My grandmother’s easy baked eggplant parmesan recipe is a delicious vegetarian dinner with just 15 minutes of prep. Crispy, golden eggplant slices are layered with marinara and melted mozzarella for a cozy Italian meal that tastes like home. The best part? No frying required.
If you love simple eggplant dishes, try this creamy eggplant casserole or tangy eggplant caponata next.
Photography by BEA MORENO.
Table of Contents
When my aunt recently passed along my grandmother’s old recipe box, I spent hours pouring over all of her recipes. This baked eggplant parmesan, handwritten on a weathered piece of yellow legal paper, instantly jumped out at me. It’s a dish I grew up on, and I’ve continued to serve it to my own family as well.
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.
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.
– Yvonne
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.
Storage Tips
This dish is best served warm, straight from the oven. Leftovers will keep in an airtight container in the refrigerator for 3-4 days, though the eggplant will soften as it sits.
To reheat: Warm in the microwave or in a 350°F oven for 5-10 minutes. Leftover eggplant parmesan also makes an amazing sandwich on a hoagie roll!
Freezing: I do not recommend freezing baked eggplant parmesan. The high water content in eggplant results in a mushy texture when thawed.
Frequently Asked Questions
Do you have to peel eggplant for eggplant parmesan?
It’s not required, but I recommend it. Larger eggplants can have tough, bitter skin that doesn’t soften completely during baking. Peeling ensures every bite is tender and flavorful.
How do you keep eggplant parmesan from getting soggy?
The Corn Flakes coating and butter-lined pan are key. The cereal creates a crispy barrier, and baking (rather than layering raw eggplant in sauce) keeps everything from getting waterlogged. Flipping the slices halfway through also helps both sides crisp up.
Can you make eggplant parmesan ahead of time?
You can bread the eggplant slices up to a day ahead and refrigerate them on a baking sheet. Bake when ready to serve. I don’t recommend assembling the full dish ahead, as the sauce will soften the coating.
What’s the difference between Eggplant Parmesan and Eggplant Parmigiana?
They’re the same dish! “Parmigiana” is the Italian name, while “Parmesan” is the Americanized version. Both refer to breaded eggplant layered with tomato sauce and cheese, then baked.
More Meatless Italian Dinners
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Grandma’s Baked Eggplant Parmesan
Ingredients
- 3 tablespoons salted butter, melted
- ½ cup Corn Flakes cereal crumbs
- ¼ cup grated Parmesan cheese
- ½ teaspoon kosher salt
- Dash of ground black pepper
- 1 small eggplant
- 1 large egg, beaten
- 1 cup marinara sauce
- 2 ounces (½ cup) shredded mozzarella cheese (or use sliced fresh mozzarella if you prefer)
- Optional garnish: chopped fresh parsley, basil, or other herbs
- Optional for serving: cooked spaghetti with additional marinara sauce
Instructions
- Preheat oven to 400°F (200°C). Pour melted butter into an 11 x 7-inch baking dish and set aside.
- Place beaten egg in a shallow dish. In a separate shallow dish, combine Corn Flakes crumbs, Parmesan cheese, salt, and pepper. Peel eggplant and cut into ¾-inch thick slices. Dip each slice in egg, then coat with the crumb mixture, pressing gently to adhere.
- Arrange breaded slices in a single layer in the prepared baking dish.
- Bake for 20 minutes. Flip the slices and bake for an additional 15 minutes, until golden and crispy. Spoon marinara sauce over each slice and top with mozzarella cheese.
- Bake for 3-5 more minutes, or until the cheese melts and is bubbly. Garnish with fresh herbs if desired.
Notes
- Choose a small eggplant for the sweetest flavor, thinner skin, and fewer seeds.
- Corn Flakes are the key to crispy eggplant. Panko breadcrumbs can work in a pinch, but they won’t be as crunchy or flavorful.
- No need to salt the eggplant first. Skipping this step means the eggplant holds its shape with a slightly firmer texture.
- For browned cheese: Switch to the broiler for the last 1-2 minutes. Watch carefully to prevent burning.
- Scaling up: This serves 2-3 as a main dish (or 4 with hearty sides). To feed more, use 2 eggplants, double all ingredients, and bake in a 9 x 13-inch dish.
- Storage: Refrigerate leftovers in an airtight container for 3-4 days. Reheat in a 350°F oven for 5-10 minutes.
- Do not freeze. The eggplant becomes mushy when thawed due to its high water content.
Nutrition
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!!
– Cathy L.
Originally published in June, 2017, this post was updated in December, 2025.
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.
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!
Thanks Blair. My friend loved it. She said it was better than Olive Garden! And I got to hold the new bundle of joy. ????
Wonderful! I’m so glad that it was a hit! Congrats to your friend on her new baby! 🙂
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!!
That’s great, Shalee! I’m so glad that your first experience with eggplant was a good one! 🙂
Panko breadcrumbs work too! Browned really nicely
Great! Thanks, Veronica!
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 !!!
Hah! I’m glad that you guys ate it all!! 🙂
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
Oh, good! Thanks for letting me know, Shalee! Bring on the eggplant! 🙂
Would this still work if I left the skin on? Thanks!
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. 🙂
I’m going to make this egg plant parm tonight. Do I need to sweat the egg plant first?
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. 🙂
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.
Hah! I’m glad that you didn’t use the fruity flakes! 🙂 Glad to know that Rice Chex work as well!
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!
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.
Enjoy!
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.????
That’s great, Joy! Now we just need to get your kids on board! 🙂
This recipe is amazing!! First time ever trying eggplant parm and I will be making this again. Thanks so much for this delicious recipe!
Yay! I’m so glad that I’ve converted you into an eggplant parm lover! 🙂
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)
Wow — it’s great to know that you can use any of those ingredients and still have it turn out well! 🙂
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.
Yay! So glad that you loved it, Hannah! I need to add it to our menu again soon — it’s been too long. 🙂
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!!!
Hi, Liz! Your meal sounds delicious!!! So glad that you enjoyed the recipe. 🙂
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!
That makes me so happy to hear, Suzanne! Nostalgic recipes (like those that our moms or grandmothers prepared) are always THE BEST! 🙂
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?
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! 🙂
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
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.
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!
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!
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!
Charity
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.
Awesome! Thanks, Carmen!