Easy Eggplant Parmesan

Easy Eggplant Parmesan

Pam Anderson 0

"A healthier, no-fry solution for this American version of an Italian favorite."

Ingredients 1 h 15 m {{adjustedServings}} servings 598 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 598 kcal
  • 30%
  • Fat:
  • 24.6 g
  • 38%
  • Carbs:
  • 55g
  • 18%
  • Protein:
  • 42.2 g
  • 84%
  • Cholesterol:
  • 133 mg
  • 44%
  • Sodium:
  • 3536 mg
  • 141%

Based on a 2,000 calorie diet

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  • Prep

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  1. Heat oven to 350 degrees F (177 degrees C).
  2. Place sliced eggplant in a colander and sprinkle salt over eggplant and let stand 10 minutes; rinse salt and pat dry. Dip eggplant in egg then in bread crumbs. Place a single layer on a sheet pan. Bake until tender, about 5-7 minutes on each side.
  3. Add 1 cup tomato sauce to 9x13 baking dish, half of the eggplant, mozzarella and parmesan cheese; repeat layering process finishing with the cheeses. Sprinkle basil on top.
  4. Bake for 30 minutes, or until golden brown. Cool 5 minutes before slicing and serving.
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Reviews 26

  1. 31 Ratings


This recipe turned out fantastic and turned my husband from an eggplant hater to an eggplant lover! I love that it is baked, not fried - and so delicious! A tip to make the eggplant tender and remove all bitterness: 1. Peel the eggplant in stripes then slice into 1/2 " rounds. 2. Generously salt each slice and allow the slices to sit in a colander for an hour (all the bitter juices will drain out.) 3. Thoroughly rinse the salt off with cold water. 4. Firmly squeeze out the juices/water from each slice - like wringing out a sponge. The eggplant is tough, it can take it! 5. Pat dry with paper towel. After a few disappointing experiences with eggplant, I learned this trick. It will also cause the eggplant to absorb much less oil if you decide to fry it.


Sooo much easier and healthier than frying the eggplant. I took the advice of placing salted eggplant in colander for 1 hour. I weighed it down by placing a nest of bowls on top of the eggplant to help 'squeeze' out that bitter juice. I then rinsed well and put them on a lint-free kitchen towel, folded it over and pushed down to get the water out. Put one pan in the oven while preparing the second cookie sheet and ran out of egg so just used milk instead and it worked fine to finish them up. Shredded mozzarella, parmesan, and romano (love romano) and made a 3 cheese shred and tossed it all together to use for layering. Omitted the basil on top; already had it in the sauce. Used "Best Marinara Sauce Yet" recipe on here and it was great. Will definitely make again because it is easier baking, and can prepare other things while each pan is in the oven. I also started putting it together while the second pan was in the oven. 7 min. on each side was perfect.***Be sure to keep the slices of eggplant on the thinner side and don't overdo it on the sauce or it may be mushy when mixed with the eggplant breading during baking. Thanks for the recipe!


Make sure you salt the eggplant and let them drain for at least an hour. I did it for 1/2 and hour, and they were still bitter. The crispness from the baking is satisfactory, and the fact that the eggplant isn't a grease ball is fabulous! I'll try this again when I have more time to "debitterize" the eggplant. It's a lot of work, but worth it! Homemade tomato sauce is a plus, but not a necessity.