Italian Eggplant Parmesan
This Italian-style eggplant Parmesan recipe is lighter than most—it's made with roasted eggplant slices (not fried) and no breading. It's gluten free, too!
Updated by Kathryne Taylor on August 29, 2024
I see you rolling your eyes over there. “Kate, all eggplant Parmesans are Italian!” Let me clarify. In Italy, true eggplant Parmesan (Melanzane alla Parmigiana) is breading-free. Apparently, we Americans decided to coat our eggplant in egg wash and breading.
Another shocker? Italians don’t pour any cream into their fettuccine Alfredo! Let’s now turn to give a collective eye roll at Olive Garden.
Jokes aside, this baked eggplant Parmesan is everything I want eggplant Parm to be. This recipe is made entirely from scratch, but it’s simple to prepare. We’ll roast the eggplant slices instead of frying them. Then we’ll assemble the dish and bake it. Easy!
We’ll also skip the breading, which makes this eggplant Parmesan gluten free. Without the breading as distraction, the eggplant flavor really shines through. This dish might look super cheesy (ok, it is cheesy) but most of the cheese is on top of the dish so it can develop that irresistible golden crust.
This recipe is healthier than most American eggplant Parmesans, but tastes like my nonexistent Italian grandmother made it. I made a quick homemade marinara out of tomato paste and fire-roasted tomatoes, which make it taste like it’s been simmering on the stove for hours. If you’re in a time crunch or looking to simplify, though, you can absolutely use your favorite jarred marinara.
Watch How to Make Eggplant Parmesan
The Recipe Inspiration
The eggplant Parmesans I’ve ordered over the years at restaurants have varied considerably, but I’ve grown to expect heavy, greasy, breaded eggplant served with marinara and standard-issue spaghetti. I usually walk out with a stomachache and a side of regret.
Then I ordered the eggplant Parmesan at a local restaurant here in Kansas City called Ragazza, which gave me hope for eggplant Parm. Their eggplant Parmesan comes in a cute little cast iron skillet, with layers of eggplant cut lengthwise and sliced like lasagna. It includes lightly breaded eggplant, but it isn’t overtly greasy, and the marinara sauce tastes like it’s been simmering on the stove for hours.
Regazza’s makes the owner’s mother’s recipe, and I have to order it every time I eat there. Their eggplant Parmesan inspired the eggplant lasagna in my cookbook, which includes long strips of roasted eggplant layered between the noodles and marinara. Have you had the chance to try that one? So good!
Eggplant Parmesan Recipe Development
Since it’s eggplant season, I set out to create a homemade eggplant Parmesan recipe that I could get really excited about. I based my recipe on the lasagna recipe in the book, while keeping Ragazza’s recipe in mind. I knew I wanted to roast the eggplant rather than fry it—pans full of simmering oil scare me, and fried eggplant tastes more like oil than eggplant.
Eggplant notoriously absorbs oil like a sponge, which is why you’ll want to brush oil onto the eggplant rather than drizzling it on. Just be sure to use fresh eggplant, because there’s no saving mushy, bruised eggplant.
When I was working on my recipe, I got hung up on the breading component. I don’t love dipping my fingers into raw eggs, and it’s hard to find whole grain breadcrumbs. Plus, the breading in eggplant Parmesan inevitably gets coated in marinara and ends up soggy. What is the point of breading if it’s all soggy?
That’s when I dove into the history of eggplant Parmesan and learned that Italians don’t actually bread their eggplant. Eureka! I removed the breading component and landed on an eggplant Parmesan that I truly love. I understand that some may vehemently disagree with me on the breading front, but let’s just agree to disagree.
Eggplant Selection Tips
Before you head to the grocery store, here are some tips:
- Be sure to choose eggplants that are smooth and shiny, with no dents or mushy parts. They should feel heavy for their size.
- If possible, choose eggplants that are on the smaller side. Large eggplants tend to contain more seeds, which can produce a bothersome texture in this recipe.
- Then, be sure to turn that eggplant into eggplant Parm promptly, since overripe eggplant tastes more bitter.
Eggplant Parmesan Serving Suggestions
Wondering what to serve with your eggplant Parm? I’d suggest simple side dishes, such as roasted vegetables (you can roast them on the upper rack while the eggplant Parm bakes on the lower rack), sautéed sides or green salads. Here are some ideas:
- Green Beans Amandine
- Honey Mustard Brussels Sprout Slaw
- Italian Chopped Salad: Or a simplified version.
- Quick Collard Greens
- Roasted Asparagus, Broccoli, Brussels Sprouts or Green Beans
More Eggplant Recipes to Enjoy
- Caponata: This tangy and sweet Sicilian appetizer features eggplant with sautéed bell pepper, celery, tomatoes, olives and capers.
- Epic Baba Ganoush: Hummus-like in texture, this Mediterranean dip is made with eggplant, tahini, olive oil, lemon and garlic.
- Pasta alla Norma: Sicilian pasta dish with eggplant, marinara and basil. If you love eggplant Parmesan, you have to try this recipe.
- Ratatouille: Classic end-of-summer French stew. I roast the vegetables to reduce the moisture and bring out their flavor.
- Roasted Eggplant & Tomato Orzo Pasta: A fun late summer pasta salad that is fully loaded with veggies.
Please let me know how this turns out for you in the comments. For more comforting casserole dishes, try my Spinach Artichoke Lasagna and Lentil Baked Ziti.
Italian Eggplant Parmesan
This Italian-style eggplant Parmesan recipe is lighter than most—it’s made with roasted eggplant slices (not fried) and no breading at all. It’s gluten free, too! Recipe yields one 9-inch square eggplant Parm, or about 8 servings.
Ingredients
- 3 pounds eggplants (about 3 smallish or 2 medium)
- ¼ cup + 2 tablespoons extra-virgin olive oil, divided
- Fine sea salt and freshly ground black pepper
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, pressed or minced
- ¼ cup tomato paste
- 28 ounces crushed tomatoes, preferably the fire-roasted variety*
- ¼ cup roughly chopped fresh basil, plus additional basil for garnish
- 1 teaspoon balsamic vinegar
- Pinch of red pepper flakes
- 6 ounces freshly grated part-skim mozzarella cheese (about 1 ½ cups, packed)
- 2 ounces freshly grated Parmesan cheese (about 1 cup)
Instructions
- To roast the eggplant: Preheat the oven to 425 degrees Fahrenheit with racks in the lower and upper thirds of the oven. Line two large rimmed, baking sheets with parchment paper for easy cleanup.
- Slice off both rounded ends on one eggplant, then stand it up on its widest flat side. Slice through the eggplant vertically to make long, even slabs ¼- to ½-inch-thick. Discard both of the sides that are covered in eggplant skin. Repeat with the other eggplant(s).
- Brush both sides of the eggplant slabs lightly with olive oil (you’ll likely need about ¼ cup oil). Arrange them in a single layer on the prepared baking sheets. Sprinkle the top sides with a few dashes of salt and pepper. Roast until golden and tender, about 22 to 27 minutes—halfway through baking, rotate the pans 180 degrees and swap their positions (move pan on lower rack to upper rack, and vice versa). The pan on the lower rack might need a few extra minutes in the oven to turn golden. Set aside.
- Meanwhile, to make the tomato sauce: In a medium saucepan over medium heat, warm 2 tablespoons olive oil until shimmering. Add the onion and a pinch of salt. Cook, stirring occasionally, until the onion is very tender and translucent, about 4 to 7 minutes.
- Add the garlic and tomato paste. Cook, while stirring, about 1 minute. Add the crushed tomatoes, stir to combine, and bring the mixture to a simmer. Once simmering, reduce the heat to medium-low and simmer until the sauce has thickened nicely, about 15 minutes. Remove the pot from the heat and stir in the chopped basil, vinegar, salt and red pepper flakes. Taste, and add more salt if necessary (I usually add another ¼ teaspoon).
- When you’re ready to assemble, spread about ¾ cup of the sauce in the bottom of a 9” square baker. Arrange about one-third of the eggplant slices over the sauce, overlapping slightly (cut them to fit, if necessary). Spoon another ¾ cup of the sauce over the eggplant and sprinkle with ¼ cup mozzarella cheese.
- Arrange about half of the remaining eggplant slices evenly on top. Spread another ¾ cup sauce on top and sprinkle with ¼ cup mozzarella cheese. Layer the remaining eggplant slices on top and top with ¾ cup sauce (you might have a little left over) and the remaining mozzarella cheese. Evenly sprinkle the Parmesan on top.
- Bake on the lower rack at 425 degrees Fahrenheit, uncovered, until the sauce bubbles and the top is golden, about 20 to 25 minutes. Let it cool for at least 15 minutes to give it time to set, then chop and sprinkle additional basil on top. Slice with a sharp knife and serve.
- Leftovers keep well, covered and refrigerated, for about 4 days. Reheat before serving.
Notes
Recipe inspired by the eggplant Parmesan at Ragazza in Kansas City, and adapted from the eggplant lasagna in my cookbook, Love Real Food.
Shortcut option: Replace the homemade marinara with store-bought marinara. You’ll need about 3 cups (24 ounces). Newman’s Own organic marinara would be my top pick for this recipe.
Prepare in advance: You can assemble the eggplant lasagna the night before (perhaps even a couple of days before), then bake when you’re ready (it might need an extra 5 minutes or so in the oven to develop the golden top).
*Tomato notes: You can also use diced tomatoes or whole tomatoes, processed in a food processor or blender until mostly smooth. My preferred brand of canned tomato products is Muir Glen Organic, for their flavor and BPA-free cans.
Parmesan note: Most Parmesans are not technically vegetarian (they contain animal rennet), but Whole Foods 365 and BelGioioso brands offer vegetarian Parmesans.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
I made this tonight and it was fantastic! My family is suspicious of eggplant, lol, but they both had 2 servings. It was just that good! The only things I did differently were using a 1+ pound eggplant instead of 3 lb, -which still made for 3 layers of eggplant. I also threw some kale I needed to use up into the sauce. Other than that, I followed the recipe as written. It was such a relief to find an easy to prepare eggplant recipe that didn’t use gobs of oil. Thanks!
Hooray! That’s fantastic, Jenny. I’m glad they loved it.
This recipe is amazing! So delicious! I made it exactly as Kate says and it turned out perfectly. The sauce is so flavorful. I served it on a bed of whole grain linguine. This was a big hit with even the picky eaters in my house. Thanks Kate!
Thanks for the review, Teresa! I’m so happy you loved it.
My mother was Sicilian and always made a homemade tomato sauce ( the real key ) and baked the eggplant as well …….But the main difference is that between layers she put generous portions of mozzarella, parmesan and Ricotta cheese as well as sauce and she always put sliced Italian Sausage as well as ground pork and ground veal in her sauce……..The ricotta cheese is a must to separate a good eggplant parmesan from a great one ;-)
Thanks for sharing your mother’s method!
Made this last night and it was amazing! I’ll never fry eggplant again! Thank you!
Thank you for sharing, Jess! I’m glad you loved it.
An eggplant dish that features eggplant and doesn’t just use it for bulk… Novel! Tastes amazing, making it again tonight for the 2nd time in 2 weeks.
Love it! Thank you for your feedback and review, Matt!
My newly-vegetarian husband and I devoured this! I need to cut my eggplant thicker and more uniform next time (I think I need a mandolin) as I burnt some, but thankfully I had extra and it turned out so well. Thank you!! Both your blog and cookbook are staples in this household.
Great, Lara! I’m happy you and your husband are enjoying all things C+K.
Kate:
Made the Roasted Eggplant from your cookbook. Do you bake the assembled lasagna at the same temp as when roasting the eggplant? The recipe says 425 degrees to roast eggplant.
Delicious!! But do you put salt on the eggplant slices & let them sweat for a half hour before you roast them? Or not really necessary to do?
There is no need! See step one.
This was one of my favorite meals that I’ve ever cooked! I was unable to wait the 15 mins for the cheese to set, though, had to dig right in :)
I love it! Thank you, Julie.
Kate – love your recipes. I have been looking for a great breadless eggplant parm recipe for a few years now. I also have a favorite from a restaurant and was trying to replicate it. This recipe helped me make that happen. I made 2 batches – one I baked straight away, the other I froze prior to baking and baked it tonight. And tonight I had to make sure I saved your recipe somewhere handy lest I forget the chosen process after years of experimenting. Thank you!
Thank you for sharing, Mindy!
soooooo good. love it without the breading so you can eat it with garlic bread instead!
I love that! Thanks for your review, Carrie.
I have always hated breaded eggplant because it totally overpowers the eggplant taste and texture. This recipe is exactly what I was looking for! I had previously tried something similar but didn’t roast the eggplant first and it was OK but the eggplant just wasn’t the right texture. The roasting is so imperative to this recipe! I also add chopped basil to the layers for some great flavor. Thank you so much for this amazing recipe!!
You’re welcome, Linda!
Nice ! Going to try this soon.
Let me know what you think!
Hey Kate, I made the eggplant parm the other day and it turned out to be of the yummiest dish I have ever made. Being a vegetarian its rare to find. Thank you for the recipe.
You’re welcome! I’m glad you loved it, Vrutika!
Hi there, I liked this very much but am unclear if I should be baking the final prepared dish at 425 or a lower temp. Thanks
Yes, it all bakes at 425. I hope this helps!
Thank you! I have been searching for an eggplant parmesan recipe that doesn’t use breading. My Italian mother-in-law doesn’t bread her eggplant either.
You’re welcome! I’m glad you found it.
Thanks for the recipe. Made the eggplant parm yesterday. I did not have crushed tomatoes so I used stewed tomatoes. It turned out great. The stewed tomatoes gave it a more “meaty” texture.
☀️☀️☀️☀️☀️
Great to hear it turned out well, Danny!
Amazing and easy!! Got lots of compliments!
Thanks for sharing, Hava!
Hi Kate, making this now! Kitchen smells great! Just need temp of oven for baking the assembled and cheesed eggplant-going with 350 deg F as that is what i typ do for lasagna.
Best,
Judy
What did you think?
Followed this recipe to a T. It was AH-MAZING. I will never bread my eggplant again :)
Hooray! Thanks for sharing, Priti.
Love your recipe and you are correct Italians do not bread egg plants —however when picking the egg plants you do not want the heaviest for their size but the lightest!! the heavier ones have more seeds my grandmother from Ischia taught me that .
Thanks for your tip, Chris!
Love the recipe and so does my family. I have now tried this couple of times and every time it’s just perfect. So easy to make. Love it….love it!
I’m happy it’s loved by your family! Thank you for your review, Madhavi!
Omg. I made this 3 times it so much better than your egg battered breadcrumbs dish. I learned from the Italians from back home. Thank you
You’re welcome!
Omg. I made this 3 times it so much better than your egg battered breadcrumbs dish. I learned from the Italians from back home in Boston
Hooray!
I went to my favorite grocery store Wegmans. While purchasing eggplant I met a woman and she said she makes eggplant parmesan for her five-year-old son as we continue talking I found out that we were both going to your site to get the recipe.
Omg. I made this 3 times it so much better than your egg battered breadcrumbs dish I learned from the Italians from back home in Boston
5 stars
Thank you
You’re welcome!
Excellent recipe!
Thank you, Chris!
I make the short cut version every time but I love this recipe so much. Love the roasted eggplant and its delicious!!
I’ve probably made this at least 5 times.
Thank you for sharing, Caresse!
OMG..I just made this tonight.. What a fantastic, and great recipe! I am trying my best not to eat the entire dish before the family comes home! LOL! I’ve never been a fan of eggplant, however, no breading, just roasting them first has definitely changed my mind!
I’m glad you loved eggplant this way!
I love a good vegetable-based meal. This turned out great. As a meat-eating, locally sourced kinda guy, I loved it!
I’m excited to hear that, Shawn! Thanks for your review.
it looks so delicious and i’ll try my best to make it at home
I hope you love it!
Just made this tonight. Wonderfully delicious! I lived the sauce. Only changes, I peeled the eggplants and roasted them on the grill. I find the skin is hard to cut after cooking and is also a little bitter, doesn’t add anything. The smoky eggplant flavor was far superior to traditional eggplant parm which takes like a mound of breading. My husband and 9yo daughter scarfed it up! Keeper!!
Thanks for sharing, Kristen! I appreciate your review.
Excellent. The whole family loved it!
That’s great, Tanya! Thanks for your review.
This is the best eggplant parmesan I have ever had! I didn’t have all the ingredients, so I cheated and used jarred sauce and even string cheese in place of shredded. Even with those cheats, this was better than any breaded parmesan from a restaurant that I have had. I highly recommend this recipe.
I am NZ/Australian based and I don’t understand your ‘marinara’ sauce. Marina = marine =sea= seafood/tomato sauce here.
What temperature do you bake this?
See step 1: 425F
I’d like to make this for a friend who will be unable to cook for awhile. Would you recommend assembling and freezing (ready to go in the oven), or cooking it first and then freezing?
I don’t freeze all my recipes, but I believe one reader had better luck freezing after baking this one.
I have made the 3 times now. Loved by everyone. I’ve proven to people that say they don’t like eggplant they do now. Even small children, 2 & 3 yo. I even just do the baked eggplant for dinner now. Love it that way
It’s not true that Italians don’t bread their eggplant in parmigiana. I am married to an Italian man and live in Puglia. Most of the versions of parmigiana that I’ve seen have been breaded, including my mother-in-law’s traditional family recipe. That being said, the no-fry version also exists and is becoming more and more popular, probably because it’s lighter and appeals more to modern tastes.
Thank you for sharing, Karinne!
Hi Kate,
What is this baker? I’m in the market for a square baking pan and I’d love to know what you recommend.
Thanks!!
Sue
Hi Sue! This is from Crate & Barrel! The link is on my shop page: https://sooka.info/healthy-kitchen-essentials/%3C/a%3E%3C/p%3E
I made this yesterday and it turned out very nice, especially the sauce! However, I found roasting the eggplant 22-27 minutes at 425 degrees in a gas oven to be way too hot/too long. I don’t know if the writer was using an electric oven if that makes a difference? But my eggplant started to burn at about the 15-minute mark, and much of it was charred and unusable. Luckily, I had another eggplant, and I had better luck roasting it at 400 degrees for 15-20 minutes, flipping the eggplant halfway through instead of turning the pans.
I “stumbled” across your cookbook at the library and have read it cover to cover and tried 8 of your recipes. My husband and I have loved them all. I noticed on your website that some – perhaps most – of your recipes include a link to nutrition info. I wish your cookbook did the same – I would really appreciate it if you would include that information on all your future recipes, and I bet there are others out there who would, too. This is from a previous meat-eater turning vegetarian after my husband’s heart attack!! Thanks for so many delicious recipes. I’m going to buy your cookbook, as I’ve exhausted my limit on borrowing it from the library.
Hi Wendy! I’m glad you enjoy the nutrition information. I appreciate your feedback on my cookbook, unfortunately that would have made for an extensive cookbook.
Great recipe and a wonderful experience to make it from scratch. Everyone at home loved it. Thanks Kate
Hey there! I made this a few months ago and it was a huge hit and super delicious! I was just given a giant zucchini and I was wondering how you think it might work in this recipe in place of the eggplant. I’m guessing it wouldn’t need as long to bake – what do you think?
Love all your recipes!!!
You could try it! Although, it might be a little watery as zucchini can release water. Let me know if you try it, Anna.
Hi, any idea where I can find vegetarian parmesan in Quebec province, Canada? I’ve never seen Whole Foods 365 and BelGioioso. I’d like to try this recipe, so thanks in advance ^^
I’m not quite sure, I’m sorry! I hope you can get your hands on some.
Do you think I could make this with a Japanese eggplant? Or is that bordering on sacrilege?
You could try it! you might just need more since they tend to be smaller.
Hello, I haven’t made this recipe yet but I have made the lasagna from your cookbook and it was amazing. I loved the tomato sauce in the lasagna (and how easy it was), and was wondering if I could use it straight on zucchini noodles etc. Now I see a different tomato sauce here…and I’m wondering why…is it an improvement? I will make it soon but I can’t wait to see how it tastes. Thanks again, love your recipes (all of them so far).
Hi Laura! I’m not sure about zucchini noodles as it tends to release a lot of water, but I would be curious! I switched it up here based on the classic style. Both are delicious!
This is an excellent recipe and will replace the way I’ve made it for at least 25 years, which came from an old Italian cookbook but had the breaded and fried eggplant. There’s almost nothing worse to see in the kitchen than what it looks like after deep frying.
I did make several changes. I made my own version of marina, but it’s not that different. I used fresh mozzarella, cut into tiny cubes, since where I live in Europe, fresh mozzarella is very inexpensive. And best of all, I topped it with homemade garlic bread crumbs at the table. In Puglia recently, I had several pasta dishes topped with crumbs just before serving, like this, and it really takes it to another level.
The recipe for the bread crumbs is quite simple. Pulverize fresh (not dried out) bread. Americans usually have food processors for this but here, with smaller kitchens, we just do this with a hand blender. Pulverize or very finely mince garlic and add it in. Toss a little salt and pepper in. Then fry them in enough olive oil than covers the bottom of the pan. Not deep frying, but not almost dry frying. When they’re crispy, they’re done. I put them on most pasta dishes.
Thanks for sharing your variation, Spike!
Made this last night using the jarred sauce minus judgement technique. It was perfect. As is everything I’ve ever made from you.
Thanks!
Thanks for sharing, Fay!
Oh,my! I have been looking for a recipe for Eggplant Parmesan that dispensed with the breading and frying that everyone seems to present as required. Found your recipe and — let’s face it — 5 stars after 65 reviews screams SUCCESSFUL! I had a hard customer to satisfy: the Dearly Beloved thinks he hates eggplant. (Personally, I think this is a guy thing related to a poor choice of names. “An egg that’s a plant? Yecch.” If he’d grown up with “aubergine,” I wouldn’t have this problem.) I more or less followed the recipe, which is my habit. I made it with Cheddar instead of Mozzarella. (Sue me if you want to. I haven’t any money. In Israel, the Mozzarella tends to be insipid, and the Cheddar we get is wonderful sharp English stuff.) And I didn’t have fresh basil, so I used dried basil, oregano, thyme. I used my spiffy Evo oil sprayer, which I adore. Thank you so much for the guidance throughout the post! I love the education about Italian cuisine! I love that you cut the eggplant lengthwise. (Duh. Like lasagna noodles.) I love that you roast instead of fry… and so on. End of the story: It turned out to be a great success. The Dearly Beloved now likes eggplant — erm… aubergine, at least prepared this way. #anothermarriagesaved Next time, I’ll photograph and post on Instagram.
Thank you for your detailed comment, Ruti!
I made this yesterday for my mom, sister and myself – it is amazing!!
Rave reviews all round and much happiness! I can’t wait to get to the left-overs for lunch later today
Wonderful, Julia! I’m happy it was a hit. Thanks for your review!