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The eggplant parmesan is removed from the dish with a spatula.
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5 from 3 votes

Baked Eggplant Parmesan Recipe

Learn how to make the BEST Baked Eggplant Parmesan with a crispy coating, tender middle, and SO much Italian flavor! Thick slices of eggplant are tossed in breadcrumbs and Parmesan cheese, lightly fried in oil and then baked in the oven with marinara sauce and mozzarella.
Prep Time40 minutes
Cook Time50 minutes
Course: Dinner
Cuisine: American, Italian
Servings: 6


  • 1 ¾ lbs. eggplant about 2 medium-sized
  • ½ cup flour or a gluten-free 1-to-1 blend
  • 2 eggs large
  • ¼ cup milk cashew, oat, or soy can be used
  • 1 cup breadcrumbs plain*
  • 1 cup Parmesan cheese divided
  • 1 Tbsp. Italian seasoning homemade or store-bought*
  • ¾ tsp. salt plus additional
  • ¼ tsp. black pepper
  • 4 Tbsp. oil avocado, divided
  • 24 oz. jar marinara sauce
  • 2 cups mozzarella cheese shredded
  • Fresh parsley or basil optional


  • Preheat oven to 350 degrees.
  • Slice eggplant into ½-inch slices.
  • Sprinkle the slices with salt and let sit for at least 30 minutes.
  • Dab the eggplant with a paper towel to remove the excess moisture that has been pulled out.
  • In three separate shallow bowls, prepare the following:
    Bowl 1: Add flour.
    Bowl 2: Add egg and milk. Whisk until well combined.
    Bowl 3: Add breadcrumbs, ¾ cup Parmesan cheese, Italian seasoning, salt, and pepper. Toss until combined.
  • Dip one eggplant slice in the flour mixture and shake off any excess, dredge in the egg wash, and then coat with the breadcrumbs. Be sure to press in the coating so it really sticks. Repeat this process with the remaining eggplant slices.
  • Heat 2 tablespoons of oil in a large skillet over medium to medium-high heat and add half of the coated eggplant slices. Cook for 3 minutes per side, or until the breadcrumbs become golden. Place fried eggplant on a paper towel-lined plate to drain and repeat with the remaining eggplant. Wipe out any extra breadcrumbs from the skillet and then repeat the pan-frying process with the remaining eggplant slices.
  • Spray a 10x15-inch baking dish with non-stick cooking spray and place half of the eggplant slices in a single layer. Pour in half of the marinara sauce and sprinkle on 1 cup of the Mozzarella cheese. Add the remaining eggplant, marinara sauce, and mozzarella cheese. Sprinkle with the remaining ¼ cup of grated Parmesan cheese.
  • Cover the dish with a piece of aluminum foil and bake in preheated oven for 40 minutes. Remove the foil during the last 5 minutes of cooking to lightly brown the cheese.
  • Serve with fresh parsley or basil and additional Parmesan cheese. Enjoy!


*You can also use 1 cup of Italian-style breadcrumbs. If you do, make sure to double-check the amount of salt already in the crumbs.
  • To Store: Keep in an airtight container for up to 4-5 days in the fridge.
  • To Freeze: While it is possible, freezing is not recommended as the texture will change drastically.


Calories: 459kcal | Carbohydrates: 37g | Protein: 23g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 1504mg | Potassium: 811mg | Fiber: 9g | Sugar: 12g | Vitamin A: 1026IU | Vitamin C: 11mg | Calcium: 513mg | Iron: 4mg