Baked Eggplant Parmesan

Baked Eggplant Parmesan

51

"This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook DOERY."

Ingredients

1 h servings 429 cals
Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

  • Calories:
  • 429 kcal
  • 21%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 54.6g
  • 18%
  • Protein:
  • 24 g
  • 48%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 1420 mg
  • 57%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
  3. In a 9x13 inch baking dish spread pasta sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
  4. Bake in preheated oven for 35 minutes, or until golden brown.
  • profile image

Your rating

Cancel
Submit

Reviews

51
  1. 76 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I am Italian and my grandparents showed me how to make REAL Eggplant Parmesan. I do have to say... this recipe is pretty darn close to how we make our recipe. The only thing I recommend doing ...

Nice recipe, followed except used home made sauce on hand in freezer. Here's a great tip to dry the eggplant before cooking: Cut in thin slices. Put down several layers of paper towels. Salt the...

I've done similar recipe - this is fast, easy & delicious for all the eggplant lovers. Only note is I bake the eggplant for 8 minutes on each side and bake for 40 minutes total. Nothing worse th...