Eggplant Parmesan – Ahead of Thyme

Eggplant Parmesan is a classic Italian dish that features tender eggplant slices coated in crispy breadcrumbs, loads of melty cheese, and baked in a rich and savory homemade tomato sauce. Served hot on its own or with other Italian sides, this vegetarian recipe is perfect for date night or dinner at home!

This cheesy baked eggplant is easier to make than it seems: coat the sliced eggplants, prepare the sauce while they crisp up, and then layer them together with cheese for a final turn in the oven to melt the cheese and let the sauce soak in a bit. All in all, it takes just over two hours (with half that time is letting the eggplants rest), but the end result is well worth it!

Why You’ll Love this Eggplant Parmesan

• It’s vegetarian. Craving Italian food but looking for a meatless option? This eggplant parmesan fits the bill perfectly. It’s completely vegetarian-friendly and can even be made vegan with a few simple ingredient swaps (see Recipe Variations below for details).
• Delicious and flavorful. This eggplant parmesan is a burst of flavors in your mouth, from the crispy breadcrumb coating and gooey center to the rich tomato sauce, and the melted cheese on top. Plus, you can customize the seasoning and seasoning level to your liking.
• Incredibly cheesy. This hearty Italian eggplant is loaded up with two kinds of cheese, Parmesan and mozzarella, creating gooey and cheesy goodness in every bite. And like classic Parmesan dishes, the chewiness of the cheese is offset by the breadcrumb crust for the perfect balance of textures.
• The homemade tomato sauce. The homemade tomato sauce is one of the stars of this baked eggplant, made with fresh ingredients like onions, garlic, and basil, and seasoned with Italian spices. It’s healthier and tastier than store-bought sauces — no preservatives or filler ingredients here!
• Great for all occasions. Fancy dinner parties, romantic date nights, or weeknight dinners are all perfect opportunities to serve this baked eggplant parmesan. It’s elegant enough for special occasions but easy enough for every day.

Ingredient Notes

To make this delicious vegetarian Eggplant Parmesan, you will need the following ingredients (full measurements in recipe card below):

Eggplant:

• eggplants – Choose eggplants that are firm and shiny with smooth, unblemished skin. Look for eggplants that feel heavy for their size, as they tend to be meatier.
• salt – used to sprinkle over the sliced eggplants to draw out excess moisture, and it also seasons the eggplant.
• breadcrumb mixture – we use Panko breadcrumbs for this recipe as they provide a crispy texture. You can also substitute with regular breadcrumbs (or gluten-free breadcrumbs) for a slightly different texture. We also add Parmesan cheese and garlic powder for extra flavor.
• eggs – used to create an egg wash for the breading to stick to the eggplant slices. For a vegan option, you can use 3 tablespoons of whisked aquafaba in place of each egg in this recipe to bind the ingredients together.
• cooking oil spray – used to coat the baking sheet and the eggplant slices for even browning and to prevent sticking.

Tomato sauce:

• olive oil – use high-quality extra virgin olive oil for the sauce. Avocado oil or another neutral-flavored oil with a high smoke point will work as a substitute for olive oil.
• onion + garlic – if you don’t have fresh garlic, you can swap 1 teaspoon of pre-minced garlic per clove. You can also use ½ teaspoon of garlic powder per clove instead.
• tomato sauce + paste – used to create the base of the sauce. Use high-quality canned tomato sauce and paste for best flavor.
• Italian seasoning – Italian seasoning is added to the sauce for flavor, but you can also use a combination of dried basil, oregano, and thyme instead.
• basil – fresh basil is the best for flavor and texture, but you can also use dried basil if that’s all you have. It will mellow the flavor and change the texture a bit.
• salt

Cheese:

• mozzarella cheese – provolone is similar to mozzarella if you need to make a swap! Additionally, you can make this more vegan-friendly by using a plant-based mozzarella substitute.
• Parmesan cheese – if you don’t have Parmesan, try Asiago, Pecorino Romano, or a vegan Parmesan-style cheese.
• fresh basil – optional, for garnish and flavor. Fresh basil adds a pop of freshness and color. You can also top with fresh parsley instead.

You will also need measuring cups and spoons, large baking sheet, shallow plates, large pot, and 9×13-inch casserole pan.

How to Make the Best Eggplant Parmesan

First, salt the eggplant.

Line a large baking sheet with paper towel. Cut the eggplants into ¼-inch thick rounds and place them on the lined baking sheet.

Season both sides of the eggplant rounds with salt and use your hands to rub them all over. Let the eggplant rounds sit and release moisture for 1 hour.

Next, bake the eggplant.

1. Dry eggplant. Use a paper towel to pat each eggplant round completely dry.
2. Prep for dredging. In a shallow plate, whisk together Panko breadcrumbs, Parmesan cheese, and garlic powder. In another shallow plate, add beaten eggs.

3. Dip the eggplant. Dip both sides of each eggplant round into the eggs to evenly coat them. Then dip into the breadcrumb mixture. (The breadcrumbs will stick to the egg wash).

4. Bake. Place the breaded eggplant rounds in a single layer on a large baking sheet and spray evenly with cooking oil spray. Bake in a 425F preheated oven for 10 minutes, then flip them halfway and bake until golden brown and fork tender, approximately 10 more minutes.
5. Cool. Set aside and let the eggplant cool for 15 minutes.

Meanwhile, make the sauce.

1. Sauté aromatics. Heat oil in a large pot over medium-high heat until the hot oil starts to sizzle, about 1 minute. Add onions and garlic and sauté until tender, about 1 minute.

2. Add remaining ingredients. Add tomato sauce, tomato paste, Italian seasoning, basil, and salt. Stir well to combine and bring the sauce to a simmer.
3. Simmer. Turn the heat down to low and continue to simmer for 5 minutes. Remove from heat and transfer sauce into a bowl.

Finally, assemble the eggplant parmesan.

1. Add sauce. In a 9×13-inch casserole pan, add ⅓ of the sauce (about 1 cup) and evenly spread it on the bottom.
2. Add eggplant. Place ⅓ of the eggplant rounds evenly apart over the sauce.
3. Add cheese. Spread ½ of the sliced mozzarella cheese (¾ pound) over the eggplants and sprinkle with ⅓ cup of the Parmesan cheese.

1. Add second layer. Add ⅓ eggplants, ⅓ of sauce, remaining ½ of mozzarella, and ⅓ Parmesan.

1. Add final layer. Repeat with the remaining ⅓ eggplant, remaining ⅓ sauce, and remaining ⅓ Parmesan.

How to Bake Eggplant Parmesan

Transfer the casserole dish into a 425 F preheated oven and bake for 30 minutes until the cheese melts and turns golden brown. Let rest for 10 minutes before slicing.

Garnish with chopped basil and serve hot.

How to Serve

Serve this Eggplant Parmesan with fresh basil leaves or parsley for a pop of color and added flavor. You can also sprinkle some extra grated parmesan or mozzarella cheese on top before serving for an extra cheesy and gooey finish.

Eggplant Parmesan is super satisfying on its own, but if you’re serving a crowd, you can make it go even farther by serving it alongside some Italian-inspired sides such as garlic bread, salad, or veggies. Some of our favorite sides to serve with this are:

Storing and Freezing Instructions

How to Store

Once the eggplant parmesan has cooled to room temperature, transfer it to an airtight container and refrigerate for up to 5 days.

How to Reheat

Reheat in an oven-safe dish at 350℉ for 15-20 minutes until the center is heated to the desired temperature.

How to Freeze

Freeze cooked or uncooked eggplant parmesan in an airtight, freezer-safe container for up to 3 months. Thaw in the refrigerator overnight and follow the baking instructions or reheat as outlined above.

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