This rich, cheesy, super easy eggplant parmesan is the perfect anytime meal Your friends and family will rave over this recipe!

I love serving Italian food at parties, and this easy eggplant parmesan is one of my favorite go-to recipes. This classic Italian dish is the perfect party food as it is special and so delicious! However, it is also simple enough to make for a weeknight dinner and doesn’t require any frying! I love to serve this eggplant parm for a lightened-up, low carb alternative to lasagna.

How Do I Make Eggplant Cutlets?

Making your own eggplant cutlets is quick and easy! I prep a few batches at a time to keep in my freezer. All you need is fresh eggplant and a few additional ingredients! Slice your eggplant into rounds, sprinkle it with salt, and let this sit for 15-30 minutes so the eggplant can “sweat out” excess moisture. Rinse the slices off and pat them dry with a paper towel. In one bowl, mix together panko breadcrumbs, Italian seasoning, garlic salt, and parmesan. In another, whisk three large eggs, and in a third, pour all purpose flour flour. Dredge the eggplant slices through the flour, then dip them in the egg, and then the breadcrumbs. To bake your eggplant, set your breaded eggplant cutlets on a baking dish and bake at 350 for around 30 minutes until golden brown. To fry your cutlets, pour 1/4 cup of avocado oil or extra-virgin olive oil into a large skillet over medium to heat. Pan fry your cutlets until golden brown, flipping halfway. Let your cutlets cool on a paper towel to drain any excess oil.

Can I Freeze Eggplant Cutlets?

You can absolutely freeze eggplant cutlets! After breading them, lay your raw cutlets on a a large sheet pan and place them in the freezer. After they’re frozen through, store them in a a large Ziploc bag. You can also pre-cook the cutlets and freeze them. This makes for an even quicker eggplant parm recipe!  

Can I Make This Dish Gluten-Free? 

Yes! You can easily make eggplant parmesan gluten free. Simply use gluten free breadcrumbs and voila! You have a easy, flavorful gluten free dinner!

How Do I Make This Eggplant Parmesan Recipe?

Once your eggplant cutlets are prepped, this dish is really just a matter of assembling! In a large casserole dish, add a layer of marinara sauce, a layer of eggplant, and a layer of mozzarella cheese and parmesan cheese.  Repeat this process until your dish is full and make sure to add extra cheese to the top layer! Bake and serve as is or top with fresh basil leaves and red pepper flakes! 

What Kind of Sauce is Best for This Dish?

I recommend having two jars of marinara sauce for this recipe. I usually end up opening a second jar and adding about one more cup of tomato sauce to my eggplant parmesan, as we love lots of sauce. My all-time favorite marinara sauce is Rao’s, but just use whichever you prefer. You can always add fresh basil, garlic, and Italian herbs to spruce up a store bought sauce! 

How Long Does it Take to Cook Eggplant Parmesan?

With the oven on 350F you are going to want to cook this eggplant parmesan for 35 mins covered. Once it has cooked for that amount, you will want to remove the cover and cook for 5-10 more minutes. Doing this will allow the cheese on top to fully melt and slightly brown, making a delicious top layer. Once you’ve done that, let it cool and then its done!

Is Eggplant Parmesan Healthy?

Absolutely! This dish is a great alternative to a normal lasagna or baked pasta dish. It is a great way to get in an extra serving of veggies and cut carbs without compromising taste! Baking your eggplant cutlets also makes this dish a healthier option. Ditch the vegetable oil but keep the crunch by baking your cutlets in the oven.  

Can I Make Eggplant Parmesan Ahead? 

You can fully assemble the dish and stick it in the freezer until time to bake. Once baked, this keeps very well in a warm oven for up to an hour without becoming dry. Leftovers are also delicious! 

This easy eggplant parmesan makes a perfect meatless main dish or accompaniment to other Italian dishes and is seriously the easiest dish you could ever make.

Please let me hear from you if you try this recipe! I feel sure you’ll love it. As always, thanks so much for stopping by. Be blessed, and stay savvy!!

If you like this recipe, here are some others to try out:

Quick And Easy-to-Make Italian Meatballs

Easy French Onion Beef Tips With Mushrooms 

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Easy Eggplant Parmesan

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Ingredients

• 2 eggplants, peeled and sliced in 1/4"-1/2" rounds
• 3 eggs (or 5 egg whites)
• 1 1/2 cups panko bread crumbs
• 1/2 cup grated parmesan
• Italian seasoning to taste
• garlic salt to taste
• 1 pkg (2 cups) shredded mozzarella cheese
• 1/2 cup shredded parmesan cheese
• 1 jar spaghetti sauce (may add more if needed)

Instructions

1. Slice your eggplant into rounds, sprinkle it with salt, and let it "sweat" for 15- 30 minutes.

2. Rinse the eggplant rounds off and pat dry with a paper towel to absorb any excess moisture.

3. In one bowl, combine your breadcrumbs, parmesan, Italian seasoning, and garlic salt. In another, whisk three large eggs, and in a third, pour all purpose flour flour.

4. Dredge the eggplant slices through the flour, then dip them in the egg, and then the breadcrumbs.

5. To bake your eggplant, set your breaded eggplant cutlets on a baking dish and bake at 350 for around 30 minutes until golden brown, flipping halfway through. To fry your cutlets, pour 1/4 cup avocado oil in a large skillet over medium to heat. Pan fry your cutlets until golden brown, flipping halfway. Let your cutlets cool on a paper towel to drain any excess oil.

6. Preheat oven to 350 degrees.

7. Spray baking dish liberally with cooking spray.

8. Spread a layer of sauce on bottom of dish.

9. Layer cooked eggplant cutlets atop sauce.

10. Sprinkle half of mozzarella and parmesan over cutlets.

11. Pour remaining sauce over the cutlets, then sprinkle with remainder of cheeses.

12. Cover and bake 35 minutes.

13. Uncover; bake 5-10 more minutes or until cheese is melted and sligthly brown.

Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 640Total Fat 40gSaturated Fat 24gCholesterol 120mgSodium 1360mgProtein 64g