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.
Does the recipe work without parmesan cheese?
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.”
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. 🙂
Thanks, Michele! I’m so glad that you liked it! 🙂
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!
Thanks, Roberta! I’m so glad that you like it! 🙂
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.
I love to hear that! Thanks, Geetha. When kids devour a recipe, you know it’s a keeper! 🙂
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.
Yay! That’s awesome, Mari! So glad that it satisfied your craving — no restaurant necessary. 🙂
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!
That’s wonderful, Beth! I’m so glad that you made it work with what you had! 🙂
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!
Thanks so much for your helpful comments, Mary Catherine. I’m so glad that you enjoy this meal. The menu sounds delicious!
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!
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!
Corn flakes are wheat free, not gluten free. Just saying.
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.”
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.
Thanks.
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! 🙂
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.
Okay, great! Hope you enjoy!
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!
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! 🙂
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.
Thank you, Rosie! I’m so glad that you enjoyed it! Thanks for taking the time to let me know. 🙂
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!
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!
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!
Thank you! I’m so happy to know that you enjoyed it. Thanks for taking the time to leave a kind note!
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!
Thanks for letting me know! I’m so glad that you both enjoyed it. 🙂
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!
Hooray! I love when a meal is picky-eater-approved! Thanks for your note, Jane!
Are you supposed to sweat the eggplant like in other recipes?!
Hi, Bailey! No, I have never found it necessary to do that for this dish. Hope you enjoy!
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!
Thanks, Holly! I agree — they’re the key! 🙂
Thanks. Have tried abt 3 other recipes and was abt to give up. Great recipe! Used gluten free bread crumbs but worked great.
Yay! I’m glad that you found a winner, Shelley! 🙂 Thanks for taking the time to come back here and leave a note.
Has anyone tried adding meat to this as well?
So delicious!!!!!! Easy, crispy, yummy!!!
Thank you, Mary!!
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 !
That’s great, Anita! I hope that you love this version. 🙂