READY IN 4+ hrs

Baked Eggplant Parmesan

Read Reviews (4)

"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

Directions

Place eggplant slices in a colander; sprinkle both sides of each slice with salt. Allow to sit for at least 3 hours. Wipe excess moisture from eggplant slices with paper towels.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
Mix bread crumbs and 1/4 cup Parmesan cheese together in a bowl.
Dip eggplant slices in beaten egg; coat with bread crumb mixture. Arrange coated eggplant slices in a single layer on the prepared baking sheet.
Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.
Cover the bottom of a 9x13-inch casserole dish with a layer of spaghetti sauce; top with a layer of eggplant slices. Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. Sprinkle with basil.
Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.

Kitchen-Friendly View

PREP 20 mins
COOK 45 mins
READY IN 4 hrs 5 mins

Footnotes

Editor's Note:
The nutrition data for this recipe includes the full amount of salt and breading used on the eggplant. The actual amount of salt and breading consumed will vary.

Reviews More Reviews

Mar 02, 2013

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.

—Carolyn

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Apr 10, 2013

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.

—juliev

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4 Ratings

Mar 09, 2013

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

—mrmom86

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May 16, 2013

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!

—Ashley N

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Nutrition

Calories
436 kcal
22%

Carbohydrates
35.1 g
11%

Cholesterol
127 mg
42%

Fat
20.1 g
31%

Fiber
5.2 g
21%

Protein
28 g
56%

Sodium
2424 mg
97%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Baked Eggplant Parmesan

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 436
Calories from Fat: 181

% Daily Value *
Total Fat 20.1g 31 %
Saturated Fat 10.5g 52 %
Cholesterol 127mg 42 %
Sodium 2424mg 97 %
Potassium 610mg 17 %
Total Carbohydrates 35.1g 11 %
Dietary Fiber 5.2g 21 %
Protein 28g 56 %
Sugars 14.3g
Vitamin A 22 %
Vitamin C 5 %
Calcium 93 %
Iron 25 %
Thiamin 25 %
Niacin 92 %
Vitamin B6 22 %
Magnesium 22 %
Folate 32 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.