Rating: 4.51 stars
291 Ratings
  • 5 star values: 193
  • 4 star values: 70
  • 3 star values: 15
  • 2 star values: 8
  • 1 star values: 5

Eggplant slices are coated with bread crumbs and Parmesan cheese and baked between layers of tomato sauce and mozzarella cheese for a filling Italian-inspired meal. Add fresh garlic and basil to taste. I use 2 to 4 cloves fresh garlic and 5 to 10 leaves of freshly harvested basil in the sauce. Fresh basil layered in one of the layers adds lots of 'fresh' flavor!

Recipe Summary

prep:
20 mins
cook:
45 mins
additional:
3 hrs
total:
4 hrs 5 mins
Servings:
6
Yield:
6 servings
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Ingredients

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

Directions

Instructions Checklist
  • Place eggplant slices in a colander; sprinkle both sides of each slice with salt. Allow to sit for at least 3 hours. Wipe excess moisture from eggplant slices with paper towels.

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  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.

  • Mix bread crumbs and 1/4 cup Parmesan cheese together in a bowl.

  • Dip eggplant slices in beaten egg; coat with bread crumb mixture. Arrange coated eggplant slices in a single layer on the prepared baking sheet.

  • Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.

  • Cover the bottom of a 9x13-inch casserole dish with a layer of spaghetti sauce; top with a layer of eggplant slices. Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. Sprinkle with basil.

  • Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.

Editor's Note:

The nutrition data for this recipe includes the full amount of salt and breading used on the eggplant. The actual amount of salt and breading consumed will vary.

Nutrition Facts

474 calories; protein 29.6g; carbohydrates 43.9g; fat 20.4g; cholesterol 118.9mg; sodium 2427.6mg. Full Nutrition
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Reviews (216)

Most helpful positive review

Rating: 5 stars
08/25/2013
What a wonderful recipe. This is my first attempt at ever making eggplant parmesan. My husband picked two eggplants from the garden, so I thought this would be a good way to use them up. What drew me to this recipe is, the eggplant is baked and not fried. My husband and I don't care for fried foods. I followed the recipe pretty closly, but I went by another review and baked the eggplant for 7 mins on each side.1 8oz bag of shreeded mozzarella cheese was enough. The pan was pretty full, and i was afraid it wouldn't be cooked enough, so I put it in the oven for 50 mins. It was perfect. My husband loved it. I made a salad and served Italian bread with it. We have enough eggplant for leftovers tomorrow night. Thanks so much for such a great and easy recipe. This will be a keeper in my home. Read More
(113)

Most helpful critical review

Rating: 1 stars
02/19/2014
so salty.... will try again some other recipe.. Read More
(6)
291 Ratings
  • 5 star values: 193
  • 4 star values: 70
  • 3 star values: 15
  • 2 star values: 8
  • 1 star values: 5
Rating: 5 stars
08/25/2013
What a wonderful recipe. This is my first attempt at ever making eggplant parmesan. My husband picked two eggplants from the garden, so I thought this would be a good way to use them up. What drew me to this recipe is, the eggplant is baked and not fried. My husband and I don't care for fried foods. I followed the recipe pretty closly, but I went by another review and baked the eggplant for 7 mins on each side.1 8oz bag of shreeded mozzarella cheese was enough. The pan was pretty full, and i was afraid it wouldn't be cooked enough, so I put it in the oven for 50 mins. It was perfect. My husband loved it. I made a salad and served Italian bread with it. We have enough eggplant for leftovers tomorrow night. Thanks so much for such a great and easy recipe. This will be a keeper in my home. Read More
(113)
Rating: 5 stars
03/02/2013
I was extremely happy with this recipe! I tried to make Eggplant Parmesan only once before. I fried it and it was a soggy, oily disaster. This recipe was amazingly simple and very, very good. The eggplant stayed firm and crisp. The only changes I made was to bake for 7 minutes each side before assembling (instead of 5) and I used homemade tomato sauce instead of a jarred variety. Actually, I forgot to peel it too, but it made no difference and didn't detract at all. Read More
(57)
Rating: 5 stars
06/23/2015
I want to start off saying this recipe is very forgiving! It was absolutely wonderful and I was pressed for time, so I didn't skin the eggplant, nor did I sweat it for (3) hours. I only sweated for (1) hour. I did follow other suggestions and baked the eggplant at 375 degrees for 15 minutes per side. I wanted them really firm so they wouldn't get soggy sitting in the marinara while baking. And they didn't burn. They were nice and crunchy, and I can't cut slices precisely so some were thicker than others and none of them burnt! I don't know about others, but I needed more marinara sauce than (1) can. But I like mine saucy to slather on my noodles. I served over angel hair and I'll say it again! I loved it! And this is my first time ever making or trying eggplant Parmesan. But other than the prep instructions I followed this recipe to the T. This is going to in my cook book! To note, I used Sea Salt to sweat them, and I don't like salt and didn't think this tasted salty at all. It might have been because I used Sea Salt which isn't so "salty" tasting. Read More
(41)
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Rating: 4 stars
04/10/2013
I liked this recipe very much. The eggplant wasn't soggy! I halved the recipe so I only had one layer but it was perfect. We are not huge red sauce fans so we went light on it and two of my kids ate it. And I thoroughly enjoyed it. Read More
(26)
Rating: 5 stars
08/05/2013
I previously thought I didn't like eggplant and this recipe totally changed my mind. After getting one in our CSA my husband decided to give it a second chance and we realized we had everything we needed for this recipe and gave it a shot. It's delicious! We only salted ours for about 20 minutes and it wasn't bitter at all. I didn't have Italian bread crumbs, so I used regular crumbs seasoned with garlic and onion powder, oregano, and parsley. We had fresh mozzarella so we sliced that as one of the layers and used the parmesan on top. We also used fresh basil because we got that in our CSA also. Completely delicious and I already bought another eggplant to recreate the dish sometime later this week. Thanks for making me an eggplant convert! Read More
(19)
Rating: 5 stars
05/27/2014
Awesome recipe!! I made this for my mom's bday as this is her favorite dish...it was excellent..loved baking eggplant and didn't take away from flavour at all...in fact made it better...not greasy!! I made and cooked it the night before and wasn't sure how it would turn out..took out of fridge about 1 before reheating...reheated at 325 for about 45 minutes. I got nothing but compliments for this dish!! Will definitely make again!! Baked eggplant for 10 minutes on each side.. Read More
(15)
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Rating: 5 stars
10/24/2017
A simple, easy recipe that looks beautiful and tastes fantastic. Thank you to the reviewer who explained that male eggplant isn’t bitter like the female eggplant. If the mark at the end of the eggplant is round, it’s female and has more seeds. If the mark is elongated it’s male with less seeds and a sweeter taste. This info saved me tons of time since I didn’t have to salt the eggplant and wait 30 minutes to draw out the bitterness. I followed the recipe exactly as written with the exception of baking it 12 minutes on each side since I cut my slices on the thicker side. I served it with garlic bread and a salad. It was a total hit! Read More
(13)
Rating: 5 stars
06/13/2013
This is the first time I cook eggplant at all. This recipe was simple and delicious. My picky preschooler liked it also my toddler: that is a testimony enough. Because I was not sure how they'd react to an eggplant dish which is not typically on our menu and I only had one eggplant I added some pasta to it. I boiled some whole wheat rotini (about half of a box) and layered sauce pasta cheese then sauce eggplant and cheese. I had some leftover from the bread crumbs and Parmesan mixture and I sprinkled that on top. It was delicious fresh and the next day as leftovers too. Read More
(13)
Rating: 5 stars
02/21/2015
I made this for my dad's 88th birthday. I have my own recipe but this one takes less effort. The secret is to use good sauce and bake it long enough. My Italian son said this was the best thing that happened to him all month. Read More
(12)
Rating: 1 stars
02/19/2014
so salty.... will try again some other recipe.. Read More
(6)