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Square close up shot of baked eggplant parmesan on a server.
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4.99 from 100 votes

Grandma's Baked Eggplant Parmesan

Crispy baked eggplant slices are topped with marinara and melted mozzarella for a cozy Italian dinner. This easy recipe uses Corn Flakes cereal for an extra-crunchy coating without frying.
Course Dinner
Cuisine Italian
Keyword baked eggplant parmesan, baked eggplant parmesan recipe, Eggplant parmesan, simple eggplant parmesan
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 people
Calories 262.9kcal
Author Blair Lonergan

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.
    Overhead shot of the ingredients for an easy baked eggplant parmesan recipe.
  • 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.
    Process shot showing how to bread the eggplant and assemble the dish.
  • 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.
    Spreading marinara and cheese on top of crispy eggplant slices.
  • Bake for 3-5 more minutes, or until the cheese melts and is bubbly. Garnish with fresh herbs if desired.
    Horizontal overhead shot of a pan of baked eggplant parmesan.

Video

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

Serving: 1/4 of recipe | Calories: 262.9kcal | Carbohydrates: 21.6g | Protein: 10.4g | Fat: 16.1g | Saturated Fat: 8.5g | Cholesterol: 82mg | Sodium: 792.2mg | Fiber: 3.9g | Sugar: 4.6g