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.
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!!
Great! Thanks, Lauren!
I have tried many recipes and this is by far the best. Thank you! It’s delicious.
Yay! So glad to hear that! 🙂
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
Great! Thanks, Alex!
Delicious… Was a big hit with the whole family… Soooo quick and easy!!
Wonderful! Thanks, Jen!
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!
Carly! That’s wonderful!!! Good to know that it works in the toaster oven, too! 🙂
This is incredible and so easy! I did use panko and fresh mozzarella and was amazing! Thank you!!
Thanks, Beckie! 🙂
Wickedly happy my hubs does not like eggplant. I get it all! And soooo yummy!
Hah! Thanks, Mary! I’m glad that you like it! 🙂
It was a hit! Thank you for sharing! This is a make again dish for sure.
Wonderful! Thanks, Lisa!
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.
That’s great, Brooke! I’m so glad that your husband even approved! 🙂
I made this and it was a delicious hit! Served it with pasta. ????????
Awesome! Thank you, Kathy!
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!
Hooray! So glad that it exceeded your expectations! 🙂
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!
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! 🙂
Amazing!!!! One of my new favorite recipes of all time!!! Thank you!!
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 ????
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! 🙂
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.
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.
Thanks, Karla! So glad that you enjoyed it!
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.
That makes me so happy to hear, Annie! Thank you! 🙂
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!!
One of my favorite dinner recipes!!
Thanks, Sylvia! 🙂
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.
That’s amazing! Thank you, Yvonne!