At the moment, our family is in a time of major transition. I’m getting ready to take, yes, another set of medical boards. We are getting ready to move to a new (to us) home in the midst of numerous renovations and updates to the house.  And, I’ll be starting my new job very soon. It’s stressful and exciting and overwhelming. At times like these, after hours of cramming in all the productivity we possibly can and more scrounged up PB&J meals than ever, all I want is comfort food. For me, tomato sauce and melted cheese are the epitome of comfort food.

I first tried this skillet version of eggplant parmesan a few months ago and I can honestly say, I don’t think I’ll ever bother with a traditional version again. The eggplant slices are roasted before the whole dish is baked all together so it still has excellent texture. No extra time or effort needed breading the eggplant and I don’t miss it at all. Now that eggplants are starting to come into season, it’s time to take advantage. If you love eggplant parm, you will love this simple version! Once we are all settled in our new home, I’m sure I’ll be making this ASAP. What better way to make the new house feel like home than to fill it with good cooking smells, right?


  • 2 large eggplants (about 3 lbs. total), sliced into ½-inch thick slices
  • Extra virgin olive oil, for brushing
  • Coarse salt and freshly ground pepper
  • 2¼ cups tomato sauce
  • 8 oz. shredded mozzarella
  • ¾ cup freshly grated Parmesan
  • Fresh basil, for garnish


  • 01

    Preheat the oven to 375˚ F.  Lay the eggplant slices out on baking sheets in a single layer. Brush lightly with olive oil, season with salt and pepper, flip and repeat on the other side of all the slices. Roast, flipping halfway through the baking time, until slightly soft and golden brown, about 35 minutes total. Increase the oven temperature to 400˚ F.

  • 02

    Spoon 1¼ cups of the tomato sauce in a large deep sauté pan. (A casserole dish works just as well.) Layer half of the eggplant slices evenly in the pan. Sprinkle with a third of the grated Parmesan and half of the mozzarella. Spread another 1 cup of sauce over the cheese, the remaining eggplant slices, another third of the Parmesan and the remaining mozzarella. Top with the remaining Parmesan. Bake for about 30-35 minutes or until the cheese is browned and bubbling.

  • 03

    Remove from the oven and let cool 15 minutes. Garnish with fresh basil and serve warm.

  • Warm Vanilla Sugar

    Can’t go wrong with the simplicity of this! Such a fun, easy, weeknight meal!

  • Angela

    Yum! I cannot wait to try this. Congrats on the new house/renovations! We have been living through an entire first floor renovation/addition to our kitchen for 16 weeks now and I am ready to have my kitchen back next week so I can finally make all of the se delicious recipes of yours that I have been pinning all summer!

  • annieseats

    Whoa! That’s a long time! We are going to have our kitchen redone early next year. I hope it doesn’t take that long! Enjoy having your kitchen back :)

  • Angela

    Thanks. It was not supposed to take this long but apparently work has picked up in the construction industry so this summer was a busy time for workers. I can hardly wait! Now that I will finally have freezer and kitchen space, my first goal is to stock on breads and more homemade items thanks to your inspiration!

  • …and bonus! it’s gluten free! thanks for finding this awesomeness…i’ve seriously missed eggplant parm!

  • Melissa Brooker

    Wow, you really are going through a lot! Congrats on the new job and home renovations! I hope everything goes smoothly so you can be back in routine soon!

    I don’t like eggplant, never have, but just maybe i will try this and see if it can convert me! The only way i’ve ever eaten it without gagging is tempura eggplant as part of a sushi meal, so maybe i will be ok!

  • Kerry Cooks

    Good luck with the house move and the new job Annie!

  • YUM. I loooove eggplant parmesan, and this version looks so easy! Gotta love crispy cheese :D

  • Wow, now that is busy! Congrats on the new home and good luck on your boards! I’m impressed that you have time to post at all. This recipe looks fantastic – now that the weather is cooling down, it’s all about comfort food! :D

  • Jennifer Jennings

    Egads, woman, your productivity simply amazes me! Work, family, blog, knitting – how house move and renovation?? You are an inspiration that’s for sure. But hoping you are able to squeeze in some rest and relaxation for YOU sometime in there! And this skillet parm looks outstanding – thank you for sharing! Always appreciate creative ways to integrate meatless dishes into the rotation.

  • Kelsey

    I love eggplant so very much. I cannot wait to make this simplified version for myself. Thanks for sharing this recipe!

  • It looks absolutely delicious! I wish I would have had the recipe a while back when baby eggplant were on sale. I love the smaller size – they are so much easier to work with. I will definitely search the stores to see if I can find some more of them.

  • Wendy

    Wow, that sure sounds like a lot going on but after following your blog for a while now, I’ve learned that you can handle anything! Good luck and congratulations on your new home! How exciting! I’m enjoying all of the wonderful produce from our garden and made your veggie pizza and summer veggie pasta last week, both were delicious!

  • Faith Heitman

    I have 3 eggplants on the vine in our tiny garden (the other 3 were stolen by squirrels..who knew?!), and my only goal this summer was to grow these eggplants for eggplant parm. Now I know what recipe to try when they are ready for the picking. Good luck during this chaotic time!

  • Jordan Ray

    Good luck with your boards and new job! This looks divine and perfect (after a long day) to come home to! Thank you for amazing recipes in the midst of your hectic times. You inspire me!

  • Tracy

    put cheese on anything and I’ll eat it.

  • Monica Gregory

    Making this tonight for company….side of zoodles and banana pudding parfaits to follow. Thanks for taking the time to take such beautiful photographs of your food. They say you eat with your eyes first, and I haven’t been able to stop thinking about this dish since I saw the posted photo. I know it will be delicious!

  • annieseats

    Thanks Jordan! You are too sweet :)

  • annieseats

    I’ve got one eggplant on one of my three plants right now. I’m so hoping a couple more grow before summer is over! I hope yours survive to end up in this dish :)

  • Sara Anderson

    Made this for dinner tonight with some garlic bread! SOO GOOD! I am 28 weeks pregnant this week and the recipe jumped out at me because baby is supposedly the size of an eggplant this week. Figured it was meant to be. :)

  • Looks incredible! Congratulations on all the exciting new changes!!

  • Tracy

    I feel like I could eat the skillet! This looks fantastic and so much simpler than traditional eggplant parm!

  • ami@naivecookcooks

    This looks so satisfying!!

  • Whitney

    I made this tonight, subbing in two zucchini for one eggplant (I only had 1 eggplant) and replacing 3oz of the mozzarella with goat cheese that needed to be used. It was delicious!! Thanks for the recipe! Good luck on your boards!

  • Lauren Ochoa

    I am making this for dinner. I love eggplant more than any other veg and I’m thrilled to find an easier (and dare I say healthier?) version. You might want to let your readers know that the all-in-one lunchbox that you featured which received a lot of interest is on sale! I’m snagging one for my first grader for 47.50. Score!

  • Samantha E.

    First: I’m in my second month of medical school, and I can’t figure out how you get everything done! I’m so impressed.

    Second: do you salt the eggplant slices? I’ve always been told to salt eggplant before cooking to draw out the moisture, but I’m not sure if it’s necessary for this recipe.

  • April

    I made this last night. The family loved it & my husband usually doesn’t like eggplant. I used the skinny eggplants rather than the larger round type.

  • Emily @ Life on Food

    Italian is my comfort food too. This looks amazing. Good luck with all of your exciting but busy upcoming changes.

  • annieseats

    For this recipe you don’t have to salt the eggplant slices, beyond what is already described in the instructions. Definitely another benefit to this method as compared to a more traditional eggplant parm :)

  • Congratulations, Annie! So many exciting things happening in your life right now. I am so happy for you! :) I hope all the transitions go smoothly for you and that you get settled into your new life without a hitch. :)

  • ANOTHER set of boards?!? I thought you already took your last one! Oy. You need some comfort food and STAT. This looks pretty perfect. It might be the first thing I make in my new apartment as well!

  • Allison Kennedy

    OH MY GOSH THIS IS AMAZINGLY DELICIOUS! Seriously, whoever is reading this…GO MAKE IT NOW! Thank you Annie for another FANTASTIC (and simple!) recipe! I made mine in a casserole dish and it worked beautifully; I would have sent you a picture but it was devoured before I could snap one! Oh well I guess I’ll just have to make another batch… :) oh I also added in two cloves of garlic when making the tomato sauce… and it was perfect. (I have a deep and abiding love of garlic… and this recipe seemed like a great place to sneak some in!)
    Ps. Good luck on the move and your new job!

  • annieseats

    Yay! I’m thrilled to hear it was such a hit. I love it just as much as you do!

  • Mary

    Delicious and super easy; thanks!

  • Summer

    I’ve been looking for new meatless meals. We tried this recipe this weekend and it was great! My husband and I loved it. The kids are another story, but that won’t stop me from making it again :-)

  • P-O

    Delicious. I didn’t want to warm up the house too much, so I cooked the eggplant slices on the barbecue.

  • Ali @ Solano’s Kitchen

    Just made this for dinner tonight- yum! Not usually a big eggplant fan but this was delicious!

  • Danita Day

    I made a half recipe for the two of us and loved how quick and easy it was to put together. Very good and going on the weeknights favorite list. Thanks.

  • Stephanie McCarrell

    I made this for dinner last night and loved it! So easy and satisfying. I love that it’s a filling comfort meal, but it doesn’t sit too heavy using roasted eggplant as the base. Also, I love eggplant, but the few eggplant recipes I’ve made at home in the past just have not turned out well, but this was fantastic! I’ll definitely be making this again. Thanks for another great recipe!

  • branny

    This looks fabulous. I wish my husband would tolerate eggplant.

  • Just cannot put into words how much we loved this! (<– Although I obviously just tried.)

  • mamy81

    Okay, so this was one of the best meals I’ve eaten in awhile. I’ve been nauseous for 4 months d/t baby #2 and it has finally lifted. I made this and could have eaten the entire skillet had my husband not gotten in the way. However, the heartburn that followed was completely terrible. I have no regrets.

  • mamy81

    Oh, by the way. I LOVED the simple tomato sauce.

  • Carla Kilic

    Going to make this today & have large-ish Japanese eggplants which I believe will be an acceptable substitute. You are always very clear in your directions so I am assuming that if peeling the eggplants was part of the instructions you would have included this. Ok to leave ALL the skin on as far as you are concerned?

  • annieseats

    Yep, skin on. I like it that way :) Enjoy!

  • Janelle Troyer

    Mmmmm….I wish I had eggplant on hand.

  • Sherlie Magaret

    I made this with the last of the season’s Japanese eggplants, I had planted three plants and had so many eggplants. This was excellent and even hubs ate it.

  • Sarah

    Just made this tonight – SO delicious! Baked it in a 2.5 quart Corningware dish and served with spaghetti. Best thing I’ve made in awhile! Also, I’m super jealous you went to Grace… I bet it was amazing!