Easy Eggplant Parmesan

Easy Eggplant Parmesan


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


1 h 15 m {{adjustedServings}} servings 598 cals
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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:
  • 126 mg
  • 42%
  • 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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  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 an...

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 eggplan...

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...