Home » Recipes » Main Meal » Baked Eggplant Parmesan

Baked Eggplant Parmesan

Skip the frying and the excess cheese – try this simple and healthier way to prepare a baked eggplant parmesan, which is more reminiscent of true Mediterranean cooking.

Based on Jamie Oliver’s eggplant parmesan, this version uses roasted eggplant layered with parmesan cheese and fresh marinara sauce. Delicious! If you love spicy food, you might try an Arrabbiata sauce instead.

top view of baked eggplant parm with fork on white dish with basil garnish

I just love Italian vegetable dishes like this eggplant but all eggplant is amazing. Simple and delicious. My mom would make a single layer of eggplant like this and call it eggplant pizzaiola – so good!

Let’s make baked eggplant parmesan!


I used 3 medium sized fresh-from-the-garden eggplants as well as grated parmesan cheese and freshly made marinara sauce. I topped it with homemade breadcrumbs (from a few sourdough bread fails…sigh). It was delicious and I don’t think I’ll ever fry eggplant again.

  • Eggplant – I used 3 medium sized, fresh from the garden.
  • Tomatoes (crushed) – I used crushed, canned tomatoes. Make sure they are tasty!
  • Onion – this will be used to make your fresh marinara.
  • Garlic – more aromatics for your marinara sauce.
  • Olive oil – for roasting the eggplant and also for the marinara sauce.
  • Oregano – I used dried for the sauce.
  • Parmesan cheese – I used pre-shredded, refrigerated.
  • Basil – fresh (dried not recommended).
  • Bread crumbs – you can use store bought, I always have homemade on hand from all the bread I bake.
  • Salt and pepper – to taste
  • Red vine vinegar – Just a few tablespoons really brightens up the marinara sauce.

See recipe card for exact quantities.


For this recipe, you will start by roasting the eggplant. While the eggplant is roasting, you can make the tomato sauce. Finally, you’ll put it all together by layering everything and then baking. See recipe card at end for more specific times and temperatures.

To Roast the Eggplant

Make the Tomato Sauce

Assemble the Baked Eggplant Parmesan


There are so many variations to this recipe. Here are some ideas…

  • Spicy – add chili pepper flakes while cooking to imbue heat into the dish, or banana peppers
  • Deluxe – add cooked ground meat between layers or additional cheeses like mozzarella (obviously this takes away from the healthiness of the recipe as is).
  • Chicken and eggplant combination – add thin layers of grilled chicken.
  • Zucchini – try layering with roasted zucchini instead of eggplant.
  • Other cheeses – try mixing a few other cheeses like provolone or other grated hard cheeses like Asiago or Pecorino Romano.

Top tips

  • Roasting the eggplant on the bottom third of the oven ensures crispy eggplant.
  • Use good quality tomatoes; the sauce is really important to the overall flavor.
  • Use a good quality parmesan. Pass on the room temperature jarred stuff.
  • Use of good quality olive oil to impart the best flavor.

Make Ahead and Storage

Recipe can be made ahead up until baking step. Bake the eggplant parmesan at a later time. Make sure to bring to room temperature before baking.

Eggplant parmesan will keep for about 3 to 4 days under refrigeration.

side view of baked eggplant parm with fork on white plate

📖 Recipe

top view of baked eggplant parm on white dish with fork

Baked Eggplant Parmesan

A simple and healthy recipe for baked eggplant parmesan. Based on Jamie Oliver's recipe, this uses roasted eggplant that is layered and baked.
5 from 1 vote
Author: Marie
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Dinner
Cuisine Italian
Servings 6
Calories 440 kcal


  • 2 baking sheets
  • 1 large baking dish 9×9; 10×5 or similar sized


To Grill the Eggplant

  • 3 medium eggplant cut crosswise into 1/2 inch slices
  • 1/2 cup (108 g) olive oil plus more for sauce

To Make the Tomato Sauce

  • 2 tbsp olive oil
  • 1 large onion chopped finely
  • 1 large garlic clove finely minced
  • 1.5 teaspoons (3 g) oregano dried
  • 28 ounce (793.79 g) crushed tomatoes or whole tomatoes crushed (I used canned)
  • 1/2 cup basil leaves use fresh or frozen
  • 1 tbsp (15 g) red wine vinegar or balsamic
  • salt and pepper to taste

To Assemble the Eggplant Parmesan

  • 1 1/4 cups (125 g) grated parmesan
  • 1/2 cup (54 g) breadcrumbs
  • basil for garnishing, optional


To Roast the Eggplant

  • Preheat oven to 450F and position oven racks in bottom third of the oven. I needed 2 baking sheets for this recipe.
  • Brush each side of the eggplant slices with olive oil and then place on baking sheet. Bake for about 10 to 15 and then flip each piece. The goal is to have each side lightly browned. Remove from oven.
  • Reduce oven temperature to 375F in preparation of baking the assembled eggplant dish.

To Make the Tomato Sauce

  • In a large saucepan over medium heat. add about 2 tablespoons of olive oil and saute onions for about 10 minutes until softened. Add garlic and saute for about 30 seconds.
  • Then add oregano and tomatoes. Reduce heat to low and simmer for about 15 to 20 minutes. Add a little water if necessary before simmering if it's too thick.
  • Finish by adding red wine vinegar, seasoning with salt and pepper to taste, and adding fresh basil.

To Assemble and Bake the Eggplant Parmesan

  • Begin to assemble the eggplant parmesan by layering some tomato sauce on the bottom of your baking dish followed by parmesan and then the eggplant.
  • Repeat this layering for a total of about 3 layers (depending on size of your baking dish).
  • Top with breadcrumbs and drizzle a little olive oil on top.
  • Bake for 30 to 45 minutes depending on size of your dish and then let rest for 5 to 10 minutes before serving. Sprinkle with chopped basil if desired.


  • Roasting the eggplant on the bottom third of the oven ensures crispy eggplant.
  • Use good quality tomatoes; the sauce is really important to the overall flavor.
  • Use a good quality parmesan. Pass on the room temperature jarred stuff.
  • Use of good quality olive oil to impart the best flavor.


Calories: 440kcalCarbohydrates: 44gProtein: 17gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 18mgSodium: 1014mgPotassium: 1533mgFiber: 18gSugar: 16gVitamin A: 673IUVitamin C: 19mgCalcium: 723mgIron: 21mg
Want More Recipes? Subscribe Today

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating