Baked Eggplant Parmesan Recipe

Baked Eggplant Parmesan

4.7

(297)

240 Reviews

129 Photos

This baked eggplant Parmesan dish has layers of crispy breaded eggplant slices coated with Parmesan cheese baked between layers of tomato sauce and more cheese. So good!

Submitted by Dollface

Updated on May 29, 2024

129

Prep Time:

20 mins

Cook Time:

45 mins

Additional Time:

3 hrs

Total Time:

4 hrs 5 mins

Servings:

Jump to Nutrition Facts

Ingredients

2 eggplant, peeled and cut into ½-inch slices
1 tablespoon salt, or as needed
1 cup Italian-style bread crumbs
¼ cup grated Parmesan cheese
2 eggs, beaten
1 (28 ounce) jar garlic-and-tomato pasta sauce
¼ cup grated Parmesan cheese
1 (16 ounce) package shredded mozzarella cheese, or as needed
½ teaspoon dried basil

Directions

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.
Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
Mix bread crumbs and 1/4 cup Parmesan cheese together in a shallow bowl. Beat eggs in a separate shallow bowl.
Dip eggplant slices in beaten egg. Lift up so excess egg drips back into the bowl. Press into bread crumbs to coat both sides; 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 pasta sauce; top with a layer of eggplant slices. Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 of 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.

Cook’s Note

Fresh basil leaves added in one of the layers will add a lot of fresh flavor. You can also add fresh garlic and fresh basil to the sauce if you like. I like to add 2 to 4 cloves of fresh garlic and 5 to 10 leaves of freshly harvested basil.

Editor's Note:

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

Nutrition Facts (per serving)

474	Calories
20g	Fat
44g	Carbs
30g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 474
% Daily Value *
Total Fat 20g	26%
Saturated Fat 11g	53%
Cholesterol 119mg	40%
Sodium 2428mg	106%
Total Carbohydrate 44g	16%
Dietary Fiber 10g	37%
Total Sugars 18g
Protein 30g	59%
Vitamin C 7mg	7%
Calcium 756mg	58%
Iron 3mg	16%
Potassium 967mg	21%

* 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.

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