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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.
  • 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:

Birds eye view of Eggplant Parmesan in a baking dish.

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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February 7, 2020 5:41 pm

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

July 9, 2020 8:17 pm
Reply to  Bev

Thank you I am too, but I love eggplant, have made it a few times horrible terrible outcome, will be loving to try and make this one!

Sue Gaines
June 21, 2019 10:31 am

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.

June 9, 2020 4:52 pm
Reply to  Sue Gaines

Awesome idea

May 27, 2020 6:13 am

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.

August 7, 2018 1:00 pm

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 »

Connie casale
June 10, 2020 7:31 am

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

Jacquie Porterfield
July 11, 2020 5:49 pm

i always love your recipes and they are not hard to complete. You are lovely to watch and listen to. Keep up the goodwork.

June 20, 2020 1:18 pm

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.

Chris Bonanno
October 2, 2020 12:04 pm
Reply to  Christy

Just made this recipe and loved it. However, 2 eggs did not do it, I actually used 4!!!!

July 25, 2019 8:18 am

5 stars
Best Eggplant Parmesan ever!

Sheila Rogers
July 3, 2019 12:00 pm

5 stars
Never thought anything could be SO easy and SO delicious! I”ve been making eggplant parmesan from “scratch” for years. It always tasted good but was a huge production. Finding this recipe was wonderful. I made it exactly as written ingredient wise. I shortened the sweating process by about fifteen minutes and baked at 425 degrees from start to finish. Had plenty of fresh basil in the garden. Cheated on the marinara sauce using a 24 ounce jar of Classico sauce with plum tomatoes.

Probably not going to make my former L O N G recipe ever again! Thank You.

June 9, 2020 8:50 pm

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

Denise Gardiner
January 6, 2021 8:52 am

I absolutely love this recipe…no fring in oil the baking method is great…i do makemy own sauce.I recmend trining this dish. It’s sooooo good

December 1, 2020 3:31 pm

I love this recipe and have made it four times now. It is so tasty and the neighbours I have shared with believe it is the best EggPlant Parmesan they have ever eaten. It is a go to meatless meal and I tell everyone where the recipe is… get the credit!!! Hmmmmm, they wait for me to make it!!!

November 29, 2020 6:37 am

This is the best eggplant parmesan recipe. The oven baking of the eggplant makes the dish special and the clean up is quicker. I have made it several times and it freezes well also.

November 12, 2020 12:21 pm

Love this recipe thank you so much i watch you everyday love your presentations easy to follow and especially your tips i’ve made so many of your recipes

Charlotte Russo
October 28, 2020 11:15 am

Love Love this recipe !!! Hubby is not wild about eggplant but does like this recipe !! Thank you and God Bless !

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