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Home » Recipes » Low Carb

Baked Eggplant Parmesan

Published: Sep 26, 2023 · Updated: Apr 6, 2025 by Marye

This easy eggplant Parmesan is a little lighter than most because it's baked, not fried, and it doesn't have breadcrumbs. It's perfect for gluten free and low carb diets and you'll never miss the breading!
Total time for the recipe to be finished.Total Time 40 minutes minutes
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Closeup of a serving of this recipe being removed from the dish.
Eggplant Parmesan in a casserole dish with a text overlay for Pinterest.

This delicious vegetarian casserole is full of Italian flavor - and because there's no breading it's low carb and lower in calories!

Overhead view of the dish with title text overlay.
Table of Contents
  • 🗝️ Key takeaways
  • 🧾 Ingredients
  • 📖 Variations
  • 🔪 Instructions
  • 🎥 Video
  • 🥫 Storage
  • 💭 Tips
  • 👩‍🍳 FAQs
  • 📚 Related recipes
  • 🍽️ Serve with...
  • 🫶 Restless Chipotle recommends
  • 📞 The last word
  • 📖 Recipe
  • 💬 Comments

🗝️ Key takeaways

  • Eggplant Parmesan without breadcrumbs recipe has the flavor of the original without all the mess. Plus it cuts the carbs to almost nothing.
  • This easy vegetarian recipe is perfect for family dinners and potlucks. It's easy on the checking account, too.
  • Don't ever use aluminum foil or aluminum pans with acidic foods because the acids will react with the aluminum and cause pitting and off-flavors.

🧾 Ingredients

This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.

📖 Variations

  • I used jarred marinara sauce to save time on this recipe, but you can use your favorite homemade sauce if you prefer.
  • Add some fresh basil leaves or your favorite fresh herbs to the marinara sauce for a fresh flavor in this dish.
  • You can make a crunchy topping for this casserole by mixing together melted butter and panko breadcrumbs and then sprinkling the breadcrumb mixture on top of the casserole before you bake it. Or, try the crispy fried onions.
  • Add additional garlic powder to increase the flavor in this parmesan recipe.
  • A teaspoon or so of Italian seasoning is a great way to increase the flavor of this recipe.

🔪 Instructions

This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.

Step by step images showing how to make this recipe.
  1. Slice the eggplant about ¾ of an inch thick, then brush with oil and roast in the oven until golden brown.
  2. Layer sauce and eggplant in an even layer in the bottom of the pan and then top with more sauce and cheese.
  3. Repeat layers with the remaining eggplant, ending with a sauce layer.
  4. Cover with aluminum foil and bake for 30 minutes.

🎥 Video

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🥫 Storage

Refrigerate leftovers promptly. Don't leave out at room temperature for more than 2 hours.

Refrigerate

Eggplant parmesan can be stored in the fridge for up to 3 days. Be sure to cover this dish with plastic wrap to keep it tightly sealed while in the fridge.

Freeze

This dish can be frozen in an airtight container for up to three months.  Thaw in the fridge overnight before reheating.

Reheat

Reheat in the oven at  350 degrees for about 15-20 minutes, or until heated through.

Overhead view of the eggplant recipe showing the cheesy topping.

💭 Tips

Expert Tip: Try to slice the eggplant as evenly as possible so that the slices all cook at the same rate.

  • I've found that fresh mozzarella cheese really tastes best in the baked eggplant parmesan recipe.  You can use the pre-shredded cheese, but give the freshly grated cheese a try - you won't regret it.
  • I've found that the best way to slice eggplant is to use a mandolin or a very sharp knife so that I get even slices.
  • The eggplant skin gives a great texture to this dish, but if you prefer you can peel the eggplant first.
  • Don't forget to spray your baking dish well with cooking spray so that cleaning up is a snap.
  • If your eggplant slices still look a little wet when you remove them from the oven, pat them dry with paper towels.
  • Have a large eggplant? You can slice the rounds in half if you need to.
  • Vegetable oil can be used in place of olive oil, but if you have the olive oil on hand I recommend using it because it gives the eggplant a deep rich flavor.
  • Don't cover this with aluminum foil for storing. The acids in the tomato sauce will eat through the aluminum foil and it will cause the casserole to have an off flavor.

👩‍🍳 FAQs

Do you need to salt eggplant before making eggplant parmesan?

In most cases it's not necessary.

Should you peel eggplant for baking?

No, you don't need to peel the eggplant. I actually like to leave the skin on because it has a nice flavor and texture.

Why is my cooked eggplant rubbery?

Usually, eggplant is rubbery if it isn't cooked enough.

How long does eggplant last?

Whole eggplant is fine at room temperature for 2 to 3 days. Once cut it will need to be refrigerated and will last for 3-5 days. Rub with a little lemon juice to keep it from browning. Cooked eggplant can be refrigerated 3-5 days or frozen for up to 6 months.

Closeup of a serving of this recipe being removed from the dish.

📚 Related recipes

  • Chicken Parmesan is an easy recipe that is not only delicious but perfect for busy weeknights.
  • Baked Garlic Parmesan Chicken is a classic Italian dish that your whole family will enjoy.
  • If you love Italian food, you will enjoy this twist on a classic comfort food with this Chicken Alfredo Lasagna recipe.
  • Y'all, I don't know how related it is but I absolutely LOVE this beer pizza dough!
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🍽️ Serve with...

  • This Italian Pasta Salad is a wonderful recipe to pair with this cheesy casserole.
  • This Homemade Baguette recipe is perfect for making your own garlic bread to serve with this dish. Or try these easy soft breadsticks.
  • Strawberry Sheet Cake is a simple dessert that is a delicious way to end this hearty meal.
Overhead view of a plate of eggplant parmesan.

🫶 Restless Chipotle recommends

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You'll need the following items to make this recipe successfully.

  • parchment paper
  • baking sheet
  • casserole dish
  • pastry or silicone brush
  • aluminum foil

📞 The last word

I love that there's no breading and no frying involved in this easy eggplant recipe!

If you love eggplant as much as I do you'll love this cheesy, southern eggplant casserole.

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

📖 Recipe

Closeup of a serving of this recipe being removed from the dish.

Baked Eggplant Parmesan

4.50 from 22 votes
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This easy eggplant Parmesan is a little lighter than most because it's baked, not fried, and it doesn't have breadcrumbs. It's perfect for gluten free and low carb diets and you'll never miss the breading!
Course Main Dish (Quick and Easy)
Cuisine Italian American
Prep Time: 5 minutes minutes
Cook Time: 25 minutes minutes
Resting Time: 10 minutes minutes
Total Time: 40 minutes minutes
Servings:6
Calories:421
Author:Marye Audet-White

Ingredients

  • 2 lbs eggplant, peeled and sliced ¾ - 1 inch thick
  • extra virgin olive oil, for brushing eggplant
  • salt
  • 5 cups marinara sauce
  • 1 pound mozzarella, grated from a block
  • 1 ½ cups Parmesan cheese, grated

Instructions

  • Add ½ cup Mozzarella and ½ cup Parmesan to a small bowl. Set aside.
  • Preheat the oven to 425 degrees.
  • Line a couple of sheet pans with parchment paper.
  • Slice the eggplant about ¾ of an inch thick. You can peel it if you prefer - I don't.
  • Bruch the slices on both sides with olive oil
  • Layer them in an even layer on the sheet pans.
  • Sprinkle with salt and pepper.
  • Bake for 10 minutes, turn, and return to the oven.
  • Bake 10 -20 minutes more, or until soft and cooked through.
  • Remove from oven.
  • Spray a 13x9-inch baking dish with no-stick cooking spray.
  • Spread about ½ cup of sauce in the bottom of the baking dish and spread to cover.
  • Place a layer of eggplant over the sauce.
  • Spread with some of the sauce.
  • Sprinkle with some of the cheese.
  • Repeat layers ending with sauce.
  • Turn the oven down to 350F.
  • Cover with aluminum foil and bake for 30 minutes.
  • Remove the foil and add the reserved cheese to the top.
  • Bake for 10 - 15 more minutes or until cheese is melted and bubbly.
  • Remove from the oven, tent the foil over the top, and let rest for 10 minutes before serving.

Notes

Storage:
Eggplant parmesan can be stored in the fridge for up to 3 days. Be sure to cover this dish with plastic wrap to keep it tightly sealed while in the fridge.
Reheat in the oven at  350 degrees for about 15-20 minutes, or until heated through.
This dish can be frozen in an airtight container for up to three months.  Thaw in the fridge overnight before reheating.
Expert Tip: Try to slice the eggplant as evenly as possible so that the slices all cook at the same rate.
  • The best way to slice eggplant is to use a mandolin or a very sharp knife so that I get even slices.
  • The eggplant skin gives a great texture to this dish, but if you prefer you can peel the eggplant first.
  • Don't forget to spray your baking dish well with cooking spray so that cleaning up is a snap.
  • Don't cover this with aluminum foil for storing. The acids in the tomato sauce will eat through the aluminum foil and it will cause the casserole to have an off flavor.

Nutrition Facts

Calories: 421kcal | Carbohydrates: 23g | Protein: 31g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 82mg | Sodium: 1929mg | Potassium: 1111mg | Fiber: 8g | Sugar: 15g | Vitamin A: 1646IU | Vitamin C: 18mg | Calcium: 699mg | Iron: 3mg

Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.

First published March 11, 2022. Last updated September 26, 2023 for editorial improvements.

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About Marye

Meet Marye Audet, a wizard in the kitchen and a storyteller at heart. Marye is like your eccentric but fun aunt who knows all the secret recipes and isn't afraid to spill them.

Comments

    4.50 from 22 votes (20 ratings without comment)

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    Love it? Give it 5 stars!




  1. PJ says

    May 06, 2024 at 4:29 pm

    5 stars
    Hi Marye. I have my frozen eggplant casserole thawing now for dinner! I like to make at least two small casseroles one for then and the other for later. YOU taught me this - I called it Lasagna (eggplant instead of noodles) great for everyone especially diabetic 1's. Thank you!
    BTW - I peel my eggplant, use red pepper flakes and I don't bother to roast the eggplant ahead of time. Delicious.

    Reply
  2. M H Edwards says

    July 01, 2022 at 11:32 am

    4 stars
    Although i have not given this a try i can usually spot a good recipe. I was looking 4 u to comment on the cheese as u did on another recipe calling 4 cream cheese. U cautioned to use full fat and not reduced. I never understood the charm of mozzarella until i discovered (Sargento's) full fat mozzarella cheese. This is not an endorsement in any way, just a fact. I appreciate ur advice on not to allow 4 the storage of tomato sauce or any other contact with aluminum, I destroyed a fine heavy aluminum pot of my Grandmothers this way. To my dismay, I couldn't figure out a way to stop the pitting on the interior. Lastly, I spotted you right off u as a Southern Girl when u mentioned the Jack Daniel's Caramel Sauce! LOL. WE southerners seem to find many ways of sneaking it into many dishes, like baked Sweet Potatoes, etc. Lastly, thank u for the time u take to carefully post ur recipes for clarity and I look forward to visiting ur site again and again. Cheers

    Reply
Marye Audet-White, founder of Restless Chipotle Media

Hey Y'all, I'm Marye

Welcome to my kitchen! ☕

NY Times bestselling author. 10 cookbooks. Mom of 8 kids. Homeschooling mom for 22 years. Addicted to Hallmark Christmas Movies. Collector of old cookbooks.

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