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This baked eggplant parmigiana is rich, savory and layered with incredible flavors. Slices of tender roasted eggplant and creamy mozzarella are stacked with a homemade tomato vodka sauce, then topped with parmesan and baked until bubbling and golden. Each bite offers a mix of soft textures and bold Italian-inspired seasoning. It’s a perfect vegetarian main course that feels hearty and satisfying. Whether served with a crisp salad or warm crusty bread, this dish makes a cozy and flavorful meal.

A baked dish of lasagna in a red casserole dish, garnished with fresh basil on top—an authentic Italian recipe perfect for family dinners.

Eggplant parmesan without breading, or parmigiana di melanzane, is made with basil, garlic, Italian cheeses, and more. The creamy, vodka sauce pairs perfectly.

If you love Italian flavors, try pasta alla norma, gnocchi alla sorrentina, paccheri pasta, and tortellini alla panna!

Baked Parmigiana di Melanzane in a ceramic dish surrounded by ingredients on a wooden table.

Why You’ll Love It

Comfort food favorite: Layers of roasted eggplant, cheese and sauce feel cozy and satisfying.
No frying needed: This version skips the mess and extra oil.
Perfect for leftovers: Flavors deepen even more the next day.
Elevated with vodka sauce: The creamy tomato sauce adds something special.

Baked lasagna in a dish, topped with tomato sauce, cheese, herbs, and a fresh basil garnish—reminiscent of classic Parmigiana di Melanzane.

Eggplant Parmigiana Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Eggplants: Tender slices are the star of this vegetarian classic.
Salt: Draws out moisture from the eggplant and seasons the dish.
Olive oil: Helps roast the eggplant and adds richness to the herb mixture.
Fresh herbs: Basil, parsley and oregano brighten and balance the sauce.
Garlic and red pepper flakes: Add a bold, aromatic kick.
Mozzarella and Parmesan: Provide the melty, savory cheese layers.
Roma tomatoes and crushed tomatoes: Create a flavorful tomato base.
White onion: Adds sweetness and depth to the sauce.
Vodka: Enhances the tomato flavor and acts as an emulsifier to help blend the cream and tomatoes.
Heavy cream: Softens and smooths the tomato sauce for a creamy finish.

Eggplants, tomatoes, cheese, herbs, oil, garlic, and seasonings arranged on a wooden table for a classic baked eggplant casserole or Parmigiana di Melanzane.

How to Make Parmigiana with Eggplant

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Prep the eggplant: Slice, salt and rest the eggplant to draw out excess water.
Make the sauce: Simmer vodka to remove the alcohol, sauté onion and garlic, blend tomatoes and herbs, then add cream and simmer.
Season and roast the eggplant: Brush slices with olive oil and herb mixture, then roast until tender.
Assemble the dish: Layer sauce, eggplant and cheese in a baking dish.
Bake and finish: Bake until bubbly, then garnish with chopped basil if liked.

Baked lasagna topped with herbs in a red dish, made from an authentic Italian recipe, served alongside fresh salad and tomatoes in the background.

Substitutions and Variations

Use jarred sauce: For a shortcut, use your favorite marinara instead of homemade (or try my garlic marinara!)
Add breadcrumbs: Sprinkle between layers for a bit of crunch.
Try grilled eggplant: For a smoky flavor, grill the slices instead of baking.

A slice of lasagna topped with basil on a plate, reminiscent of a Parmigiana di Melanzane, with a baking dish and tomatoes in the background.

Serving Suggestions

With bread: Some classic focaccia or mushroom focaccia would be good, or perhaps homemade garlic bread.
With a salad: Present the dish with a panzanella salad or whip up a lemon Parmesan chopped salad.
With wine: Brunello, Chianti or another Italian red from the Tuscan region would be great alongside your baked eggplant casserole. Other suitable options include Barbera and Sangiovese.

Baked lasagna in a red dish, topped with a sprig of fresh basil in the center—an authentic Italian recipe reminiscent of classic eggplant parmigiana.

How to Store Eggplant Parmigiana

Store: Leftovers will keep for up to 3 days in a covered container in the fridge.
Freeze: Freeze portions for up to 3 months.
Thaw: Defrost overnight in the fridge.
Reheat: Warm it back up in the oven or in the microwave.

A serving spatula rests in a baked eggplant casserole dish with a portion removed; salad is visible nearby.

Top Tips

Salt the eggplant properly: This removes bitterness and moisture for better texture.
Let it rest before slicing: Helps the layers settle and stay together.
Use fresh herbs if possible: They add brightness and elevate the flavor.
Shred your own cheese: Pre-shredded can be waxy and doesn’t melt as smoothly.

Baked lasagna in a red dish topped with melted cheese and basil leaves, inspired by an authentic Italian recipe, served on a wooden table.

Italian Eggplant Parmigiana FAQs

Should I leave the skin on the eggplant for parmigiana di melanzane?

Eggplant skin is perfectly edible although the skin on older eggplant does get more bitter and tough as the vegetable ages. I have had baked eggplant casserole both ways. If you want to peel the eggplant first, go ahead. If not, it just needs to be rinsed off, although you will be doing that after salting it anyway.

How do I make sure eggplant parmigiana doesn’t get soggy?

The key is removing moisture from the eggplant before assembling the dish. This is another reason why it’s a good idea to salt the eggplant slices before making the dish.

A slice of cheesy lasagna on a plate with a fork, garnished with basil and served next to fresh tomatoes, brings to mind the comforting flavors of eggplant parmigiana.

Easy Eggplant Parm Recipe

5 from 10 votes

Eggplant Parmigiana

This recipe is a great way to enjoy a vegetarian main dish that feels hearty and satisfying. The layers of roasted eggplant, creamy tomato vodka sauce and cheese make it rich and flavorful. You don’t need to fry anything, and it’s even better the next day.
Prep Time: 30 minutes
Cook Time: 45 minutes
Resting Time: 10 minutes
Total Time: 1 hour 25 minutes
Servings: 9

Ingredients 

  • 2 eggplants
  • 1 Teaspoon salt
  • 1 Tablespoon olive oil, extra virgin
  • 2 Tablespoons basil, chopped
  • 1 Teaspoon garlic, minced
  • 2 Tablespoons Italian parsley, chopped
  • 1 Teaspoons oregano, dried
  • ½ Teaspoons red pepper flakes
  • ½ Teaspoons black pepper
  • ½ Teaspoons salt
  • 8 Ounces mozzarella, log
  • 8 Ounces Parmesan, freshly grated

For the Tomato Vodka Sauce

  • 4 Roma tomatoes, diced
  • 1 Can crushed tomatoes, 14.5 Ounces
  • 1 white onion
  • 4 Cloves garlic
  • 2 Tablespoons basil, freshly chopped
  • 1 Pinch black pepper
  • 1 Teaspoon salt
  • ¼ Cup vodka
  • ½ Cup heavy cream

Instructions 

Prepare the Eggplant

  • Slice the eggplant into ½-inch pieces. Arrange onto a paper towel lined baking sheet and sprinkle with salt.
  • Let rest for 30 minutes to draw out excess moisture.
  • Heat a skillet as well as a small saucepan over medium high heat.

Burn off the Alcohol

  • Pour the vodka into the saucepan and cook for 5 minutes to burn off the alcohol.

Make the Sauce

  • Meanwhile, add a tablespoon of olive oil to the skillet and swirl to coat the pan. Sauté the onions for 5 minutes, turn off the heat and stir in the vodka. Grate 2 garlic cloves over the onions.
  • Next, combine the diced tomatoes, crushed tomatoes, basil, remaining garlic cloves, pepper, and salt in a food processor or blender and purée. Pour into the skillet.
  • Set the heat to a simmer and stir in the heavy cream. Cover and let simmer for 10 minutes.
  • Preheat the oven to 400 degrees F.

Season and Bake the Eggplant

  • Combine olive oil, chopped basil, minced garlic, Italian parsley, dried oregano, red pepper flakes, pepper, and salt in a small bowl. Whisk well.
  • Remove eggplants from the paper towel and onto a wooden cutting board. Brush the eggplant and mozzarella slices with this mixture.
  • Discard the paper towel and add eggplants back to the baking sheet. Place into the oven and bake for 10 minutes.

Assemble the Dish

  • Pour ½ cup of sauce onto the bottom of a casserole dish. Spread to cover.
  • Arrange eggplant and mozzarella slices in an alternating pattern starting from the outer edge of the pan to the middle.
  • Pour remaining sauce over the slices. Cover with parmesan and mozzarella cheese. Sprinkle with Italian seasoning and place into the oven.

Bake the Eggplant Parmigiana

  • Bake for 20 minutes.
  • Let it sit for 10 minutes, then garnish with chopped basil and serve.

Notes

Salt the eggplant properly: This removes bitterness and moisture for better texture.
Let it rest before slicing: Helps the layers settle and stay together.
Use fresh herbs if possible: They add brightness and elevate the flavor.
Shred your own cheese: Pre-shredded can be waxy and doesn’t melt as smoothly.

Nutrition

Calories: 303kcal | Carbohydrates: 14g | Protein: 17g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 52mg | Sodium: 1278mg | Potassium: 526mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1072IU | Vitamin C: 13mg | Calcium: 475mg | Iron: 1mg
Like this recipe? Rate and comment below!

Eggplant parmigiana, or baked eggplant casserole, is the kind of dish that’s easy to fall in love with. It’s warm, cheesy and deeply satisfying, thanks to the rich sauce and savory roasted vegetables. Whether you’re cooking for guests or just making a cozy dinner at home, this recipe delivers on flavor and comfort. The creamy vodka sauce and fresh herbs bring a modern twist to a classic, making it just as special as it is simple to prepare.

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Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.

 

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Recipe Rating




5 from 10 votes (2 ratings without comment)

10 Comments

    1. You can assemble the whole dish a day ahead and cover it with foil or plastic wrap. Then just bake it the following day. Because you’ll be cooking it from chilled, you will probably need to add a few minutes on to the baking time. Check the dish is piping hot in the center before serving.

  1. 5 stars
    This Italian eggplant parmigiana is fantastic! The tomato vodka sauce makes it incredibly flavorful—a perfect vegetarian dinner choice!

  2. 5 stars
    Ths recipe is a new family favorite. It is so hearty and nutritious, which means I can serve them to my kids without guilt.

  3. 5 stars
    Thank you for this! My family enjoyed it so much and they’re asking when I will make it again.