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.
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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.
First time using this recipe came out wonderful! Used two different dishes one with butter & one using olive oil. Both were excellent. Used my home made red sauce, this will definitely be a go to recipe!
We’re so glad you enjoyed it, Carole!
It is GREAT!!!! I use Kikoman because it is NOT bioengineered, and a spicy marinara!!!
We’re so glad you enjoyed it, Jaime!
Delicious, easy, and great for big groups.
Thanks so much, Matt!
Loved this recipe.So easy to make.Tasted so good.
Thank you so much, Mary!
This was delicious. I used Prego sauce because it’s our favorite and made angel hair pasta to go with it. I highly recommend this recipe!
Thank you so much, Peg! We’re glad you enjoyed it.
Very tasty and easy to make! Warms up very good too! Will definitely be making it again.
Thank you so much, Julie!
Awesome!!
My go to recipe for eggplant parm going forward!!
Thank you! We’re honored!
Cant make because the recipe keeps going to top of page
Sorry about that, Lorie! It’s working okay on our end. Have you tried refreshing the page or clearing your cache?
Delicious. I didn’t use marinara. I chopped fresh tomatoes added some spices – salt, pepper, oregano- microwaved that for 2 minutes and out it on the baked eggplant when it was time and added the mozzarella.
We’re so glad you were able to make it work for you and enjoyed it, Rose!
Has anyone successfully froze this recipe?
Hi, Becki! I’m not sure! I would be nervous about doing so, since the high water content of the eggplant will likely result in a mushy, soggy dish when thawed.
Amazing flavor, super easy, can’t wait too make it again!!
Thank you, David!
Panko breadcrumbs don’t get soggy and work great in this recipe.
I have made it several times already. Would never pick any other recipe! It’s really terrific!
Thank you for sharing!
Thank you so much, Lewinski! We really appreciate your support.
Can you make this a day in advance and keep in refrigerator and bake the next day?
We haven’t tried but think it would become a bit soggy. We recommend baking it completely and reheating when you’re ready to serve!
This is my go to eggplant recipe. The whole family loves it!!
We’re so glad it’s a hit! Thank you for sharing, Ellen.
Wow this was so good! I followed through except I left my skin on….I love the butter baked eggplant idea! It came out so crispy and chewy and well cooked without the work of standing over fhe stove. I also used a sheet pan which helped bake it up more. I didn’t salt the eggplant and it didn’t matter because it was still amazing! I also cooked a side of angel hair pasta in garlic butter. I will be making this again during the weekday..so easy and delicious!
Thank you for such detailed feedback, Tatyana! We’re so glad you enjoyed the recipe.
I’ve been using this recipe for about 3 years now and it feels like it’s part of our family now!
It’s so easy and so good. I usually end up using a lot more breadcrumbs and cheese but that’s just me. 🙂
This made our day! Thank you Dallis. We’re so glad you enjoy the recipe and are able to adjust it to your liking.
This is a fantastic recipe. I’ve made it several times and we all love it. Tonight my son said, “Yay, Mom! You made those pizza squashes I like!”
We’re so happy to hear this, Cindy! Thank you for sharing.
Made this last night… great!… did home made spagehtti and made your sauce recipe. The corn flake breading is nice/flavorful. I changed up baking the eggplant… sheat pan with a bit of olive oil and butter… in the oven while it pre heats… oil is hot… put on prepared eggplant… baked as per recipe… its oven fried… chrispy… not messy/oily like in a fry pan.
Thank you, Scott! We’re so glad you were able to make it work for you and enjoyed the recipe.
This was scrumptious! I used cracker crumbs (about a cup) instead of corn flake crumbs and sprinkled the extra crumb mixture on top just before the last five minutes of baking. It was cheesy and crunchy and delicious, as well as being easy to make.
Thank you, Wendy! We’re so glad you were able to adjust it and enjoyed the recipe.