Eggplant parmesan is cheap to make, feeds a crowd, and is a great make-ahead meal. You can assemble it ahead of time and stick it in the oven when you’re ready, and after it’s cooked the leftovers make great lunches throughout the week! This recipe features eggplant slices breaded in panko breadcrumbs, which are roasted instead of fried (which is more traditional). If I can avoid frying things I do – not only because it’s often healthier but because it’s much less messy. If you’re heating up the oven to bake the eggplant parmesan anyway, why not also use the oven to roast the eggplant? I also skipped salting the eggplant before cooking with it (which I don’t really think of as a necessary step). Often when I’m craving eggplant I don’t even bother breading it and just make these easy roasted eggplant parmesan stacks which are super light and healthy. But this eggplant parmesan recipe is a step up – easier than a fried version, and a little heartier than the stacks.
Ingredients in Eggplant Parmesan (and substitutions)
Eggplant – grab two large, or three medium eggplants for this recipe.EggsMilk – whole, low fat, skim, or plant-based will work here.Italian seasoningPanko breadcrumbs – or regular breadcrumbs, or seasoned breadcrumbs (if using seasoned, omit any added salt and Italian seasoning). Gluten free breadcrumbs may also be used, or a low-carb substitute like crumbled pork rinds.Olive oilFresh mozzarella – you can use shredded mozzarella to make it easier and cheaper if you like.Fresh grated parmesan – or other hard aged Italian cheese like asagio or pecorino Romano.Marinara sauce – homemade marinara or store bought is fine (I recommend Rao’s for store bought).
Please scroll to the bottom of the post for the full recipe including ingredient amounts and detailed instructions.
How to make Baked Eggplant Parmesan
Please scroll to the bottom of the post for the full recipe including ingredient amounts and detailed instructions.
Tips and Tricks for Easy Eggplant Parmesan
Slice 24 slices of eggplant, so you can easily layer 12 in a 3×4 grid in two layers in a 9×12 baking dish. It’s OK if they overlap a little.On a similar note, slice 24 slices of fresh mozzarella ahead of time as well.To make slicing the mozzarella easier, stick it in the freezer for 30 minutes before cutting it.
Other Vegetarian Italian recipes
Vegetarian Stuffed MushroomsStuffed Portobello MushroomsPanzanella SaladSpinach and Barley AranciniItalian Mac and Cheese
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