Easy Baked Eggplant Parmesan

Easy Baked Eggplant Parmesan

40 reviews, 4.7 star(s). 92% would make again

Ready in 1 hour 10 minutes

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.


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



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.

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Sliced eggplant.

Coating the eggplant with breadcrumbs.

Eggplant slices ready to bake.

1st layer of eggplant slices.


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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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Easy. Delicious. Can't wait to make it again!
designbyamanda 1y ago

Very good.
enma1219 1y ago

I used ranch dressing in my egg mix instead if milk to add extra flavor. We enjoyed this meal.
ColliM 1y ago

Really easy recipe. Love that eggplant is baked, not fried.
rackal05 2y ago

Easiest and best eggplant parm ever!
themerrymartin 2y ago

Emilyhope 2y 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 2y ago

Great recipe! It's very quick an really easy/convenient, can't wait to make it again.
TonyStarkowski 2y 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 2y ago

The food was excellent, but I had to use way more sauce, cheese, and breadcrumbs for the dish.
cassandrabailey 3y ago

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