Easy Baked Eggplant Parmesan

Easy Baked Eggplant Parmesan

Ready in 1 hour
40 review(s) averaging 4.7. 92% would make again

Top-ranked recipe named "Easy Baked Eggplant Parmesan"

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This eggplant parm is a delicious comfort dish with much less fat than traditional fried versions. Serve this hot on it's own or make a day ahead and serve in sub rolls for a wonderful sandwich.

"So good! They didn't have parmesan breadcrumbs at the store so I made my own. We're big on seasoning so I added salt, pepper, seasoning salt, garlic powder, onion powder, oregano, and Italian seasoning to the breadcrumbs and the red sauce. I used a lot more cheese too."

- Ange325

Ingredients

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4 eggplants; medium
3 cups Progresso Parmesan Breadcrumbs
3 Eggs; beaten
1 tablespoon milk
4 cups mozzarella; shredded
1 jar pasta sauce; any variety

Original recipe makes 6

Servings  

Preparation

Preheat oven to 400.

Slice the eggplant (leave the skin on) into 1/3 inch thick discs.

Whisk the milk and eggs together.

Line two baking sheets with parchment or spray with cooking spray (do not use foil).

Dip each piece of eggplant into the egg mixture then coat well with breadcrumbs and place on baking sheet.

Bake eggplant until lightly browned, about 20 minutes.

Spread 1/4 cup of pasta sauce all over the bottom of a 12x12 glass baking dish and layer single pieces of the baked eggplant until the bottom is covered.

Spread a thin coating of pasta sauce over the eggplant.

Sprinkle the layer with 1/2 cup of the mozzarella.

Continue to create layers until all of the eggplant has been used.

Sprinkle final layer with 1/2 cup of mozzarella.

Tent loosely and return to oven.

Bake at 400 for 20 minutes. Remove foil and bake for another 5-10 minutes until the shredded cheese on top is melted and slightly bubbly.

Credits

Added on Award Medal
Verified by stevemur

Sliced eggplant. photo by HungryKitten HungryKitten

Coating the eggplant with breadcrumbs. photo by HungryKitten HungryKitten

Eggplant slices ready to bake. photo by HungryKitten HungryKitten

1st layer of eggplant slices. photo by HungryKitten HungryKitten

photo by Trenttrees Trenttrees

See 5 more photos
Calories Per Serving: 1090 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Easy Baked Eggplant Parmesan All 40 reviews

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Eggplant Parmesan

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Reviews

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Easy. Delicious. Can't wait to make it again!
designbyamanda 2 weeks ago
Very good.
enma1219 2 weeks ago
I used ranch dressing in my egg mix instead if milk to add extra flavor. We enjoyed this meal.
ColliM 5 months ago
Really easy recipe. Love that eggplant is baked, not fried.
rackal05 6 months ago
Easiest and best eggplant parm ever!
themerrymartin 10 months ago
Excellent
Emilyhope 11 month ago
Love cooking eggplant in oven. Much healthier and so easy not having to fry all the eggplant. Sometimes I have extra cooked eggplant and I freeze it. I just reheat and chop up for pasta topper! I also cut eggplant lengthwise when I make it- just easier!
herbgrower 12 months ago
Great recipe! It's very quick an really easy/convenient, can't wait to make it again.
TonyStarkowski 1 year ago
This was an easy & delish recipe! It was even better when I saw I had all ingredients on hand;) My Fam loves everything WELL seasoned so I added Ms Dash garlic & herb, Italian, pepper & a bit of salt. Luv it! Thx!
Henrymiles 1 year ago
The food was excellent, but I had to use way more sauce, cheese, and breadcrumbs for the dish.
cassandrabailey 1 year ago
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