Easy Eggplant Parmesan

Easy Eggplant Parmesan

"A healthier, no-fry solution for this American version of an Italian favorite."
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Ingredients

1 h 15 m servings 598 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 598 kcal
  • 30%
  • Fat:
  • 24.6 g
  • 38%
  • Carbs:
  • 55g
  • 18%
  • Protein:
  • 42.2 g
  • 84%
  • Cholesterol:
  • 126 mg
  • 42%
  • Sodium:
  • 3536 mg
  • 141%

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.

Directions

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  1. Heat oven to 350 degrees F (177 degrees C).
  2. Place sliced eggplant in a colander and sprinkle salt over eggplant and let stand 10 minutes; rinse salt and pat dry. Dip eggplant in egg then in bread crumbs. Place a single layer on a sheet pan. Bake until tender, about 5-7 minutes on each side.
  3. Add 1 cup tomato sauce to 9x13 baking dish, half of the eggplant, mozzarella and parmesan cheese; repeat layering process finishing with the cheeses. Sprinkle basil on top.
  4. Bake for 30 minutes, or until golden brown. Cool 5 minutes before slicing and serving.

Footnotes

Reviews

26
  1. 31 Ratings

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Most helpful positive review

This recipe turned out fantastic and turned my husband from an eggplant hater to an eggplant lover! I love that it is baked, not fried - and so delicious! A tip to make the eggplant tender an...

Most helpful critical review

This was not good. The eggplant was not done (it was hard). I followed the recipe (and times) exact. What a bummer! I will be looking for a better eggplant parm recipe. Thanks anyway!

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This recipe turned out fantastic and turned my husband from an eggplant hater to an eggplant lover! I love that it is baked, not fried - and so delicious! A tip to make the eggplant tender an...

Sooo much easier and healthier than frying the eggplant. I took the advice of placing salted eggplant in colander for 1 hour. I weighed it down by placing a nest of bowls on top of the eggplan...

Make sure you salt the eggplant and let them drain for at least an hour. I did it for 1/2 and hour, and they were still bitter. The crispness from the baking is satisfactory, and the fact that...

This is really good. I've made it a few times, and it went over well each time. Pretty easy to make, too. One thing though- the recipe doesn't say, but if you put cheese on and bake without cove...

This was absolutely fantastic. Took others advise and salted the eggplant in a collander and let sit for about an hour. Just wiped off with paper towels and proceeded from there. Kids and hus...

Good and very easy -- I did sautee mine a little in a pan so the eggplant was soft. It's eggplant, live a litte!

Pretty darn good! A little salty. I used the seasoned bread crumbs and would suggest either more tomato sauce or sauce on the side. Definitely a keeper.

I've always fried the eggplant, which soaks up a huge amount of oil, so I was glad to find this recipe. I used one large eggplant and let it drain for about an hour - sometimes the bigger the e...

This was not good. The eggplant was not done (it was hard). I followed the recipe (and times) exact. What a bummer! I will be looking for a better eggplant parm recipe. Thanks anyway!

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