Eggplant Parmesan With Easy Homemade Sauce

Eggplant Parmesan With Easy Homemade Sauce

30 Reviews 3 Pics
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
Recipe by  Brenda

“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!”

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Adjust Servings

Original recipe yields 6 servings



  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.

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Reviews (30)

Rate This Recipe


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 still was a hit. We had unexpected guests and everyone loved it, I'm so happy I put this easy meal together! Thank you Brenda!!!



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 the eggplant. It was super easy to make, too.



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

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Amount Per Serving (6 total)

  • Calories
  • 392 cal
  • 20%
  • Fat
  • 30.6 g
  • 47%
  • Carbs
  • 15.2 g
  • 5%
  • Protein
  • 14.6 g
  • 29%
  • Cholesterol
  • 41 mg
  • 14%
  • Sodium
  • 681 mg
  • 27%

Based on a 2,000 calorie diet



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Crunchy Eggplant Parmesan


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Healthy Eggplant Parmesan (No Frying Required)