Easy Eggplant Parmesan


A healthier, no-fry solution for this American version of an Italian favorite.

Prep Time:
25 mins
Cook Time:
50 mins
Total Time:
1 hrs 15 mins
4 servings


  • 2 medium eggplants, peeled and thinly sliced into 1/2 inch rounds

  • 1 tablespoon salt

  • 1 egg, beaten

  • 1 ½ cups plain bread crumbs

  • 2 cups tomato sauce, divided

  • 1 (16 ounce) package shredded mozzarella cheese, divided

  • cup grated Parmesan cheese, divided

  • 1 teaspoon dried basil


  1. Heat oven to 350 degrees F (177 degrees C).

  2. Place sliced eggplant in a colander and sprinkle salt over eggplant and let stand 10 minutes; rinse salt and pat dry. Dip eggplant in egg then in bread crumbs. Place a single layer on a sheet pan. Bake until tender, about 5-7 minutes on each side.

  3. Add 1 cup tomato sauce to 9x13 baking dish, half of the eggplant, mozzarella and parmesan cheese; repeat layering process finishing with the cheeses. Sprinkle basil on top.

  4. Bake for 30 minutes, or until golden brown. Cool 5 minutes before slicing and serving.

Nutrition Facts (per serving)

598 Calories
25g Fat
55g Carbs
42g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 598
% Daily Value *
Total Fat 25g 32%
Saturated Fat 14g 70%
Cholesterol 127mg 42%
Sodium 3536mg 154%
Total Carbohydrate 55g 20%
Dietary Fiber 13g 46%
Total Sugars 15g
Protein 42g
Vitamin C 15mg 73%
Calcium 1108mg 85%
Iron 5mg 25%
Potassium 1246mg 27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.