By Krista Teigen
Published Nov 18, 2024
I love eggplant Parmesan, but I don’t love frying individual slices of eggplant for hours at a time. It’s messy, smelly, and honestly exhausting. I developed this easy baked eggplant Parmesan recipe to skip all that fussy frying and get straight to the good stuff. Coated in extra crispy Panko breadcrumbs and double-baked, you’ll never guess the eggplant cutlets weren’t fried!
I used to dread making eggplant Parmesan because it was always an all-day affair. But now it takes me just over an hour, and I make it all the time. My kids can’t even tell the difference, and I certainly don’t miss all the extra calories from frying.
What’s in This Eggplant Parmesan Recipe?
- Eggplant: Choose eggplants with smooth, shiny skin, firm flesh, and bright green stems. Small-to-medium eggplants are more flavorful than larger ones, and they should feel heavy for their size.
- Breadcrumbs: Panko breadcrumbs create an ultra-crispy crust– no frying required!
- Italian Seasoning : Adds classic Italian flavor.
- Eggs: Help the breading stick to the eggplant.
- Marinara Sauce : Keeps the dish moist and flavorful. Choose a good quality store-bought sauce, or make it at home!
- Cheese: Mozzarella cheese creates gooey layers, while Parmesan cheese adds saltiness and nuttiness.
Tips for Success
- You can leave the skins on or peel the eggplants; it’s up to personal preference. I like to leave them on for a little extra texture.
- Salting the eggplant will draw out moisture and any bitterness, resulting in a milder and more pleasant eggplant. This also helps it to crisp up!
- I like to bake the eggplant for a lighter dish, but you can also deep fry it if you like it crispier. Heat the oil to around 350°F and fry the eggplant slices in batches until golden brown. Drain on paper towels to remove excess oil.
- After baking, let the dish rest for 10 minutes before serving. This lets the flavors to meld and prevents the cheese from becoming greasy.
How to Store and Reheat
Store leftover eggplant Parmesan tightly covered with aluminum foil in the refrigerator for up to 5 days. Reheat in a 350°F oven for 30 minutes, or until warmed through. This is also a great freezer meal that will keep for up to 3 months.
Serving Suggestions
Eggplant parm is best served with spaghetti or another pasta. As with any good Italian dinner, I also like to add some garlic bread and a Caesar salad .
Ingredients1x2x3x
- ▢ 3 medium eggplants peeled and sliced in ½-inch thick rounds
- ▢ 3¾ cups Panko breadcrumbs
- ▢ 1½ teaspoons kosher salt
- ▢ 1½ teaspoons Italian seasoning
- ▢ ¼ teaspoon ground black pepper
- ▢ 2 large eggs beaten
- ▢ 25 ounces marinara sauce (1 jar)
- ▢ 2½ cups freshly shredded mozzarella cheese divided
- ▢ 1 cup freshly grated Parmesan cheese divided
Video
Instructions
- Place the eggplant in a colander and sprinkle with salt. Let the eggplant sweat out its moisture for 30 minutes. 3 medium eggplants
- Place the eggplant on a plate or baking sheet lined with a paper towel. Use a kitchen towel or more paper towels to firmly press the tops of the eggplant slices to absorb the moisture.
- Preheat the oven to 400°F.
- In a shallow dish, combine the breadcrumbs, salt, Italian seasoning, and pepper. 3¾ cups Panko breadcrumbs, 1½ teaspoons kosher salt, 1½ teaspoons Italian seasoning, ¼ teaspoon ground black pepper
- Dip the eggplant slices in the egg. Let the excess egg drip off. Then, dip the slices in the breadcrumbs. 2 large eggs
- Place the breaded eggplant slices on a baking sheet(s) lined with parchment paper. Spray the eggplant slices with olive oil cooking spray, or drizzle with olive oil. Bake for 15 minutes until golden brown.
- Spray a 9×13-inch casserole dish with cooking spray. Layer ⅓ of the jar of marinara sauce in the bottom of the pan. Top with a layer of eggplant slices, another ⅓ of the marinara, 1½ cups of cheese, and ¼ cup parmesan. 25 ounces marinara sauce, 2½ cups freshly shredded mozzarella cheese, 1 cup freshly grated Parmesan cheese
- Repeat with another layer of eggplant slices, ⅓ of the marinara, 1½ cups cheese, and ¼ cup parmesan.
- Bake for 15-20 minutes until the cheese is bubbly.
Equipment
- Baking Sheet
- 9×13 Baking Pan
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Eggplant Parmesan Step by Step
Sweat the Eggplant: Place 3 peeled and sliced medium eggplants in a colander and sprinkle with salt. Let the eggplant sweat out its moisture for 30 minutes.
Dry the Eggplant: Place the eggplant on a plate or sheet pan lined with a paper towel. Use a kitchen towel or more paper towels to firmly press the tops of the eggplant slices to absorb the moisture.
Dredge the Eggplant: Preheat the oven to 400°F. In a shallow dish, combine 3¾ cups of Panko breadcrumbs, 1½ teaspoons of kosher salt, 1½ teaspoons of Italian seasoning, and ¼ teaspoon of ground black pepper. Dip the eggplant slices in 2 large beaten eggs. Let the excess egg drip off. Then, dip the slices in the breadcrumbs.
Bake the Eggplant: Place the breaded eggplant slices on a sheet pan(s) lined with parchment paper. Spray the eggplant slices with olive oil cooking spray, or drizzle with olive oil. Bake for 15 minutes until golden brown.
Layer the Eggplant: Spray a 9×13-inch casserole dish with cooking spray. Layer ⅓ of a 25-ounce jar of marinara sauce in the bottom of the pan. Top with a layer of eggplant slices, another ⅓ of the marinara, 1½ cups of mozzarella cheese, and ¼ cup of Parmesan cheese.
Repeat the Layer: Repeat with another layer of eggplant slices, ⅓ of the marinara, 1½ cups of mozzarella cheese, and ¼ cup of Parmesan cheese.
Bake the Eggplant Parmesan: Bake for 15-20 minutes until the cheese is bubbly.
More Italian Favorites To Try
- Homemade Meatballs
- Italian Stuffed Shells
- Baked Spaghetti
- Baked Chicken Parmesan
- Baked Ziti
- Seafood Lasagna
- Baked Mostaccioli
Eggplant Parmesan Recipe
Equipment
- Baking Sheet
- 9x13 Baking Pan
Ingredients
- 3 medium eggplants peeled and sliced in ½-inch thick rounds
- 3¾ cups Panko breadcrumbs
- 1½ teaspoons kosher salt
- 1½ teaspoons Italian seasoning
- ¼ teaspoon ground black pepper
- 2 large eggs beaten
- 25 ounces marinara sauce (1 jar)
- 2½ cups freshly shredded mozzarella cheese divided
- 1 cup freshly grated Parmesan cheese divided
Instructions
- Place the eggplant in a colander and sprinkle with salt. Let the eggplant sweat out its moisture for 30 minutes. 3 medium eggplants
- Place the eggplant on a plate or baking sheet lined with a paper towel. Use a kitchen towel or more paper towels to firmly press the tops of the eggplant slices to absorb the moisture.
- Preheat the oven to 400°F.
- In a shallow dish, combine the breadcrumbs, salt, Italian seasoning, and pepper. 3¾ cups Panko breadcrumbs, 1½ teaspoons kosher salt, 1½ teaspoons Italian seasoning, ¼ teaspoon ground black pepper
- Dip the eggplant slices in the egg. Let the excess egg drip off. Then, dip the slices in the breadcrumbs. 2 large eggs
- Place the breaded eggplant slices on a baking sheet(s) lined with parchment paper. Spray the eggplant slices with olive oil cooking spray, or drizzle with olive oil. Bake for 15 minutes until golden brown.
- Spray a 9x13-inch casserole dish with cooking spray. Layer ⅓ of the jar of marinara sauce in the bottom of the pan. Top with a layer of eggplant slices, another ⅓ of the marinara, 1½ cups of cheese, and ¼ cup parmesan. 25 ounces marinara sauce, 2½ cups freshly shredded mozzarella cheese, 1 cup freshly grated Parmesan cheese
- Repeat with another layer of eggplant slices, ⅓ of the marinara, 1½ cups cheese, and ¼ cup parmesan.
- Bake for 15-20 minutes until the cheese is bubbly.
Video
Notes
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
