I keep this Italian-style eggplant Parmesan light and irresistible by roasting the eggplant instead of frying and skipping the breading entirely. I lean on a quick, bright marinara and pile most of the cheese on top so it turns deeply golden and bubbly.

Why You’ll Love This Recipe

I love how clean and vibrant the flavors are here—sweet-tangy tomatoes, silky roasted eggplant, and a salty, caramelized cheese crust. I don’t mess with breading, so the eggplant stays tender without getting greasy, and the whole dish tastes like it simmered all day even though I pull it together with everyday pantry staples.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Eggplant: I use about 3 pounds (2 medium or 3 small), choosing firm, shiny ones.

• Extra-virgin olive oil

• Fine sea salt and freshly ground black pepper

• Yellow onion, finely chopped

• Garlic, minced or pressed

• Tomato paste

• Crushed tomatoes (I prefer fire-roasted for depth)

• Fresh basil, chopped (plus more to finish)

• Balsamic vinegar

• Pinch of red pepper flakes

• Part-skim mozzarella, freshly grated

• Parmesan, freshly grated

Directions

1. Heat the oven and prep pans. I preheat to 425°F (220°C) and line two large rimmed baking sheets with parchment for easy cleanup.

2. Slice the eggplant. I trim both ends, stand each eggplant on a flat side, and slice lengthwise into ¼–½-inch (6–12 mm) slabs. I discard the very outer pieces that are mostly skin.

3. Oil and roast. I brush both sides lightly with olive oil, arrange in a single layer, season with salt and pepper, and roast 22–27 minutes, rotating and swapping pans halfway. I roast until the slabs are tender and lightly golden (the lower rack often needs a minute or two more). I set them aside.

4. Make a quick sauce. While the eggplant roasts, I warm 2 tablespoons olive oil in a medium saucepan over medium heat. I sauté the onion with a pinch of salt until very tender and translucent, 4–7 minutes. I stir in garlic and tomato paste for 1 minute, then add crushed tomatoes. I bring it to a simmer, reduce heat, and cook until thickened, about 15 minutes. Off the heat, I stir in basil, balsamic, red pepper flakes, and salt to taste.

5. Assemble. In a 9-inch (23-cm) square baker, I spread about ¾ cup sauce. I layer roughly one-third of the eggplant (slightly overlapping), spoon on another ¾ cup sauce, and sprinkle about ¼ cup mozzarella. I repeat with half of the remaining eggplant, more sauce, and more mozzarella. I finish with the last eggplant, ¾ cup sauce (a little extra is fine), the remaining mozzarella, and all the Parmesan.

6. Bake. I bake on the lower rack at 425°F (220°C), uncovered, until bubbling and richly golden on top, about 20–25 minutes.

7. Rest and serve. I let it stand at least 15 minutes so it sets, then I scatter fresh basil, slice with a sharp knife, and serve hot.

Servings and timing

I plan on about 8 servings from one 9-inch square pan.
Prep time: 15 minutes
Cook time: 45 minutes
Rest time: 15 minutes
Total time: about 1 hour (plus resting)

Variations

• Ricotta layer: I sometimes dot ¾–1 cup ricotta (seasoned with salt, pepper, and a little lemon zest) between layers for a lasagna-like vibe.

• Spinach & greens: I fold in a layer of sautéed spinach or kale (well-squeezed dry) to add color and extra veg.

• Cheese swap: I use whole-milk mozzarella for extra melt or a mix of mozzarella and provolone for more tang.

• Heat lovers: I bump up the red pepper flakes or add a pinch of Calabrian chili paste to the sauce.

• Different eggplant: I happily use Japanese or Italian eggplant; the thinner shapes roast fast and taste especially tender.

• Shortcut sauce: When time is tight, I use about 3 cups (24 oz) of a favorite jarred marinara and skip the stovetop sauce.

storage/reheating

I cool leftovers completely, cover, and refrigerate for up to 4 days. I reheat covered at 350°F (175°C) until hot (15–25 minutes for slices; longer for a larger portion), then uncover for a few minutes to re-crisp the top. I can freeze after baking: I cool, portion, wrap well, and freeze up to 2–3 months. I thaw overnight in the fridge and reheat at 350°F (175°C) until warmed through; the texture softens a bit but the flavors stay lovely.

FAQs

Do I need to salt and “sweat” the eggplant first?

I skip that step here because roasting draws out moisture naturally and concentrates flavor, so I still get tender, not watery, slices without the extra effort.

Can I use store-bought marinara instead of making the sauce?

I do this often when I’m short on time. I use about 3 cups (24 oz) and choose a bright, not overly sweet brand so the dish stays balanced.

Why don’t I bread the eggplant?

I prefer the lighter texture and cleaner flavor. Without breading, the eggplant stays silky and the cheese browns beautifully instead of getting weighed down or soggy.

Can I assemble this ahead?

I assemble up to a day in advance, cover, and refrigerate. When I’m ready to bake, I add a few extra minutes to get that deep golden top.

What pan size works best?

I like a 9-inch (23-cm) square baker for a stacked, casserole-style Parm. A slightly larger dish works too; it will be a touch thinner and may brown a bit faster.

Conclusion

I come back to this eggplant Parmesan whenever I want cozy comfort without heaviness. Roasting keeps the eggplant tender, the quick sauce tastes slow-simmered, and the cheesy top turns irresistibly golden. I slice, shower with fresh basil, and enjoy every bite.

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