Eggplant Parmesan With Easy Homemade Sauce

Eggplant Parmesan With Easy Homemade Sauce

Brenda 0

"I wasn't an eggplant lover until a friend gave me this recipe which I have tweaked and updated. The few ingredients in the sauce is far tastier than canned sauce and makes the dish. All you need is a side salad and crusty bread to make a meal!"


1 h servings 389 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 389 kcal
  • 19%
  • Fat:
  • 30.6 g
  • 47%
  • Carbs:
  • 14.4g
  • 5%
  • Protein:
  • 14.5 g
  • 29%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 680 mg
  • 27%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C). Grease an 8x14-inch baking dish.
  2. Mix seasoned bread crumbs, 1/4 cup Parmesan cheese, and red pepper flakes in a shallow bowl. Brush eggplant slices with olive oil and press into bread crumb mixture to coat. Lay slices onto a baking sheet and bake in the preheated oven until browned and tender, about 15 minutes. Remove eggplant and reduce oven temperature to 375 degrees F (190 degrees C).
  3. Whisk tomato paste and water in a saucepan, place over medium heat, and bring to a simmer. Stir in basil, oregano, parsley, garlic, brown sugar, sea salt, and black pepper.
  4. Place eggplant slices into prepared baking dish, overlapping the slices. Spoon tomato sauce over eggplant and top with mozzarella cheese and 3/4 cup Parmesan cheese.
  5. Bake in the preheated oven until cheese is melted, about 15 minutes. If desired, broil for 1 to 2 more minutes to give the cheese topping a golden color. Let stand for 5 minutes before serving.


  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
  • profile image

Your rating



  1. 44 Ratings


I never write reviews but I had to for this one. I tried this recipe tonight as written and it is fantastic. Super easy to make too. I did omit the hots, only because I'm not partial but it s...

I cheated and used storebought sauce, so I can't speak to the homemade sauce, but the breaded eggplant portion of this recipe was absolutely delicious! I had extra breading, so I double breaded ...

Love this recipe!!! Simple, quick and super EASY and delicious!!! My new "go to" recipe! Followed the recipe, no need to change a thing!!!

Yum! Dipping the eggplant in olive oil gives it a fabulous flavor. I made my own sauce with tomatoes from the garden, so I can't comment on the sauce recipe, but the eggplant preparation was ver...

I followed this recipe exactly and thought it was good. I also liked the addition of the red pepper flakes...gave a slight kick! Next time, I will add more spices per my own preference and als...

Delicious. Thank you, Brenda. Brenda writes: ""The few ingredients in the sauce is far tastier than canned sauce and makes the dish." Truer words were never written. The sauce is incredibly...

Outstanding! I've never made eggplant parmesan before because it seems daunting and difficult, but I always order it at restaurants because I love it. I got a beautiful eggplant at the Farmer'...

Excellent, easy, sooooo good. Had all the ingredients on hand so decided to try it. I left out the brown sugar, added a little fresh parsley along with the dried, loved the slightly hot flavor...

This was great! I omitted the red pepper flakes and had leftover breadcrumbs so i drizzled a little olive oil over the slices and breaded them again. We also had a portobello that was going bad ...