Baked Eggplant Parmesan

Servings: 6 to 8

This classic Italian-style entrée is the perfect combination of tender eggplant and melted cheese, all smothered in a homemade tomato sauce. What more could you possibly ask for?


  • 2 medium eggplant, cut into ½-inch slices
  • 3 large eggs, whisked well
  • 3 cups whole-wheat breadcrumbs, plain
  • 4 cups marinara sauce, your choice
  • 2 cups shredded mozzarella cheese
  • ¼ cup grated parmesan cheese



  1. Preheat the oven to 375°F and grease a large rimmed baking sheet with cooking spray.
  2. Beat the egg in a shallow dish then dip the slices of eggplant in the egg.
  3. Spread the whole-wheat breadcrumbs in another shallow dish and dredge the slices of eggplant in them.
  4. Arrange the eggplant slices on the baking sheet and bake for 15 minutes.
  5. Carefully flip the slices and bake for another 12 to 15 minutes until crisp and browned.
  6. Increase the oven temperature to 475°F and lightly grease a 9×12-inch glass baking dish with cooking spray.
  7. Spread half of the tomato sauce in the bottom of the dish and top with a layer of eggplant.
  8. Sprinkle with half the mozzarella cheese then repeat the layers.
  9. Top the mixture with grated parmesan then bake for 12 to 15 minutes until the cheese is melted.
  10. Let the eggplant parmesan rest for 5 to 10 minutes before serving.

Baked Eggplant Parmesan

Nutritional Information:

500 calories per serving, 18g fat, 62g carbs, 27g protein, 10.5g fiber.

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