This baked Eggplant Parmesan recipe (aka eggplant parmigiana) is classic Italian comfort food at its finest, with crispy eggplant rounds, savory marinara, and gooey cheese. We've tested our recipe over and over to make it easier than most homemade versions, and it's a total crowd pleaser!
Preheat the oven to 425 degrees Fahrenheit. Line two baking sheets with parchment paper.
Cut off the ends of the eggplant and cut it into 1/2-inch slices (to make approximately 18 slices). Sprinkle with 3/4 teaspoon salt divided between the slices, and allow them to sit for 10 minutes while you prepare the breading ingredients. (Don’t wipe off any salt or extra moisture.)
Place the flour on a plate. Beat the eggs in a shallow bowl and set it aside. In another shallow bowl, combine the Parmesan cheese, breadcrumbs, 2 teaspoons oregano, and 1/2 teaspoon kosher salt and set it aside.
Dip both sides of each eggplant slice into the flour, then the eggs, then the Parmesan cheese mixture. Place each slice onto the prepared baking sheets. (Note: This gets messy; you may need to wash or wipe your fingers off after every few slices.)
Place the trays in the oven and bake for 10 minutes, then flip and bake 10 to 15 minutes more, until tender and golden brown.
Meanwhile, make the sauce: In a medium bowl, mix the fire roasted tomatoes, grated garlic, 1 teaspoon dried oregano, 3/4 teaspoon kosher salt, chopped fresh basil, and olive oil. Mix well until all the olive oil is incorporated.
Remove the eggplant from the oven. Spread 1 cup of the tomato sauce in the bottom of a 9 x 13″ pan. Add half the baked eggplant in a layer (about 9 slices), then top with 1 cup tomato sauce and 1 cup shredded mozzarella cheese. Add the second layer of eggplant (we like to add them right on top of the first layer to make 9 stacks). Top with another 1 cup tomato sauce and 1 cup shredded mozzarella on each stack. Top with the remaining 2 tablespoons grated Parmesan cheese.
Bake for 15 minutes until the cheese is melted and browned. Allow to cool for 5 minutes, then top with additional chopped basil and serve. Store leftovers refrigerated for up to 3 days (or frozen for 3 months); reheat in the oven until warm.
Nutitrion
Calories: 375 calories
Carbohydrates: 41.2 g
Protein: 26.8 g
Fat: 12.4 g
Saturated Fat: 4.1 g
Trans Fat: 0 g
Cholesterol: 109.4 mg
Sodium: 683.3 mg
Sugar: 10.8 g
Reviews
Meridith Lafrenz on 2025-04-15 (5 stars): I LOVE this recipe (and all your recipes that I’ve made) and would like to serve it to guests. What’s the best way to prep it ahead? We usually have appetizers and a drink with our guests before serving dinner and I don’t like to spend a lot of time in the kitchen while my guests are here. Can I bread and bake the eggplant and make the sauce earlier in the day, refrigerate it and then put it together to bake later? It’s tasty heated up as leftovers, but I’d prefer to bake and serve it fresh than reheat leftovers for a dinner party. Appreciate your input, and thank you for the great recipes you provide!
Oregon Miss on 2025-09-11 (5 stars): This was good and easy. I especially liked the bread crumb/cheese coating on the eggplant. thanks!
