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overhead view of eggplant parmesan in a baking pan.
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Eggplant Parmesan Recipe

This easy eggplant Parmesan is coated in crispy Panko breadcrumbs and double-baked-- no fussy frying required!
Step-by-step photos can be seen below the recipe card.
Prep Time20 minutes
Cook Time20 minutes
Sweat Time30 minutes
Total Time1 hour 10 minutes
Course: Dinner, Main Course
Cuisine: Italian
Servings: 6
Author: Krista Teigen

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
    slices of eggplant in a colander.
  • 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.
    patting slices of eggplant dry on a baking sheet.
  • 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
    dredging slices of eggplant in egg and panko breadcrumbs.
  • 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.
    close up of baked breaded eggplant slices on a baking sheet.
  • 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
    cheese sprinkled over eggplant in a baking pan.
  • Repeat with another layer of eggplant slices, ⅓ of the marinara, 1½ cups cheese, and ¼ cup parmesan.
    cheese sprinkled over eggplant parmesan in a baking pan.
  • Bake for 15-20 minutes until the cheese is bubbly.
    baked eggplant parmesan in a baking pan topped with basil.

Video

Notes

Storage: Store eggplant Parmesan covered in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Nutrition

Serving: 1serving | Calories: 469kcal | Carbohydrates: 50g | Protein: 26g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 113mg | Sodium: 2028mg | Potassium: 1045mg | Fiber: 11g | Sugar: 15g | Vitamin A: 1123IU | Vitamin C: 13mg | Calcium: 507mg | Iron: 4mg