Eggplant Parmesan is a hearty, satisfying, and delicious vegetarian dish full of summer flavors. With tender eggplant, rich tomato sauce, and melty cheese, it’s the perfect meal for any occasion.
Eggplant Parmesan is the perfect dish to celebrate summer’s bounty of fresh vegetables. Hearty, satisfying, and absolutely delicious, this classic recipe is a go-to for anyone craving a comforting meal packed with vibrant summer flavors. Whether you’re cooking for a family dinner or feeding a crowd, Eggplant Parmesan never fails to impress. The combination of tender, flavorful eggplant, rich tomato sauce, and melty cheese makes this dish irresistibly filling and full of taste.
What’s great about Eggplant Parmesan is its versatility. You can choose to bread the eggplant for a crispy, crunchy texture or skip the breading for a lighter version. Slice the eggplant into rounds or strips, and feel free to add in other vegetables like peppers or zucchini for extra flavor. With layers of tomato sauce and cheese, it all comes together in a dish that’s both comforting and delicious, no matter how you customize it.
Ingredients:
2 medium eggplants
3 eggs, lightly beaten
salt, pepper
olive oil
2 ½-3 cups Tomato Sauce (I used Fresh Roasted Tomato Sauce)
1 small roasted red pepper, julienned
fresh herbs - parsley, basil
2 ½ cups Mozzarella cheese, grated
Seasoned Breadcrumbs:
2 ½ cups panko breadcrumbs
¼ cup Parmesan cheese, finely grated
1 teaspoon salt
½ teaspoon ground black pepper
1 Tablespoon fresh parsley, finely chopped
1 teaspoon garlic powder
1 teaspoon onion powder
How to Make Eggplant Parmesan
Cut the eggplant into ¼ inch rounds. Sprinkle them with salt and set them to drain in a colander for about 40 min.
This step will draw out excess moisture from the eggplant, which will give you really crisp eggplant instead of watery Eggplant Parmesan.
Meanwhile, prep the rest of your ingredients.
I really like to make my own seasoned breadcrumbs, but you can use the store bought seasoned breadcrumbs too. Combine all the ingredients for the seasoned breadcrumbs in a shallow bowl and mix to combine.
Set up a breading station, with the eggs in one shallow bowl, the bread crumbs in another, with the eggplant slices and a large rimmed baking sheet nearby.
I also like to make my own Tomato Sauce, but that's totally up to you. The tomato sauce made from roasted fresh tomatoes is absolutely divine.
Once the eggplant slices have drained, press them between some paper towels or kitchen towels to remove all excess moisture. Preheat the oven to 450 degrees Fahrenheit.
Roast the bell pepper, either on your gas cooktop or in the oven. 
Peel the skin off the bell pepper and julienne it into thin strips.
Dip the eggplant into the eggs and then coat in the seasoned breadcrumbs, pressing firmly with your hands on both sides, to help the breadcrumbs adhere to the eggplant better.
Place the breaded eggplant on a rimmed baking sheet. 
Drizzle on both sides with olive oil. Bake in the preheated oven for 25-35 min, until the breaded eggplant is slightly golden. Do not turn the oven off.
Spread about ¾ - 1 cup of Tomato Sauce on the bottom of an 8"X11" baking dish. (Take note - I am not using an 11"x13" baking dish in this recipe. If that is the dish that you want to use, you will need slightly more ingredients.) 
Place half of the the eggplant slices, slightly overlapping, over the sauce. 
Sprinkle half of the roasted red pepper slices over the eggplant, add more tomato sauce over the eggplant and sprinkle with ¾ - 1 cup of Mozzarella cheese. 
Place the remaining eggplant slices over the cheese, and add the remaining roasted red pepper slices, the Tomato Sauce and finish it all with more cheese.
Bake in the preheated oven for 15-20 minutes, until the sauce is bubbling around the sides and the cheese is melted and golden brown. Serve immediately.If you want to make this ahead of time, you can bake the breaded eggplant, make the tomato sauce, slice the roasted pepper and grate the cheese. Assemble it right before baking. You will have to bake it a little bit longer since all the ingredients will be cold. For the best results, I would not recommend assembling it all ahead of time and then baking, since the eggplant Parmesan will be soggy and mushy.
Eggplant Parmesan
Ingredients
- 2 medium eggplants
- 3 eggs lightly beaten
- salt pepper
- olive oil
- 2 ½-3 cups Tomato Sauce I used Fresh Roasted Tomato Sauce
- 1 small roasted red pepper julienned
- fresh herbs - parsley basil
- 2 ½ cups Mozzarella cheese grated
Seasoned Breadcrumbs:
- 2 ½ cups panko breadcrumbs
- ¼ cup Parmesan cheese finely grated
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 Tablespoon fresh parsley finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Cut the eggplant into ¼ inch rounds. Sprinkle them with salt and set them to drain in a colander for about 40 min. This step will draw out excess moisture from the eggplant, which will give you really crisp eggplant instead of watery Eggplant Parmesan.
- Meanwhile, prep the rest of your ingredients. I really like to make my own seasoned breadcrumbs, but you can use the store bought seasoned breadcrumbs too. Combine all the ingredients for the seasoned breadcrumbs in a shallow bowl and mix to combine.
- I also like to make my own tomato sauce, but that's totally up to you. The tomato sauce made from roasted fresh tomatoes is absolutely divine.
- Once the eggplant slices have drained, press them between some paper towels or kitchen towels to remove all excess moisture. Preheat the oven to 450 degrees Fahrenheit.
- Dip the eggplant into the eggs and then coat in the seasoned breadcrumbs, pressing firmly with your hands on both sides, to help the breadcrumbs adhere to the eggplant better. Place the breaded eggplant on a rimmed baking sheet and drizzle on both sides with olive oil. Bake in the preheated oven for 25-35 min, until the breaded eggplant is slightly golden. Do not turn the oven off.
- Spread about ¾ - 1 cup of Tomato Sauce on the bottom of an 8"X11" baking dish. (Take note - I am not using an 11"x13" baking dish in this recipe. If that is the dish that you want to use, you will need slightly more ingredients.)
- Place half of the the eggplant slices, slightly overlapping, over the sauce.
- Sprinkle half of the roasted red pepper slices over the eggplant, add more tomato sauce over the eggplant and sprinkle with ¾ - 1 cup of Mozzarella cheese.
- Place the remaining eggplant slices over the cheese, and add the remaining roasted red pepper slices, the Tomato Sauce and finish it all with more cheese.
- Bake in the preheated oven for 15-20 minutes, until the sauce is bubbling around the sides and the cheese is melted and golden brown. Serve immediately.
- If you want to make this ahead of time, you can bake the breaded eggplant, make the tomato sauce, slice the roasted pepper and grate the cheese. Assemble it right before baking. You will have to bake it a little bit longer since all the ingredients will be cold. For the best results, I would not recommend assembling it all ahead of time and then baking, since the eggplant Parmesan will be soggy and mushy.
Do you think I could cut the recipe in half and bake it in 8 x 8 dish? I'm the only one who eats eggplant in our family.
I just made this. And though it is labor intensive, it is absolutely delicious. The roasted peppers are a nice touch.
I came upon your site looking for recipes. I've been cooking for years, byt always looking for something new, or a new way to cook somethhing I've already cooked a million times. I'm telling my daughter, whose about to be married, about your site. Thank you for sharing!
Hi Becky! Thank you so much for taking the time to write. I am so glad that you are enjoying the recipes. Thanks for sharing the website with your daughter:).
I have been on your site for two weeks every day!! 🙂 love it.
When I saw this recipe which I went straight to the store to buy the ingredients and made it 🙂 it was absolutely Devine and was loved by everyone.
Next day I made your beef goulash and my husband couldn't stop talking about how amazing it tasted. He was so impressed. I'm making your Borsh tomorrow I would love to make the vegetarian but hubby has asked for the meat one 🙂
I absolutely love your recipes... Could go on an on haha 🙂
Well done!
God Bless 🙂 🙂
Thank you so much for visiting my blog, Alina. I am so glad you are enjoying it.
Wow, you certainly are on a roll with a bunch of recipes; that's awesome.
I will try to make this dish as soon as I do my grocery shopping. Do you serve it alone or along with a starch?
I serve it alone, with a salad and possibly bread sticks or Garlic Bread.
This looks amazing! Love eggplants and never thought about an eggplant parmesan 🙂 Thanks for the idea!
I agree, Katya. Eggplants are delicious.