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Eggplant Bake

Eggplant Bake


"Tasty dish for both vegetarians and non-vegetarians; the tomato, onion and cheeses give it just the right zing. My children are pretty picky, and even they are willing participants in eating this eggplant dish! It's great the next day for leftovers, too!"
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1 h servings 307 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 307 kcal
  • 15%
  • Fat:
  • 18.5 g
  • 28%
  • Carbs:
  • 18.7g
  • 6%
  • Protein:
  • 17.4 g
  • 35%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 917 mg
  • 37%

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). Spray a 9x13 inch baking dish with cooking spray.
  2. Heat the oil in a skillet over medium heat. Place eggs and bread crumbs in 2 separate bowls. Dip eggplant slices in eggs, then in bread crumbs to coat. Fry coated eggplant slices in the skillet until golden brown. Season with salt, and drain on paper towels.
  3. In the prepared baking dish, layer eggplant, onion, tomatoes, Parmesan cheese, and feta cheese. Top with strips of Muenster.
  4. Bake 30 minutes in the preheated oven, until cheese is melted and bubbly.

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Read all reviews 172
  1. 233 Ratings

Most helpful positive review

I used a few tips from another reviewer and a few of my own tweaks, and you just can't go wrong by doing the following: After slicing your eggplant, definitely salt the slices and let them dry ...

Most helpful critical review

I was not at all impressed by this recipe. First off, it smoked up my entire house when I was frying the eggplant. But after I baked it, I must admit it looked nice... until I bit into it! I for...

Most helpful
Most positive
Least positive

I used a few tips from another reviewer and a few of my own tweaks, and you just can't go wrong by doing the following: After slicing your eggplant, definitely salt the slices and let them dry ...

Absolutely delicious! To eliminate any bitterness in the eggplant; don't forget to salt your eggplant slices and leave them to drain in a colandar for an hour, rinse and prepare as directed.

I bread the eggplant, mist with olive oil spray, then bake it on a couple of cookie sheets, about 14 minutes on each side. MUCH less oil this way. Great with white or red onion. I sprinkle th...

This is absolutely the best recipe I've ever made. I will never use another eggplant recipe, this is IT! It's so good. I didnt have Italian bread crumbs, used garlic crumbs and sprinkled a littl...

This is by far one of the best eggplant recipes out there!! I vary the mozzarella with parmesan, or an italian cheese blend, whatever I have on hand. When we have eggplant and tomatoes in the ...

Oh my gosh! This is the best thing I have eaten in ages. All 3 kids devoured it. Broke my heart their were no left overs. I did not have feta so I used some fresh mozzarella. My only bread cru...

This was very tasty even though I had to use different cheeses. Love it. Next time might try it with a marinara sauce on top. I did fry the onion and tomato before adding to the baking dish. ...

I am rating this on how my dish came out, not necessarily the actual recipe, although it is a good one. I simply took the advise of some of the other reviews which suggested to do a few things d...

This is fantastic. I have to say I was tempted to change it up a little like prior reviewers but wanted to try it as written first. I am so glad I did. It really doesn't need anything else, it...

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