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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 and 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.

    Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on prepared baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices and continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees F.

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

    Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.

    Brief Description

    Smooth, firm eggplants bake up nicely in this layered dish.

    Main Ingredient:



    Cuisine:  Italian

    Prep Time: 30 min
    Cook Time: 1 hour(s) 10 min


    Posted By:

    Posted On:

    March 4, 2017

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