One Pan Dinners: How to Make Eggplant Parmigiana

We've turned this classic into an easy one-pan dish!

By Erika Veduccio, editor of Macaroni Kid EATS September 11, 2022

Eggplant Parmigiana is a classic Italian-American dish. As a young girl growing up in Boston, I can remember the Sunday dinners where my Auntie Ann's mother, Rose, brought the Eggplant Parmigiana. The family always looked forward to her signature dish! This One-Pan Eggplant Parm is a take off from her classic recipe -- but designed for the busy modern family.  


  • 1 large eggplant, peeled and cut into 1/4-inch slices
  • 3 cups red sauce 
  • 3/4 cup freshly grated Romano cheese
  • Bag of mozzarella cheese
  • 1/4 cup olive oil
  • Salt and finely ground black pepper
  • Fresh basil


  • Grease a cookie sheet 
  • Preheat oven to 375
  • Cut basil into small pieces
  • Slice eggplant into ¼-inch slices
  • Place eggplant slices in a bowl, season with salt, pepper, and Romano cheese
  • Using a fork, place eggplant on the cookie sheet
  • Bake eggplant for 20 minutes
  • Spread red sauce on eggplant (I use a spoon and typically add about 4 tsp and then spread evenly)
  • Sprinkle mozzarella as desired (I use a spoon and usually add 3-4 Tbsp.)
  • Put the eggplant, cheese, and sauce back in the oven for 15 minutes 
  • Take out of the oven and plate the eggplant
  • Garnish with fresh basil

Mangia! Enjoy this one-pan recipe. We hope you wow your family and have a little less clean up!

This article originally appeared in Macaroni Kid EATS. Want to be part of our foodie family? Sign up to get EATS in your inbox once a month for FREE!