Baked Eggplant Parmesan Recipe

A Baked Eggplant Parmesan recipe made with fresh eggplant, breadcrumbs, Parmesan, oregano, and Italian seasoning. Layered with homemade tomato sauce and mozzarella cheese. Such a fantastic family dinner!

If you’re looking for a new meatless dinner idea, this Baked Eggplant Parmesan recipe is for you! There’s no deep frying involved, but you’d never know, because it tastes absolutely delicious!

While eggplant parmesan isn’t necessarily as filling as chicken parmesan, the flavorful breading on the eggplant slices are delicious! You truly don’t notice that this is a meatless meal. Pair it with a simple side salad for a weeknight dinner!

What’s in this recipe?

Of course eggplant! But also breadcrumbs, grated Parmesan cheese, oregano, Italian seasoning, eggs, mozzarella cheese, and a homemade tomato sauce. For the homemade tomato sauce, you’ll need olive oil, onion, minced garlic, tomato sauce, and diced tomatoes.

Can I used jarred spaghetti sauce instead?

Sure! You’ll need about 6 cups of prepared pasta sauce, or about 48 ounces.

How do I peel eggplant?

Wash and dry the eggplant. Use a sharp vegetable peeler or a knife to peel the skin off the eggplant. For this recipe, you’ll need to slice it into 1 inch slices. They may brown slightly just from being exposed to air, but you’ll be breading the slices so don’t pay any attention to it!

How to make this recipe:

1. To make the homemade tomato sauce, heat olive oil over medium heat in a large pot. Add in the onion and cook until tender. Stir in the garlic. When you begin to smell the garlic, add in the tomato sauce and diced tomatoes. Bring to a boil, then set it to simmer.

2. In a small bowl, stir together the breadcrumbs, grated Parmesan cheese, dried oregano, and dried basil.

3. Peel the eggplant with a vegetable peeler and slice them into 1 inch slices. Dip the slices in beaten egg and then in the breadcrumb mixture being sure to shake off any excess back into the bowl. Arrange the breaded slices on cookie sheets – you’ll probably need 2 cookie sheets to fit all the prepared eggplant slices.

4. Bake the eggplant slices. Part way through baking, remove them from the oven and carefully flip them over. Return them to the oven to finish baking.

5. Spread some tomato sauce in the bottom of a large baking dish. Arrange half of the baked eggplant slices on top of the sauce, then sprinkle mozzarella cheese.

6. Repeat for a second layer of the remaining ingredients. Evenly sprinkle grated Parmesan cheese over top. Bake.

7. When the eggplant parmesan is finished baking, the edges should be bubbling and the cheese should be melted and golden on top.

Allow this dish to cool for about 10 minutes before serving. Yum!

Serve this with:

• A side salad with choices of salad dressings
• Air fryer green beans
• Boiled or grilled corn on the cob
• Small bowls of minestrone soup

More recipes you’ll love:

• Zucchini Parmesan
• Breaded Pork Chops Baked
• Slow Cooker Chicken Parmesan
• Homemade Garlic Bread
• Savory Monkey Bread

Baked Eggplant Parmesan Recipe

Baked Eggplant Parmesan recipe made with breaded eggplant slices layered with cheese in an amazing homemade skillet tomato sauce!

5 from 2 votes

Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Servings: 6 servings

Calories: 382kcal

Author: Kelly Miller

Ingredients

For the sauce

• ▢ 1 tablespoon olive oil
• ▢ 1 cup diced onion
• ▢ 2 cloves garlic minced
• ▢ 28 oz tomato sauce
• ▢ 28 oz diced tomatoes
• ▢ 1/4 teaspoon oregano
• ▢ 1/2 teaspoon kosher salt plus more to taste
• ▢ 1/2 teaspoon ground black pepper

For the eggplant parmesan

• ▢ 3 large eggs
• ▢ 3/4 cup Italian breadcrumbs
• ▢ 3/4 cup grated Parmesan cheese
• ▢ 1 teaspoon dried oregano
• ▢ 1 teaspoon dried basil
• ▢ 2 large eggplants peeled and cut into 1/2 inch thick slices
• ▢ 2 cups shredded mozzarella

Instructions

• For the sauce, heat olive oil in a large skillet over medium heat.
• Add onions and garlic and cook about 3 minutes, or until onions are translucent.
• Add tomato sauce, diced tomatoes, oregano, salt, and pepper.
• Bring to a boil, then simmer for 20 minutes stirring occasionally.
• Add additional kosher salt to taste.
• Meanwhile, place eggs in a small bowl and beat slightly.
• In a medium shallow bowl, mix together bread crumbs, Parmesan, oregano, and basil.
• Dip eggplant slices in egg and then in bread crumbs.
• Place breaded slices on a cookie sheet sprayed with non-stick spray.
• Bake slices in a preheated oven at 375 for 15 minutes.
• Turn slices over and bake an additional 10 minutes.
• Remove from oven and increase heat to 400 degrees.
• In a 9x13 casserole dish, place 2 cups sauce in the bottom and half of the baked eggplant.
• Cover eggplant with another 2 cups sauce and then 1 cup mozzarella cheese.
• Then layer the second half of the baked eggplant, the last 2 cups sauce, and 1 cup mozzarella.
• Sprinkle additional grated Parmesan cheese over top if desired.
• Bake at 400 for 15 minutes, or until cheese is melted.
• Let dish cool 10 minutes before serving.

Video

Nutrition

Calories: 382kcal | Carbohydrates: 36g | Protein: 23g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 1562mg | Potassium: 1200mg | Fiber: 9g | Sugar: 17g | Vitamin A: 1281IU | Vitamin C: 28mg | Calcium: 458mg | Iron: 5mg

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