Baked Eggplant Parmesan Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • - olive oil, for baking sheets
  • 2 - large eggs
  • 3/4 cups - plain dry breadcrumbs
  • 3/4 cups - finely grated Parmesan, plus 2 tablespoons for topping
  • 1 teaspoons - dried oregano
  • 1/2 teaspoons - dried basil
  • - coarse salt and ground pepper
  • 2 - large eggplants (2-1/2 pounds total), peeled, sliced into 1/2-inch rounds
  • 6 cups - store-bought or homemade chunky tomato sauce
  • 1 1/2 cups - shredded mozzarella
  • Directions:

    Preheat oven to 375 degrees F. Brush 2 baking sheets with oil; set aside.

    In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano and basil; season with salt and pepper.

    Dig eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, about 20 to 25 minutes.

    Turn slices; continue baking until browned on the other side, about 20-25 minutes more. Remove from oven; raise oven heat to 400 degrees F.

    Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce and mozzarella; sprinkle with remaining 2 tablespoons Parmesan.

    Bake until sauce is bubbling and cheese is melted, about 15-20 minutes.

    Let stand 5 minutes before serving.

    Brief Description

    Choose firm, smooth eggplants; this baked version involves less mess and fat than the fried version.

    Main Ingredient:


    Category:  Vegetarian

    Cuisine:  Italian

    Prep Time: 20 min
    Cook Time: 1 hour(s) 10 min


    Martha Stewart

    Posted On:

    February 23, 2017

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