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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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C). Grease an 8x14-inch baking dish.

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  • 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).

  • 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.

  • 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.

  • 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.

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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

388.6 calories; 14.5 g protein; 14.4 g carbohydrates; 41.4 mg cholesterol; 680.5 mg sodium. Full Nutrition

Reviews (54)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/07/2012
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!!! Read More
(57)

Most helpful critical review

Rating: 1 stars
10/18/2013
I must have done something wrong! The eggplant was so mushy I couldn't even eat it. Read More
68 Ratings
  • 5 star values: 50
  • 4 star values: 12
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
07/06/2012
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!!! Read More
(57)
Rating: 5 stars
07/10/2012
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. Read More
(33)
Rating: 5 stars
07/05/2012
Love this recipe!!! Simple quick and super EASY and delicious!!! My new "go to" recipe! Followed the recipe no need to change a thing!!! Read More
(17)
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Rating: 4 stars
08/07/2012
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. Read More
(11)
Rating: 5 stars
07/26/2012
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! Read More
(9)
Rating: 5 stars
08/28/2012
Outstanding! I've never made eggplant parmesan before because it seems daunting and difficult but I always order it at restaurants because I love it. I got a beautiful eggplant at the Farmer's market and felt it was time to try. This recipe was easy delicious and didn't take very long. I didn't have italian seasoned bread crumbs so I used panko breadcrumbs mixed with italian seasoning and extra garlic powder. It was probably my favorite new recipe of the year! Read More
(7)
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Rating: 5 stars
08/11/2012
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. Read More
(6)
Rating: 5 stars
07/21/2012
Excellent easy sooooo good. Had all the ingredients on hand so decided to try it. I left out the brown sugar added a little fresh parsley along with the dried loved the slightly hot flavor. I didn't have any pepper flakes so used a little bit of cayenne. Yum! Pretty quick from start to plate about 45 minutes. Read More
(4)
Rating: 4 stars
08/14/2012
What an Inspiration! Just loved making my own sauce! Here is my tweak: baked the rounds for 25-30 minutes turning them over every 5 minutes towards the end. Wanted them crisp on the outside and very soft on the inside. On the last 5 minutes I topped with a blend of Italian shredded cheese. The sauce: I doubled the green spices and omitted the salt. I simmered until it was thick (my total preference is thick sauce) added 1/4 cup cream cheese to temper the acidity (could have used more). I put a dollop of the sauce onto each round and pesto! Yum! Yum! I did it this way mainly for easier portion control. Once again thanks for the inspiration! PS By this time next year I will have a garden up and running and look forward to using fresh herbs and tomatoes. Read More
(3)
Rating: 1 stars
10/18/2013
I must have done something wrong! The eggplant was so mushy I couldn't even eat it. Read More