Eggplant Parmesan

First cut the eggplant and salt the eggplant rounds. Then prep the rest of the ingredients while the eggplant rounds are releasing their moisture.

  • Yield: Serves 8


  • 2 1/4 lbs (about 2 large) eggplants
  • 1 teaspoon kosher salt


  • 1 Tbsp olive oil
  • 1 clove minced garlic (about 1 teaspoon)
  • 1 28-oz can whole peeled tomatoes (preferably San Marzano), tomatoes diced, reserve juices
  • 1/2 cup finely chopped fresh basil
  • Kosher salt
  • Freshly ground black pepper


  • 1 1/2 cups breadcrumbs
  • 1 1/4 cups grated Parmesan cheese, divided
  • 3/4 cup flour
  • 4 eggs, beaten (more if needed)
  • 1/4 cup olive oil (plus more to oil the sheet pans)
  • 1 1/2 pounds fresh mozzarella, sliced into 1/4-inch slices


1 Slice and salt eggplant, let drain: Slice the eggplants into 1/4-inch to 1/2-inch thick rounds. Lay the eggplant slices out on a rack over a rimmed sheet pan (or on several layers of paper towels).

Sprinkle both sides of the eggplant rounds lightly with salt. Let the eggplant rounds sit and release moisture for 2 hours.


2 Sauté garlic, add tomatoes, simmer, add salt, pepper, basil: Heat 1 Tbsp olive oil in a 4-quart saucepan on medium heat. Add the minced garlic and gently cook for 1 minute or until fragrant.

Add the tomatoes and their juices. Increase heat to bring to a simmer, lower heat to maintain a very low simmer for 15 minutes, uncovered. Add salt and pepper to taste. Add the minced basil and remove from heat.

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3 Make breadcrumb Parmesan mixture, set up bowls for dredging with flour, egg, breadcrumbs: Combine 1 1/2 cups of breadcrumbs with 1/4 cup grated Parmesan cheese, and place in a shallow bowl or rimmed dish.

Set up your station so that you have flour in one shallow bowl, beaten eggs in another bowl, and the breadcrumb cheese mixture in another, in that order.

4 Dredge eggplant rounds in flour, egg, breadcrumbs, top with olive oil: Preheat the oven to 425°F. Spread a tablespoon of olive oil each over the bottom of two rimmed baking sheet pans. Pat dry the eggplant slices with paper towels.

Working one at a time dredge the eggplant slices first in the flour, then dip in the beaten eggs, and then dredge in the breadcrumb parmesan cheese mixture.

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Place on oiled sheet pan. Drizzle a little oil over the top of each breaded eggplant round.

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5 Bake eggplant rounds: Place breaded prepared eggplant slices in the oven. Cook for 18 to 20 minutes at 425°F, turning the slices over at the half-way point, until they are nicely browned. Remove from oven, and let cool to touch.


6 Layer sauce, eggplant rounds, cheeses in casserole dish: Spread 1/2 cup of the tomato sauce over the bottom of a 9x13-inch casserole dish. Place a third of the eggplant rounds in a single layer covering the sauce on the bottom of the pan.

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Layer half of the sliced mozzarella on top of the eggplant rounds. Sprinkle 1/3 cup of grated Parmesan cheese.

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Place another third of the eggplant rounds over the cheese. Spread 1 cup of the sauce over the eggplant rounds. Layer the rest of the sliced mozzarella over the sauce. Sprinkle with 1/3 cup of grated Parm.

Add the remaining eggplant in a single layer on top of the cheese. Top with the remaining sauce and the remaining Parmesan.

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7 Bake: Bake uncovered at 350°F for 35 minutes. Remove from oven and let sit for 10 minutes before cutting into to serve.


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  • shuna fish lydon

    Eggplant parmesan is one of my favorite things to make and eat. I spend all day making the sauce and the other half frying the eggplant. But I have never drained the eggplant, I just cook it until quite dark. I do presalt, both sides, and I make sure that oil is really hot.

    It is one of the only things that I make that I do not tire of day after day that it stays around.

    An eggplant well done is something few people who say they dislike eggplant have had. i am all for re-introducing people to pleasure in unlikely places…

  • foodie

    Instead of bread crumbs, it’s a good idea to use panko crumbs ( japanese bread crumbs)

  • Athina

    This recipe looks basically like my eggplant parm recipe. recently someone told me they were surprised that I didn’t peel my eggplant- and said “isn’t it bitter?” I have never peeled my eggplant, Elise what are your thoughts on that? Is it traditional to keep the skin on? Do you notice a difference in flavor? I always thought the skin imparted a nice flavor.

    I’ve never peeled the eggplant either for this dish. Sometimes the peel can be a little tough, so I can see why someone might want to peel it. ~Elise

    • Isaac Eiland-Hall

      The moisture inside the eggplant is bitter, so if you salt it to draw some of that moisture out, that’s what’s pulling bitterness out. :-)

  • Meagan

    This recipe produces a VERY tasty Eggplant Parmesan. I cook the sause on the stovetop, uncovered, for a long time, so that the final product isn’t watery. I dip the eggplant slices in egg first and breadcrumbs last – breadcrumbs then egg works fine. Salting the eggplant slices is critical. I use a mesh collander and make layers of eggplant, placing about a spoon-full of salt between each layer. I then place a heavy stack of plates on top of the eggplant layers and let it rest in the sink for at least two hours. When done soaking, just wipe the salt off – it will not be too salty. If you are worried about too much salt, you can run each slice under the tap to quickly rinse. Either way, dry the slices off with paper towels. Thanks for the recipe, Elise. I will be making this recipe for a potluck on Thursday.

    • Mia

      i did this salt treatment just as you described – even rinsed each slice after the salting…it ruined the recipe for us – so salty we threw it away. Cant figure that out…

      • Elise

        Sounds like a spoonful of salt between each piece is way too much. Could be that what she uses is kosher salt, which is a much bigger crystal, which would not penetrate as much and rinse off more quickly.

        • terri

          She said she uses a colander and it takes a spoon of salt between each LAYER laying in the colander – not each slice. LOL I bet 1 tsp of salt per piece of eggplant would be a memorable experience. I’m only laughing because I would do something like that too. :-)

          • Kathy Davis

            I should have kept reading. I just did exactly that, lol

  • Demetra

    The best way to make sure you have a prefect eggplant parmesan is to sprinkle the eggplant slices with a little salt and then grill them for a few minutes. This also adds to the taste of the final dish with the smokey taste.
    You should go easy on the basil. another way i do it is to brush them with pesto before grilling. Yummy….

  • Joy Morris

    I’ve been making Cook’s Illustrated’s Eggplant Involtini lately which is nice for the summertime because it’s mostly on the stovetop. When it starts getting cooler and I can stand to have the oven on longer I’ll be sure to give this a try.

    I’ve been enjoying the conversation on to peel or not to peel. I’ve been wondering about that myself. I’m coming away with “You don’t have to peel but it might be bitter and/or tough so you may wind up leaving it on the plate.”

  • Sherry Copeland

    I am making this tonight with fresh tomatoes. Only a half recipe. Do you think this can be frozen?

    • Elise

      I don’t recommend freezing fresh tomatoes. But if you cook those fresh tomatoes into a sauce you should be okay with at least the sauce. As for freezing the whole thing? Hmm. I’m told it’s not a good idea to freeze cheese, and this casserole is loaded with cheese. That said, they sell plenty of frozen dinners with cheese in them. So your guess is as good as mine.

  • Natalie @ Paper & Birch

    This recipes sounds delightful Elise! Thanks for the tip on preventing mushy eggplant, that may explain my last attempt at an eggplant lasagne I made. Definitely going to be trying this! :)

  • Katrina @ Warm Vanilla Sugar

    Such a yummy recipe. I love eggplant parm!

  • sue/the view from great island

    This is such a classic, I haven’t made it in years. I just bought eggplant at the farmer’s market to make Moussaka…I might have to change my plans!


    I prepare this very similar the way you do it ; ) delicious!!

    • Cat g

      They really over complicated this…just bake they sliced and breaded eggplant (no need to wait 2 hours). When it is finished, assemble the casserole and broil it till the cheese melts.

  • Uly

    What’s really delicious, if you can get it, is to replace the regular mozzarella with smoked mozzarella. Mmmmmm!

    • Elise

      Hi Uly, I’ve used smoked mozzarella in dishes, and it is strong! If using in this recipe, I would recommend only swapping a small amount with the regular mozz.

  • Kiersten

    My family’s solution to soggy eggplant was to peel and slice the eggplant and layer it in a colander. Then place a plate over the sliced eggplant, and place something heavy over top to press out the water. Let them sit like this overnight, and you will have no soggy eggplant ever again! :)

  • The Ranch Kitchen

    Love not frying and baking the eggplant instead! Much healthier and look absolutely delicious! I have eggplant out our kazzo this year in our garden and can’t wait to try this tonight!

  • Katie

    Made this last night and it was AMAZING! My parents who joined us for dinner declared it’s the best eggplant parm they’ve ever had! And, I agree! Can’t wait to make it again!!!

  • Carol at Wild Goose Tea

    Simply one of my lifetime all time favorite meals to eat. My darling daughter in law makes it for me for every birthday. Your is absolutely the perfect way to make it. Smiles—

  • Angie | Big Bears Wife

    I really love the idea of using the eggplant instead of noodles!

  • Maureen

    I always get excellent results with this recipe. If I make a double batch, should I bake everything at once and then refrigerate leftovers, or can I hold in the fridge, waiting a few days to bake the extra?

  • JoAnn

    This is fantastic! I love baking the eggplant instead of frying it! I’m allergic to wheat, so made breadcrumbs from Udi’s GF bread and used a GF flour and it was still wonderful. Thank you so much!!

  • Chuck

    I grew eggplant in my garden for this first time this year and I am trying this recipe tonight. I actually completed steps 1-5 last night (due to time constraints today) and then left them in the refrigerator over night. I hope this doesn’t mess up the recipe. I will post again tonight and comment on how it came out.

  • Leslie

    I made this Eggplant Parm today; it was my first try. Everyone loved it! The recipe was easy to follow (love the graphics). My husband said it was the best he has ever had. I was worried that the eggplant might come out mushy, but it didn’t. I plan on making this again very soon.

    Thank you for the great recipe.

  • Nora Garnett

    Nice recipe! I used brown rice flower which worked well. It was the first time baking the eggplant vs frying, SO MESSLESS!

  • Sherry Copeland

    Hi again! I asked about freezing, still don’t know, because I ate all of it! I am making a full recipe tonight, so I will put some in the freezer. Fresh tomatoes work well, since they are cooked down in the sauce. (My tomatoes have outdone themselves this summer!) I am using eggplant out of my garden and I like the skin on it. The eggplant I have bought in previous years from big box stores, I do not like the skin. I think that they are old and that is why they don’t taste good. I know that they have been almost twice the size (from the store) of what I am using. This is a fantastic recipe! I have to freeze, because my husband does not eat eggplant among a lot of other things (mostly green).

    • Joann Brown

      I made eggplant parmigiano for my husband 42 years ago, we were newlyweds. He is not Italian and never ate eggplant and he didn’t like the look or sound of an egg…. plant!! Without knowing this, I went ahead and made it…..he cleaned his plate and thought it was chicken or veal. Now it is one of his favorites. Plenty of cheese….he will eat anything! PS, dinner tonight….eggplant.
      Maybe after reading this your hubby will at least try a bite. Good Luck.

  • Maxia Severino

    Hello, Elise!

    What’s a good side dish for this recipe?

    Thank you!

  • Bast

    I made this today. Since mozzarella was out of my budget, I borrowed a trick from certain varieties of lasagna, which is to use a bechamel sauce to stretch some grated cheese. The result is a very creamy eggplant parmesan.

  • Hiba Fennelly

    Elise, one suggestion if I may (actually 2): swap out the flour for cornstarch and the bread crumbs for panko. I season the panko with garlic salt, italian seasoning, sweet paprika and black pepper. The cornstarch and the panko ensure a super crunchy eggplant slice provided the oil is really hot and the salted eggplant slices have had at least 2 to 3 hours to drain. Panko is light and also, does not absorb oil as much as bread crumbs do. That said, I’ve been a fan for YEARS. Hope you are well :)

  • Sandy

    Made this yesterday and had it today for lunch. It was delicious even without the soft mozarella (only had grate mozarella and parmesean on hand).

  • Kelly

    This is the first recipe I’ve made from your site. I just made this yesterday, along with a recipe I found on another site for breaded eggplant parm sticks (which I made for my two year old, who has refused to try eggplant in other forms before). Well, my meat eater hubby and my (sometimes) picky vegetarian toddler BOTH devoured your recipe! I totally wasted my time (and some of my eggplant…) making the sticks. Lesson learned–thank you for creating an eggplant parm recipe with a simple flavor profile that is amazingly delicious! I just want to encourage other parents with little ones to consider giving this recipe a try–it’s a great way to get your child to eat some vegetables (tomatoes, garlic AND eggplant!).

  • Jodi

    I made this for dinner tonight and it was wonderful! I’d previously been pretty ambivalent about eggplant parm; now I’m sorry I didn’t make this sooner, with eggplant season about to end. I used just a pound of fresh mozzarella and it didn’t seem to be lacking for it. Thanks!

  • Alicia Etzel

    This recipe was delicious the day we made it and even better the second day as leftovers!!! Now I’m making a new batch with my last eggplant to put in the freezer. I’ll bet it’ll be great!!!

  • Sondra Patton

    I am making this dish tonight for the second time, my family loves it! I am currently drowning in Eggplant from my CSA box, has anyone tried freezing this? Before or after cooking?

  • Riva

    I made this yesterday and it was great. It was really very flavorful and the eggplant came out perfectly – cooked exactly as directed. Maybe I cooked down the tomatoes too long but I ran out of them by the time I got to the top layer and only had a spoonful left. Next time I will stretch it with a half cup / cup of sauce.
    Thanks for the recipe.

    • HANNAH

      I made this for the first time tonight, and ran out of sauce as well. I think the ingredients for the sauce part needs to be doubled. Aside from that it was super good and perfect.

  • Jennifer

    This turned out fantastic!! I was really surprised and will be making it again. Per some of the other reviews, be advised, it took forever. 2 hours to salt the eggplant (don’t skip that, so much water comes out) and then another 2.5 hours for everything else. It was however one of the best meals I’ve made and I cook often.

    I used canned chunky tomato sauce instead of making my own. I also added more cheese, basil leaves, and some extra chili flakes because I like my food a bit spicy. Thanks for the recipe!

  • Carol Palermo

    I would like to make this for a dinner party. Can I make it the day before, then bake next day?

    • Elise

      Hi Carol, I think it would work fine if you assembled it a day ahead and baked it for the dinner party.

  • Aimee

    I was absolutely craving eggplant parmesan today (but not wanting to make the trek into town to my favorite italian restaurant) so i am SO pleased to discover my that my favorite recipe blog has such a great recipe for the object of my cravings! :D i’m so excited, i want to put it in the oven right now!

  • gee clark

    We absolutely love eggplant Parmesan or moussaka and it is also the only way we like eggplant. we NEVER peel the skin and we freeze constantly. It also lasts in the frig a very long time as it only gets better the second or even third time around. Also we have never salted as we do NOT want salt in our food

  • Laura

    This looks delicious! I want to make this ahead of time for a dinner party and freeze it. I see you recommend cooking it first (before freezing). How would you recommend reheating it?

  • Shawna

    I had never cooked with Eggplant before and recieved one
    from our co-op. I followed the recipe almost exactly with
    what I had on hand. It was the bomb! I didn’t think I’d like
    it, but it was so good, and even my picky husband liked it.
    I don’t need to check out any other recipes — this is the
    only one I need. I will be making this again. Left overs
    are great between two toasted buns or pieces of bread!

  • Kathleen

    I made this yesterday and it was awesome!!! I was short on time so the eggplants only sat out for an hour instead of two…. Used four smaller eggplants and only a pound of mozzarella…. That’s all I had…. It was beyond FABULOUS!!!! Thanks for the awesome recipe!!!!

  • russ

    how would you prepair mushrooms to cook in your egg plant sauce?????

    • Elise

      Hi Russ, I would chop up 1/2 pound of creminis in a small dice and put them in the pot you will be using to make the sauce. No fat. Heat on medium to medium high heat and stir occasionally until they start to render out their water. Lots of steam will come up and the mushrooms will literally weep with water (if not, your stove temp is too high, or the mushrooms are too old and dry). Cook them in their own liquid (this is called “dry sautéing”) until much of the water has wept out of the mushrooms, but they are still not at all limp. Then add the oil and garlic and proceed with the recipe for making the sauce.

  • Warren

    I understand what Meagan means. She just mentioned the steps sort of in reverse order. You salt and press the eggplant first, then comes the egg and bread crumbs. It’s same starting technique for making pickled eggplant. You cover the eggplant with lots of salt then press it in a colander with a plate under it for a couple hours. I use a water filled plastic bag to spread the pressure, with something round, like a bowl, on top and something heavy in the bowl. The salt draws lots of juice out, which drips onto the plate. After that, you can just pat the eggplant slices dry. There won’t be too much salt.

  • Warren

    That’s a great recipe by the way. Can’t imagine why I never thought to just brown the breaded slices in the oven first. Pan-frying the slices is a pain. That was always my least favorite part.

  • Warren

    I know I keep adding, but couldn’t find an “edit” button.

    How it works: The salt is a means to an end, not the end itself. When you salt the slices you create a huge difference in osmotic pressure. That draws the water out of the plant cells. You remove the resulting solution as it’s created, either by letting it drip through a colander or by contact with something absorbent, like paper towels. The process is reversible to an extent, but takes much longer in the other direction because there’s nothing (within reason) that you can soak the eggplant in that creates such a gigantic differential in the opposite direction as the original salt coating. Once the salt has done it’s job, GET RID OF IT, by patting, or rinsing, or whatever. The eggplant will shrink by as much as 50% in volume, but the salt won’t “soak into” it to any great extent. It does just the opposite. It draws the moisture out.

  • Venkat Raman

    I tried this last night and it turned out to be delicious. My family loved it. The recipe was easy to follow and very clear. Thank you

  • Cheryl Austin

    This was an amazing dish. Our guest kept calling it “restaurant quality”. It had just the right amount of cheese and the eggplant was just crunchy enough. We doubled the sauce, but only used 1.5 times the sauce recommended and used the rest to dip our rolls into. Thanks again for another great recipe!

  • Lew Bowman

    I was lazy today and I did’nt feel like frying or baking so I fired up the BBQ. After breading the sliced egg plant I put them on the BBQ for a few minuts just to brown them. I’m glad I got lazy! By cooking on the grill it took out the excess moisture without useing salt and without letting them lay out for an hour or so, saved a lot of time. Also removed the acidity by grilling them on the barbecue. Oh and by the way, it came out delicious!

    • Hap

      Yes, hot afternoons just use the BBQ will get the water out w/o fuss n muss and hot kitchen.

  • Betsy

    This recipe was excellent!!!! I normally avoid eggplant parm because of the frying mess. But baked it was absolutely delicious and remained crispy even with the sauce and cheeses. I added Ricotta cheese to mine and everyone loved it. Made this two weekends in a row.

  • Louise Mella

    For all those who have a surplus of eggplant. You can follow the recipe to, the baking of the eggplant discs in oven. Cool and place the discs in a plastic plastic bag sprinkles with parm cheese and freeze When you want to make eggplant parm, remove as many disc as you require and proceed with the recipe, layering in a baking dish,etc. It makes it easy to make this dish at the drop of a hat.
    I always have a supply of eggplant disc in my freezer.

  • Claire

    Thank you for the recipe! Baking it was much better than frying it, plus it was much easier to clean! But this is what I did instead of “battering” the eggplant discs:

    1. After drying the eggplant of moisture, glaze each side lightly with olive oil using a brush.
    2. Use a plate and use equal parts of parmesan cheese to italian breadcrumbs.
    3. “Batter” the discs with the cheese/breadcrumb combo.
    4. Broil until golden brown, then repeat after turning the discs over.

    To me this resulted in the perfect crispy eggplant parmesan I was hoping for. Plus it made it that much easier to clean ;)

  • Summer Van Wagoner

    Ours totally burned during the cookie sheet stage, even at the minimum cooking time. We’re at high altitude in Las Vegas… I think it made quite a difference. Darn. I got it all ready and had to leave so my husband put it in,… otherwise it might have been saved by my nose. ;D

  • Nancy Meckley

    I am looking forward to making this recipe today. My 86 year old mother in law loves eggplant parmesan. We have recently moved her from Florida to Ohio and she misses her eggplant parmesan at Popi’s in Ellenton, Florida. I hope this recipe is as good as Popi’s.

  • Jen

    The recipe should say shredded Parmesan cheese…not grated. This correction will help with shopping list.

  • John Diaz

    That was an awesome experience for everyone. It made our taste buds dance.

  • Tatiana

    This recipe was AMAZING – thank you Elise! Way better than I’ve had in restaurants. I was short on time so only drained the eggplant for an hour and I used panko bread crumbs mixed with lots of grated parmesan. I can’t wait to eat the leftovers! :)

  • Donald Sanders

    Best Eggplant Parm I’ve ever have tasted. I made my own red sauce from tomatoes from my garden and an Eggplant my mom’s sister grew. I’ve had this dish at restaurants on three continents and this was by far the best I’ve ever had. I think the fresh red sauce and fresh eggplant has a lot to do this that. The only real difference or divergence from the above recipe is: I salted and let the eggplant rest for a couple hours in the frig. After all pieces were very wet and I wiped each piece off with clean towels, this may have helped with the removing some or most of the salt that some people say they have had problems with. Second I only toasted the breaded eggplants lightly. I pulled them out when just turning brown as I guessed the eggplant would finish cooking at 350 stage. I guess correctly I think as the eggplant was perfect. Completely done but not mushy, I’ll be doing this recipe often while tomatoes and eggplants are coming out of the garden. For anyone that wants a great garden fresh read sauce this is the one I use. I can and let the sauce chill for a day or two so the flavors develop but you can use it as soon as cooked it you want.

    • Elise

      I’m so glad you liked the eggplant parm Donald! Thank you for giving us the details on your adjustments.

  • Rikita

    Made this last night, heated it and served it today. Was very good – my first time making eggplant parmesan and I will make it again. I did add more sauce and dollops of ricotta on top when reheating.

  • Rose H

    Added fresh cooked ground beef to the sauce this time!! Mmmmmmmmm!

  • MJ Wunsche

    I’ve never made eggplant parmesan before, but oh my goodness what we have been missing! My daughter and I devoured this. I actually woke up during the night and polished much of it off and my daughter took the rest for her lunch today. I am trying tomato pie next. Love this website and way everything’s organized here. Thanks so much!

  • Sarah

    I made this, yesterday, according to the recipe and it was DELICOUS ! I have an abundance of eggplant this year and am going to make another one and freeze it ! Best Eggplant Parmesan I’ve ever made !!

  • Barbara Scanlon

    I used white eggplant and you don’t have to do all that salt and sweat extra work. It is a very light, summer comfort food. I will make it again.

  • Amy Q

    Many thanks for this delicious recipe — I’m SO glad I found you!
    Your clever technique of baking the breaded eggplant slices was a complete success, and time-saver, for me. When pan-fried, the eggplant absorbs a LOT of olive oil, so I’m sure your method also cuts some fat calories ;)
    Keep up the great work!

  • Jerry Lewis

    Not enough sauce!!

  • Mabel Jackson

    I’m gluten intolerant, this worked well since I can’t have lasagna any more, I used gluten free bread crumbs. My family are asking when I will make it again.

  • Lariza

    I made this recipe yesterday, and it was fantastic, the best I have ever tried. Thank you very much Elise!!

  • Andy

    I just made this, but added about a quarter pound of hot Italian sausage to the sauce for a little heat. I also had a nice puffball mushroom that I sliced and pan fried that I added to the layers. Delicious.

  • Jenny

    Made this recipe in two parts–salted and dried the eggplant the night before, then stored in fridge loosely covered overnight, then the next day made the sauce and baked and assembled it. It was my first try at eggplant parmasiana, and it turned out really good. My family loved it. I think next time I make it, I will double the tomato sauce and cut the mozzerella down to 1 pound with thinner slices. But otherwise, great recipe.

  • Marcella

    I grew up in an Italian family and eggplant lasagna (parm) was a regular meal for my mamma. This recipe is an excellent alternative to what I’m used to making. Of course mamma scoffed at the no frying part, because according to her that’s where the flavor comes from. Everything should be fried to be tasty according to her. Little does she know, i haven’t fried mine since coming across this recipe and she loves this dish every time i make it. I do however do mine a bit different. I make my sauce ahead and cook it down for a long time just like a regular pasta sauce. I also have meat eaters who love lasagna, so i lightly season, brown and drain some ground veal, beef, pork and sprinkle it between the eggplant layers. It does make it a heavier dish but definitely adds an extra taste. I often make this in big batches and freeze it. It comes in handy for those days where prepping isn’t an option. To freeze assemble in a glass Pyrex, wrap well in plastic wrap then wrap in aluminium foil. I usually take it out of the freezer the night before i want to cook it and let it thaw overnight in the fridge. When I’m ready to put it in the oven i remove all the wrapping and cover it gently with the foil for a bit an hour, i then remove the foil and let it continue cooking for another half hour to crisp up the top. Take it out of the oven, sprinkle with some parmesan and let it sit for a bit to settle, slice it and serve! Delicious and definitely worth the work!

    • Elise

      Hi Marcella, thanks so much for sharing! Love the meat addition, and thank you for the freezing instructions. :-)

  • Kathleen Boden

    I really like this no fry recipe. I used a jar pasta sauce with mushrooms and onions. I also had fresh spinach that I needed to use so I layered it over the sauce on the bottom and then a layer over the cheese in between my 2 layers of eggplant. It turned out great. I only used 1 eggplant and used about 12 ounces of sauce and my husband and son liked it very much. I have always made it the fry method in the past but I’m a bake convert now. Thanks for the great recipe.

  • Kathy

    can you put this together the day before ?

  • Gail Combs

    I make eggplant Moussaka all the time (and freeze it) I can not eat flour so I was looking for an eggplant parmesan/lasagne recipe. I am using parts of this recipe but adding ground beef and saugage.

    For teating the eggplant I peel and disc and place in a large bowl. Since I am on a low sodium diet I use 1 part salt (NaCl) and two parts Salt Substitute (KCl – Potassium Chloride) fill with cold water and place a plate on top with a quart of water to weigh down the eggplant. Then I start sauteing the meat onions… and make my sauce and let it cook down. This lets the eggplant soak of a good two hours. I saute the eggplant in olive oil and find it doesn’t soak up nearly as much oil as fresh eggplant without the salt water treatment.

  • Beatle

    Making this for the second time. It came out incredible! So much better than frying. I’ve tried making eggplant parmesan before but that was the first time I’d call it a success!

  • Sophie

    I’ve made this recipe before to great success. I’m making it again this week to bring over to my niece’s for dinner. Her boyfriend has never had eggplant parm, which I find astounding. He’ll be a fan for sure after having this. I cheat using canned tomato sauce, which I tinker with and add stuff to. And, I usually add ground beef to make it heartier. I also add a layer of fresh basil leaves. So yummy.

  • Jersey Boy

    Thank you for a great culinary experience, Elise. I love this beautifully done, user-friendly website

  • nicole

    This turned out sooooo yummy! I love the fact that I’m baking the eggplant instead of frying it. It’s crispy and flavorful without being oily.
    Thanks for the recipe!!

  • diana wolf

    I just made this recipe exactly as written. Haven’t baked it yet but it smelled yummy as I was making the parts to be assembled. One question. As I was assembling the eggplant, it was hard not to make awkward little stacks as opposed to a more casserole-lasagna type dish. Has anyone else had this experience or any suggestions to prevent this?

  • Rachel

    Definitely my favorite eggplant Parmesan recipe! So easy to make, the kids love helping out every time!
    We alter the recipe a little every time (add Italian seasoning, crushed red pepper, fresh tomatoes vs. canned tomatoes, etc.)
    I appreciate the clarity in the directions as well as the pictures. Thank you so much!!!!

  • Noreen Arnold

    Thank you for this fabulous recipe. I have made it more times than I can count. My daughter often comes home to visit and brings a group of friends and they always request this dish. The hidden gem in this is the sauce. I had never used San Marzano tomatoes before and they make such a difference. I just hosted a bridal shower and the brides favorite dish is eggplant Parmesan so I served this recipe. It was a huge hit!

  • mark hall

    just made it, it was fab last time i made eggplant parmasan was in Jerusalem in the 70s great recipe am still licking fingers so must be gd xxxxxxxxxxxxxxxxx