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.
OMG, this was excellent! I have never in my life made eggplant. Recently my husband’s doctor suggested he eat a meatless meal a few nights a week. This was easy and tasted delicious. I will definitely make it again! Thank you, I cannot wait to try more of your recipes.
Hi Kate Sounds delicious , how would you recommend heating it the next day , microwave or oven ?
Thanks Jenny
Please advise oven temperature for final baking. Recipe only specifies to “bake on lower rack, uncovered, until the sauce bubbles and the top is golden, about 20 to 25 minutes.” I’m assuming 350 (pre-heated).
I searched high and low for an eggplant parmigiana recipe that would take me back to Italy and this is it! Just finished eating it and had to come here to leave a comment. I did vary it slightly as I wanted to avoid a watery finish. I cooked the sauce for a little longer than 15mins and I salted the eggplant slices after cutting them, let them sit for 1hr then patted them dry with a paper towel before initially baking them. Well done, an amazing recipe!
Hooray! I’m happy you came across this one, Nadia! I appreciate your review.
You mention that the eggplant is originally cooked in olive oil at 425°F. Is that also the cooking temperature later for the eggplant, sauce and cheese combined in the pan?
Hi Karen! Yes, everything is baked at that same temperature!
Followed the recipe exactly and it turned out great. Delicious and light! Will definitely make it again.
WOW this was amazing. Cooked my husband a different meal as I didn’t think he would be happy with eggplant and he loved it! Ate my dinner.
Hooray! Thank you for sharing, Lauren.
Wonderful recipe, thank you! The roasted eggplant worked so well, so much easier than previous recipes I’ve tried that involve frying and breading! Husband loved it and is already asking me to make it again :)
You’re welcome, Mariam! I’m happy it was a hit.
I made this recipe and my husband who doesn’t enjoy eggplants also liked this dish. We reduced this by 3 as we were making it for 3 persons. Definitely a winner!
Hooray! I’m glad it was a hit. Thank you for sharing, Jamie.
A big ‘WOW’ was my husbands comment. A truly fantastic recipe!
I love it! Thank you for your review.
I have made both mark bittman’s and Martha Stewart’s healthier eggplant Parmesan recipes, and this one is the best!! I actually made it even lighter by misting the eggplant slices with olive oil spray (from Trader Joe’s) before roasting, and it worked out great. Assembled it around noon, refrigerated it until dinner time, then baked for 25 minutes. Perfect! 10/10 will make again. Thanks Kate! Another winner :)
You’re welcome, Lucy! I’m glad you think this one is the best.
Such a great recipe! We had this for Sunday night dinner with a glass of Italian wine (Nebbiolo) for the adults and it was simply devine. The roasted eggplant is so delicious in this recipe. Thank you for bringing us a meatless staple dinner that the whole family loves!
Wonderful to hear, Marie!
Has anyone tried this with vegan cheese? I’m sure it would work, especially if you broil the cheese at the end, but I’m curious as I will probably make this next weekend for a cocktail night I’m hosting for a couple vegan friends.
Hi Hayley! You could try my vegan lasagna! Maybe adapt it from there :)https://sooka.info/best-vegan-lasagna-recipe/%3C/p%3E
Thanks Kate! I ended up trying it with the vegan cheese anyways. We all loved it! I love eggplant and I felt like this is one of the few dishes I’ve had it where the eggplant actually shines through. Roasted is better than fried!
I have made this twice now – once with the addition of zucchini. It’s such a delicious recipe. It really does taste like the melanzane parmigiana I have had in Italy, but without all of the oil. I used San Marzano tomatoes, as I can’t get a decent fire roasted tomato. I’m making this again tomorrow and I can’t wait! I have yet to find a recipe of yours that I haven’t loved. Thank you!
Halved the recipe, used 8×8 pan, and served the half inch slices on chicken breast escalopes for my meat eater. Cheated and used sauce from our local pasta maker.
Amazing!
The best eggplant Parmesan recipe ever- so much lighter than other recipes I have tried!
I was wondering however if I could prepare this a week ahead of time( assemble, no baking) and freeze until ready to bake and serve?
Hi Karen! I’m glad you love it. Unfortunately, I don’t have luck with freezing recipes like this. They tend to get watery for me.
This is soooo good! Slight changes as not a fan of the seeds in tinned tomatoes Used 10 diced very ripe just starting to wrinkle fresh summer tomatoes with skin …tomato paste as per recipe…half small bottle of passata…2 teaspoons of store bought pesto…2 tsp raw sugar.. no balsamic.. 2 tsp good extra virgin Italian chili oil. It was a bit runny but so yummy who cares!
This was delicious! I have never never made anything like this before, and am very inspired now! It did take more time than I anticipated, but came out great. The tomato sauce especially is wonderful. Are there other vegetables that could be included in this recipe to make it even more veggie packed?
Hooray, so glad to hear it, Julia! That’s an interesting idea—I don’t think you’d want to add anything chunky to the sauce, as it might interfere with the layers. I wonder if you could layer in some roasted bell pepper, perhaps? It would be easier to serve a bunch of veggies on the side in the form of a side salad, I think!
I made this tonight and it was delicious! Will definitely be adding it into my rotation. I didn’t have any Parmesan on hand but just used pizza blend cheese throughout and it came out perfectly.
I’ve made this three times and every time it turns out perfect. Absolutely love this eggplant parma recipe. So easy and very delicious!
Made this today and it was absolutely delicious . Can you freeze it ??
Hi Paula, so glad to hear it! I’m not entirely sure if it will freeze well. Lasagna freezes well, but this recipe doesn’t have quite as much structure. If you try it, please let me know!
Overall, not bad, but not the best recipe. I wanted to try this recipe to see how ‘lighter’ eggplant without breading turned out. It was not as flavorful. As to the sauce, it was OK, but not as flavorful as some more simmered recipes with oregano, for example. In adddition, tomato paste was not the best for this. The eggplant didn’t have the flavor a recipe with well-seasoned breading has. Overall not a bad recipe, but I will stick with other recipes.
This was delicious! I didn’t have fresh basil so I used Italian seasoning. And I cut the recipe in half as I only had one large eggplant. I will definitely make it again.
Hi. I just had one question….why do you cut it vertically and not in rounds?
It helps as you layer it. Thanks for your question, Linda!
This recipe is so delicious!!! I’ve never had eggplant and was trying to find a gluten free and meatless recipe. My husband cooked it and it turned out fantastic. The sauce tasted so good, better than store bought. We used organic crushed tomatoes with basil instead of the fire-roasted. Will definitely be making this again.
Thank you for that information. I did make it as your recipe indicated and my husband,who is Italian, stated that was the best he has EVER had and has requested I make it once a week. Again, thank you.
Made this just last night… absolutely mouthwatering and delicious! I love that nothing is breaded or fried. Super tasty!
Wonderful, Christine!
Delicious! We did the easy option with a store bought sauce – but it was wonderful & even the kids loved it.
After making eggplant parm for years This recipe is by far the best my family ever had. Made it 3 times, highly recommend
followed the recipe exactly and it was stunning. The family had no idea it was vegetarian! Will the basis for this with other veggies such as mushrooms and zucchinis. Thanks so much
Dear Kate,
I made your eggplant parmesan and it tasted great! However, it ended up being very watery. Was this because I used jarred prego sauce? However, I added tomato paste and additional onion/pepper flakes, and cooked on the stove for 15-20 minutes. I don’t know what went wrong. How thick is the sauce supposed to be? In addition, my slices didn’t overlap in the pan— I used four across, and two on top/bottom. There weren’t any wide gaps, but I guess you could say it wasn’t substantially covered either. Lastly, I ended up using more than 3 cups of sauce and surpassed the amount of cheese, because I finished during the last layer. The slices (12 in total) were swimming on the marinara and cheese, even though I stuck to the 3/4 cup sauce and 1/4 cup cheese (which wasn’t nearly enough to cover the final layers). My pan has 9x9x2 in. dimensions. I’m sorry if my comment’s too long, it’s just I’d really like to solve the problem. After it was finished cooling, it practically fell apart while cutting and was too saucy. I was wondering, since there are videos of other recipes on your site, can you please make one of this parmesan? Also, what is everything I can and should do different next time? Thank you for all your time. I look forward to solving this mystery.
Hi Anne, thank you for your note! There are a lot of factors at play here, so I’ll try to offer my best guesses. First question, did you weigh your eggplant to ensure that you were using 3 pounds? Each layer should be lightly coated in cheese (1/4 cup) until the top layer, when you use all of the cheese left. Lastly, more than 3 cups sauce could definitely cause it to be overly wet. Hope this helps! I’ve added the recipe to my video list, but I’m not sure when we’ll be able to get to it!
Sounds EXACTLY like mine. I never understood the breading, but I was fortunate to grow up with a friend with a grandmother who is from Italy and she made eggplant Parmesan frequently and NEVER with breading. No idea where along the lines people felt they needed to bread it. Keep up the good work
I’m happy we are on the same page! Thank you for your comment, Alexandra.
Thanks for making an approachable and lighter version of the dreaded, breaded eggplant parmesan. I didn’t have any mozzarella but I did have some fresh pecorino from Sardinia which I blended with parmigiano reggiano. The results were fresh and delicious.
Simple, healthy, and delicious! Thank you, Kate, for a very manageable recipe for a scrumptious meal!
This was so delicious! Even better the next day. I love all of your recipes, Kate. My family is not vegetarian but we always love your veggie recipes :) Even my 2 year old and 5 year old loved it and my husband couldn’t wait to eat the leftovers for lunch the next day. Thank you for sharing–you truly have a gift!
Thank you, Monica! I appreciate you taking the time to review.
Amazing! This is, hands down, the best eggplant parmesan I’ve EVER had! I halved the recipe for one but will definitely make the entire portion next time so I have leftovers.
Hooray! I’m happy to hear you loved it.
Your Italian Eggplant Parmigiana was the absolute best we ever tried!! The only things I did different (I’m like that!) was that I did use a jar of prepared sauce, but added the 28 oz. of crushed tomatoes to that jar. Also, I ALWAYS use Japanese Eggplant in any eggplant recipe. They are long and skinny AND the exciting part is that you don’t have to ever peel them. The skin is tender and delicious. I did slice them longways, like you suggested. Thank you for this wonderful recipe!!
Wow! So good! No leftovers at all! Put a sprinkling of Italian bread crumbs on top before baking ~ added a nice touch
Would omit the salt when roasting the eggplant – tasted a bit salty to me but none the less very tasteful!!
I was wondering if you can make some in advance and then freeze?
IF so, at what point in the recipe would you stop and then freeze? What would be the directions after that? Oven temp? Defrost – then bake? etc.
Hi Carol, Unfortunately, I don’t have luck with freezing recipes like this. They tend to get watery for me.
Kate,
Your eggplant Parmesan recipe is delish. The no-fry makes it all about the eggplant and eliminates all that grease flying around the stove and in the dish. My wife and mother-in-law loved it. I’m putting it on our monthly menu rotation.
Thanks for helping folks to eat healthy and be happy.
You can also roast the eggplant in an air fryer. Only drawback is you have to cook the eggplant in batches and I found that I have to cook extra as my kitchen “helpers” keep eating it!
Great recipe! Love eggplant parm and looking for an oohy, goohy casserole type recipe. This was easy and very good. Thank you for sharing!
Terri
I made this exactly as directed and my guests loved it! I served it with a shaved brussels sprouts salad which provided nice balance for the rich flavours of the eggplant parmesan. This recipe is definitely a keeper!
Great to hear, Jessica! I appreciate your review.
I made this tonight, and it was delicious! Such a great, simple and well loved dish in our house! Thank you for the recipe!!
Loved this dish! Eggplant is not a common ingredient in our household, but I was wanting something slighly different. I grilled the eggplant, acquiring beautiful grill marks. I haven’t had a chance to stock up on my typical herb plants, so no basil, I used pesto unstead, which worked very well to flavour my sauce. I have two teenage boys, one says he is not a fan of eggplant and the other wrinkles his nose in the absence of meat. Both devoured it!…. 2 large helpings each!
Hi Kate, i love eggplant parm which i used to order if it was on the menu. but since going vegan, i can’t usually have them at most restaurants. The one time i tried making them, i vouched never to make again because of how time consuming it was soaking, drying and frying the slices which absorbed so much oil (put me off). so when i came across your recipe the other day, i had to try it since this called for roasting the eggplant in the oven. i used fresh tomato entirely for my sauce (since i had no canned ones at home) and topped with some cashew cheese which i had made a few days ago and sprinkled some nutritional yeast before baking in the oven. it was delicious! and now i can make it at home minus all that greasiness. No breading for me, thank you very much! This was super tantalising for the tastebuds and super easy on the tummy. Thank you for this recipe!! making it again today! :)
Let me begin by saying this is my first attempt at my favorite Italian dish. Sauce was incredibly simple and absolutely amazing. I doubled the garlic and Added a tad more salt. I used 3 smallish eggplants. I LOVE eggplant. So I sliced them what I would consider thick (I’m a newbie to eggplant). I felt it wasn’t enough eggplant. So that said….. I devoured every bit of it….amazing sauce, eggplant and cheese!! I will absolutely prepare again but a bit thicker and more eggplant. So the recipe and technique is great that’s why I gave it 5 stars. But for my personal tastes will tweak it a bit next time. Thanks Kate for helping us keep it interesting at the dinner table!!
Oh my days. This recipe is amazing, thank you. Just made it and been back for seconds, the sauce is delicious. I will definitely be making this again.
Hi Kate – this is a perfect recipe! I made it last night and we loved it! There is no need to worry about the finished product being ‘wet’ since the eggplant is grilled first but you knew that!
I used to make the breaded type and from now on this will be my ‘go to’ recipe.
Thanks for sharing.
Kathie
Hi Kate!
I was wondering, have you made a video of this recipe italian eggplant parmesan yet? I ask because I’m a visual learner. Kudos to making this usually fried, unhealthy classic healthier!
Hi! Not yet, Jackie but great recommendation. :)
This was absolutely delicious. I made it with one eggplant for a single serving and used Psul Newman’s marinara sauce. Sprinkled with crushed chilis as I like a little heat. Definitely keep in my rotation. Thank you so much. Loved it.
Thank you for sharing, Cheryl! I’m happy you loved it.
Hi there Just wondering ifyou could add ground beef to this??
I’m a vegetarian so not the best person to ask :) It wouldn’t be very authentic if you did.
Barbara – if you would like to add ground beef – look for a Moussaka recipe. Similar to eggplant parmesan.