"Eggplant slices are coated with bread crumbs and Parmesan cheese and baked between layers of tomato sauce and mozzarella cheese for a filling Italian-inspired meal. Add fresh garlic and basil to taste. I use 2 to 4 cloves fresh garlic and 5 to 10 leaves of freshly harvested basil in the sauce. Fresh basil layered in one of the layers adds lots of 'fresh' flavor!" — Dollface
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eggplant, peeled and cut into 1/2-inch slices
salt, or as needed
Italian-style bread crumbs
grated Parmesan cheese
1 (28 ounce) jar
garlic-and-tomato pasta sauce
1 (16 ounce) package
shredded mozzarella cheese, or as needed
I was extremely happy with this recipe! I tried to make Eggplant Parmesan only once before. I fried it and it was a soggy, oily disaster. This recipe was amazingly simple and very, very good. The eggplant stayed firm and crisp. The only changes I made was to bake for 7 minutes each side before assembling (instead of 5) and I used homemade tomato sauce instead of a jarred variety. Actually, I forgot to peel it too, but it made no difference and didn't detract at all.
I liked this recipe very much. The eggplant wasn't soggy! I halved the recipe, so I only had one layer, but it was perfect. We are not huge red sauce fans, so we went light on it and two of my kids ate it. And I thoroughly enjoyed it.
never had eggplant before bought to try out and this was the recipe i made
followed to the t and my wife loved it making again and again
It was great. It was easier to bake the eggplant than frying it. I used 3/4 of a large eggplant and made homemade breadcrumbs with 2 pieces of bread + parmesan + Italian seasonings in food processor. I was able to stretch 1/2 a jar of pasta sauce. Delicious- it's a keeper!
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Eggplant Parmesan
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 181
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