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My grandmother’s easy baked eggplant Parmesan recipe is a delicious vegetarian dinner with just 15 minutes of prep! This recipe simplifies the classic Italian dish for a quick-prep, family-friendly weeknight meal. Serve it with a side of spaghetti, a simple green salad, and a basket of garlic bread.

Overhead image of the best eggplant parmesan recipe on a tray on a wooden table.
Table of Contents
  1. How to Make Baked Eggplant Parmesan | 1-Minute Video
  2. What is Eggplant Parmesan?
  3. Preparing the Eggplant for Eggplant Parm
  4. Ingredients
  5. How to Make Baked Eggplant Parmesan
  6. What to Serve with Quick and Easy Eggplant Parmesan
  7. Storage
  8. Tips for the Best Baked Eggplant Parmesan Recipe
  9. Grandma’s Baked Eggplant Parmesan Recipe

How to Make Baked Eggplant Parmesan | 1-Minute Video

Certain recipes just taste like home, and this simple eggplant parmesan is definitely one of those dinners. It’s an instant transport back to my childhood table. When my aunt recently passed along my grandmother’s old recipe box, I spent hours pouring over all of her recipes. One that instantly jumped out at me was the handwritten baked eggplant parmesan recipe on a weathered piece of yellow legal paper. It’s a dish that I grew up on, and I’ve continued to serve the flavorful meal to my own family as well!

Close up side shot of a tray of the best baked eggplant parmesan recipe.

What is Eggplant Parmesan?

Eggplant Parmesan is a traditional Italian meal comprised of shallow- or deep-fried slices of eggplant, layered with cheese and tomato sauce, and then baked in the oven. Called parmigiana, parmigiana di melanzane, or melanzane alla parmigiana in Italian, the dish is thought to have originated in the Southern regions of Campania and Sicily.

You might be familiar with other variations that include veal or chicken (like our favorite Chicken Parm). Either way, the popular dinner has been adapted over generations, and Americanized by families like ours. This particular quick and easy eggplant parmesan recipe is a meal that busy moms can prepare without too much fuss. Instead of frying the eggplant in a skillet, we let the oven do the work. It’s baked — not fried — but you don’t lose any of that delicious flavor!

Pouring melted butter in a baking dish.

Preparing the Eggplant for Eggplant Parm

To peel, or not to peel? To salt, or not to salt? Before you get started, let’s discuss the best way to prepare the eggplant for this dish.

First, when shopping for an eggplant, look for a vegetable with smooth, shiny skin that’s uniform in color and heavy for its size. To test for ripeness, lightly press a finger against the skin. If it leaves an imprint, the eggplant is ripe. Smaller eggplants tend to be sweeter, less bitter, and have thinner skin and fewer seeds.

Process shot showing how to make baked eggplant parmesan.

Do you peel eggplant before cooking?

The vegetable’s skin is completely edible and tends to soften as it cooks, so in many recipes it’s fine to leave the skin on. That said, I recommend peeling the eggplant for eggplant parmesan. As an eggplant grows larger, the skin can become tough and bitter — something that I prefer to avoid.

How to Cut Eggplant for Eggplant Parmesan

Slice the vegetable cross-wise into ¾-inch thick rounds. The rounds will vary in diameter since the eggplant is not a uniform cylinder, but try to keep the thickness of each slice uniform so that they cook in the same amount of time.

Do you need to salt eggplant before making Eggplant Parmesan?

No, as I said — we’re keeping this recipe quick and easy! Salting the raw eggplant is a helpful tool to achieve smooth and creamy eggplant. If you’d like to do so here, that’s totally fine — it won’t hurt. By not salting the vegetable, it retains its shape more and has a slightly firmer texture. That works for me, so I skip the step of salting.

Eggplant rounds breaded in a baking dish.


This is a quick overview of the ingredients that you’ll need for the best baked eggplant parmesan recipe. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.

  • Melted butter: This gives the eggplant that fried taste and crispy, golden brown texture — without actually frying on the stovetop.
  • Corn Flakes cereal crumbs: you can crush your own cereal at home or purchase a box of Corn Flakes crumbs. This “secret” ingredient helps to give the eggplant that crispy, flavorful fried taste and texture. While some readers have reported success substituting with panko breadcrumbs, I find that Corn Flakes have a unique sweet-and-savory flavor, as well as a super-crunchy texture, that yields the best results.
  • Grated Parmesan cheese: a can of pre-grated Parmesan is a great shortcut, or feel free to grate your own from a wedge if you prefer.
  • Salt and pepper: flavor!
  • Eggplant: pick a small eggplant for the best flavor.
  • Egg: helps the breading adhere to the eggplant.
  • Marinara sauce: a jar of store-bought marinara sauce (such as Rao’s brand) works well, or you can make homemade marinara sauce.
  • Mozzarella cheese: use pre-shredded mozzarella for a shortcut, but a sliced ball of fresh mozzarella would also be great!
Sprinkling mozzarella over eggplant.

How to Make Baked Eggplant Parmesan

Since this eggplant parmesan recipe is baked in the oven, you’ll just spend about 15 minutes preparing the meal and that’s it! No frying in batches, no flipping at the stove, and so darn easy! The outside of the eggplant still gets crispy and flavorful before the sauce and cheese is added on top (thanks to a buttered dish), so you won’t end up with a soggy vegetable.

I’ve included detailed directions in the recipe card below, but here’s the overview:

  1. Pour melted butter into a baking dish.
  2. Prepare egg in one shallow bowl and Corn Flake breading mixture in a separate shallow bowl.
  3. Peel and slice eggplant.
  4. Dip each slice of eggplant in the egg, and then coat with the crumb mixture.
  5. Arrange the breaded eggplant slices in the buttered pan.
  6. Bake the eggplant slices, flipping after the first 20 minutes.
  7. Add marinara sauce on top, sprinkle with mozzarella, and bake for 3-5 more minutes (until the cheese melts).
  8. Garnish with chopped fresh parsley or fresh basil leaves, if desired.
Overhead shot of a platter of baked eggplant parmesan recipe on a wooden table with a loaf of bread on the side.

What to Serve with Quick and Easy Eggplant Parmesan

This Italian-inspired dish is best when served with a side of pasta and extra marinara sauce. Don’t forget the garlic bread, breadsticks, or focaccia, too!

Looking to add some more veggies to the meal? Try a simple green salad with red wine vinaigrette, a Caesar salad, fennel salad with apples and creamy cider dressing, sauteed spinach with garlic, Garlic and Parmesan Cauliflower Mash or 2-ingredient Italian sugar snap peas.

Side shot of eggplant parmesan on a plate with a side of spaghetti.


This dish is best when served warm, immediately from the oven. Leftovers will keep in an airtight container in the refrigerator for 3-4 days, but the eggplant will get soggy as it sits. I love to reheat the leftover eggplant in the microwave or in a 350°F oven for 5-10 minutes, and then add it to a hoagie roll to make an Eggplant Parmesan sandwich. Delicious!

I do not recommend freezing baked eggplant parmesan, as the high water content in the vegetable yields a mushy, soggy dish when thawed.

Square side shot of a platter of baked eggplant parmesan garnished with fresh parsley and basil.

Tips for the Best Baked Eggplant Parmesan Recipe

  • Look for a small eggplant, which tends to have the sweetest flavor. Large eggplants tend to be a bit more bitter.
  • This dish serves 2-3 people as an entrée. You might be able to stretch it to serve 4 people if you’re also offering a heartier side dish like pasta. If you’re feeding a bigger family, I recommend using 2 eggplants, doubling all of the other ingredients, and baking the eggplant in a 9 x 13-inch dish or on a larger rimmed baking sheet.
  • Corn Flakes are the best option for breaded eggplant. You can substitute with panko bread crumbs, but they are definitely not as crispy and they’re lacking the flavor that you get from the crushed cereal.
  • Use the best quality, most flavorful marinara sauce. I recommend Rao’s brand sauce, which does not include any added sugar. If you prefer to make your own sauce, try this easy marinara recipe.
  • Garnish with herbs like fresh parsley or fresh basil if you have some on hand!
The best baked eggplant parmesan recipe served on a vintage platter on a dinner table.

More Vegetarian Italian Dinners

Grandma’s Baked Eggplant Parmesan

4.99 from 77 votes
Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
Servings 4 people
Calories 262.9 kcal
My grandmother's easy baked eggplant parmesan is a delicious vegetarian dinner with just 15 minutes of prep!



  • Preheat oven to 400°F (200°C).
  • Pour melted butter into an 11 x 7-inch baking dish. Set aside.
    Pouring melted butter in a baking dish.
  • Place egg in a shallow dish. Set aside.
  • In a separate shallow dish, combine Corn Flakes crumbs, Parmesan cheese, salt, and pepper. Set aside.
  • Peel eggplant and cut into ¾-inch thick slices. Dip each slice in egg and coat with crumb mixture. Place in a single layer in the prepared baking dish.
    Process shot showing how to make baked eggplant parmesan.
  • Bake for 20 minutes; flip the slices over, and bake for an additional 15 minutes.
  • Pour marinara sauce over eggplant and top with mozzarella cheese. Bake for 3-5 more minutes, or until cheese is melts.
    Sprinkling mozzarella over eggplant.



  • Look for a small eggplant, which tends to have the sweetest flavor.
  • This dish serves 2-3 people as an entrée. You might be able to stretch it to serve 4 people if you’re also offering a heartier side dish like pasta. If you’re feeding a bigger family, I recommend using 2 eggplants, doubling all of the other ingredients, and baking the eggplant in a 9 x 13-inch dish or on a larger rimmed baking sheet.
  • Corn Flakes are the best option for breaded eggplant. You can substitute with panko breadcrumbs, but they are definitely not as crispy and they’re lacking the flavor that you get from the crushed cereal.
  • Use the best quality, most flavorful marinara sauce. I recommend Rao’s brand sauce, which does not include any added sugar. If you prefer to make your own sauce, try this easy marinara recipe.
  • Garnish with fresh herbs like parsley or basil if you have some on hand!


Serving: 1/4 of recipeCalories: 262.9kcalCarbohydrates: 21.6gProtein: 10.4gFat: 16.1gSaturated Fat: 8.5gCholesterol: 82mgSodium: 792.2mgFiber: 3.9gSugar: 4.6g
Keyword: baked eggplant parmesan, baked eggplant parmesan recipe, Eggplant parmesan, simple eggplant parmesan
Course: Dinner
Cuisine: Italian
Author: Blair Lonergan

This recipe was originally published in June, 2017. The photos were updated in December, 2021.


Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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  1. I love meals that instantly take you back to your childhood! This eggplant parmesan definitely looks like the perfect comfort food dish. I’ve never made it myself before, but I do love ordering it out. I love that this is ready in just 15 minutes!

      1. 5 stars
        I am making this tonight for my family. BLT’S AND this. I doubled the recipe and did 2 pans. Our eggplants ate huge down here.

        1. Oh, yum! That sounds like a delicious meal! You can never have too much of the eggplant parm — I think the leftovers are great too! 🙂

      2. 5 stars
        I just tried this recipe tonight; my picky husband, loved it!
        It’s a hit! I used 2 baking dishes for a larger eggplant.
        This recipe was so easy and fast, unlike another recipe that took at least 90 minutes. I will repeat, thanks so much. Anishara

      3. Hi! Can this be prepared the night before and then put in the oven the next day? I want to make this for Christmas.

  2. I just made this and it was so easy to make and tastes fantastic!! I have been looking for a good eggplant parm recipe and have finally found it!! Your recipes always hit the spot! Thank you!

    1. Yay! I’m so glad that you like it, Courtney! It’s one of my favorites, and I’ve even been known to eat any leftovers cold…straight out of the fridge! Thanks so much for reading along with us and for letting me know that you tried it. Have a great weekend! 🙂

      1. This was delicious and super easy to do. The melted butter at the bottom of the pan really made it have a crispy sear to it. I topped ours with fresh mozzarella which made it as good as our favorite local Italian Restaurant. We will definitely make this again. Thanks!

  3. I made this last night for dinner and it was great! I didn’t have corn flakes so I used Italian seasoned breadcrumbs. I will definitely be making this again. Thank you for sharing the recipe!

    1. That’s great, Cathy! Did the breadcrumbs work ok? I was wondering if they would get crispy on the outside like the cornflakes, or if they would just be kind of soggy. Let me know! 🙂

          1. I made this recipe tonight and just love it but I did not have the cornflakes or breadcrumbs so I used Panko instead and it came out delicious!

  4. Hands down, this recipe is your best yet. It was absolutely delicious and loved by the entire family. Tank you, thank you!

    1. Yay! I’m so glad that you enjoyed it! I was just thinking the other day that I need to make this again soon. We love it as well!

  5. I have been making recipes from your blog for about 5 months and this is my favorite so far!!Thank you!!

    1. That’s great, Stephanie! I’m so glad that you’ve been enjoying our recipes. And yes — this is definitely one of my favorites, too! 🙂

    1. Hi, Alayna! You can use a homemade marinara where you control the sodium, and you can cut the salt to 1/4 teaspoon. The rest of the sodium is largely in the cheeses, which you obviously can’t change. 🙂 Hope that helps!

  6. This was awesome! My girls cleaned their plates which is rare! I didn’t have corn flakes so used bran flakes and doubled the parm. Thanks for a great go to for the future!

    1. That’s great, Meggan! Way to get resourceful with the bran flakes. 🙂 And yes — I was so pleasantly surprised the first time that I served this to my kids and they loved it!

    1. Hey, Meg! I’m actually making this Eggplant Parm for dinner again tonight. 🙂

      The corn flake crumbs are literally crushed up Corn Flakes cereal. You can also buy cornflake crumbs in a canister (similar to bread crumbs) if you prefer the shortcut. Either option works, but I usually just use the actual cereal and crush it in a Ziploc bag with a wooden rolling pin. Takes two seconds!

      Enjoy. 🙂

    1. Hi, Joanna! I have never actually tried myself, but I would worry that the texture of the eggplant or the coating might get weird after freezing. Again, I don’t know for sure — just a guess. 🙂

    2. 5 stars
      I used panko and added garlic and herb seasoning to the panko. It turned out amazing. I made it for my kid’s coach and he said it was the best eggplant he had ever tasted. I left the skin on, Thank you for sharing all your tips and recipes. You brighten my week with your blog especially during these trying times in our country right now. Many blessings to you and your family

  7. OMG! I’m transitioning from meat! I tried this recipe last night! My husband and kids are meat people! They throughly enjoy this eggplant parm! They came back for seconds! Thank you so much for this recipe! And it was so easy! I’m hooked!

    1. That’s wonderful, CoCo! I’m so glad that you enjoyed it! I found the same to be true in my house — even my meat-loving boys enjoy this dinner!

  8. 5 stars
    Hello Blair, I really like your Eggplant parmesan recipe, and I tried it a little differently than your directions though. I did use Italian seasoned breadcrumbs and when I dipped the eggplant slices in the egg batter and breadcrumbs, I placed them in a seasoned frying pan with olive oil and butter and sauteed them until golden golden brown. Then I followed your directions in placing them in a baking dish, layering them as you stated and covered them with seasoned marinara sauce, parmesan cheese and mozzarella cheese. It turned out beautifully and none of it was soggy. Great tasting and very nutritious. Thanks, Maria

    1. Hey, Maria! Glad to know that it works your way, too! Thanks for sharing, and I’m so happy that you enjoy the recipe! 🙂

  9. This recipe was fantastic! My non-vegetable eating boyfriend ate every bite and loved it. Super easy. I will make this again and again.

  10. Hi
    I usually have to sprinkle the eegpkant with salt abd let drain on wired rack to get all of the wter out of the eggplant. Does baking without sauce keep it crunchy

  11. Why do you add the sauce at the end and only bake it for 3 minutes? Most eggplant parm recipes include the sauce in from the beginning. Thanks.

    1. Hi, Priya! I do it that way because that’s how my grandmother said to do it. 🙂 Seriously, though — it works perfectly, so I’ve never felt the need to change the process.

      Many eggplant parm recipes require you to fry the eggplant in a skillet before it goes in the oven. Since this eggplant isn’t fried in a skillet at all, it gets crispy and the “fried” texture by baking in the oven before adding the sauce. I would worry that adding the sauce earlier wouldn’t allow it to get crispy, and you’d have a soggy end result. Hope that helps!

      1. Hi there.. I made the mistake of adding sauce where I was to JUST turn it…, and I used Italian Bread crumbs.. tasty but soggy!! Ughhh my husband is a great Ginny Pig!! Next time I’ll follow directions and stay in task:)

  12. Eggplant Parm is my favorite meal from Italian restaurants, but I have never tried making it at home because I thought it would be complicated to make. I just made this (SO easy!) and it is SO good! This is going to be a regular part of our dinnertime routine. I didn’t have cornflakes, so I substituted crushed Rice Chex and it came beautifully! So crunchy and tasty. You have made me very happy 🙂

    1. Isn’t it delicious, Jean! I’m so glad that you’ve found a way to enjoy a favorite at home! 🙂 Thanks for letting me know!

      1. I just made this today. Wow!! It’s amazing. I’ve had 3 helpings today. ????????????. My teenager liked it as well and thought it was chicken. ????. Put half of recipe in freezer. Hope it freezes well.

  13. 4 stars
    First, Thank you for this recipe. I’m in the process of making it for dinner right now and I have high hopes for it.

    However, I have a small complaint. You currently have 116 ad trackers and/or ad pixels on your website which causes it to load ridiculously slow. I’m all for ads on your site to generate revenue but that is just ridiculous.

  14. 5 stars
    Hi Blair! I’m only beginning to experiment in the kitchen as I am out of college. I usually like to cook for my family of 4. I am making this meal tonight and I am super excited! Your story and use of words is exquisite! I was wondering if you could tell me what kind of “corn flake crumbs” you mean by this. Thank you!

    1. Hi, Cristal! Good for you! That’s awesome that you’re getting in the kitchen, learning how to cook, and helping out your family. 🙂

      You have two different options for the cornflake crumbs. You can either purchase a box of regular Cornflakes cereal, put it in a big ziploc bag, and crush it with a rolling pin or mallet until the flakes are the texture of coarse breadcrumbs; OR you can purchase a canister of cornflake crumbs. The canister of cornflake crumbs can usually be found in the grocery store near the breadcrumbs and other similar coatings (like “Shake n’ Bake, etc.”). Buying the cereal and crushing it yourself just adds an extra step to the preparation, so pick the option that works best for you.

      Enjoy, and thanks so much for your kind note!

  15. Hi Blair. I want to fix this recipe for a vegetarian friend who is coming home from the hospital after having a new baby. She was originally coming home Sunday which would have allowed me to bake it and take it. However, she needed to stay until Monday. I work weekdays so my question is can you put this together ahead of time and bake omitting the marinara and mozzarella, refrigerate overnight and take with final instructions by heating up the dish with marinara and cheese? Or will it become soggy. Thanks for your input and a great sounding recipe.

    1. Hi! This is a great option for your vegetarian friend!

      I haven’t tried this prep-ahead method myself, but I *think* it would work well. I’m guessing that it will be slightly less “crispy” than the original version, but it will definitely still be delicious. I eat this eggplant parm as leftovers regularly, and it still tastes amazing. Your suggestion for reheating with the sauce and cheese should work fine!

      1. Thanks Blair. My friend loved it. She said it was better than Olive Garden! And I got to hold the new bundle of joy. ????

  16. 5 stars
    Just tried this recipe for the first time tonight and it came out amazing! My husband went back for thirds ???? I’ve never cooked with eggplant before but I know I’ll definitely be making this recipe again!!

      1. Thanks for making me sick !!! It was so good I ate it all lol
        just kidding I did make it for my wife though and she and I both were amazed at how good it was !!!

  17. Thank you for this recipe! My husband absolutely loved it (I did too!) I have never cooked with eggplant before! Oh my goodness this has me on an eggplant kick ???? my poor husband.. It’ll be eggplant everything from here on out

    1. Hi, Lauren! Yes, this will definitely work if you leave the skin on. The skin can just be a bit tough, so it doesn’t appeal to everyone. If you don’t mind it, then feel free to leave it on. 🙂

    1. Hi, Connie! No, you do not need to sweat the eggplant first. If that’s your preference, you certainly can do so…but the recipe works well without that step. 🙂

  18. 5 stars
    I was going to make this exactly as the recipe directed. But my sweet family member who ran to the store accidentally got fruit sweetened corn flakes which were too sweet to use lol. So I happened to have rice chex cereal on hand and used it. Turned out perfect. This recipe is so delicious. Will be added to our favorite recipes.

    1. Hah! I’m glad that you didn’t use the fruity flakes! 🙂 Glad to know that Rice Chex work as well!

    2. Glad you said rice Chex! I was just thinking I don’t have cornflakes on hand but do have breadcrumbs, but per reviews saying may be soggy. Then when I read this comment, I remembered I do have the Chex!

  19. I love eggplant I like eating it cold I’m going to try it your way it sounds easier than the way I make it eggplant is my favorite sandwich okay thanks your way sounds yummy.

  20. I was gifted some eggplant and stumbled on this recipe while trying to figure out what to do with it. I had one previous experience making eggplant and it didn’t turn out well at all so I was looking for something simple and foolproof. This recipe worked great! My kids pronounced it “interesting” and asked for something else, but my husband loved it and asked it be put on the menu again this week. I’ll work on my kids.????

  21. This recipe is amazing!! First time ever trying eggplant parm and I will be making this again. Thanks so much for this delicious recipe!

  22. Hi Blair!
    Thanks for the recipe! I saw others comments that they had successfully used panko, so that’s what I was going to do for dinner tonight. Went to the cabinet and I didn’t have panko lol I had tempura. So I ended up using the last of a bag of mostly chip crumbs and some saltines 🙂 it still worked perfectly! It’s amazing how resourceful you can get when necessary 🙂 thanks again! 5 stars! (The site isn’t acknowledging the rating)

    1. Wow — it’s great to know that you can use any of those ingredients and still have it turn out well! 🙂

  23. 5 stars
    HOLY MOLY this was SO delicious!! I’ve always wanted to try eggplant parm and include more meat alternative meals and this is going to be a staple. I didn’t have corn flakes so I substituted for panko and it was delicious and crispy! Thanks so much for the recipe! We can’t wait to make it again.

    1. Yay! So glad that you loved it, Hannah! I need to add it to our menu again soon — it’s been too long. 🙂

  24. I had a largish Italian Rosa Bianca eggplant in my garden and was looking for a baked eggplant parmesan recipe. I made this tonight-only had Panko bread crumbs on hand. But it was absolutely fabulous (my husband declared it ‘ not just good, but excellent’)
    I made homemade marinara from my Roma tomatoes, also from the gardening with fresh basil. I still have more eggplant, so I might just make this again tomorrow night!!!

  25. Absolutely LOVED this receipe! It has been over 15 years, no kidding, since I’ve had this dish. My mom passed away and she use to make eggplant, I never had the chance to sit with her to get the receipe. Hubby liked it as well!

    1. That makes me so happy to hear, Suzanne! Nostalgic recipes (like those that our moms or grandmothers prepared) are always THE BEST! 🙂

  26. So I loved the flavor of the final product but I had one pretty big issue in the preparation part. For the life of me I couldn’t get the crumb mixture to stick to the eggplant after I dipped the slices in egg wash. I’m not sure if there is something I should be doing differently but I ended up having to kind of slap some on and strategically put the in the pan so the crumbs would stay. Any suggestions? Or anyone else have this issue?

    1. Hey, Stephanie! I haven’t had that problem, so I’m not sure what to suggest. Was there too much egg mixture on each piece? I like to let most of it drip off before coating, so maybe that helps? Sorry that part was annoying for you! 🙂

  27. Marinara sauce can’t belive no one says exactly what are you talking about. I assume a salty sugary preservative item out of a bottle. It’s the seafood part I’m struggling with

  28. Hi, Janet! I don’t know. 🙂 I’ve always made it this way using my grandmother’s recipe because we like it and I know it works. I haven’t tested it with different amounts of butter, but you can certainly give it a try if that’s what you prefer.

  29. 5 stars
    Hello Blair,
    Your Eggplant Parm recipe sounds yummy and I’m anxious to try it! Was wondering if you’ve prepared it or part of it a day ahead?? Pressed for time this wkend and hoping to be able to “pre” prepare!

    1. Hi, Jean! I honestly have NOT prepared this particular meal in advance, so I don’t know how it would turn out. I regularly enjoy leftovers the day after, though, and it’s always delicious!

  30. 5 stars
    Hi Blair,
    This was so delicious and satisfying thank you for sharing ..
    So nice to eat healthy and still enjoy. I would like to try homemade marinara sometime..I only bead breadcrumbs and it was great!

  31. I tried this recipe with homemade “Sake ‘n Bake”. It was delicious! We’ve rarely had eggplant in the past, but after my brother gave me some small eggplants from his garden, I had to do something with it. It was a real hit with my family.

  32. 5 stars
    I tried this recently and OMG it was so easy and delicious! Thank you for sharing this recipe. I did actually use wheat bread crumbs and they came out nice and crispy. I did make my own marinara sauce and i doubles the recipe! This one is a keeper!!

  33. 5 stars
    Hey, guess what? This recipe is awesome for college students too! I like to meal prep to leave myself more free time, and this was awesome! I doubled the recipe and made a gigantic pan, I’m very happy with it 🙂 thank you so much

  34. 5 stars
    Hi Blair – I am a broke college student renting a place near campus that doesn’t even have an oven, just a toaster oven we bought. I don’t have energy after school and work to stand and try something, and I thought I would never be able to make my favorite meal myself. However, I had a slow week this week and decided to try this recipe in my toaster oven – and it came out FANTASTIC!! I’m feeling like a regular chef over here. Thank you for sharing this!

  35. 5 stars
    I have made several much more complicated eggplant parmesan recipes in the past, but this by far tasted the best! I love how quickly it comes together. Even my carnivorous husband ate a plate of it without complaining! Will definitely be making this again in the future.

  36. 5 stars
    I came here to say that I was VERY skeptical of this recipe. I have an old fashioned eggplant Parmesan recipe that I love so so much but it’s so messy to make and it takes forever to fry all the eggplant. This is a quick alternative that is not only easy to make but also tastes amazing. I am so glad I found and tried this recipe out!

  37. 5 stars
    Amazing. I can’t believe how easy and delicious this was, without having to deep-fry the eggplant! It was crispy on the outside and tender inside. I used Trader Joe’s brand rice crispies because that’s what I had, and they worked perfectly. This will definitely go in the regular rotation. If you’re having any doubts about making this recipe, don’t–just make it!! Thank you so much for sharing it with us!

    1. I’m so glad that you enjoyed it, Nadia! We made this for dinner last night too, and it’s always a hit with our family as well. I would have never thought to try the rice cereal, but I’m glad to know it works! 🙂

  38. I need a redo of this one. The flavor is great, the idea makes sense and the process is simple. I would like to stress the importance of the eggplant slices laying flat in the buttered dish, and also finding the right size eggplant for this recipe. My local grocery store only had big round fat eggplants available, which led to me having to stagger and stack them in the dish. I wasn’t able to get the brilliant crisp this way. Even so, we cleared are plates and enjoyed the flavor. Lesson learned ????

    1. Oh, yes — you definitely need the eggplant slices to lay flat in your pan. If you have very wide, large rounds, just use a bigger dish. Hopefully it will be a bigger success next time! 🙂

  39. 5 stars
    Just one word: YUMMY! I have made this 3 tines now. We moved to rural Alabama and the nearest Italian restaurant is over 1 hour away. We are really saving money and calories by not eating out. This is my favorite recipe… I only wish I found this recipe 20 years ago.

  40. This is so simple and easy. I did one thing different and salted the eggplant first to draw out moisture, they turned out amazing! Thank you for sharing it.

  41. 5 stars
    My 15 yr old son challenge me that I couldn’t make a meatless meal he would like to eat. So, I made this recipe with pasta. He LOVED it. He is the pickest eater on the face of the earth. So for him to ask for seconds is a big deal. He said that I beat the challenge. Thanks for sharing.

  42. 5 stars
    This is my go-to eggplant Parmesan recipe! Its simply delicious! When I add the cheese at the end I turn on the oven’s broiler and keep a close watch so the cheese gets just slightly browned…yum. Thanks so much for sharing. My 3 year old loves it too!!

  43. 5 stars
    Mouthwatering. I love eggplant and have made this weekly since coming across your recipe a few months back. So easy to make and the best eggplant recipe by far. Thanks for sharing.

    1. Hi, Brighid! Well, it won’t be Eggplant Parmesan without the Parmesan. 🙂 I’ve never tried it without. I think it would be okay, but it definitely won’t have as much flavor. You’ll also want to use more cornflake crumbs in lieu of the cheese, and probably add some salt since you’ll be missing the salty flavor from the cheese. The texture will also be a bit different, but again — it should technically “work.”

  44. 5 stars
    This was so good!! One of my favorite dishes at my favorite Italian restaurant back home is Cavatelli Melanzane, cavitelli in marinara sauce baked with eggplant and cheese on top. But I have never had success at frying slices of eggplant to make anything as good as that dish. This reminded me of my favorite dish, and was wonderful because it was so easy – no frying – and it turned out flavorful and crispy. I even cut down on the butter and it still turned out crisp and tasty. I think this recipe is great because you can make it a little healthier if you want (less butter and cheese) or more decadent (with more butter, cheese, sauce) depending on what you are looking for. So easy to prepare and even my meat loving husband said it was good! We ate it with a little bit of spaghetti tossed in marinara, and some crushed red pepper sprinkled on top. Thank you for a great recipe! I will be making this again. 🙂

  45. 5 stars
    This has become my go-to eggplant Parmesan recipe for every day. Easy! I do Panko bread crumbs, and only half the butter, and it is still very crispy and delicious, and doesn’t stick to the pan. I also, if I have some handy, put some spinach on top of each round, under the sauce and mozzarella.— extra nutritious!

  46. 5 stars
    This is one of our absolute favorite recipes! My kids (3 and 18 months) demolish it. We pair it with some buttered spaghetti with parmesan or spaghetti with just a little sauce and it is perfect. Easy and delicious. The eggplant crisps perfectly. I follow the recipe to the T every time I make it (I’ve now made it over 20 times probably). Thank you for a delicious recipe! It’s something I crave and I feel like I never make enough.

  47. I have been craving Eggplant Parm. for a long time. My husband doesn’t eat it. I didn’t want to get it from a restaurant. I found your recthe ipe and gave it a try. Wow! It was fabulous. Thank you.

  48. 5 stars
    2 medium eggplants came in my CSA box. What to do? Searched and found your Grandma’s recipe. No cornflakes?! Subbed cornmeal, a dash of sugar, salt and pepper. Perfect! Will make again! Thanks so much!

  49. 5 stars
    I’m making this for the second time! Both times I used Italian bread crumbs with wonderful results. Since my eggplant was so big, I ended up putting the slices into two separate, small baking dishes (doubled the melted butter and the amounts of marinara sauce and mozzarella cheese). I found that the one egg and and amount of breading covered all slices without needing to double that. I did not peel the eggplant, however, because we like the skin! I’m serving it with garlic Texas toast, a Caesar salad, and a fresh berry salad (strawberries/blueberries/blackberries). And my kitchen smells amazing – just like it did the last time I made your delicious recipe! Thanks so much for sharing it!

    1. Thanks so much for your helpful comments, Mary Catherine. I’m so glad that you enjoy this meal. The menu sounds delicious!

  50. 5 stars
    This recipe worked out great! I was drawn to it for two reasons. One, for several years, fried food is an enemy to my stomach, so baked ANYTHING that tastes like fried is a win in my book! Second, I’ve recently been following a low FODMAP diet, and this fits the bill! (And it’s gluten free, also, which is great for those who need it). Crazy how some of the simplest old fashioned recipes Are the best! Thank you so much for sharing!

    1. That’s amazing, MaryAnne! I’m so glad that it satisfied your cravings and fit with your dietary concerns as well. Thanks for letting me know!

    2. To be more clear about corn flakes: “Corn is naturally gluten free. …Sadly, for those who enjoy that cereal, malt flavoring contains gluten in the form of barley,1 which places Corn Flakes on the “no” list for people who have celiac disease or non-celiac gluten sensitivity.”

  51. Hi There
    I will be making this recipe this weekend. My only concern is the corn flakes. I want the crunch, that’s for sure, but there’s just no corn flakes in this house and to buy a whole box for just a 1/2 cup seems decadent. OTOH I do have Honey Nut Cheerios. Would that work? I also have pretzels and potato chips. Would that work or would they not hold up under the baking process? I read one of the previous posts that said the breadcrumbs made it soggy. What about Panko? That’s way more crunchy than regular breadcrumbs.

    1. Hi, Kazy! Of those options you mention, I would go with the Panko breadcrumbs. I’ve heard from other readers that they’ve had good success with the Panko. Enjoy! 🙂

      1. No worries, my wife says she loves corn flakes and would eat them, so I went out and bought a box and I can’t wait to try it and taste that crunch. Thanks for the quick replies. Will be preparing it today and baking tomorrow. Let you know how it turns out.

  52. 5 stars
    I honestly do not like eggplant very much but saw a beautiful one at the farmer’s market and couldn’t resist. I knew eggplant parm was my best bet but didn’t want a giant, soggy casserole dish full of it. This recipe was PERFECT — bright, not too heavy, easy, a small portion size for two people. I’ve now bought another eggplant to make it again tonight! Thanks so much for such a simple but tasty recipe!

    1. This makes me so happy, Jane! I’m glad that you’ve found an eggplant recipe that you can enjoy. Thanks for taking the time to leave me a note! 🙂

  53. 5 stars
    Delicious!! This is usually my selection when eating out at Italian restaurants. I can now make this easy recipe at home. Thank you so much, Hope to try more of your recipes.

  54. 5 stars
    Wow! You really knocked it out of the park with this one, Blair! The flavors and texture were outstanding! My husband really raved about it, and it went so well with Cacio e Pepe. I did not peel the eggplant as we like the skin–I just clean it very well. Used Panko instead of corn flakes since I don’t buy corn flakes. I think one thing that can really increase the great texture is to cook it in an enamel or metal pan. It’s a great idea to cook in the butter like that, flip halfway through, then put sauce and cheese on at the last minute–it really makes for an excellent texture and flavor, not at all soggy. Topped it off with some smoked mozzarella which has more flavor than just plain mozzarella. Excellent dish, and easier and quicker than it appears! Will definitely be making this again–many times!

    1. Thanks, Norma! I’m so glad that you gave this one a try. It has been a favorite for my whole life! 🙂 Thanks for taking the time to come back here and leave such a helpful review, too. Happy New Year!

  55. 5 stars
    This was by far the best eggplant recipe I’ve ever tried. I made it exactly as written and the corn flakes do make them deliciously crunchy and peeling them makes a huge difference! This is definitely my go to recipe from now on. Thank you for posting!

  56. 5 stars
    Just made this recipe for myself and my daughter. Not only was it easy and fast, it was SUPER delicious! This recipe is a keeper. Thank you so much for sharing it!

  57. 5 stars
    This is the best eggplant parmesan I’ve had and soooo easy to make. Even my picky eater asked for more. Definitely keeping this recipe! Thank you for sharing!

      1. 5 stars
        What a great recipe. The best eggplant Parmesan recipe I have ever used. And didnt have to fry anything! Those corn flake bread crumbs really are a game changer. Thank you!

  58. 5 stars
    Thanks. Have tried abt 3 other recipes and was abt to give up. Great recipe! Used gluten free bread crumbs but worked great.

    1. Yay! I’m glad that you found a winner, Shelley! 🙂 Thanks for taking the time to come back here and leave a note.

  59. 5 stars
    I usually fry my eggplant and then simmer on stove with marinara sauce, seasonings — this sounds so much better ! And healthier too by baking it! Thanks for sharing your Grandma’s recipe with us ! I will try it soon and let you know !

  60. 5 stars
    My husband loves eggplant Parmesan and your recipe did not disappoint. Thank you for sharing grandmas delicious recipe, it’s a keeper.

    1. 5 stars
      So easy and delicious. I used this as a side to Italian sausage. I have a picky husband and toddler so I don’t make eggplant parm as a main dish. This is perfect and easy for a side for them or main for me.

      1. Thank you, Shelby! I often do the same, since the boys in my house prefer a meat or pasta dish as the entree. 🙂

  61. Made this yesterday. If I got to choose my last meal on earth, it would be eggplant parm! I am cooking for just myself these days, and I had a lot of breaded slices left before I made the actual casserole. I cooled them and froze them in small portions. Not sure how they will stand up once thawed, but thought i would give it a try. Thanks for this recipe!

    1. I’m so glad that you enjoyed it, Sally. I hope it holds up okay in the freezer. I always worry that it will get soggy. Let me know! 🙂

  62. 5 stars
    Legitimately, I never ever comment on recipe pages, but this one was SOOOOO GOOOOD. OMIGODD. So easy, so simple, so quick, so DELICIOUUUUUSSSSSZZZZZXNSKAFVNFALSJN

    Thank you for this XD I highly recommend this recipe. Also I’m pretty sure this is gluten free then, right? We also had spaghetti sqash spaghetti with it, it makes a good addition. 😀

    1. Thanks, Eric! I’m so glad that you liked the meal, and I appreciate you taking the time to leave a note. This dish is not gluten-free, since Corn Flakes is not a gluten-free cereal. Thanks again!

  63. 5 stars
    I am making this for guests tonight, and I love how simple the recipe is. I have a question: can I prepare the eggplant during the day and put it in the oven tonight?

  64. Can I use olive oil instead of butter? How might this affect the crispness/outcome? Excited to try this!

    1. Hi, Gianna! Yes, I think the olive oil would work fine. It shouldn’t impact the crispiness, but it will give the dish a different flavor.

  65. 5 stars
    This was excellent. I used the RAOs sauce which is my favorite jar brand. I did substitute panko for cornflakes, but it was perfect! Will make this again!

  66. I can’t wait to try this recipe. Getting away from frying! I wonder if this would work in the crockpot?? Thanks

    1. Hi, Lisa! I hope you enjoy it! I don’t think this would work well in the slow cooker, because I worry that it will get soggy instead of crispy.

  67. 5 stars
    Thank you so much for posting an eggplant recipe. This really couldn’t be any easier or more delicious. You took one of my favorite dishes and made it better. I will never bother with frying the eggplant again. I’ve used your recipe 3 times this growing season. Everyone loves the results.

  68. 5 stars
    This has become my husbands favorite meal.
    Easy to make and delicious.
    Thanks so much for this recipe.
    Will be trying others as well.

  69. Have an abundance of eggplant in my garden. Family loved this recipe. No leftovers and I even doubled the recipe for five people. Also made my own marinara sauce with tomatoes from my garden.

  70. 5 stars
    Easy, fast and delish! Thank you Blair. Before I read your recipe I was going to make my own bread crumbs. Then my Mom gave me Panko; then I saw your cornflake addition! Next time I will try that – I use corn flakes for a sweet potato pie recipe – deellish also! The panko turned out crunchy as I followed your recipe – sans the cornflakes. Thank you! Will check out your website for other yummy delights! From Toronto, enjoy! Aura

  71. 5 stars
    With the exception of my son who doesn’t like melted cheese (separated at birth, maybe?), We all loved this recipe. It was easy to throw together and definitely tasted as good as anything I could get in a restaurant. I love that there is no drying involved. We had two large eggplants and 6 mouths to feed, so I tripled the recipe. I cooked the eggplant in two 9×12 glass pans, but then I layered them together into one when adding the sauce and cheese. Worked brilliantly and I just had the leftovers for brunch this morning.

  72. This was my first taste of eggplant.
    Absolutely fantastic, loved it.
    Super easy and very tasty was afraid it might have been soft and gooey but it was not.
    Thank tou

  73. 5 stars
    This was the first time I’ve made eggplant parmesan and this was absolutely delicious. Better than any I’ve had in any restaurant. I didn’t have cornflake crumbs so I used Panko. Leftovers weren’t soggy and were just as tasty cold. Grandma’s recipe is definitely a keeper.

  74. 5 stars
    First time using this recipe came out wonderful! Used two different dishes one with butter & one using olive oil. Both were excellent. Used my home made red sauce, this will definitely be a go to recipe!

  75. 5 stars
    This was delicious. I used Prego sauce because it’s our favorite and made angel hair pasta to go with it. I highly recommend this recipe!

    1. Sorry about that, Lorie! It’s working okay on our end. Have you tried refreshing the page or clearing your cache?

  76. Delicious. I didn’t use marinara. I chopped fresh tomatoes added some spices – salt, pepper, oregano- microwaved that for 2 minutes and out it on the baked eggplant when it was time and added the mozzarella.

    1. Hi, Becki! I’m not sure! I would be nervous about doing so, since the high water content of the eggplant will likely result in a mushy, soggy dish when thawed.

  77. 5 stars
    I have made it several times already. Would never pick any other recipe! It’s really terrific!
    Thank you for sharing!

    1. We haven’t tried but think it would become a bit soggy. We recommend baking it completely and reheating when you’re ready to serve!

  78. 5 stars
    Wow this was so good! I followed through except I left my skin on….I love the butter baked eggplant idea! It came out so crispy and chewy and well cooked without the work of standing over fhe stove. I also used a sheet pan which helped bake it up more. I didn’t salt the eggplant and it didn’t matter because it was still amazing! I also cooked a side of angel hair pasta in garlic butter. I will be making this again during the weekday..so easy and delicious!

  79. 5 stars
    I’ve been using this recipe for about 3 years now and it feels like it’s part of our family now!
    It’s so easy and so good. I usually end up using a lot more breadcrumbs and cheese but that’s just me. 🙂

    1. This made our day! Thank you Dallis. We’re so glad you enjoy the recipe and are able to adjust it to your liking.

  80. 5 stars
    This is a fantastic recipe. I’ve made it several times and we all love it. Tonight my son said, “Yay, Mom! You made those pizza squashes I like!”

  81. Made this last night… great!… did home made spagehtti and made your sauce recipe. The corn flake breading is nice/flavorful. I changed up baking the eggplant… sheat pan with a bit of olive oil and butter… in the oven while it pre heats… oil is hot… put on prepared eggplant… baked as per recipe… its oven fried… chrispy… not messy/oily like in a fry pan.

    1. Thank you, Scott! We’re so glad you were able to make it work for you and enjoyed the recipe.