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. 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! 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! 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. 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. When you have roasted eggplant and the sauce, assemble and bake in the oven until the sauce bubbles and the cheese is melty. 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 30 mins COOK 1 hr TOTAL 1 hr 30 mins PREP 30 mins COOK 1 hr TOTAL 1 hr 30 mins 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 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 Directions 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. 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. 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! 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 Making 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! Make 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 tips: 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. 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. Making 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! Make 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 tips: 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. 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: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us