If you love classic Eggplant Parmesan but don’t want the hassle of breading and frying, this easy baked Eggplant Parmesan is for you! Inspired by Rao’s Eggplant Parmigiana, this version skips the extra steps while still delivering layers of rich marinara, gooey mozzarella, and tender eggplant. It’s also naturally low in carbs, low in calories, and has a low glycemic load, making it a lighter, healthier take on the classic dish. Whether you use a high-quality jar sauce like Rao’s or your own homemade marinara, this dish is a comforting, satisfying meal perfect for weeknights or special occasions.

Why You’ll Love This Baked Eggplant Parmesan Recipe

No frying required – Baking the eggplant keeps things simple and less messy.
Classic Italian flavors – Marinara, mozzarella, and Parmesan create a familiar, comforting dish.
Flexible sauce options – Use Rao’s Tomato Basil Sauce or your favorite homemade marinara.
Great for meal prep – Make it ahead and reheat for a quick and delicious meal.
Low in Carbs & Calories – With just 180 calories per serving, this dish is a great option for a low-carb or light Italian meal.
Naturally Low-Glycemic – Eggplant is a low-glycemic vegetable, making this dish suitable for those watching blood sugar levels.

Baked eggplant parmesan dish topped with tomato sauce, cheese, and fresh basil.

Ingredients for Baked Eggplant Parmesan

Eggplant – Use medium-sized eggplants for the best texture.
Olive oil – Helps the eggplant roast to a golden brown.
Marinara sauce – A high-quality store-bought sauce like Rao’s Tomato Basil Sauce or homemade marinara works well.
Mozzarella & Parmesan cheese – For a melty, cheesy topping.
Seasonings – Salt, pepper, and optional basil or Italian seasoning for extra flavor.

How to Make Baked Eggplant Parmesan

1. Prep the Eggplant

Preheat oven to 375°F (190°C).
Sprinkle salt over eggplant slices and let sit for 10–15 minutes to draw out excess moisture. Pat dry with a paper towel.

2. Bake the Eggplant

Arrange slices on a parchment-lined baking sheet.
Option 1: Brush both sides with olive oil and sprinkle with salt and pepper.
Option 2 (quicker method): Lightly coat both sides with olive oil spray for a faster, even application.
Bake for 15–20 minutes, flipping halfway through, until tender and lightly golden.

3. Assemble the Baked Eggplant Parmesan

Spread 1/2 cup marinara sauce on the bottom of a 9×13-inch baking dish.
Add half the eggplant slices in a single layer, then top with half the remaining sauce, half the mozzarella, and half the Parmesan.
Repeat with the remaining eggplant, sauce, and cheeses.

Layers of sliced, seasoned eggplant, topped with tomato sauce and cheese, in a glass baking dish.

4. Final Bake

Cover with foil and bake for 15 minutes, until bubbling.
Remove foil and bake for 5–10 more minutes, until the cheese is melted and slightly golden.

5. Serve

Garnish with fresh basil (if using) and enjoy warm with crusty bread, pasta, or a fresh salad.

Plate of baked eggplant parmesan with tomato sauce, buttered roll, and Caesar salad.

Tips for Success with Baked Eggplant Parmesan

Baking the eggplant in batches – If you don’t have enough baking pans to fit all the slices at once, bake in batches or try a pan-and-bake method (lightly sauté slices in a skillet before layering).
Use an air fryer – For a quicker method, air fry the eggplant slices at 375°F for 10–12 minutes, flipping halfway.
Thin vs. thick slices – Cutting the eggplant into ¼-inch slices will speed up the baking process.

Variations & Substitutions

Cheese options – Swap mozzarella for provolone or use a mix for extra flavor.
Dairy-free version – Use a plant-based cheese substitute or nutritional yeast instead of Parmesan.
Add protein – Layer in cooked Italian sausage or ground turkey for a heartier dish.

Pairings & Serving Suggestions

This Eggplant Parmesan pairs well with:

This Eggplant Parmesan pairs well with garlic bread or crusty Italian bread. If you want to make your own, try my Homemade Baguette Recipe for a fresh, bakery-style loaf!
Simple green salad with balsamic vinaigrette
Spaghetti or penne pasta for a classic combo
Roasted vegetables – The caramelized flavors of roasted vegetables make a perfect contrast to the rich, cheesy layers of this dish. Try my easy Roasted Vegetables for a flavorful and healthy side!

Make Ahead, Storage & Reheating

Make ahead – Assemble the dish up to 24 hours in advance, cover, and refrigerate until ready to bake. If you’re using a glass casserole dish, you can place the dish in the cold oven to heat up with the oven to avoid placing a cold casserole dish in a hot oven and risk breaking it.
Storage – Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating – Reheat individual portions in the microwave for 1–2 minutes or warm the whole dish in a 350°F oven for 15–20 minutes.
Freezing – Freeze unbaked Eggplant Parmesan for up to 3 months. Bake straight from frozen, adding an extra 15–20 minutes to the cook time.

FAQ

Yes, you can leave the skin on! Eggplant skin is edible and softens during baking. However, if you prefer a smoother texture, you can peel it before slicing.

Salting eggplant helps draw out excess moisture, preventing a soggy dish. It can also reduce bitterness, though modern eggplants are bred to be less bitter. If you’re short on time, you can skip this step, but your eggplant may release more liquid while baking.

Soggy eggplant Parmesan usually happens when the eggplant isn’t cooked enough before layering. To prevent this:

Bake or air fry the slices until tender and lightly golden before assembling the casserole.
Don’t overcrowd the pan—bake in batches if needed.
Use fresh eggplants and avoid overripe, spongy ones, which hold more water.

A combination of mozzarella, Parmesan, and ricotta is common. This recipe uses mozzarella and Parmesan for a classic, cheesy texture, but you can add ricotta for extra creaminess if you like.

A rich, flavorful marinara sauce works best. You can use a high-quality store-bought sauce like Rao’s Tomato Basil Sauce, or make your own homemade marinara for a fresh, homemade touch.

Yes! If you have an air fryer, you can air fry the eggplant slices at 375°F for 10–12 minutes, flipping halfway through. This speeds up the process while still ensuring tender, golden slices before layering them in the casserole.

Yes! You can assemble the casserole up to 24 hours in advance, cover, and refrigerate it until you’re ready to bake. If baking straight from the fridge, add an extra 5–10 minutes to the cook time.

Some people soak eggplant in milk or salted water to reduce bitterness and soften the flesh. However, modern eggplants are typically less bitter, so this step isn’t always necessary.

Final Thoughts

Eggplant Parmesan is a comforting, classic dish that’s easier to make when you skip the breading and frying. Whether you serve it with pasta, garlic bread, or my roasted vegetables, it’s a satisfying meal perfect for any occasion.

Tried this recipe? Let me know in the comments how it turned out! And if you love easy, comforting meals, save this recipe for later by pinning it on Pinterest!

Easy Low-Carb Baked Eggplant Parmesan (No Breading)

haveyoumade.com

prep: 15

cook: 35

total: 50

servings: 6

If you love classic Eggplant Parmesan but don’t want the hassle of breading and frying, this easy baked Eggplant Parmesan is for you! Inspired by Rao’s Eggplant Parmigiana, this version skips the extra steps while still delivering layers of rich marinara, gooey mozzarella, and tender eggplant. Whether you use a high-quality jar sauce like Rao’s or your own homemade marinara, this dish is a comforting, satisfying meal perfect for weeknights or special occasions.

Leave A Review Print Recipe

Ingredients

2 medium eggplants about 8–10 inches long or 1 to 1.5 lbs each, sliced into ½-inch rounds
2 tablespoons tablespoons olive oil
½ teaspoon kosher salt
½ teaspoon black pepper
1½ cups marinara sauce use homemade marinara or a high-quality jarred sauce like Rao’s Tomato Basil Sauce
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 teaspoon dried basil or 1/2 cup fresh basil, optional
½ teaspoon garlic powder or Italian seasoning optional for extra flavor

Instructions

Prep the Eggplant:

Preheat oven to 375°F (190°C).
Slice eggplant into rounds, sprinkle with salt, and let sit for 10–15 minutes to draw out moisture. Pat dry with a paper towel.

Bake the Eggplant:

Arrange eggplant slices on a parchment-lined baking sheet. Brush both sides with olive oil and sprinkle with salt and pepper.
Bake for 15–20 minutes, flipping halfway through, until tender and slightly golden.

Assemble the Dish:

Spread ½ cup marinara sauce on the bottom of a 9×13-inch baking dish.
Arrange half the baked eggplant slices in a single layer over the sauce. Top with half the remaining marinara sauce, half the mozzarella, and half the Parmesan.
Repeat the layers with the remaining eggplant, sauce, mozzarella, and Parmesan.

Final Bake:

Cover the dish with foil and bake for 15 minutes, until bubbling.
Remove the foil and bake for an additional 5–10 minutes, until the cheese is melted and golden.

Serve:

Garnish with fresh basil, if using, and serve warm. Pair with crusty bread, pasta, or a fresh salad.

Notes

If you have limited baking space, bake eggplant in batches or try a pan-and-bake method.
For a faster cooking time, slice eggplant into ¼-inch rounds or use an air fryer.

Easy Low-Carb Baked Eggplant Parmesan (No Breading)

Why You’ll Love This Baked Eggplant Parmesan Recipe

Ingredients for Baked Eggplant Parmesan