Baked Eggplant Parmesan with Easy Sweet Spaghetti Sauce

Baked Eggplant Parmesan with Easy Sweet Spaghetti Sauce


"An authentic Italian dish that everyone has to try at least once. Lightly breaded and pan fried, layered with mozzarella and tomato sauce, then baked to perfection. If you like eggplant, you'll love this."
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Serving size has been adjusted!
Original recipe yields 8 servings

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  • Prep

  • Cook

  1. Slice eggplant 1/4 inch thick. Salt both sides of each slice and place in collender in sink. Let set 30 minutes. Rinse salt off and place on paper towels.
  2. Preheat oven to 350 degrees.
  3. Heat oil over medium heat in large frying pan. Coat eggplant in flour, then egg, then bread crumbs. Fry eggplant on both sides until golden brown, and place on paper towels or brown paper bag to soak up excess oil. Add oil to pan as needed. Continue until all eggplant is fried.
  4. Place 1/2 cup spaghetti sauce in 8x8 inch baking dish. Layer eggplant 2-3 high in baking dish, then sprinkle with mozzerella, and top with spaghetti sauce. Repeat until all eggplant is used up. Cover with aluminum foil. Bake for 30 - 45 minutes. Serve with Parmesan cheese and extra spaghetti sauce, if desired. Manja!


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