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READY IN 1 hr

Baked Eggplant Parmesan

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"This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook DOERY." — DOERY

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Original recipe makes 8 to 10 servings Change Servings

3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups Classico® Tomato and Basil Sauce

1 (16 ounce) package mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil

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Directions

Preheat oven to 350 degrees F (175 degrees C).
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.
In a 9x13 inch baking dish spread pasta 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.
Bake in preheated oven for 35 minutes, or until golden brown.

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PREP 25 mins
COOK 35 mins
READY IN 1 hr

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I am Italian and my grandparents showed me how to make REAL Eggplant Parmesan. I do have to say... this recipe is pretty darn close to how we make our recipe. The only thing I recommend doing different is making your own sauce. We also cut the eggplant as thin as possible... the thinner you get the eggplant, the crispier and more flavorful it will be! This is definetly the best Eggplant recipe on this site.

—Kara

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Most Helpful Critical Review

Feb 18, 2011

This was just okay. Probably won't make again.

—laurita

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73 Ratings

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Aug 22, 2011

Nice recipe, followed except used home made sauce on hand in freezer. Here's a great tip to dry the eggplant before cooking: Cut in thin slices. Put down several layers of paper towels. Salt the towel, lay slices on top, then salt the top of the slices and cover with a few more layers to paper towels. Let sit 2-3 hours. Rinse, dip in flour and shake off excess, dip in egg/water mixture, then bread crumbs. Just want to share this technique - it was just given to me and had nice results.

—LynnT

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Jul 25, 2011

I've done similar recipe - this is fast, easy & delicious for all the eggplant lovers. Only note is I bake the eggplant for 8 minutes on each side and bake for 40 minutes total. Nothing worse than uncooked eggplant. Delicious - try this one!

—MHH

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Oct 03, 2011

I have made this recipe several times and this is what I have learned. I need 4 eggs by the time I am done and I do what others did, I bake it 10 minutes on each side. I love this recipe and think it is even better to make a day ahead. It is very important to slice the egg plant very thin. Great dish!

—runningal1

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Nov 02, 2010

J-Louise I make this very easy for myself! Trader Joe's sells breaded eggplant in the freezer section. It is excellent and takes all the work out of having to prepare the eggplant.

—Jeanne

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Sep 19, 2011

Perfect, traditional eggplant parm dish. This is what you get when you order Eggplant Parmigiani in restaurants (albeit, using jarred sauce). You can always substitute homemade sauce, if you're a purist. The only change I made was to put some olive oil on the baking sheet then preheated the oiled sheet before baking the eggplant. It gives it that yummy fried flavor without all of the calories.

—Miss Vicki

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Sep 16, 2011

Good basic recipe. Only changes I made was to use homemade gravy (sauce) as my italian Mom did:) Also, we slice eggplant thin, place on brown paper bags or paper towels and sprinkle salt on them for about two hours or more to get rid of excess water. We dip the eggplant in flour first, then an egg/milk mixture, then breadcrumbs.

—BIRCHHILLFARMS

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Nutrition

Calories
429 kcal
21%

Carbohydrates
54.6 g
18%

Cholesterol
75 mg
25%

Fat
13.2 g
20%

Fiber
7.3 g
29%

Protein
24 g
48%

Sodium
1420 mg
57%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Baked Eggplant Parmesan

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 429
Calories from Fat: 119

% Daily Value *
Total Fat 13.2g 20 %
** Saturated Fat 5.6g 28 %
Cholesterol 75mg 25 %
Sodium 1420mg 57 %
** Potassium 341mg 10 %
Total Carbohydrates 54.6g 18 %
Dietary Fiber 7.3g 29 %
Protein 24g 48 %
** Sugars 13.9g
** Vitamin A 8 %
** Vitamin C 3 %
** Calcium 60 %
** Iron 30 %
** Thiamin 2 %
** Niacin 30 %
** Vitamin B6 9 %
** Magnesium 11 %
** Folate 17 %

* 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.