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Eggplant Parmesan

Rated as 4.45 out of 5 Stars

"We really like eggplant and would rather have it baked than fried. This can be served as a main dish or side dish. -Donna Wardlow-Keating, Omaha, Nebraska"
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Ingredients

55 m servings
Original recipe yields 2 servings

Directions

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  1. Combine oil and garlic; brush over both sides of eggplant slices. Place on a greased baking sheet. Bake at 425 degrees F for 15 minutes; turn. Bake 5 minutes longer or until golden brown. Cool on a wire rack.
  2. Place half of the eggplant in a greased 1-qt. baking dish. Sprinkle with half of the basil and Parmesan cheese. Arrange tomato slices over top; sprinkle with remaining basil and Parmesan. layer with half of the mozzarella cheese and the remaining eggplant; top with remaining mozzarella. Cover and bake at 350 degrees F for 20 minutes. Uncover; bake 5 minutes longer or until the cheese is melted.

Reviews

Read all reviews 124
  1. 174 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

Absolutely better than the fried, breaded type of eggplant parmesan. I did have to make some adjustments because I did not have fresh tomatoes on hand or fresh basil: I used a large eggplant, a...

Most helpful critical review

It is better for you than fried eggplant but I don't think this was the way to go about it I was not impressed with this recipe and my husband didn't like it at all it needs more although I am n...

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Absolutely better than the fried, breaded type of eggplant parmesan. I did have to make some adjustments because I did not have fresh tomatoes on hand or fresh basil: I used a large eggplant, a...

This was a fantastic recipe... I salted the eggplant and let it sit for about an hour and rinsed it before baking, the little bit of salt left on the eggplant really helped bring out the flavors...

Very good recipe thanks. I used more garlic than required and sprinkled a little oregano on top too. I like how there are no breadcrumbs and the whole dish seems healthier than my usual fried eg...

Even though the flavor that comes from breaded & fried eggplant is missing from this recipe, this is my favorite recipe because it's quick, easy, and healthy. I used canned Italian-style diced ...

It is better for you than fried eggplant but I don't think this was the way to go about it I was not impressed with this recipe and my husband didn't like it at all it needs more although I am n...

The flavors were phenomenal together. I didn't have mozzarella so I doubled the fresh grated parmesan. Ran out of fresh tomato so on half I put diced tomatoes out of can, nice to have variety.

Awsome! I used fresh eggplant straight from the garden and served it over pasta! Yum Yum, my 2 year old and husband loved it too!

Delicious! I like that there is no breading on the eggplant. It gives it a fresher, healthier taste.

I liked it--I've never had eggplant before and this was a nice, safe introduction! We cut it wrong, so it wasn't exactly as it should have tasted, but I would recommend this recipe, even to fami...