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.
PrintItalian Eggplant Parmesan
- Author: Cookie and Kate
- 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 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.
Kathye
I am gluten free and kmake something very similar to his but use smoked buffalo mozzarella (also called scamorza). The smokey taste really added to the depth of flavor.
Kate
That sounds incredible! I wish I could find scamorza around here. I had it once on eggplant roll-ups (involtini) and it was epic.
monica
That is correct, no breading necessary to have an amazing eggplant parm.. I always make mine this way like your yummy recipe and the best part are leftovers , if any.. think eggplant panini.. or tossed in with pasta and spiralized zucchini…
Thanks for all the wonderful inspiration you bring us.
Kate
You are welcome, Monica! Thank you so much for your review! And of course bread is wonderful, but not always needed for a great eggplant parm :)
Faith (Home Ec @ Home)
This looks delicious!
lois buncher
Kate I made the eggplant parm. I am vegan so I did not get to eat it,but my friends loved it. I enjoy your blog & your cook book
Lois
Kate
That was nice of you to make it for friends since you couldn’t eat it! I am glad they liked it, Lois. Thanks so much for your review :)
TerriSue
Kate, I have just had an enjoyable morning reading about Alfredo Sauce and running around Serious Eats. I read his recipe for Eggplant Parmesan and I’m going to have to go with yours. Roasting the eggplant sounds wonderful. It has been a long long time since I have made this dish mostly for the reasons you shared. Your recipe sounds so good that I will be buying some eggplants this weekend to give it a try. I am sure you have heard of Yotam Ottolenghi, I have all of his cookbooks save the desert one. The two I use the most are Plenty and Plenty More. If you like eggplant, between the two books is a large number of eggplant recipes. Each one I have made has been wonderful. They show you that eggplant doesn’t need to be covered in tomato sauce. The Eggplant Cheesecake in plenty more is a must try. It is not as heavy as it sounds. Thank you for an Eggplant Parmesan recipe that truly sounds great!
Kate
Thanks for the additional info on some great eggplant options. Let me know what you think, Terri, once you give it a try!
Dhyan Atkinson
Hi Kate! Thanks for the new eggplant parm. recipe. I wanted to share with you something I just found in a vegetables cookbook. You can cut off the top of an eggplant, slice it into about 5 slabs long-wise, fan the slices on a plate and then microwave the whole eggplant, covered, in a microwave for 5 minutes. No turning over and over in the oven. The eggplant flesh remains a beautiful pale green color. It tastes great! The other evening I made eggplant with homemade onion, fresh tomato sauce on top. With the 5 minute eggplant I had a delicious dinner on the plate in a very short time. PS you can sprinkle the eggplant slices with seasonings, salts, or herbs before microwaving. Best regards, Dhyan in Boulder
Deborah
I am very lucky to have found a vegetarian Italian style hard cheese which is the closest to Parmesan but made without the animal rennet, as, unfortunately, is the case with so many seemingly vegetarian friendly recipes that include cheese.
Cassie Autumn Tran
I am definitely NOT surprised that eggplant Parmesan has been Americanized. People need to try the authentic dish for the REAL experience! Anyways, I don’t eat cheese, so I will have to try this with either vegan cheese or omitting the cheese all together (yeah yeah, I’m defeating the whole purpose of eggplant Parmesan, but whatever). Still looks like a great recipe to follow!
Evelyn
Such a lovely recipe! I love making melanzane alla parmigiana, my go-to recipe is actually similar to yours. I’ve never had breaded melanzane, maybe that’s a US thing to do like you said? I love having some crusty warm bread on the side though, with some olive oil and sea salt to make it a complete meal.
The breaaded melanzane reminded me, however, of my adaptation of this recipe of Jamie Oliver for veal parmigiana. Ever since I’m a vegetarian, I use eggplant instead of veal, and it works really well. The bottom of the eggplant schnitzels, the part that’s laying on the tomato sauce, does tend to get a little soggy, but the upper part remains lovely crusty, even with all the mozzarella melted over it. (And his crust, made of breadcrumbs, thyme, parmesan cheese, and lemon zest, is really to die for…)
The recipe is also quite similar to pasta alla nonna, but with mozzarella instead of aged ricotta. Have you ever had that? It’s basically pasta with tomato sauce, eggplant, and aged ricotta (I also often use mozzarella, since it melts through the pasta so well). It’s pretty similar in ingredients to the melanzane alla parmigiana, but you cannot really go wrong with that :)
Ahhh, sorry for the rambling, but you made me really enthusiastic to get into the kitchen and cook up a piping hot, cheesy melanzane alla parmigiana, perfect for the crispy and grey autumn day we’re currently having here.
Gaby Dalkin
WOWZA, this looks FAB!
Bull Garlington
Thank you! I am a huge fan of non-breaded eggplant parm. I think breaded food is a leftover from old-school cooking where nearly everything was deep fried and heart attacks were a rite of passage.
Liz E
This recipe was easy to make and delicious. I definitely did not miss the breading. I also loved the sauce! The balsamic was a wonderful addition. Can’t wait to eat the leftovers today!
Kate
Fantastic! Leftovers are the best too. Thanks for your review, Liz!
bernie kitts
Your recipe is a no fuss affair with quality ingredients making the dish have its own meld of flavors. I learned to make eggplant Parmesan from a diminutive Italian lady and there was much to do in preparation. She instructed me to peel the eggplants entirely then cut into rounds which were soaked in salt water for 20 minutes to remove any bitterness. Since they were pan fried they needed a thorough drying. Her egg bath had Parmesan, garlic and parsley. She would coat twice. Once with flour and then again with her own breadcrumbs. The pan fried eggplant would then rest on paper towels. Whew! The rest was the same layering approach. The extra prep time would preclude this from a busy workday dinner so I would only go into production when eggplants were plentiful and I would make extra to freeze. Your recipe is much more approachable for the modern cook. Thank you.
Kate
Traditional Italian cooks do spend a lot of time making wonderful meals! :) I am glad you found this version approachable. Thank you so much, for your review!
donna johnson
Eggplants are now bred so that they are less bitter–no need for the soaking!
anthony
Great recipe, light and tasty, but the next time I will add something to make it a little more substantial (mushrooms, zucchini, maybe ricotta or cottage cheese?) Is that the ghost of breaded eggplant calling out?
Kate
You can add additional veggies, if you would like. But if you are looking for something more, I recommend serving with a salad green! This sun-dried tomato caesar salad would be a good compliment or this greek gale salad with creamy tahini dressing. Enjoy, Anthony! Thank you for your review.
Danica S
This recipe is amazing! The sauce is simple yet so tasty. I didn’t have red pepper flakes so I added fresh jalepenos at the start of the sauce simmering.
I also added a blend of cottage cheese, fresh spinach, mozza, a bit of parm and pepper and added it in layers on top of the eggplant. A cross of eggplant parm and lasagna. Big hit. Can’t wait to eat the leftovers. Will definitely make again!
Kate
That sounds delightful, Danica! Fresh jalapeños to the sauce sounds interesting, but I bet added a nice hit of spice!
Becky Kostka
This reminded me of a skillet chicken parm recipe from ATK. In that dish they don’t bread the chicken itself, but too the skillet with cheese and toasted bread crummbs. For anyone hooked on having the breeding, a similar approach would work well with this too!
Donna
I agree with you a thousand percent about not breading the eggplant and not frying it! This is the way my grandmother taught me. One more little Italian tip- she also showed me that you have to ‘sweat’ the eggplant. After you’ve sliced it, lay them in a colander and sprinkle with coarse salt and meat them sweat for ten minutes. This brings out any bitter juices the eggplant may have. Rinse them and pat dry before you roast them. Sometimes I use a little ricotta cheese mixed with a little Parmesan cheese and pepper in one of the layers too. Buon Apetito!
Ron
What a lovely dish. We made it last night and served it on top of soft polenta, alongside grilled pork loin. I only needed enough for two, so I use about 2 pounds of aubergine and made it in a 20×20 cm ceramic baking dish. Used the total amount sauce and went with two layers. Part skim mozzarella is not often seen here, so I used fresh mozzarella sliced in an egg cutter. It turned out perfect and was so good. Thanks, great post and recipe.
Naz
This was a wonderful, recipe and thank you for the inspiration, Kate!
I made it last night for my family and we loved it! I added more garlic, basil + red chili flakes to make an arrabbiata. Served it with homemade Cesar salad and sauteed spinach with garlic. It was all built around your gorgeous Italian inspired recipe and a feast to remember! Looking forward to trying more of your recipes!
Naz
Kate
Thanks so much for the review, Naz! Your pairing sounds delightful!
Kathleen
Kate and Cookie. You have done it again! This is absolutely delicious, just out of the oven baked with fresh ingredients from my local farmers markets. Husband away, a candlelit dinner for one, a glass of lovely Australian Shiraz and I’m completely in love with this dish.
Thank you for providing consistently beautiful recipes. Can hardly wait for my leftover lunch tomorrow.
Kathleen, Byron Bay
Maggie
Best eggplant recipe I have ever made, I kept the slices very thin and trimmed off any large pieces of skin, it was absolutlely yummy. I worried that it would be too chewy but the idea of baking the slices first made it delightful. Thank you
Kris
This is how I love my eggplant parmesan! Can’t wait to make i!t
Kate
Let me know what you think once you try it, Kris!
Karen S
I made this last evening and served it with a green salad! Made a delicious meal! I loved the shortened steps….no salting, rinsing, patting dry, dipping in crumbs, and frying! So much faster and healthier! Thank you for a delicious recipe…again!
Kate
Yay! Thanks for sharing, Karen. I appreciate your review.
Katharine Isbell
Oh, my gosh, this turned out so good and it was a snap to make! It’s on my list of standbys when I need to cook for the week.
Kate
Great to hear, Katherine!
Christina
This was another winner! I usually avoid dairy altogether but sometimes I’m just craving something more substantial. This was it. Such a simple marinara recipe and so tasty. We used tomatoes we grew and canned ourselves and now I’m trying to figure out how to grow eggplants next year. I did add mushrooms to mine as it just seemed like lasagna to me and my family always puts mushrooms in lasagna. I just chopped them up in a rough mince and tossed them into the marinara as it was simmering. It added a nice dimension to the textures in the dish. I will definitely make this again and recommend it! Thanks again for another great recipe
Kate
I agree with you! Sometimes I just need some rich dairy, but in a complimentary way. Thanks so much for your comment! If you wouldn’t mind leaving a star review, I would appreciate it. I love that you were able to use some produce you grew for this recipe! I think it makes it just that much better.
Kelsey
My boyfriend and I made this last weekend. It was so good we did not have enough for leftovers! I made one minor substitution, I added red lentils with the marinera for some protein. One of my favorite eggplant parm recipes!
Kate
That is a great problem to have! Unless you were planning on leftovers :) Thanks so much for your comment.
Elizabeth
Made this today in my own Kansas City kitchen, and it was fabulous on this chilly fall day! Also, forgot how much I loved eggplant! Thank you! And stay warm!
Kate
It has been chilly in KC, that is for sure! What a fitting recipe for this weekend. Thank you, for sharing Elizabeth. Enjoy the warm-up this week (fingers crossed that is!).
Sabrina Hofkin
I made your eggplant parmesan last week and it is the best eggplant parmesan I’ve ever made or ever had! And so easy. I never liked breading with my eggplant so this is the perfect recipe. Delicious! Thank you!
Kate
Hooray! You are welcome. Happy to hear you liked it so much. Thanks for the review, Sabrina!
Caresse
Making this for a second time!! Using the short cut option.. such a good use of eggplant :)
Kate
Great to hear, Caresse! Thank you for your review :)
Elizabeth
Delicious! I’ve made it twice, and both times were fantastic. It is very easy to half the recipe if you’re making it for a few (usually feeds 2-3 with leftovers). Also tastes great with a dollop of ricotta and some whole wheat spaghetti.
Kate
Great! Sounds like wonderful additions, Elizabeth. Thanks for your comment and review!
Toby Lehrman
What temperature do you bake it after its assembled? The same 425 or 350?? Thanks
Kate
Same as you roast the eggplant at 425, but on the lower rack. I hope this helps!
Toby Lehrman
Thanks! It was a BIG hit.
Courtney Clark
My family and I absolutely loved this! Great recipe.
Kate
Glad to hear it, Courtney!
Scott
Let me start by saying I don’t like eggplant. Yet, I made it anyway. Here’s why; I used to not like cauliflower until I tried your roasted cauliflower (Curried Coconut Quinoa and Greens with Roasted Cauliflower – excellent by the way).
I had to use two smaller eggplant but that was my only issue. The eggplant parm took a little more time to prepare, as you had mentioned, but it was so worth it! This has probably been one of my favorite recipes from your site.
I’ve been inspired enough to buy your book via Amazon and have recently downloaded your app. I have to say that your recipes have all been well above average in taste and quick and easy to make after a long day at work.
Kate
I’m glad you took the jump on both the eggplant and cauliflower! It can be just about preparation. Thanks so much for your support. I appreciate it, Scott!
Molly
Loved making this recipe! So delicious! Thank you!
Kate
Great! Thanks for sharing, Molly.
Elizabeth
My husband and I are in love with this recipe. Sooo yummy! The marinara sauce is simple but delicious. Definitely adding this to our arsenal.
Jerome
So delicious but I wasn’t sure of the oven temperature for the baking after assembling. Did I misread? I couldn’t find it so I baked it at 350 and it came out OK.
Kate
Great question! Keeping the oven at the same temperature you baked the eggplant, 425 and see step 8. Hope this helps! Thanks so much for the review.
Kristi
This was delicious! My husband and I both love eggplant parmesan in restaurants, but it always felt complicated and difficult to make at home. This was not too difficult, even with making the marinara from scratch. We like that it is lighter and healthier without frying/breading the eggplant, but still retains that delicious mix of flavors.
Kate
I’m happy you think so, Kristi! Thanks for sharing and for your review.
Karin
I am so happy I found your website. This recipe is a winner in our house. So simple and beyond tasty.
Kate
I’m happy you found it too, Karin!
elle
Just wondering if you also baked the eggplant dish, once it’s all arranged at 425 for 20 to 25 minutes?
elle
ignore my question above, I just read one of the comments and it does get baked at 425. lol thanks….
Kate
Yes, that is correct!
DeNise
Just made this dish and it was delicious. The roasting of the eggplant is so much better then breading. Your marinara had great depth. My husband wants meat added next time. I think I could create little dishes of this to make each of us happy.
Kate
It’s so much better! Thanks for sharing, DeNise.
Melanie
Delicious and easy!
Kate
Thank you, Melanie!
Leanne
I can’t wait to try this! I bought an eggplant today and wasn’t sure of the best way to prepare it. I came straight to your site because I love your recipes. I figured as longs a I went with a Cookie and Kate recipe I couldn’t go wrong. I love the idea of not using breading. I used to go to this incredible Italian restaurant and every time I ordered the eggplant parmesan the waitress would always check to make sure I knew that they didn’t use breading and that it wasn’t deep fried. I would tell them that is why I always ordered it because their eggplant parmesan was the best!
Kate
That’s such a nice compliment, Leanne! Let me know how it goes. :)
Leanne
Wow!! Thank you so much for sharing all of your great recipes. Just tried the Eggplant Parm. It was excellent. A big hit with the husband too. I’ve been eyeing your cookbook for a while. Today it is going to be mine! I am definitely purchasing one today .
I am bad at leaving a comment/reviews. So far, every recipe Ive tried (Quinoa & Black bean Taco, Brocolli & cheese casserole, Brocolli & Spinach Frittata). Had been absolutely the wonderful. You are my go to when looking for new ideas.
Susie Thomas
I am growing eggplants for the first time in my garden! I harvested our first two eggplants yesterday and was looking for a special, healthier version of eggplant parmesan. We found your delicious recipe and couldn’t have been happier with the result! Lighter, so flavorful and simple to make! I dreamed about it last night. My husband, who is a reluctant vegetable consumer, was even wowed.
Kate
Fun! I can’t wait to have my own garden. I’m so glad you like it. I appreciate the comment and review!
jp
The BEST eggplant parm i’ve made yet!! Thanks for the delicious and easy recipe, will definitely be making it again!
Kate
I’m happy to hear that! Thanks for sharing and for your review.
Bridget Byrne
Amazing! I followed the recipe, except halved it and added roasted red peppers in the layers. I used the Muir Glen fire roasted tomatoes as suggested. I meant to make this for meals to take to work this week, but we ate it all. Everyone in the house wanted to have ‘a bite’ so again the meat eaters in the house have gobbled down my latest Cookie & Kate recipe. Thank you!
Kate
Thank you for sharing, Bridget. I appreciate the review.
shireen
What a great recipe! First time writing a review but just couldn’t resist. I have made this many times now… just delicious. Hard not to go back for more. Thanks soo much for all the great work you do and for sharing your awesomeness!
Kate
I’m glad you could resist! Thank you, Shireen.
sasha
Wow this is soooooo good!!!!! ! made this tonight and the flavour is so perfect in every way. Thank you so so much for sharing this. I really hope you keep posting new dinner recipes! Definitely a 5 star!!! I’ve been eating at home a lot more since I have discovered your recipes :)
Kate
Thanks so much, Sasha!
Sheila
This tasted fresh and light but rich and satisfying all at the same time. I sliced the eggplant too thin so accidentally overcooked it..but still the dish was delicious! I always seem to have trouble getting even slices of the right thickness with eggplant.
Kate
I’m glad it still turned out for you, Sheila! I appreciate your review.
The Next Hint
Great Blog Thanks for Sharing
Elliot
Excellent recipe. Unfortunately, the cooking temperature is not specified. I suppose it is 425 (the same given for the roasting of the eggplant.
Kate
Hi Elliot! Sorry it doesn’t seem clear, but keep it at 425 as you did to roast the eggplant.
Bethany
I have been wanting to try to make “Italian” eggplant parm ever since my trip to Italy this past April – you’re right, no breading is so much better! I plan to try out this recipe this evening – wish me luck. :) Just a quick question, any thoughts re: pros/cons of peeling the eggplant first? I noticed yours is unpeeled and just curious as I’ve seen it in recipes both ways.
Kate
I think this works great not peeling. It also helps it stay better. Let me know what you think when you try it!
jenny
I made this tonight and it was fantastic! My family is suspicious of eggplant, lol, but they both had 2 servings. It was just that good! The only things I did differently were using a 1+ pound eggplant instead of 3 lb, -which still made for 3 layers of eggplant. I also threw some kale I needed to use up into the sauce. Other than that, I followed the recipe as written. It was such a relief to find an easy to prepare eggplant recipe that didn’t use gobs of oil. Thanks!
Kate
Hooray! That’s fantastic, Jenny. I’m glad they loved it.
Teresa
This recipe is amazing! So delicious! I made it exactly as Kate says and it turned out perfectly. The sauce is so flavorful. I served it on a bed of whole grain linguine. This was a big hit with even the picky eaters in my house. Thanks Kate!
Kate
Thanks for the review, Teresa! I’m so happy you loved it.
Robert
My mother was Sicilian and always made a homemade tomato sauce ( the real key ) and baked the eggplant as well …….But the main difference is that between layers she put generous portions of mozzarella, parmesan and Ricotta cheese as well as sauce and she always put sliced Italian Sausage as well as ground pork and ground veal in her sauce……..The ricotta cheese is a must to separate a good eggplant parmesan from a great one ;-)
Kate
Thanks for sharing your mother’s method!
Jess
Made this last night and it was amazing! I’ll never fry eggplant again! Thank you!
Kate
Thank you for sharing, Jess! I’m glad you loved it.
Matt Neumann
An eggplant dish that features eggplant and doesn’t just use it for bulk… Novel! Tastes amazing, making it again tonight for the 2nd time in 2 weeks.
Kate
Love it! Thank you for your feedback and review, Matt!
Lara
My newly-vegetarian husband and I devoured this! I need to cut my eggplant thicker and more uniform next time (I think I need a mandolin) as I burnt some, but thankfully I had extra and it turned out so well. Thank you!! Both your blog and cookbook are staples in this household.
Kate
Great, Lara! I’m happy you and your husband are enjoying all things C+K.
Rita
Kate:
Made the Roasted Eggplant from your cookbook. Do you bake the assembled lasagna at the same temp as when roasting the eggplant? The recipe says 425 degrees to roast eggplant.
Silvy
Delicious!! But do you put salt on the eggplant slices & let them sweat for a half hour before you roast them? Or not really necessary to do?
Kate
There is no need! See step one.
Julie
This was one of my favorite meals that I’ve ever cooked! I was unable to wait the 15 mins for the cheese to set, though, had to dig right in :)
Kate
I love it! Thank you, Julie.
Mindy Artus
Kate – love your recipes. I have been looking for a great breadless eggplant parm recipe for a few years now. I also have a favorite from a restaurant and was trying to replicate it. This recipe helped me make that happen. I made 2 batches – one I baked straight away, the other I froze prior to baking and baked it tonight. And tonight I had to make sure I saved your recipe somewhere handy lest I forget the chosen process after years of experimenting. Thank you!
Kate
Thank you for sharing, Mindy!
Carrie Knudtsen
soooooo good. love it without the breading so you can eat it with garlic bread instead!
Kate
I love that! Thanks for your review, Carrie.
Linda
I have always hated breaded eggplant because it totally overpowers the eggplant taste and texture. This recipe is exactly what I was looking for! I had previously tried something similar but didn’t roast the eggplant first and it was OK but the eggplant just wasn’t the right texture. The roasting is so imperative to this recipe! I also add chopped basil to the layers for some great flavor. Thank you so much for this amazing recipe!!
Kate
You’re welcome, Linda!
Robert Baker
Nice ! Going to try this soon.
Kate
Let me know what you think!
Vrutika Doshi
Hey Kate, I made the eggplant parm the other day and it turned out to be of the yummiest dish I have ever made. Being a vegetarian its rare to find. Thank you for the recipe.
Kate
You’re welcome! I’m glad you loved it, Vrutika!
Joe
Hi there, I liked this very much but am unclear if I should be baking the final prepared dish at 425 or a lower temp. Thanks
Kate
Yes, it all bakes at 425. I hope this helps!
Nancy L
Thank you! I have been searching for an eggplant parmesan recipe that doesn’t use breading. My Italian mother-in-law doesn’t bread her eggplant either.
Kate
You’re welcome! I’m glad you found it.
Danny Singleton
Thanks for the recipe. Made the eggplant parm yesterday. I did not have crushed tomatoes so I used stewed tomatoes. It turned out great. The stewed tomatoes gave it a more “meaty” texture.
☀️☀️☀️☀️☀️
Kate
Great to hear it turned out well, Danny!
hava
Amazing and easy!! Got lots of compliments!
Kate
Thanks for sharing, Hava!
Judy
Hi Kate, making this now! Kitchen smells great! Just need temp of oven for baking the assembled and cheesed eggplant-going with 350 deg F as that is what i typ do for lasagna.
Best,
Judy
Kate
What did you think?
Priti
Followed this recipe to a T. It was AH-MAZING. I will never bread my eggplant again :)
Kate
Hooray! Thanks for sharing, Priti.
CHRIS
Love your recipe and you are correct Italians do not bread egg plants —however when picking the egg plants you do not want the heaviest for their size but the lightest!! the heavier ones have more seeds my grandmother from Ischia taught me that .
Kate
Thanks for your tip, Chris!
Madhavi
Love the recipe and so does my family. I have now tried this couple of times and every time it’s just perfect. So easy to make. Love it….love it!
Kate
I’m happy it’s loved by your family! Thank you for your review, Madhavi!
Klass
Omg. I made this 3 times it so much better than your egg battered breadcrumbs dish. I learned from the Italians from back home. Thank you
Kate
You’re welcome!
Klass
Omg. I made this 3 times it so much better than your egg battered breadcrumbs dish. I learned from the Italians from back home in Boston
Kate
Hooray!
Klass
I went to my favorite grocery store Wegmans. While purchasing eggplant I met a woman and she said she makes eggplant parmesan for her five-year-old son as we continue talking I found out that we were both going to your site to get the recipe.
Klass
Omg. I made this 3 times it so much better than your egg battered breadcrumbs dish I learned from the Italians from back home in Boston
5 stars
Thank you
Kate
You’re welcome!
Chris
Excellent recipe!
Kate
Thank you, Chris!
Caresse
I make the short cut version every time but I love this recipe so much. Love the roasted eggplant and its delicious!!
I’ve probably made this at least 5 times.
Kate
Thank you for sharing, Caresse!
Jeffrey
OMG..I just made this tonight.. What a fantastic, and great recipe! I am trying my best not to eat the entire dish before the family comes home! LOL! I’ve never been a fan of eggplant, however, no breading, just roasting them first has definitely changed my mind!
Kate
I’m glad you loved eggplant this way!
Shawn
I love a good vegetable-based meal. This turned out great. As a meat-eating, locally sourced kinda guy, I loved it!
Kate
I’m excited to hear that, Shawn! Thanks for your review.
Chinafote
it looks so delicious and i’ll try my best to make it at home
Kate
I hope you love it!
Kristen
Just made this tonight. Wonderfully delicious! I lived the sauce. Only changes, I peeled the eggplants and roasted them on the grill. I find the skin is hard to cut after cooking and is also a little bitter, doesn’t add anything. The smoky eggplant flavor was far superior to traditional eggplant parm which takes like a mound of breading. My husband and 9yo daughter scarfed it up! Keeper!!
Kate
Thanks for sharing, Kristen! I appreciate your review.
Tanya
Excellent. The whole family loved it!
Kate
That’s great, Tanya! Thanks for your review.
Robyn
This is the best eggplant parmesan I have ever had! I didn’t have all the ingredients, so I cheated and used jarred sauce and even string cheese in place of shredded. Even with those cheats, this was better than any breaded parmesan from a restaurant that I have had. I highly recommend this recipe.
Diana Trendall
I am NZ/Australian based and I don’t understand your ‘marinara’ sauce. Marina = marine =sea= seafood/tomato sauce here.
Gloria Kalustian
What temperature do you bake this?
Kate
See step 1: 425F
LD
I’d like to make this for a friend who will be unable to cook for awhile. Would you recommend assembling and freezing (ready to go in the oven), or cooking it first and then freezing?
Kate
I don’t freeze all my recipes, but I believe one reader had better luck freezing after baking this one.
Mary
I have made the 3 times now. Loved by everyone. I’ve proven to people that say they don’t like eggplant they do now. Even small children, 2 & 3 yo. I even just do the baked eggplant for dinner now. Love it that way
Karinne
It’s not true that Italians don’t bread their eggplant in parmigiana. I am married to an Italian man and live in Puglia. Most of the versions of parmigiana that I’ve seen have been breaded, including my mother-in-law’s traditional family recipe. That being said, the no-fry version also exists and is becoming more and more popular, probably because it’s lighter and appeals more to modern tastes.
Kate
Thank you for sharing, Karinne!
Sue Duronio
Hi Kate,
What is this baker? I’m in the market for a square baking pan and I’d love to know what you recommend.
Thanks!!
Sue
Kate
Hi Sue! This is from Crate & Barrel! The link is on my shop page: https://cookieandkate.com/healthy-kitchen-essentials/
Kay
I made this yesterday and it turned out very nice, especially the sauce! However, I found roasting the eggplant 22-27 minutes at 425 degrees in a gas oven to be way too hot/too long. I don’t know if the writer was using an electric oven if that makes a difference? But my eggplant started to burn at about the 15-minute mark, and much of it was charred and unusable. Luckily, I had another eggplant, and I had better luck roasting it at 400 degrees for 15-20 minutes, flipping the eggplant halfway through instead of turning the pans.
Wendy
I “stumbled” across your cookbook at the library and have read it cover to cover and tried 8 of your recipes. My husband and I have loved them all. I noticed on your website that some – perhaps most – of your recipes include a link to nutrition info. I wish your cookbook did the same – I would really appreciate it if you would include that information on all your future recipes, and I bet there are others out there who would, too. This is from a previous meat-eater turning vegetarian after my husband’s heart attack!! Thanks for so many delicious recipes. I’m going to buy your cookbook, as I’ve exhausted my limit on borrowing it from the library.
Kate
Hi Wendy! I’m glad you enjoy the nutrition information. I appreciate your feedback on my cookbook, unfortunately that would have made for an extensive cookbook.
Aloysius
Great recipe and a wonderful experience to make it from scratch. Everyone at home loved it. Thanks Kate
Anna
Hey there! I made this a few months ago and it was a huge hit and super delicious! I was just given a giant zucchini and I was wondering how you think it might work in this recipe in place of the eggplant. I’m guessing it wouldn’t need as long to bake – what do you think?
Love all your recipes!!!
Kate
You could try it! Although, it might be a little watery as zucchini can release water. Let me know if you try it, Anna.
Nye
Hi, any idea where I can find vegetarian parmesan in Quebec province, Canada? I’ve never seen Whole Foods 365 and BelGioioso. I’d like to try this recipe, so thanks in advance ^^
Kate
I’m not quite sure, I’m sorry! I hope you can get your hands on some.
Lynn Ink
Do you think I could make this with a Japanese eggplant? Or is that bordering on sacrilege?
Kate
You could try it! you might just need more since they tend to be smaller.
Laura E
Hello, I haven’t made this recipe yet but I have made the lasagna from your cookbook and it was amazing. I loved the tomato sauce in the lasagna (and how easy it was), and was wondering if I could use it straight on zucchini noodles etc. Now I see a different tomato sauce here…and I’m wondering why…is it an improvement? I will make it soon but I can’t wait to see how it tastes. Thanks again, love your recipes (all of them so far).
Kate
Hi Laura! I’m not sure about zucchini noodles as it tends to release a lot of water, but I would be curious! I switched it up here based on the classic style. Both are delicious!
Spike
This is an excellent recipe and will replace the way I’ve made it for at least 25 years, which came from an old Italian cookbook but had the breaded and fried eggplant. There’s almost nothing worse to see in the kitchen than what it looks like after deep frying.
I did make several changes. I made my own version of marina, but it’s not that different. I used fresh mozzarella, cut into tiny cubes, since where I live in Europe, fresh mozzarella is very inexpensive. And best of all, I topped it with homemade garlic bread crumbs at the table. In Puglia recently, I had several pasta dishes topped with crumbs just before serving, like this, and it really takes it to another level.
The recipe for the bread crumbs is quite simple. Pulverize fresh (not dried out) bread. Americans usually have food processors for this but here, with smaller kitchens, we just do this with a hand blender. Pulverize or very finely mince garlic and add it in. Toss a little salt and pepper in. Then fry them in enough olive oil than covers the bottom of the pan. Not deep frying, but not almost dry frying. When they’re crispy, they’re done. I put them on most pasta dishes.
Kate
Thanks for sharing your variation, Spike!
fay
Made this last night using the jarred sauce minus judgement technique. It was perfect. As is everything I’ve ever made from you.
Thanks!
Kate
Thanks for sharing, Fay!
Ruti Eastman
Oh,my! I have been looking for a recipe for Eggplant Parmesan that dispensed with the breading and frying that everyone seems to present as required. Found your recipe and — let’s face it — 5 stars after 65 reviews screams SUCCESSFUL! I had a hard customer to satisfy: the Dearly Beloved thinks he hates eggplant. (Personally, I think this is a guy thing related to a poor choice of names. “An egg that’s a plant? Yecch.” If he’d grown up with “aubergine,” I wouldn’t have this problem.) I more or less followed the recipe, which is my habit. I made it with Cheddar instead of Mozzarella. (Sue me if you want to. I haven’t any money. In Israel, the Mozzarella tends to be insipid, and the Cheddar we get is wonderful sharp English stuff.) And I didn’t have fresh basil, so I used dried basil, oregano, thyme. I used my spiffy Evo oil sprayer, which I adore. Thank you so much for the guidance throughout the post! I love the education about Italian cuisine! I love that you cut the eggplant lengthwise. (Duh. Like lasagna noodles.) I love that you roast instead of fry… and so on. End of the story: It turned out to be a great success. The Dearly Beloved now likes eggplant — erm… aubergine, at least prepared this way. #anothermarriagesaved Next time, I’ll photograph and post on Instagram.
Kate
Thank you for your detailed comment, Ruti!
Julia
I made this yesterday for my mom, sister and myself – it is amazing!!
Rave reviews all round and much happiness! I can’t wait to get to the left-overs for lunch later today
Kate
Wonderful, Julia! I’m happy it was a hit. Thanks for your review!