Baked Eggplant Parmesan

Baked Eggplant Parmesan


This baked eggplant parmesan recipe is a lightened-up version of the classic eggplant parmesan for a comforting dish you can feel good about. Perfectly cooked eggplant, flavorful tomato sauce, and extra gooey cheese come together for an instant hit!

1 h 30 minutes

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Total time



Yellow Wavy Line


– eggplant (sliced in thin pieces) The coating – eggs – Italian breadcrumbs – Panko breadcrumbs – parmesan cheese – ...

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– Pre-heat oven and line jelly roll pans with parchment paper. – Mix in a shallow bowl, breadcrumbs, parmesan cheese, basil, oregano, garlic powder and salt.


– Whisk eggs in another shallow bowl. – Dip eggplant first in eggs then in breadcrumb mixture, coating both sides and place on jelly roll pans.


– Drizzle a small amount of oil on each round and bake. – Flip rounds and drizzle more oil and cook for additional 10 minutes.


– Take out of the oven and lower temperature. – Cover the bottom of a baking pan, (9 x 9) or larger, with sauce and place eggplant on the sauce layer without overlapping the rounds. – Cover eggplant with sauce, mozzarella cheese and parmesan cheese.


– Continue layering for 2 more layers, add slices of mozzarella on top and sprinkle some dried parsley over all. – Bake uncovered. – Serve – Eat – Enjoy

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