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.
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.
It’s 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!
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.
Removing the breading also makes this eggplant Parmesan gluten free. This eggplant Parmesan is lighter than most, and the eggplant flavor actually shines through. It 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. Golden cheese offers the most flavor.
I made a quick homemade marinara, so this homemade eggplant Parmesan is made entirely from scratch. Tomato paste and fire-roasted tomatoes (if available) 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.
Before you head to the grocery store, here are some tips on choosing great eggplant. 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.
Please let me know how this turns out for you in the comments. If you have extra eggplant, check out my favorite baba ganoush and spicy roasted ratatouille with spaghetti. For more comforting casserole dishes, try my spinach artichoke lasagna and lentil baked ziti.
Italian Eggplant Parmesan
- Author:
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour (plus 15 minutes cool-down time)
- Yield: 6 to 9 servings 1x
- Category: Entree
- Method: Baked
- Cuisine: Italian
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, 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.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Kathy
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.
★★★★★
Jenny
Hi Kate Sounds delicious , how would you recommend heating it the next day , microwave or oven ?
Thanks Jenny
Nadia
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!
★★★★★
Kate
Hooray! I’m happy you came across this one, Nadia! I appreciate your review.
Karen Ser
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?
Kate
Hi Karen! Yes, everything is baked at that same temperature!
Barbara
Followed the recipe exactly and it turned out great. Delicious and light! Will definitely make it again.
lauren willoughby
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.
★★★★★
Kate
Hooray! Thank you for sharing, Lauren.
Mariam
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 :)
★★★★★
Kate
You’re welcome, Mariam! I’m happy it was a hit.
Jamie
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!
★★★★★
Kate
Hooray! I’m glad it was a hit. Thank you for sharing, Jamie.
TT
A big ‘WOW’ was my husbands comment. A truly fantastic recipe!
★★★★★
Kate
I love it! Thank you for your review.
Lucy
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 :)
★★★★★
Kate
You’re welcome, Lucy! I’m glad you think this one is the best.
Marie
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!
★★★★★
Kate
Wonderful to hear, Marie!
Hayley
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.
Kate
Hi Hayley! You could try my vegan lasagna! Maybe adapt it from there :)https://cookieandkate.com/best-vegan-lasagna-recipe/
Hayley
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!
★★★★★
Erin
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!
★★★★★
Sally
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!
★★★★★
Deni
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!
★★★★★
Julia
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?
★★★★★
Kate
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!
Tarina
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.
★★★★★