect, but there are a few swaps worth trying from the Rege kitchens.
- Grandma used Pecorino rather than Parmesan, which adds a sharper, saltier, and more intense flavor to the dish. For an even milder flavor, try Grana Padano.
- A quick homemade marinara is enjoyable in this dish, but you can also substitute your favorite homemade marinara or use a store-bought one — Rao’s is the only brand we trust in my household.
- Eggplant Parmesan is one of the rare Italian American dishes that is well-suited to a gluten-free option. To make it gluten-free, simply substitute panko breadcrumbs with gluten-free panko breadcrumbs, which are readily available in most grocery stores.
Storage and Make-Ahead Tips
- Make ahead: Cover the assembled dish tightly with aluminum foil. Refrigerate for up to 24 hours before baking. Uncover and bake as directed; it may need 5 to 10 minutes more bake time to heat through.
- Storage: Baked eggplant Parmesan can be covered and refrigerated for up to 5 days, or frozen for up to 3 months. Thaw overnight in the refrigerator. Reheat in the microwave or in a 350ºF oven until hot and bubbly.
What to Serve with Eggplant Parmesan
Serve this dish with your favorite Italian American classics for the ultimate restaurant-quality meal.
- Caesar Salad
- Salad with Creamy or Regular Italian Dressing
- Garlic Bread
- Spaghetti and Meatballs
- Spaghetti Aglio e Olio
- Cacio e Pepe
Eggplant Parmesan Recipe
Learn my mom’s smart shortcuts for making the best, and easiest, eggplant Parmesan.
Prep time 10 minutes
Cook time 1 hour 20 minutes
Serves 4 to 6
Nutritional Info
Ingredients
- 2 1/4 pounds
Italian or globe eggplants (about 2 large)
- 1/2 cup plus 2 tablespoons
olive oil, divided
- 1 3/4 teaspoons
kosher salt, divided, plus more as needed
- 1/2 teaspoon
freshly ground black pepper, plus more as needed
- 1 (28-ounce) can
whole peeled tomatoes
- 2 large cloves
garlic
- 1/4 teaspoon
red pepper flakes
- 1/4 teaspoon
granulated sugar
- 1 cup
panko breadcrumbs
- 8 ounces
low-moisture mozzarella cheese (about 2 cups shredded)
- 2 ounces
finely grated Parmesan cheese (1/2 cup), plus more for garnish
- 2 to 3 sprigs
fresh basil, plus more for garnish
Instructions
Arrange 2 racks to divide the oven into thirds and heat the oven to 425°F. Meanwhile, trim and slice 2 1/4 pounds Italian eggplants crosswise into 1/4-inch-thick rounds (no need to peel). Arrange the slices in a single layer on 2 rimmed baking sheets. Brush on both sides with 1/2 cup of the olive oil. Season all over with 1 teaspoon of the kosher salt and 1/2 teaspoon black pepper.
Roast for 15 minutes. Flip the eggplant slices. Return to the oven, rotating the baking sheets between racks. Roast until the eggplant is knife-tender and golden-brown, about 15 minutes more. While the eggplant is roasting, make the sauce.
Place 1 (28-ounce) can whole peeled tomatoes and their juices in a blender or food processor fitted with the blade attachment. Pulse until the tomatoes are finely chopped, about 6 (1-second) pulses. (Alternatively, break up the tomatoes with your hands). Mince 2 large garlic cloves. Heat 2 tablespoons of the olive oil in a medium saucepan over medium heat until shimmering. Add the garlic and 1/4 teaspoon red pepper flakes. Cook, stirring often, until the garlic is fragrant and light golden-brown, about 30 seconds.
Add the tomatoes, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon granulated sugar. Bring to a boil over medium-high heat. Reduce the heat to medium-low. Simmer, stirring occasionally (if you broke the tomatoes up with your hands, mash with a potato masher into smaller pieces), until thickened slightly (to about 2 cups), about 15 minutes. Remove the saucepan from the heat. Taste and season with more kosher salt and black pepper as needed.
Heat the remaining 2 tablespoons olive oil in a large frying pan over medium-high heat. Add 1 cup panko breadcrumbs and the remaining 1/4 teaspoon kosher salt. Cook, stirring often, until golden-brown and toasted, 4 to 5 minutes. Turn off the heat.
Grate 8 ounces low-moisture mozzarella cheese on the large holes of the box grater. Finely grate 2 ounces Parmesan cheese, or measure out 1/2 cup store-bought grated.
When the eggplant is ready, remove from the oven. Reduce the oven temperature to 375°F.
Assemble the eggplant Parmesan:
Spoon 1/2 cup of the tomato sauce evenly in the bottom of a broiler-safe 2-quart shallow or 8-inch square baking dish. Arrange half of the eggplant slices in the baking dish, letting them overlap slightly and making sure the bottom is covered. Sprinkle evenly with half of the panko. Spoon 3/4 cup of the tomato sauce over the top and spread into an even layer. Pick the leaves from 2 to 3 fresh basil sprigs and scatter over the top, tearing if large. Sprinkle evenly with half of the mozzarella and Parmesan cheeses.
Repeat layering with the remaining eggplant, panko, tomato sauce, and cheeses. Cover the baking dish tightly with aluminum foil.
Bake on the upper rack for 25 minutes. Uncover and bake until bubbling around the edges, about 10 minutes more. Switch the oven to broil and broil until the top is browned in spots, about 2 minutes. Let cool for 15 minutes. Top with more torn fresh basil leaves and grated Parmesan if desired before slicing.
Recipe Notes
Substitutions: 2 cups store-bought marinara sauce (I recommend Rao’s brand) can be substituted for the homemade sauce.
Gluten-free: Gluten free panko breadcrumbs can be used instead of regular panko breadcrumbs for a gluten-free eggplant Parmesan.
Make ahead: Cover the assembled dish tightly with aluminum foil. Refrigerate for up to 24 hours before baking. Uncover and bake as directed; it may need 5 to 10 minutes more bake time to heat through.
Storage: Baked eggplant Parmesan can be covered and refrigerated for up to 5 days, or frozen for up to 3 months. Thaw overnight in the refrigerator. Reheat in the microwave or in a 350ºF oven until hot and bubbly.