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Bertolli Baked Eggplant Parmigiana

Rated as 4.56 out of 5 Stars

"Eggplant is breaded and baked golden crisp, then layered with mozzarella and Parmesan cheeses in this delightful entree."
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Ingredients

1 h 40 m servings 230
Original recipe yields 8 servings

Directions

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  1. Preheat oven to 375 degrees F.
  2. Combine bread crumbs with 1/4 cup Parmesan cheese in medium bowl. Dip eggplant in egg mixture, then bread crumb mixture, coating well. Arrange eggplant in single layer on lightly greased baking sheets. Bake 30 minutes or until golden.
  3. Evenly spread 1 cup sauce in 9x13 inch baking dish. Layer 1/3 of the baked eggplant, then 1-1/2 cups sauce, 1/3 of the mozzarella cheese and 1/3 of the remaining Parmesan cheese; repeat. Top with remaining eggplant and sauce.
  4. Cover with aluminum foil and bake 45 minutes. Remove foil and top with remaining cheeses. Bake uncovered an additional 10 minutes or until cheese is melted.

Nutrition Facts


Per Serving: 230 calories; 9.9 19.2 15.7 116 749 Full nutrition

Reviews

Read all reviews 15
  1. 18 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This is a great basic eggplant parmigiana recipe! If you have never made it before, this is a great one to start with! I will gently disagree with a previous reviewer that there is no reason ...

Most helpful critical review

Normally I follow a recipe to the letter, when making it for the first time, but I've had experience with Italian seasoned bread crumbs and I find them too salty. Suggestion: Use 1/2 of the It...

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This is a great basic eggplant parmigiana recipe! If you have never made it before, this is a great one to start with! I will gently disagree with a previous reviewer that there is no reason ...

Normally I follow a recipe to the letter, when making it for the first time, but I've had experience with Italian seasoned bread crumbs and I find them too salty. Suggestion: Use 1/2 of the It...

I thought this was an extremely delicious recipe. I used egg beaters instead of the real egg so I did not add the water. Make sure to turn your eggplant 1/2 way through baking so it crisps up ...

A tasty and easy eggplant parmigiana recipe. Don't peel the eggplant. Leave the skin on but score the eggplant lengthwise four times so it helps hold it together when cooking, you get the text...

made this for the first time and used 3 eggs and a half a cup of milk.So good will definately make again!

Really good, but the proportions are WAY off. I only had 1 pound of eggplant, so I halved the recipe, andran out of breadcrumbs, sauce, and cheese!! I ended upwith a full 9x13 pan of eggplant! ...

This was great! I had several little eggplants that I didn't know what to do with and this recipe saved them from being thrown out. I followed the recipe as directed (using olive oil to grease t...

This recipe was very easy to follow and is so tasty! I will be making it again!

this recipe was easy and amazing! I will be making this quite a bit from now on.