Easy Eggplant Parmesan (10 ingredient recipe!)

This is our favorite eggplant parmesan recipe. Even though it’s an easy recipe, it is full of flavor and always met with rave reviews. This eggplant parm is made with baked eggplant slices, which makes it a lighter version. With only 10 ingredients (including salt and oil), you’ll find that this eggplant parmesan recipe comes together very quickly!

Hello, easy cheesy comfort food! When the temperatures start to drop, rich and cozy meals like eggplant parmesan start calling my name. I make this version a little differently than the traditional recipe, but I promise that even though it’s easier to pull off, it’s every bit as satisfying—and maybe even better.

This is our favorite way to make eggplant parmesan. I skip the breading altogether (gasp!) and bake the eggplant instead of frying it. Baking turns the eggplant perfectly creamy, and without breadcrumbs, there’s nothing to get soggy or fussy. From there, I make a simple marinara using a couple of small tricks that really boost the flavor.

Once everything is layered together with generous handfuls of melty cheese, it becomes pure comfort food bliss. And that golden, crispy, browned cheese on top? Absolute magic.

Tips for making a quick marinara sauce

I have two tips for making a simple marinara sauce taste like it’s been simmering on the stove for hours.

1. Add a whole can (6 ounces) of tomato paste and CARAMELIZE it thoroughly. When you put it into the pot, let it cook for 3-4 minutes to caramelize the sugars. Once it darkens and becomes sweet-smelling, you’ll know it’s ready.
2. Add some honey. Sugar brings out the flavor and reduces the acidity of the tomatoes, making them taste fresher. I always opt for refined sugar-free honey, and it does the trick just as well.

That’s it! Those two little tricks will transform your quick marinara sauce.

What to serve with eggplant parm

Eggplant parmesan is a one-pan meal that can easily stand on its own at the dinner table. If you want to serve it with a side dish, I recommend a hearty salad. Here are a few of my favorites that go well with eggplant parm:

• Crispy Kale Salad with Roasted Beets
• Arugula and Wild Rice Salad
• Roasted Brussels Sprouts Caesar Salad
• The Best Kale Salad

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Easy Eggplant Parmesan (10 ingredient recipe!)

Prep: 10 minutes mins

Cook: 45 minutes mins

Total: 55 minutes mins

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This is our favorite eggplant parmesan recipe. Even though it's an easy recipe, it is full of flavor and always met with rave reviews. This eggplant parm is made with baked eggplant slices, which makes it a lighter version. With only 10 ingredients (including salt and oil), you'll find that this eggplant parmesan recipe comes together very quickly!

6

Ingredients

• ▢ 4 medium eggplants
• ▢ 4 tablespoons olive oil (divided)
• ▢ 2 teaspoons sea salt (divided)
• ▢ 1 medium onion (minced)
• ▢ 4 large garlic cloves (minced)
• ▢ 5.5 ounce can tomato paste
• ▢ 28 ounce can crushed tomatoes
• ▢ 2 teaspoons honey
• ▢ 3 ounces grated parmesan cheese (vegetarian, if needed) (about 1 ½ cups )
• ▢ 12 ounces grated mozzarella cheese (about 3 cups)
• ▢ Minced basil (for garnish)

Instructions 

• Preheat your oven to 425 degrees. Line 2 baking sheets with parchment paper.
• Cut the tops off the eggplants then cut them into ½ inch thick slices. Lay them on the baking sheets, drizzle them with 2 tablespoons of the olive oil and sprinkle them with 1 teaspoon of salt. Roast in the oven for 25 minutes.
  4 medium eggplants
• While the eggplants are cooking, heat the remaining 2 tablespoons of oil in a medium-sized pot. Add the onion and cook until it is translucent, about 5 minutes. Add the garlic and tomato paste and cook for 3-4 minutes, or until the tomato paste begins to smell fragrant. Add the crushed tomatoes, honey, and 1 teaspoon of salt and bring to a boil. Reduce the heat, cover the pot, and simmer until the eggplants are cooked.
  1 medium onion, 4 large garlic cloves, 5.5 ounce can tomato paste, 28 ounce can crushed tomatoes, 2 teaspoons honey
• Spread 1 cup of the sauce in a 9"x9" pan. Add a layer of eggplants, top with 1 cup of sauce and ⅓ of both the cheeses. Repeat 2 more times so that you have 3 layers.
  3 ounces grated parmesan cheese (vegetarian, if needed), 12 ounces grated mozzarella cheese
• Put the pan into the oven and bake until the eggplant parmesan is bubbly and the cheese starts to brown, about 20 minutes. Remove the pan from the oven and let it rest for at least 15 minutes (or up to 30 minutes) before cutting into it.
  Minced basil

Nutrition

Serving: 1 serving = ⅙ of the recipe, Calories: 471kcal (24%), Carbohydrates: 39g (13%), Protein: 25g (50%), Fat: 27g (42%), Saturated Fat: 11g (69%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Cholesterol: 57mg (19%), Sodium: 1735mg (75%), Potassium: 1447mg (41%), Fiber: 13g (54%), Sugar: 23g (26%), Vitamin A: 1257IU (25%), Vitamin C: 27mg (33%), Calcium: 534mg (53%), Iron: 4mg (22%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.