Eggplant Parmesan is a classic Italian comfort food made with fresh eggplant slices coated in seasoned panko breadcrumbs, baked until golden, topped with a quick homemade tomato sauce, and finished with two kinds of melted cheese. Serve with Garlic Spaghetti and Garden Kale Salad.
Eggplant Parmigiana
I like this recipe because it delivers all the comfort of the classic Italian dish with a straightforward method and ingredients that are easy to find. The eggplant bakes rather than fries, the tomato sauce comes together in about 10 minutes on the stovetop, and the whole thing is on the table in under an hour.
Ingredients for Eggplant Parmesan
Here’s what you will need. Exact amounts are listed in the recipe card below.
- Panko Breadcrumbs – Larger and lighter than regular breadcrumbs, panko gives the eggplant a crispier coating that holds up better after baking.
- Italian Seasoning – A blend of basil, oregano, and thyme.
- Red Pepper Flakes – For a gentle warmth. Adjust to your preference.
- Eggplant – Look for a firm eggplant with smooth, shiny skin and no blemishes. It should feel heavy for its size. One medium eggplant yields four half-inch rounds for this recipe.
- Olive Oil – Helps the coating adhere and promotes browning in the oven.
- Tomato Paste and Water – The base of the quick homemade sauce. Tomato paste gives it a rich, concentrated flavor without requiring a long simmer.
- Garlic – Stirred into the sauce for a savory depth.
- Light Brown Sugar – A small amount balances the acidity of the tomato paste.
- Kosher Salt and Black Pepper – Season to taste.
- Mozzarella and Parmesan – Two cheeses give the finished dish a classic, layered flavor. Both melt well when baked.
- Fresh Basil – Optional garnish to finish.
Make it Vegan: Use dairy-free mozzarella and Parmesan. Everything else in this recipe is already plant-based.
How to Make Eggplant Parmesan
STEP ONE: Preheat and prep. Preheat the oven to 425°F. Spray an 8×8-inch baking dish with non-stick cooking spray or line with parchment paper.
STEP TWO: Make the breadcrumb mixture. In a small bowl, combine the panko breadcrumbs, ¼ teaspoon Italian seasoning, and red pepper flakes. Set aside.
STEP THREE: Coat and bake the eggplant. Brush each eggplant round with olive oil. Press each round into the breadcrumb mixture, turning to coat both sides. Arrange in a single layer in the prepared baking dish. Bake for 15 minutes until golden. Remove from the oven and reduce the temperature to 375°F.
STEP FOUR: Make the sauce. While the eggplant bakes, whisk together the tomato paste and water in a small saucepan over medium heat. Add the remaining Italian seasoning, garlic, brown sugar, salt, and black pepper. Simmer for 10 minutes, stirring occasionally. Adjust seasoning to taste.
STEP FIVE: Assemble. Spoon an equal amount of sauce over each eggplant round. Top with shredded mozzarella and Parmesan.
STEP SIX: Bake and serve. Return to the oven and bake at 375°F for 15 minutes until the cheese is melted. Sprinkle with fresh basil and serve hot.
Frequently Asked Questions
Yes. Double all ingredient amounts and use a 9×13-inch baking dish. The oven temperatures and cooking times remain the same.
Salting eggplant before cooking draws out excess moisture and can reduce any bitterness. For this recipe, selecting a fresh, firm eggplant makes salting less necessary, but if you have time, salt the slices and let them rest for 30 minutes, then pat dry before coating.
The eggplant is best served fresh from the oven while the breadcrumb coating is still crisp. The tomato sauce can be made up to 3 days ahead and stored in the refrigerator, which cuts down on prep time on the day of cooking.
Storage and Reheating
Eggplant parmesan is best enjoyed the day it is made, as the breadcrumb coating softens overnight. If you have leftovers, store in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 375°F for about 10 minutes to restore some crispness to the coating.
More Italian-Inspired Recipes
- Italian Chili
- Italian Stuffed Peppers
- Easy Classic Marinara Sauce
- Vegan Italian Sausage Burgers
- Vegan Tortellini and Spinach en Brodo
- Lasagna Soup
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Easy Eggplant Parmesan Recipe
Ingredients
- 1/2 cup panko breadcrumbs
- 1 teaspoon Italian seasoning divided
- 1/4 teaspoon red pepper flakes
- 1 medium eggplant sliced into 4 rounds, 1/2-inch thick each
- 1/4 cup olive oil
- 6 ounces tomato paste
- 3/4 cup water
- 1 teaspoon garlic minced
- 1 teaspoon light brown sugar
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1 cup mozzarella cheese shredded
- 1/2 cup parmesan cheese shredded
- fresh basil chopped,optional for garnish
Instructions
- Preheat the oven to 425°F. Spray an 8×8-inch casserole dish with non-stick cooking spray or line with parchment paper for easy cleanup.
- In a small bowl, combine bread crumbs, 1/4 teaspoon Italian seasoning, and red pepper flakes. Set aside.
- Brush eggplant rounds with olive oil. Press each into the breadcrumb mixture, turning to coat. In the bottom of the dish, arrange the eggplant in a single layer. Bake in the preheated oven for 15 minutes, or until golden brown. Remove from oven and set aside. Reduce the oven temperature to 375°F.
- While the eggplant is baking, prepare the sauce. In a small saucepan over medium heat, whisk together the tomato paste and water. Add the remaining 3/4 teaspoon Italian seasoning, brown sugar, salt, and pepper. Simmer for 10 minutes. Adjust seasoning to taste.
- Spoon an equal amount of sauce over each crispy eggplant round. For the last layer, sprinkle with mozzarella and parmesan cheeses.
- Return to the reduced temperature oven to continue baking for an additional 15 minutes, until the mozzarella cheese is melted. Sprinkle with fresh basil and serve hot.
Nutrition
This post was updated on March 24th, 2026.
Jasey McBurnett
Pinned! Yummy!
Oksana
Really loved this recipe. Easy to make and tasted so delicious. Will absolutely be making this again. Thank you to share this recipe, Holly!