Grandma’s Baked Eggplant Parmesan

Before You Get Started

A few quick tips to help you get the best results:

• Choose a small eggplant. Smaller eggplants tend to be sweeter, less bitter, and have thinner skin with fewer seeds. Look for smooth, shiny skin that’s heavy for its size. Press lightly with your finger; if it leaves an imprint, it’s ripe.
• Peel the eggplant for this recipe. While eggplant skin is edible and softens as it cooks, larger eggplants can have tough, bitter skin. Peeling ensures tender, flavorful slices every time.
• Use Corn Flakes for the crispiest coating. This is the secret ingredient that gives the eggplant that fried taste and texture without actually frying. The cereal has a unique sweet-and-savory flavor and super-crunchy texture that breadcrumbs just can’t match.

How to Make Baked Eggplant Parmesan

The oven does all of the heavy lifting here, but the outside of the eggplant still comes out crispy and golden. No soggy vegetables allowed!

Step 1: Prep the Pan and Breading Station

Preheat the oven to 400°F. Pour melted butter into an 11 x 7-inch baking dish and set aside. The butter gives the eggplant that rich, fried taste and crispy texture without the mess of stovetop frying.

Set up your breading station: Place the beaten egg in one shallow bowl and combine the Corn Flakes crumbs, Parmesan cheese, salt, and pepper in another. A can of pre-grated Parmesan works great here, or grate your own from a wedge if you prefer.

Step 2: Slice and Bread the Eggplant

Peel the eggplant and slice it crosswise into ¾-inch thick rounds. The slices will vary in diameter since eggplant isn’t a uniform shape, but try to keep the thickness consistent so they cook evenly.

Dip each slice in the egg, letting any excess drip off, then coat thoroughly with the crumb mixture. Press the crumbs gently to help them stick.

A Note on Salt: You do not need to salt the eggplant before cooking. Salting helps achieve a creamier texture, but skipping it means the eggplant holds its shape with a slightly firmer bite. Both ways work!

Step 3: Bake Until Crispy

Arrange the breaded slices in a single layer in the buttered dish. 

Bake for 20 minutes, then flip each slice and bake for another 15 minutes. 

The eggplant should be golden brown and crispy on both sides.

Step 4: Add Sauce and Cheese

Spoon marinara sauce over each slice and top with shredded mozzarella (or sliced fresh mozzarella if you prefer). A jar of store-bought marinara like Rao’s works beautifully, or use homemade marinara sauce.

Return to the oven for 3-5 more minutes, just until the cheese melts and gets bubbly.

For slightly browned cheese on top, switch to the broiler for the last minute or two. Keep a close watch so it doesn’t burn!

Step 5: Garnish and Serve

Sprinkle with chopped fresh parsley or basil leaves if desired, and serve warm.

Scaling up: This recipe serves 2-3 as an entrée, or stretches to 4 with hearty sides. For a bigger family, use 2 eggplants, double all other ingredients, and bake in a 9 x 13-inch dish or on a larger rimmed baking sheet.

What to Serve with Eggplant Parmesan

This Italian-inspired dish pairs perfectly with pasta and crusty bread. Here are some ideas:

Pasta and Bread: Serve alongside a simple pasta like spaghetti aglio e olio or spaghetti carbonara with extra marinara on the side.

Don’t forget the garlic bread, homemade breadsticks, or focaccia!

Vegetable Sides: Round out the meal with a simple green salad, sautéed spinach with garlic, roasted yellow squash, sautéed zucchini, or garlic roasted broccoli.