Easy Eggplant Parmesan

We love how easy this eggplant parmesan recipe is to make, with no salting, breading, or frying required! This healthier eggplant parm with roasted eggplant slices, homemade sauce, parmesan cheese, and a simple breadcrumb topping will become a new favorite.

Watch the Video

Eggplant Parmesan Video

Classic eggplant parmesan calls for breading and frying eggplant slices, layering them with tomato sauce and cheese, then baking until bubbly – just like chicken parmesan! My version takes a shortcut: I roast the eggplant instead.

I layer the perfectly cooked eggplant with parmesan, mozzarella, and tomato sauce, then top it with crunchy breadcrumbs. This easier eggplant parmesan tastes just as delicious, with no messy breading, and it’s a bit healthier, too!

Easy Baked Eggplant Parmesan

Key Ingredients

  • Eggplant slices – Forget the salting, breading, and frying! We’ll simply roast thick slices in a hot oven until they’re perfectly tender and golden brown. Roasting adds a ton of flavor.
  • Tomato sauce – Grab your favorite store-bought sauce or use homemade. I highly recommend you try the tomato and red pepper sauce in the recipe below. It’s super easy, and you can make it while the eggplant roasts.
  • Cheese – Parmesan is essential! I like the flavor of freshly grated Parmigiano Reggiano best. We’ll also toss in some mozzarella before baking (but that’s optional). If you need a dairy-free or vegan alternative, try a sprinkle of nutritional yeast between layers.
  • Breadcrumbs – Instead of breading the eggplant, we’ll scatter breadcrumbs on top for crunch. Store-bought works, or use homemade breadcrumbs for even more flavor and texture. If you’re gluten-free or want a breadcrumb-free version, just skip them!

How to Make My Favorite Eggplant Parmesan

The video above walks you through every step of the recipe. This eggplant parmesan recipe is seriously easy, and the results are out-of-this-world delicious. Here’s a quick look at the highlights:

Roast the eggplant: No salting, no frying – just roast eggplant slices! This gives them amazing flavor and that perfect creamy texture. I crank my oven up to between 400°F and 450°F. Roast the slices (about ½ inch thick) for 35 to 45 minutes, flipping them halfway through. Bonus: You can even roast them ahead of time! If you love roasted eggplant, take a look at our family’s favorite roasted eggplant recipe.

Roasted eggplant slices ready for baked eggplant parmesan

The Sauce: Use store-bought, or if you have fresh tomatoes and bell peppers on hand, try our quick and simple sauce – I love it! Simmer garlic, tomatoes, bell peppers, and a pinch of salt. Then, blend with some olive oil and fresh basil. It’s fresh, delicious, and perfect with our roasted eggplant. Just like the eggplant, you can make the sauce ahead of time, too. This homemade red sauce would work nicely in this recipe, too.

Homemade tomato sauce for eggplant parmesan

When you have roasted eggplant and the sauce, assemble and bake in the oven until the sauce bubbles and the cheese is melty.

Serving baked eggplant parmesan

Make Your Eggplant Parmesan in Advance

  • One day ahead: Assemble the whole dish (except for the breadcrumbs), cover tightly, and refrigerate. Before baking, add breadcrumbs and pop it in the oven!
  • A few days ahead: Roast your eggplant and make the sauce 3 to 4 days in advance. Store each separately in the fridge. (Bonus: You can make homemade breadcrumbs ahead too!)
  • Freezing: Roasted eggplant slices freeze beautifully! Layer them with wax or parchment paper in a freezer-safe container for 3 to 4 months. The same goes for your homemade tomato sauce.
Eggplant Parmesan with parmesan cheese and fresh basil

What to Serve with Eggplant Parmesan

This healthier eggplant parmesan is excellent served as a stand alone dish. You can also add side. Try something fresh like this easy chopped salad or a homemade Caesar salad. Some extra veggies are nice, too. I love this quick and easy sautéed zucchini. Since the sauce is so delicious, it’s a nice idea to serve something to help sop it up. Try our roasted garlic bread or homemade focaccia.

Easy Eggplant Parmesan

  • PREP
  • COOK

Our easier eggplant parmesan recipe features roasted eggplant, tomato sauce, parmesan, mozzarella, and a crunchy breadcrumb topping. For detailed make-ahead tips, check out the article above. This recipe works best in a large casserole dish (ideally 13×9 inches or similar).

Makes 6 to 8 servings

Watch Us Make the Recipe

You Will Need

Eggplant Parmesan

3 pounds eggplant, 3 to 4 small

4 tablespoons olive oil

1/2 teaspoon fine sea salt

1/2 teaspoon cracked black pepper

3 cups marinara sauce or homemade red pepper tomato sauce, recipe below

1 ounce finely grated parmesan, about 1 cup

3 ounces mozzarella cheese, grated or sliced

1/2 cup seasoned bread crumbs, see our recipe for homemade bread crumbs

Fresh basil for top, chopped

Fresh Tomato Pepper Sauce (Optional)

2 medium red bell peppers, chopped, 1 to 1 ½ cups

1 pound fresh tomatoes, chopped, about 2 cups or 2 large tomatoes

4 medium garlic cloves, peeled and sliced

1/2 cup water

1/2 teaspoon fine sea salt, plus more to taste

2 tablespoons olive oil

1 cup fresh basil

Fresh ground black pepper, to taste


  • Roast Eggplant
  • 1Preheat the oven to 425°F (218°C). Line two large baking sheets with parchment paper or silicone baking mats.

    2Slice the eggplants into 1/2-inch thick rounds and place, in one layer, onto baking sheets. Drizzle or brush eggplant slices with olive oil and season with salt and pepper on both sides.

    3Roast the eggplant until they start to brown in spots, 15 to 20 minutes. Flip the slices, and then bake another 15 minutes until nicely browned and soft in the middle.

    4While the eggplant roasts, prepare other ingredients (shred cheese, prepare bread crumbs, make or measure out tomato sauce). If you plan to use the red pepper tomato sauce, you will have enough time to make it while the eggplant roasts.

  • Optional Tomato Sauce
  • 1In a medium saucepan over medium-high heat, add chopped red peppers, tomatoes, sliced garlic, ½ cup water, and a 1/2 teaspoon of salt.

    2Bring the mixture to a simmer, then reduce heat to medium. Simmer for 20 to 25 minutes, stirring occasionally. Keep an eye on it and adjust the heat if needed to maintain a gentle simmer. We want this to reduce, but add a splash of more water if the pan looks too dry.

    3Once the peppers and tomatoes are soft and most of the liquid has evaporated, give everything a good stir. Transfer the mixture to a blender or food processor. Add olive oil, basil, and a few grinds of pepper.

    4Blend until mostly smooth (a little texture is fine!). Give it a taste, and add more salt or pepper if needed. Use straight away or store in an airtight container for 3 to 4 days in the fridge or 3 to 4 months in the freezer.

  • Assemble
  • 1Turn your oven down to 400°F (204°C).

    2In a large baking dish, spread 1/3 of your tomato sauce along the bottom. Arrange half your roasted eggplant slices on top, letting them overlap slightly. Sprinkle with 1/3 of the parmesan cheese and half the mozzarella. Drizzle about half the remaining sauce over the eggplant (no need to cover it completely – check out the video for a visual!).

    3Add the rest of your eggplant slices. Sprinkle with half the remaining parmesan and all the leftover mozzarella. Top with the final bit of sauce. Finish with a layer of breadcrumbs and the rest of your parmesan cheese.

    4Bake the preheated oven, uncovered, until the sauce bubbles and the cheese is melty (about 20 minutes). Let it cool slightly, add a sprinkle of fresh basil, and enjoy!

Adam and Joanne's Tips

  • For gluten-free or bread crumb free eggplant parmesan, leave off the bread crumbs.
  • For vegan eggplant parmesan, leave out the cheese and sprinkle a couple of tablespoons of nutritional yeast over each eggplant layer.
  • For healthier/lighter eggplant parmesan, use cooking spray instead of drizzling olive oil over the eggplant slices before roasting and reduce the cheese.
  • Recipe inspired by Alexandra’s Kitchen.
  • The nutrition facts provided below are estimates. Calculations include the red pepper tomato sauce.
Nutrition Per Serving Serving Size 1/8 of the dish / Calories 311 / Total Fat 12.7g / Saturated Fat 2.3g / Cholesterol 4.5mg / Sodium 498.3mg / Carbohydrate 42g / Dietary Fiber 8.4g / Total Sugars 10g / Protein 12.5g
AUTHOR:  Adam and Joanne Gallagher
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18 comments… Leave a Review
  • Connor March 27, 2024, 3:51 pm

    Awesome recipe! Thanks for sharing

    • Joanne March 27, 2024, 5:03 pm

      Thanks Connor! So glad you enjoyed it.

  • Melissa August 2, 2023, 6:50 pm

    The recipe is a keeper. Both my husband and I enjoyed it along side garlic mashed potatoes. It is really good and I enjoy eating the dish, but it does not satisfy my craving for Eggplant Parmesan.

  • Kara November 30, 2021, 7:54 pm

    This was amazing. Will definitely make this again!!!

  • Cyrina October 22, 2021, 8:08 pm

    How do you make bread crumbs out of sliced bread? In love with your recipes. Thank you!!!!!!!!!!!!!

  • Danielle C. February 17, 2021, 3:28 pm

    This was an easy, delicious version of eggplant parm. I used my own favorite marinara recipe with it, but it was fantastic! My husband, who is not a fan of this dish normally, even ate it and said it was really good. Thank you for this lighter, easier, version!

  • Catherine Valby January 3, 2021, 9:28 pm

    I tried this eggplant recipe and I and my family loved it. I get eggplant parmigiana in restaurants fairly often, so I know my eggplant. Too often the eggplant is not tender enough and the breading just gets soggy in the baking. It was easier to roast the eggplant slices than to fry them like traditional eggplant parmigiana. Great idea! The flavor of your sauce was good as well. I didn’t have enough fresh basil to make a cup, so had to improvise at the end by adding 1 tablespoon of pesto to get more flavor. My blender wasn’t working so I did my best to mash everything but still thought it was good a little chunky. I also liked the bread crumbs on top. I served it with a hamburger patty and brown rice for a simple but delicious meal.

  • Gina November 30, 2020, 6:07 pm

    Very tasty and healthy since the eggplant was baked. I forgot to buy mozzarella cheese so I had to use Swiss cheese and it still was delicious!

  • Hannah October 28, 2020, 12:51 am

    This recipe was simple yet amazing! The video was super helpful. Instead of breadcrumbs, I used finely chopped walnuts from a food processor. Will definitely make again!

  • Celine October 22, 2020, 9:23 pm

    I love Italian food but hate spending hours over a grueling recipe. This recipe was the solution: providing gourmet taste without the manual labor. I highly recommend this recipe and am looking forward to making it for friends to impress them 😉

  • Linda October 9, 2020, 1:56 am

    We totally enjoyed this Eggplant Parmesan casserole tonight. I used my own tomato sauce recipe made from home grown SAN Marzano tomatoes. This recipe was so much easier than any other eggplant parm recipe I have used in the past….and so delicious. I added a serving of rotini which accompanied the casserole beautifully. It’s definitely a keeper recipe. Thanks for the preparation tips and the Instructional video.

  • Anne Steele October 4, 2020, 9:31 am

    I had a go of your recipe today. I had to adapt the amounts as it was just for me. It was lovely! I made the tomato and red pepper sauce and my own breadcrumbs too. I will definitely do this again. Thank you.

    • Joanne January 2, 2021, 1:10 pm

      Hi Anne! We are thrilled you enjoyed the recipe and were able to adapt it to your needs. Happy cooking!

  • James Sisco September 26, 2020, 7:40 pm

    Hi Folks,I just finished making and eating your Favorite Eggplant Parmesan recipe. Fantastic! I had a few variations: I used two plants and had only enough for one layer of eggplant (no problem); for the sauce I used a jar of prepared sauce and added pealed tomatoes (which I crushed in the pot); added a liberal amount of prepared minced garlic; and thinly sliced hand-full of basil to the sauce. I used panko breadcrumbs on top. I was so pleased how well it turned out! I made it in a 8 X 13 baking dish and have it all to myself as my wife cares not for eggplant. I’ll freeze several helpings to enjoy for later. Thank you, James S

  • Jenna September 26, 2020, 6:34 pm

    Love this version! much like what I had in Greece with more of a marinara than sauce

  • James Sisco September 26, 2020, 3:17 pm

    Greetings, This Egg Plant Recipe looks great and simple. I have the ingredients and am going to make it now! I will let you know how it turned out. And, thank you for including the video. Sincerely,James

  • Ray Riordan September 26, 2020, 10:40 am

    You can never have enough fresh ideas and new recipes. Looking forward to future posts. Buon Appetit.


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