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.
Wow! This recipe is amazing! The marina is so good that I would also use it with pasta. I probably used about a half tsp of salt in the marinara but I would eliminate it for this recipe because the cheese adds alot of salt to it.
I would serve this meal to guests with a salad and some Italian bread or a baguette to sop up the sauce that’s left on the plate. So good!!
This is wonderful! This is the second year I have grown eggplant for a community garden in Kansas City and it is super easy to grow. But I have never eaten them before. So this recipe eased me into it and was delicious. I like not breading the slices. I like roasting the eggplant while I cook the sauce. This is a winner
I tried a similar version of this in Palm Desert, CA and fell in love with it. No bloating or stuffed feelings. I am Italian and have baked eggplant parm for Christmas Eve every year. I had never had it naked. Thank you for the recipe. The only thing I would change is that I would peel the eggplant. I find the skin to be too bitter.
Absolutely the best! I’ve made it several times for ourselves and guests and it’s a big hit. My name is Edward and our friends call this delicious recipe “edplant” Parm.
Thanks, Edward
I made this recipe yesterday and my family really enjoyed it. I had never eaten eggplant before and was unsure what to do with one that I was given. The homemade marinara sauce was awesome! I will definitely make this recipe again!
I’m glad top hear that, Norma! Thank you for your review.
This was delicious! Will definitely make again!
I ordered eggplant parm in a local restaurant and the waiter said theirs was excellent but not breaded as you would get most places. He wanted to make sue that I would be OK with that. It was the best I had ever had and your recipe is so close! I made it for dinner last night following your instructions. Will be making it again soon. Thank you!
That’s great! Thank you, Ryan.
So yum! Brought this to an Italian potluck as a gluten-free main meal alternative. It was a hit!
I added more garlic and red pepper flakes as well as some red wine to the marinara.
Not as complicated as I expected it to be! So worth the effort!
I’m glad you enjoyed it, Jenica! I appreciate your review.
Un frigging believable, I just made this for supper this evening. Changed out the two cheeses, instead using Trader Joe’s Alternative Mozzarella and Parm Shreds to make it vegan
This is the most delicious Eggplant Parm ever – no grease to blot from the fried eggplant slices, and you really get to appreciate the taste and texture of the eggplant in this recipe. Healthy, and so good, I made the sauce as written – the vinegar adds such depth plus eliminates the acidity. As it cooks, everything just gets thicker and richer. Cannot say enough good about this recipe, thanks Kate, it is delicious!
I’m so happy you enjoyed it, Dough! Thank you for taking time to comment.
I made a vegan version of this last night, substituting Trader Joe’s Alternative Mozzarella and Parmesan shreds, and it was the best Eggplant Parm I’ve eaten. Nice and light and healthy, and the sauce became magic once I added the Balsamic vinegar.
Thank you for this recipe, I’m a terribly lazy cook and this was as simple as it was scrumptious!
I love this recipe! My daughter who doesn’t like eggplants now asks me to make this all the time. I find it difficult to find the roasted tomatoes sometimes so I just use the regular chopped tomatoes in a can. It’s absolutely delicious!!
Extremely delicious and light! Thank you for this recipe
Thank you for your review, Gina!
Kate, we’ve made this recipe several times and it is truly a five star keeper. We follow the recipe exactly except for using Local homemade marinara sauce. So easy, so healthy AND delicious to our vegetarian and non vegetarian family and friends alike. I’ve made many of your other recipes, too with great success. Thank you so much!!!
Fantastic, Agi! Thank you for sharing.
wow, Wow, WOW!!! This was just awesome. Easy to make, light, not heavy, and the flavors just explode in your mouth. I have yet to try and enjoy anything but good/great Cookie and Kate Recipes, but this one may just be the best one yet. Did I say Wow?
Thank you, John! I’m happy you enjoyed it.
I have made this recipe several times! I am usually too busy with toddlers to make the marinara, but Raos does the trick. Soooo good! Kate’s recipes are the best and this one is definitely a family favorite!
Wonderful to hear, Jen! I’m glad you love it.
This was absolutely delicious. I found it simple to make, very satisfying yet not heavy. I wouldn’t change the recipe at all. My only suggestion would be to give your baking dish a light coating of cooking spray or olive oil.
My mom coated eggplant w flour and egg.said bread crumbs made it too greasy and heavy.
Love this recipe! Thank you Kate for a great, healthy eggplant recipe. My daughter and I love it!! I’ve made it 3 times and used Raos Marinara sauce. Top rated by America’s Test Kitchen for jarred pasta sauce. Thanks from a fan from Halifax, Nova Scotia❤️
Love this recipe! Thank you Kate for a great, healthy eggplant recipe. My daughter and I love it!! I’ve made it 3 times and used Raos Marinara sauce. Top rated by America’s Test Kitchen for jarred pasta sauce. Thanks from a fan from Halifax, Nova Scotia❤️
This is an absolutely delicious recipe. I’ve managed to muck up every eggplant recipe I’ve tried, not baking makes a huge difference and the tomato sauce is really delicious, even after slightly overcooking the onions and forgetting to add the balsamic. Only slight variation is that I used a half teaspoon of chilli powder instead of red pepper flakes and added panko crumbs on top but under the Parmesan. Absolutely brilliant.
I’m excited that you enjoyed it, Cathy! Thank you for your review.
I followed the recipe and the finished product was too ‘soft’, no substance. The eggplant was too ‘limp’. I cut the slices about 1/4 inch thick. Should I have made them thicker? Did I roast them too long? The taste was very good, just too soupy.
Hi Chuck, I’m sorry to hear that. What sauce did you use?
Hello, I have made breadless eggplant lasagna in the past. None of them were even close to this recipes results. WELL DONE, DELICIOUS!! THANK YOU. Perfect lasagna. The prepping the slices in the oven trick is great. No watery soup like I’ve experienced in the past without baking them.
You’re welcome, James!
This dish is great, have made several times without fail. Last night decided to go without sauce, threw in a few Roma tomatoes to roast with the eggplant. Smashed the tomatoes as layers with some fresh chopped basil and garlic in place of sauce. Added some fresh spinach as well, was worried about water content. But it turned out great, so light. The roasted eggplant creates a versatile dish. Don’t be afraid to experiment, keep bringing us more Kate!!
This is very similar to Ina Garten’s recipe which is a regular in our house. She used Buffalo mozzarella which makes it lighter than using regular mozzarella. I’d recommend trying that and hearing your opinion but nonetheless eggplant parm that isn’t fried is the best!
Maybe my oven runs hot but following you recipe to roast eggplant lef to totally burned result. Had to throw it out
Hi Renee, I’m sorry to hear that. Have you had issues in the past?
Took seven minutes off the clock and got the eggplant the way it should be
Question: I noticed you don’t soak the sliced eggplant in salt water before hand. Is roasting it different ? That you can eliminate this step ? Thank you !
Hi! It find it works great so you don’t need that step. The roasting helps to caramelize it, as it does other vegetables. Try it out. Let me know what you think!
I’ve made it 3 times for my bride, her favorite! If I can do it, anybody can!
That’s great to hear, Chuck!
My wife and I love the Eggplant Parm that our friend always makes for our birthdays. But we know he breads and fries the eggplant so looking forward to using your recipe to cut down on oil & calories. Thank you for all the tips as well. Will be making it soon.
That’s great to hear, Dennis! I appreciate your review.
This recipe freezes awesome. I’ve made it two years in a row in a Pyrex dish, baked and froze during the height of summer vegetable production. Late December is a great time to enjoy my summer harvest and the flavors get better over time!
Great to hear, Mary! Thank you for sharing. I know others will find that helpful.
I’m so excited you have an eggplant parm recipe posted! Loved learning that Italians don’t bread it, I can’t wait to make this. I am curious if you have any tips or tricks for not wasting tomato paste. I find that I tend to only use half a small can, or half a tube of it, and then the rest usually spoils before I can use it up. I can’t be the only one! Maybe I should freeze it? Thanks!
Let me know what you think, Dani!
I take whatever I don’t use, put it in a tiny freezer container, label & freeze. Works great that way.
I have made this many times and it is by far my favorite! I also make and use this sauce for baked ziti! A keeper!
Scrumptious!!!
delicious recipe.. i used a very small eggplant that was cut very thin, it was over-roasted at 10 minutes but it came out great in the end. just make sure to adjust cooking time with how thick your slices are. thanks for the great recipe!
I’m glad you loved it!
Very good recipe, was to assemble, and recommended it to my friends.
Thank you for your review, Donnie!
Hi Kate – I LOVE your recipes! I’ve made enchiladas, peanut stew, falafel and a bunch of others. All great. I’m making this eggplant for my book club on a Thursday. If I make it Monday, think am I good to bake it Thursday? Or should I freeze it baked (or unbaked)?
I would suggest making it all up right away.
Loved this recipe! Loads of flavour and healthy too!
I’m glad you loved it, Elaine! Thank you for your review.
This is my go to recipe – absolutely perfect every time!
Such well thought out and delicious product- thank you
You’re welcome, Barbara!
This is the best eggplant parm I’ve ever had. I’ve made this recipe so many times and everyone I make it for is blown away. One small comment about proportions: I tend to use more eggplant than the recipe calls for, as I can’t seem to stretch the suggested amount as much as needed. Maybe I’m slicing them too thick, but I always roast 4 eggplants to make sure I have enough.
OMGeeee! So. dang. good. I used asian eggplants since they’re in season, and this turned out delicious. Can’t believe I didn’t miss the breading! Thx for the recipe.
You’re welcome, KP! Thank you for your review.
Can you make ahead and freeze it before baking it?
Hi Ginny, I don’t think this is the best option to freeze. If you try it, be sure to report back!
This was excellent. Unfortunately while roasting my eggplant my convection oven fan broke but luckily I have two ovens and just moved it down to the bottem oven and continued on. Will have to call the applience repair people tomorrow, hopefully we hit the Mega Millions tomorrow as well! LOL! But aside from that we thought it was just perfect. My husband usually doesn’t eat the skin and still loved it with it on. The sauce was over the top of fresh goodness. I used a can of whole San Marzanno tomatoes and just squeezed them in my hand when it came time to add the crushed tomatoes. The only other thing that I did differently was only used 2/3 cup of parmesan cheese only because my husband isn’t a huge fan of that. Honestly this was restaurant quality and I can’t wait to serve it for others! Thanks for such a great recipe!
Oh no! I’m glad you were still able to cook it. Thank you for sharing how you made this recipe, Ella.
This sounds amazing? Does it freeze well? For example, if I put it all together in single or double servings and did everything except the final cooking-and threw it in the freezer would it keep well? Love eggplant Parma, but have a ton of eggplant this year!
I love the ingredients in your sauce. What I do with the eggplant is to slice it, smear on some mayo, then coat it in a mixture of parmesan cheese and bread crumbs and roast at 400 degrees 30 minutes with a flip in the middle.
I love your site and have been cooking from it for the last 6 months. Thanks for all your delicious recipes.
it look very good am cooking it now
I halved the recipe, just using one eggplant and used a loaf pan to cook it in. So delicious, and I will definitely make this again.
I’ve always cut my eggplant in rounds. Tonight I cut it length-wise. This recipe was great. Very delicious. I used Muir Glen jarred sauce and added some cracked red pepper and basil chiffonade, served on focaccia.
Thank you for sharing, Annemarie!
My new eggplant recipe. Have made it twice in 3 weeks. What’s even better is the sauce! I’m using it stand alone as my new pasta sauce. It’s fast, tasty and much healthier than any bottled sauce.
Thank you for sharing, Sheryl!
So easy using Rao’s sauce and fresh basil. Will make again.
Great to hear, Stacy!