Eggplant Parmesan II

Eggplant Parmesan II

Dolores Gentner-Ryan

"This is a no fry variation of this popular dish, and is just as delicious!"
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1 h servings 487 cals
Serving size has been adjusted!
Original recipe yields 10 servings


  • Calories:
  • 487 kcal
  • 24%
  • Fat:
  • 16 g
  • 25%
  • Carbs:
  • 62.1g
  • 20%
  • Protein:
  • 24.2 g
  • 48%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 1663 mg
  • 67%

Based on a 2,000 calorie diet

See full nutrition

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. Preheat oven to 350 degrees F (175 degrees C).
  2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
  3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
  4. Bake in preheated oven for 35 minutes, or until golden brown.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 2245
  1. 3175 Ratings

Most helpful positive review

AWESOMELY GOOD! Ok I'm literally in the middle of making this but had to share my success. This has excellent taste! I have never tried to prepare eggplant although eggplant parmesan is my fav a...

Most helpful critical review

First of all, jarred spaghetti sauce is a no-no in our house. It only takes a few minutes and a few ingredients to make a quick marinara sauce to pair with this dish. My tip for cooking the egg...

Most helpful
Most positive
Least positive

AWESOMELY GOOD! Ok I'm literally in the middle of making this but had to share my success. This has excellent taste! I have never tried to prepare eggplant although eggplant parmesan is my fav a...

This recipe is worthy of more than 5 stars. Baking the eggplant instead of frying does not take away from the flavor of the dish one bit. It does, however, need to bake longer than stated. I ...

This dish turned out quite well - my boyfriend and I both want to make it again. However, 3 eggplants was way too much - next time I will use a good medium sized one and a smaller one. I salted ...

Excellent! I scaled this down for 3 servings and ended up using 3 eggs as well as 2 cups of bread crumbs. I made my own "italian" version by adding garlic powder, oregano, 2 tbs parmesan, salt, ...

Positively LOVE this! Have made it several times already. I DO salt the eggplant first, and dip slices in just egg whites only-- no need for the extra fat in the yolks; bake slices 10 min per si...

Recipe needed a little manipulation but it turned out so good. I added spinach and used Muir glen tomatos. My husband and preschooler loved it. I am giving this recipe 5 stars just because it is...

Wonderful recipe! However, I did use some of the suggestions mentioned in some of the other reviews. I used 2 good sized eggplants instead of 3. To remove the bitterness, I salted the eggplan...

This was a very good, easy and healthy version of this dish. I did salt my eggplant first for about 20 min, and let stand in colander in the sink..then rinsed it well w/ cold water - it takes t...

Delicious! I baked my eggplant for about 10 minutes without turning it over and then turned the oven off and let the eggplant sit for about 30 minutes in the warm oven. It came out perfect. Ju...

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