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Delicious Baked Eggplant Parmesan with crispy coated eggplant slices smothered in cheese and marinara. 

Slice of Eggplant Parmesan being pulled out of the pan by a spatula. .

What does eggplant parmesan taste like?

Eggplant parmesan tastes very similar to regular chicken parmesan. People often wonder what flavor the eggplant itself lends the dish.Eggplant has a very mild flavor, like spaghetti squash. Because it has such a mild flavor, it’s easily used in recipes that have bold flavors. In something like eggplant parmesan, the eggplant flavor itself isn’t even really tasted.

How thick do you cut eggplant for eggplant parmesan?

Eggplant should be sliced about 1/4 inch thick when making eggplant parmesan. Simply cut off the end and slice into large, 1/4-inch thick circles.

Birds eye view of Eggplant Parmesan in a baking dish.

Do you have to peel eggplant before you cook it?

The peel of an eggplant is completely edible. However, as the eggplant grows bigger and matures, the peel may become tough and bitter. People often prefer to peel larger eggplants because of this, but smaller eggplants do just fine unpeeled. It ends up being a matter of personal preference.

If you like this recipe you may also be interested in these other eggplant recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Slice of Eggplant Parmesan being pulled out of the pan by a spatula.
Delicious Baked Eggplant Parmesan with crispy coated eggplant slices smothered in cheese and marinara.
Prep Time 15 minutes
Cook Time 45 minutes
Salting Eggplant 1 hour
Total Time 1 hour
  • 3 medium eggplants
  • 1 teaspoon salt
  • 1 cup all purpose flour
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 2 large eggs
  • 1 cup panko bread crumbs
  • 1 cup Italian style bread crumbs
  • 1 teaspoon garlic powder
  • 2 cups marinara sauce
  • 8 ounces fresh mozzarella sliced
  • ¼ cup chopped fresh basil
  • 1/2 cup freshly grated parmesan cheese divided
  • Slice eggplant into 1/4 inch rounds. Lay out in a single layer on a paper towel lined baking sheet and sprinkle with salt. Let sit 1 hour to release moisture.
  • Preheat oven to 400 degrees F. Lightly grease 1-2 large baking sheets.
  • Set up 3 shallow dishes for dredging. In the first dish, stir together flour, salt and pepper. In the second dish, whisk eggs. In the third dish, stir together panko bread crumbs, Italian bread crumbs, and garlic powder.
  • Working one at a time, dredge eggplant slices in flour mixture, dip in egg mixture, and then coat in bread crumb mixture. Place onto the prepared baking sheet in an even layer. Sprinkle on a light coating of parmesan cheese.
  • Roast in the preheated oven for 20 minutes, flipping eggplant slices halfway through.
  • Spread 2 tablespoons of marinara into the bottom of a lightly greased 9x13 dish. Layer half of the eggplant slices onto the bottom. Top with half of the remaining marinara, and then layer on all of the mozzarella slices. Sprinkle on half of the basil and half of the parmesan cheese.
  • Place remaining eggplant slices on top and cover with remaining marinara, basil, and parmesan cheese.
  • Bake, uncovered, in the 400 degree oven for 20-25 minutes until cheese is melted and the top is bubbling and lightly browned.


Calories: 435kcal | Carbohydrates: 55g | Protein: 22g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 91mg | Sodium: 1798mg | Potassium: 937mg | Fiber: 9g | Sugar: 13g | Vitamin A: 865IU | Vitamin C: 11mg | Calcium: 379mg | Iron: 4.2mg
Course: Main Course
Cuisine: American
Keyword: Eggplant Parmesan

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5 stars
I’ve made this three times in three weeks! Best recipe ever – I am a terrible cook and its fool proof!


4 stars
Very easy and very tasty! I used way more bread crumbs than recipe called for so make sure you keep them on hand. I increased the sauce measurement aswell.

Sue Gaines

Very quick to put together. I used the Michaelangelos frozen eggplant slices which are already breaded and put this together and froze for part of our hurricane supplies this year.


Awesome idea

Connie casale

I love your recipe and I love you your a great person. Gods blessings.


Rachel I just found your blog and youtube channel today and I am blown away by the ease and simplicity of your recipes and tutorials. I saw an article on KSL and I clicked on it and loved your video about self worth, I had no idea about what your cooking tutorials would be like but I looked you up on youtube anyway. WOW! So far the videos I’ve watched have been great. No babbling and crazy exotic ingredients and fluff. It’s simplicity at its finest and makes me feel like I have a friend standing in my kitchen with… Read more »

linda crawford

4 stars
Used an extra egg and about 1/2 cup more panko/bread crumbs…this would depend on size of your eggplants…used two medium. Also added more sauce, about 50% more. Next time…some mozzarella, on top. Very tasty!


This my 3rd time making this. It is delicious . I use more cheese and more of all dry ingredients also. What it t calls for to me isn’t quite enough. I even had to use another egg to get all the slices coated. It does take a lot of time and I had to read instructions carefully. But it is very very good.

Elaine Heath

5 stars
I love eggplant. Your recipe is easier to follow
and it looks delicious as all of your recipes.
Thank you!


5 stars
I made this recipe this week and it was amazing! Everyone loved it including my kids!


I love all your recipies!
Blessings for you & your family


5 stars
this was the best eggplant I have ever made and it was easy to make, just be prepared to spend 1 1/2 hours to create this.


Five star As usual I am never disappointed with your recipes.


5 stars
Deliciosa…soy fan de esta maravillosa chef. Felicidades


This has become my ‘go-to’ recipe for eggplant. LOVE it!


5 stars
Best Eggplant Parmesan ever!

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