top of page

Baked Eggplant Parmesan

Okay, we'll be honest with you. This recipe definitely isn't lacking calories. But even though this recipe is rich, it still uses quality ingredients and can fit into a healthy diet. For those Chicken Parmesan lovers who are afraid to try eggplant, let us tell you, it tastes just as good! This recipe is perfect for entertaining. Pair this with our Garlic Parmesan Zucchini & Tomato Bake recipe for the perfect Italian dinner.



  • 2 medium eggplants, sliced into 1/2-inch rounds

  • Salt

  • 1 1/2 cups Panko breadcrumbs

  • 1 tablespoon Italian seasoning

  • 2 eggs

  • Cooking spray

  • 1 (25 ounce) jar Tomato Basil Sauce (your choice)

  • 2 cups grated Mozzarella cheese

  • 2/3 cup finely-grated Parmesan cheese

  • 1/2 cup loosely-packed chopped or julienned fresh basil


Optional: If you have extra time and would like to remove some of the bitterness of the eggplant, sprinkle each round with a pinch of salt. Then place the rounds in a colander in the sink to drain, or place them on a few paper towels for about 30 minutes. Rinse the salt off with water, then proceed with the recipe.

  1. Preheat oven to 425°F. Prepare two baking sheets with parchment paper, and set aside.

  2. In a shallow bowl, whisk together Panko breadcrumbs, Italian seasoning and 1 teaspoon salt until combined. In a separate bowl, whisk the eggs until smooth. Dip an eggplant round on both sides in the whisked egg mixture, then immediately dip it in the breadcrumb mixture until the eggplant is completely coated, then set on a parchment-covered baking sheet.

  3. Repeat with the remaining eggplant rounds until they are all evenly spaced on the baking sheets.

  4. Bake for 20 minutes, flipping once halfway through, until the breadcrumbs are toasted and slightly golden. Remove from the oven and set aside.

  5. Spread 1/2 cup tomato sauce evenly over the bottom of an 11 x 8-inch baking dish. Place half of the eggplant in a (mostly) even layer along the bottom of the baking dish. Spread an additional 1 cup of tomato sauce evenly over the eggplant. Then sprinkle 1 cup Mozzarella cheese evenly over the sauce, followed by 1/3 cup Parmesan cheese, followed by 1/4 cup of the fresh basil. Repeat with another layer of the remaining eggplant, then tomato sauce, then Mozzarella, then Parmesan cheese.

  6. Bake for 15-20 minutes until the cheese is melted and starts to turn slightly golden around the edges, and the sauce is bubbly. Remove and sprinkle with the remaining basil.


Commenting has been turned off.
Post: Blog2 Post
bottom of page