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.
My husband loves eggplant Parmesan and your recipe did not disappoint. Thank you for sharing grandmas delicious recipe, it’s a keeper.
That’s so good to hear! Thank you, KK!
Can you add meat to eggplant Parmesan?
Hi, Carolyn! Not that I’m aware of. If you want a similar meat-based dish, you can try chicken parmesan: https://www.theseasonedmom.com/easy-chicken-parmesan-recipe/
Or, of course, you can always offer a meat alongside the eggplant parm — such as grilled chicken, Italian sausages, etc. Hope you enjoy the dish!
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.
Thank you, Shelby! I often do the same, since the boys in my house prefer a meat or pasta dish as the entree. 🙂
You could make meat sauce instead of marinara.
Yes, that would work well!
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!
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! 🙂
This was so much better than expected and didn’t take much time!
Thank you, Lauren! 🙂
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. 😀
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!
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?
Hi, Lynn! I think that would probably work! Hope your guests enjoy the meal. 🙂
Can I use olive oil instead of butter? How might this affect the crispness/outcome? Excited to try this!
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.
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!
Thank you, Beth! I’m so glad that you liked it!
I can’t wait to try this recipe. Getting away from frying! I wonder if this would work in the crockpot?? Thanks
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.
I think your probably right. I’m making it tomorrow. I know it’s going to be great, Thank you!
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.
That’s amazing to hear, Debra. I’m so glad that it’s a hit! 🙂
This has become my husbands favorite meal.
Easy to make and delicious.
Thanks so much for this recipe.
Will be trying others as well.
I’m so happy to hear that, Bonnie. Thank you!
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.
Sounds like the perfect meal to me, Betty. I’m so glad that your family enjoyed it!
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
So glad that you enjoyed it, Aura! Thanks for your kind note!
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.
Sorry, no FRYING involved.
That’s a great tip, Summer. Thank you! I’m so glad that your family enjoyed it!
Such a great recipe! Thank you!
Thank you, MJ!
Easy and delicious. A definite keeper.
Thank you, Jennifer!
Awesome! Whole family loved it!
We’re so happy to hear this, Melissa!
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
Thank you so much, Mike! We’re glad it turned out well for you!
Delicious and easy recipe
Thank you, Donna! We’re so glad you enjoyed it.
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.
I’m so glad that you enjoyed it, Christine! Thank you for letting me know!