Easy Eggplant Parmesan
- PREP 30min
- COOK 1hrs
- TOTAL 1hrs 30min
Our easier eggplant parmesan recipe features roasted eggplant, tomato sauce, parmesan, mozzarella, and a crunchy breadcrumb topping. For detailed make-ahead tips, check out the article above. This recipe works best in a large casserole dish (ideally 13×9 inches or similar).
You Will Need
Eggplant Parmesan
3 pounds eggplant, 3 to 4 small
4 tablespoons olive oil
1/2 teaspoon fine sea salt
1/2 teaspoon cracked black pepper
3 cups marinara sauce or homemade red pepper tomato sauce, recipe below
1 ounce finely grated parmesan, about 1 cup
3 ounces mozzarella cheese, grated or sliced
1/2 cup seasoned bread crumbs, see our recipe for homemade bread crumbs
Fresh basil for top, chopped
Fresh Tomato Pepper Sauce (Optional)
2 medium red bell peppers, chopped, 1 to 1 ½ cups
1 pound fresh tomatoes, chopped, about 2 cups or 2 large tomatoes
4 medium garlic cloves, peeled and sliced
1/2 cup water
1/2 teaspoon fine sea salt, plus more to taste
2 tablespoons olive oil
1 cup fresh basil
Fresh ground black pepper, to taste
Directions
Roast Eggplant
Preheat the oven to 425°F (218°C). Line two large baking sheets with parchment paper or silicone baking mats.
Slice the eggplants into 1/2-inch thick rounds and place, in one layer, onto baking sheets. Drizzle or brush eggplant slices with olive oil and season with salt and pepper on both sides.
Roast the eggplant until they start to brown in spots, 15 to 20 minutes. Flip the slices, and then bake another 15 minutes until nicely browned and soft in the middle.
While the eggplant roasts, prepare other ingredients (shred cheese, prepare bread crumbs, make or measure out tomato sauce). If you plan to use the red pepper tomato sauce, you will have enough time to make it while the eggplant roasts.
Optional Tomato Sauce
In a medium saucepan over medium-high heat, add chopped red peppers, tomatoes, sliced garlic, ½ cup water, and a 1/2 teaspoon of salt.
Bring the mixture to a simmer, then reduce heat to medium. Simmer for 20 to 25 minutes, stirring occasionally. Keep an eye on it and adjust the heat if needed to maintain a gentle simmer. We want this to reduce, but add a splash of more water if the pan looks too dry.
Once the peppers and tomatoes are soft and most of the liquid has evaporated, give everything a good stir. Transfer the mixture to a blender or food processor. Add olive oil, basil, and a few grinds of pepper.
Blend until mostly smooth (a little texture is fine!). Give it a taste, and add more salt or pepper if needed. Use straight away or store in an airtight container for 3 to 4 days in the fridge or 3 to 4 months in the freezer.
Assemble
Turn your oven down to 400°F (204°C).
In a large baking dish, spread 1/3 of your tomato sauce along the bottom. Arrange half your roasted eggplant slices on top, letting them overlap slightly. Sprinkle with 1/3 of the parmesan cheese and half the mozzarella. Drizzle about half the remaining sauce over the eggplant (no need to cover it completely – check out the video for a visual!).
Add the rest of your eggplant slices. Sprinkle with half the remaining parmesan and all the leftover mozzarella. Top with the final bit of sauce. Finish with a layer of breadcrumbs and the rest of your parmesan cheese.
Bake the preheated oven, uncovered, until the sauce bubbles and the cheese is melty (about 20 minutes). Let it cool slightly, add a sprinkle of fresh basil, and enjoy!
Adam and Joanne's Tips
- For gluten-free or bread crumb free eggplant parmesan, leave off the bread crumbs.
- For vegan eggplant parmesan, leave out the cheese and sprinkle a couple of tablespoons of nutritional yeast over each eggplant layer.
- For healthier/lighter eggplant parmesan, use cooking spray instead of drizzling olive oil over the eggplant slices before roasting and reduce the cheese.
- Recipe inspired by Alexandra’s Kitchen.
- The nutrition facts provided below are estimates. Calculations include the red pepper tomato sauce.