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 love all of your recipes. And, this is my first post! Question: Can I easily replace zucchini for the eggplant in this recipe? Or, would there be something different re: the roasting instructions? I know zucchini tends to get “wet” when cooked. My CSA box was long on zucchinis this week. Thanks so much!
Hi Elana! Unfortunately, I don’t think it will work as you noted zucchini tends to be wet.
This was AMAZING!! We made this tonight and I’ve never been a fan of restaurant eggplant parmesan. So mushy and oily…yuck! This recipe intrigued me because there was no frying!! I did have an issue with the roasted eggplant sticking. Next time, I’ll use parchment instead of foil, as you suggested. Overall, pleasantly surprised and a family favorite already!! Any tips on making the effort NOT stick to parchment paper, feel free to let me know.
Dear Kate,
Is it okay if I use pecorino romano instead of Parmesan for this recipe? I only ask because Parmesan is not readily available in my area. The only kind they have is authentic and the real deal, but very expensive. If not, what other cheese I should use? I know the Romano can be salty.
Hi Therese! That should be fine. Let me know what you think! If you find it salty, you can always scale back your amount of salt.
Thanks! How much should I use?
Hi! You can use the same amount if you are just replacing the parmesan.
This is so delicious!! My grocery store was running low on eggplants so we only had 2 small eggplants so I decided to use the parts with skin. They worked great in the dish, it was just less pretty. I also used red wine (pinot noir, if anyone wants to copy) instead of balsamic vinegar and it was very good, highly recommend. I’m definitely making this again!
My wife made this recipe. Flavor was great but the eggplant was mush. It had no structure or tooth at all. Any idea what could have gone wrong?
Love your recipes and cookbook by the way!!
Hi Bill! I’m sorry to hear it. The eggplant should have had some texture (somewhere safely between firm/crunchy and mush). I assume you used the variety of eggplant shown in the photos? It may have just been that your eggplants were not fresh, or just duds. Or if you sliced them thinner than I did, they would finish roasting sooner. Hope this helps!
I’ve officially fallen in love with this recipe, have tried it twice now and it came out delicious each time!
Fabulous! I had been looking for a recipe without frying and tried yours! My husband and I both loved it! Thx!!!!
Hi Kate, What can you substitute the balsamic vinegar for? looks delicious
Hi Beck, you can omit if you don’t have it. Although, it makes it extra delicious!
Hi Kate, dish turned out delicious, however to save time, is it possible to grill the eggplant on the bbq?
Hi Sandra! You could try it, although I haven’t tried it myself. Let me know!
I have never been a fan of eggplant but my sister brought me some from her garden. My husband likes eggplant so, I made this tonight for supper. Took a bit longer than stated but that’s because I fire roasted my own tomatoes for the sauce. Anyway, it was delicious! Only thing my husband recommended be done differently the next time is to peel the eggplant but that wasn’t a problem for me or my mither.
Loved this and only used 1/2 the suggested amount of cheeses—thank you!
Hi! I am preparing the sauce but your recipe does not specify salt and pepper measurements.
Thank you.
What temperature do you bake the Eggplant Parmesan?
Hi Sandy, Same as you preheat the oven, 425. I hope you love it!
Kate…. you really outdid yourself with this one. Made it tonight with homegrown homemade marinara sauce and garden eggplants & basil… it was so light, healthy and delicious. Thank you for your endless creative talents and this fresh new way of eating eggplant parm!
Amazing!!! Your recipes never disappoint :)
Perfect! I’ve made it twice. So easy and taste clean without breading and frying the eggplant. Also, when I had a lot of zucchini squash I used it with the eggplant and it taste just as good. I haven’t made eggplant parmesan in 30 years. Thanks
That looks delicious!
Delicious and easy
Its so hard to find a good recipe with Eggplant for my family. Its such a great vegetable but never quite gets the respect it deserves. This recipe changes that. I made this last night and my family LOVED it. My only regret is that I didn’t double the batch as there were no leftovers for lunch today!
As always…your recipes never disappoint.
This was another great one Kate. Roasting the eggplant is so easy and brings out the best flavour! Thank You!
This is the first time I’ve ever made Eggplant Parmesan. Loved this recipe and was very happy to use it with the eggplants that I grew! Very YUMMY!!!!
Wonderful!!!!!
I think I used less cheese than the recipe calls for and it was delicious!
First, I want to say this recipe is absolutely delicious! I have made this recipe twice, love the grilled eggplant, and don’t miss the breading and frying. However, I am not getting 3 layers of eggplant, either time. The first time I had 2 medium and sliced them closer to 1/4″. I got 2 layers in a 9″ square pan, no overlapping, but the layers were too thin, mostly sauce and cheese. This time I used 3 medium eggplant and cut them closer to 1/2″ slices. I still only got 2 layers with no overlapping, plus the sauce was just enough (I measured exactly this time.) So, two layers, but they are thicker, and it is delicious. The balsamic vinegar in the marinara is the bomb! I will try again until I can get 3 layers… but I highly recommend this recipe!
Hi Joanie! I’m glad you have enjoyed it, even though you aren’t getting the layers. Maybe your eggplants are just on the smaller side. Keep me posted!
My husband and I loved it! We liked it without the breading also. He wanted it again 2 weeks later! Will definitely keep this recipe.
What baking sheet size do you use?
Hi Samantha! I use what are called “half sheets.” They’re around 12 by 18 inches.
This was delicious. Made it last night. Didn’t have the fire roasted tomatoes but doctored up my diced tomatoes and yum. So nice to have a non fried eggplant parmigiana.
I have to agree wholeheartedly with your verdict. As I was reading another recipe, I was wondering why on earth I’d bother crumbing and pan frying all that eggplant when it just going to be covered in sauce and get soggy anyway! The traditional way makes much more sense to me too.
Excellent recipe, have made it three times in the last two months. Really prefer it roasted as deep fried foods tend to give me heartburn, despite the flavor. I make tomato sauce the way I have always made it and use fresh mozzarella cut into tiny cubes as it is inexpensive where I live.
I do think you should consider recommending people use silicone baking mats rather than parchment, parchment doesn’t properly biodegrade so the silicone is better environmentally.
I have to admit, I was skeptical about baking the eggplant, but I am a true believer in this method. The hubs doesn’t do eggplant, but my neighbor gifted me with about three pounds of them and my search was on for the ultimate best recipe on the planet and you nailed it. I wish I could post a picture of the results. The taste was phenomenal. No heavy breading, which allowed the eggplant to remain the star of the dish, although quality, freshly grated cheeses and fresh-out-of-the-garden basil & crusty homemade bread didn’t hurt. Fantastic! I shared with a friend and she said it was the best she had ever had – even her sick dog was begging for a bite :-) I posted the photo on my Instagram – my FIRST post ever on there. I thought it only fitting. Thanks, Kate! Next year my garden will have eggplants growing in it for sure.
Picky toddler approved!!! I’ll tag a pic on IG. I’m from KC and used to rent a little spot from Laura from Regazza. I was dead set on your recipe and then read that it was based on hers! Living in Texas now, it was a lovely taste of home! My partner and I loved it, and so did our kiddo. Amazing!
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.
Another option I use in the sauce is cottage cheese to add more creamy texture
Best eggplant Parmesan recipe hands down. I have been looking for a recipe like this since I moved . This to me is a traditional Italian recipe. Like my uncle Yuppa used to cook and like I’d find in the restaurants where I lived. I didn’t change a thing ! Thank you ☺️
I am never breading my eggplant again. Thanks!
Hi – question – There is a temperature of 425 degrees for baking the eggplant but when it has been assembled and is to be baked for 20-25 minutes, what temp is that?
Thanks, Sue and Don
Hi Sue! You will keep the oven temperature the same as you did when you made the eggplant. I hope this helps!
This turned out great! My wife even said how much she liked it and she doesn’t always. I didn’t have tomato paste but it still turned out good. I was just sure to summer it long enough. I did use garden tomatoes, eggplant, and basil. We didn’t miss the breading and I sure didn’t miss that step. The whole recipe was actually nice and easy. Can hardly wait to try it again!
Hi,
I just made this Italian Eggplant Parmesan for my son and his family. I will take it over there tomorrow and bake it there. My problem is you say to bake it 20 to 25 minutes but you don’t say what temperature the oven should be. I’m thinking 350 degrees? 375?
Thanks, I will let you know how they like it.
Mary
Hi Mary! I hope they love it. The dish is baked at 425, same temperature as we roasted the eggplant. I’ve updated the recipe to clear up any confusion. :)
We made the eggplant parm last night & it was such a huge hit this will be in our rotation for the winter…
Thanks again & keep them coming!
Easy, yummy, so flavorful! Did not miss the breading! Love the spice from the fire-roasted tomatoes and red pepper. Added some roasted zucchini. Served it over some brown rice pasta. That golden cheese is a sight to behold. Thanks for this!!
You’re welcome! I’m glad it was a hit, Kerry.
Wow it was fantastic. I wanted to try this for a while now. Will definitely make it again.
This was excellent. It has such a light and fresh flavor, entirely different than with bread crumbs. I’d really gotten sick of eggplant Parmesan because it was so heavy but this recipe has got me wanting more! Thanks!
I’m glad you were able to enjoy this one and it not leave you feeling bad! :) Thank you for your review, Pam.
Our daughter made this for us last night for dinner. It was AMAZING!! Even my husband who loves his meat, loved this as our full meal! I would definitely make this!
Great to hear, Angela! I appreciate you taking the time to review.
Thanks, Kate! I made this dish on a chilly fall evening here in the Mojave Desert when the season’s first snowfall adorned the surrounding mountains. I had a few small eggplants hanging on in my fridge from the farmers market (the season’s last!). And it turned out so well! So full of flavor. I even used basil that I grew on my patio. I paired this dish with a Zinfandel from Paso Robles. Yum! I also preceded the entree with a lovely salad with veggies from my local farmers market. This dish was the keystone, though. It pulled everything together so nicely. Next time, I’m thinking I’ll try a pinch of ground nutmeg in the sauce, just as an experiment. Thank you for sharing this simple, yet incredibly tasty recipe. I’ll be making this again! ❤️
I’m glad it was just what you needed, Shane! Thank you for taking the time to review.
This is an unbelieve recipe! I did the salt the eggplant, let it sit in a colander and rinsed it off before roasting. Also used my favorite jarred sauce and added more garlic. Did also use the onion, vinegar, tomato paste and basil with the jarred sauce. IT WAS RIDICULSOULY GOOD — AMAZING THE NEXT DAY TOO. Without a doubt you will not miss the breading. Highly recommend this!!!!
Thank you, David! I’m delighted you loved it so much.
Oh my goodness! This came out ridiculously tasty! That sauce though! Was it all the fresh basil? I dunno, but oh goodness! And perfect amount just gotta ration within layers. I only ended up with two bc I think my eggplants were on the smaller side ( so three layers of sauce total). Had to adjust my oven down about 20 deg C bc it runs hot and my eggplant were pretty thin. I salted the second batch while the first was baking but not sure it did much. Probably didn’t do it long enough but in the end I don’t think it was all that necessary. I’ll probably slice my eggplant closer to 1/2 in next time as they were getting crispier than I had liked in the oven. Cheese amount was perf. I layered parm and mozzarella in between. Can’t say enough about this dish. My only regret is making it with egg noodles bc they filled me up too fast and I would’ve rather just ate more of the dish itself. I’m actually going to make it again tomorrow bc I have to have more! But with green beans this time!
Thank you for your detailed comment, Jasmine! I’m excited you loved it. I appreciate you take your review.
Haven’t made this yet but made the roasted eggplant lasagna from your book and it was THE BEST lasagna I’ve ever had. Raving reviews from the family. Just loved it! who needs meat when you have delicious roasted eggplant! So now can’t wait to make this too! Thank you for all your amazing recipes! Tara
I love this recipe. Very satisfying.
This was soooo delicious! I was nervous to make eggplant Parmesan for the first time but this recipe made it so easy. Thank you!
Hi Kate
An absolutely delicious dish, thank you for the recipe!
Kay
You’re welcome, Ksenia!