Eggplant Parmesan With Easy Homemade Sauce Recipe - Allrecipes.com
Eggplant Parmesan With Easy Homemade Sauce Recipe
  • READY IN 1 hr

Eggplant Parmesan With Easy Homemade Sauce

Read Reviews (23)

"I wasn't an eggplant lover until a friend gave me this recipe which I have tweaked and updated. The few ingredients in the sauce is far tastier than canned sauce and makes the dish. All you need is a side salad and crusty bread to make a meal!" —  

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Original recipe makes 6 servings Change Servings
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Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Grease an 8x14-inch baking dish.
  2. Mix seasoned bread crumbs, 1/4 cup Parmesan cheese, and red pepper flakes in a shallow bowl. Brush eggplant slices with olive oil and press into bread crumb mixture to coat. Lay slices onto a baking sheet and bake in the preheated oven until browned and tender, about 15 minutes. Remove eggplant and reduce oven temperature to 375 degrees F (190 degrees C).
  3. Whisk tomato paste and water in a saucepan, place over medium heat, and bring to a simmer. Stir in basil, oregano, parsley, garlic, brown sugar, sea salt, and black pepper.
  4. Place eggplant slices into prepared baking dish, overlapping the slices. Spoon tomato sauce over eggplant and top with mozzarella cheese and 3/4 cup Parmesan cheese.
  5. Bake in the preheated oven until cheese is melted, about 15 minutes. If desired, broil for 1 to 2 more minutes to give the cheese topping a golden color. Let stand for 5 minutes before serving.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 30 mins
  • READY IN 1 hr

Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
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Reviews More Reviews

Jul 06, 2012

I never write reviews but I had to for this one. I tried this recipe tonight as written and it is fantastic. Super easy to make too. I did omit the hots, only because I'm not partial but it still was a hit. We had unexpected guests and everyone loved it, I'm so happy I put this easy meal together! Thank you Brenda!!!

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Jul 10, 2012

I cheated and used storebought sauce, so I can't speak to the homemade sauce, but the breaded eggplant portion of this recipe was absolutely delicious! I had extra breading, so I double breaded the eggplant. It was super easy to make, too.

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27 Ratings

Jul 05, 2012

Love this recipe!!! Simple, quick and super EASY and delicious!!! My new "go to" recipe! Followed the recipe, no need to change a thing!!!

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Jul 26, 2012

I followed this recipe exactly and thought it was good. I also liked the addition of the red pepper flakes...gave a slight kick! Next time, I will add more spices per my own preference and also will double up on the sauce as my husband likes more sauce on his spaghetti dishes. Quick easy meal! thanks!

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Aug 07, 2012

Yum! Dipping the eggplant in olive oil gives it a fabulous flavor. I made my own sauce with tomatoes from the garden, so I can't comment on the sauce recipe, but the eggplant preparation was very flavorful and perfectly cooked.

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Aug 19, 2012

This was great! I omitted the red pepper flakes and had leftover breadcrumbs so i drizzled a little olive oil over the slices and breaded them again. We also had a portobello that was going bad so I chopped it, sauteed in some olive oil with garlic salt and tossed it into the sauce. Served over whole wheat spaghetti and topped with freshly chopped parsley. This is going to be added to our dinner rotation. Thanks Brenda!

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Aug 11, 2012

Delicious. Thank you, Brenda. Brenda writes: ""The few ingredients in the sauce is far tastier than canned sauce and makes the dish." Truer words were never written. The sauce is incredibly easy and incredibly delicious. Even if you don't like eggplant, make the sauce for anything requiring a tomato based sauce. You will not regret it.

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Jul 30, 2012

My favorite eggplant recipe. It has a zest to it that was so satisfying for everyone!

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Nutrition

  • Calories
  • 392 kcal
  • 20%
  • Carbohydrates
  • 15.2 g
  • 5%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 30.6 g
  • 47%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 14.6 g
  • 29%
  • Sodium
  • 681 mg
  • 27%

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

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