Baked Eggplant Parmesan

Baked Eggplant Parmesan
Baked Eggplant Parmesan

This baked eggplant recipe, found on is much lighter than the fried alternative. It’s more healthy, and won’t leave your kitchen stove messy and oil-spattered.  It’s always a crowd-pleaser and will satisfy meat eaters and vegetarians alike – don’t expect to have many leftovers! Serves 8.


2 large eggs
¾ cup plain dry breadcrumbs
¾ cup finely grated Parmesan, plus 2 Tablespoons for topping
1 teaspoon dried oregano
½ teaspoon dried basil
Kosher salt and freshly ground pepper
2 large eggplants (2½ pounds total), peeled and sliced into ½-inch rounds
6 cups (48 ounces) tomato sauce
1½ cups shredded mozzarella


  1. Preheat oven to 375°F. Brush 2 baking sheets with oil; set aside.
  2. In a wide, shallow bowl, whisk together eggs and 2 Tablespoons water.
  3. In another bowl, combine breadcrumbs, ¾ cup Parmesan, oregano, and basil; season with salt and pepper.
  4. Coat eggplant in egg and breadcrumb mixtures. Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well;  place on baking sheets.
  5. Brown eggplant: Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more.  Remove from oven; raise oven heat to 400°F.
  6. Spread 2 cups sauce in a 9-by-13-inch baking dish.
  7. Layer half of the eggplant over the sauce.
  8. Cover eggplant with 2 more cups sauce, then ½ cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella
  9. Sprinkle with remaining 2 Tablespoons Parmesan.
  10. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.

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