Baked Eggplant Parmesan

Baked Eggplant Parmesan

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Dollface 6

"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!"
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4 h 5 m servings 430 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 430 kcal
  • 21%
  • Fat:
  • 20.1 g
  • 31%
  • Carbs:
  • 33.5g
  • 11%
  • Protein:
  • 27.8 g
  • 56%
  • Cholesterol:
  • 119 mg
  • 40%
  • Sodium:
  • 2424 mg
  • 97%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  3. Mix bread crumbs and 1/4 cup Parmesan cheese together in a bowl.
  4. Dip eggplant slices in beaten egg; coat with bread crumb mixture. Arrange coated eggplant slices in a single layer on the prepared baking sheet.
  5. Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.
  6. 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.
  7. Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.


  • 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.


  1. 65 Ratings

Most helpful positive review

What a wonderful recipe. This is my first attempt at ever making eggplant parmesan. My husband picked two eggplants from the garden, so I thought this would be a good way to use them up. What dr...

Most helpful critical review

so salty.... will try again some other recipe..

What a wonderful recipe. This is my first attempt at ever making eggplant parmesan. My husband picked two eggplants from the garden, so I thought this would be a good way to use them up. What dr...

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....

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 ...

I previously thought I didn't like eggplant and this recipe totally changed my mind. After getting one in our CSA my husband decided to give it a second chance and we realized we had everything...

Awesome recipe!! I made this for my mom's bday as this is her favorite was excellent..loved baking eggplant and didn't take away from flavour at fact made it better...not grea...

This is the first time I cook eggplant at all. This recipe was simple and delicious. My picky preschooler liked it, also my toddler: that is a testimony enough. Because I was not sure how they'd...

I want to start off saying this recipe is very forgiving! It was absolutely wonderful and I was pressed for time, so I didn't skin the eggplant, nor did I sweat it for (3) hours. I only sweated ...

I made this for my dad's 88th birthday. I have my own recipe, but this one takes less effort. The secret is to use good sauce and bake it long enough. My Italian son said this was the best thing...

so salty.... will try again some other recipe..

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