Baked Eggplant Parmesan

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Ready Time: 60 Min
  • Servings: 6 servings


  • 1/2 cup Parmesan cheese
  • 1 1/2 pound eggplant
  • 1 cup mozzerella cheese
  • 2 cup bread crumbs
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/8 cup oil
  • 3 count eggs
  • 3 cup spaghetti sauce


    1. Clean and slice eggplant in 1/4 " slices. Lay slices on top of a paper towel, salt, and let them dry. Turn them after about 15 minutes and dry other side. Set aside.
    2. In a shallow dish combine bread crumbs and spices. In another shallow dish beat eggs. Dip the slices of eggplant into the bread crumbs, then the egg mixture, and back into the bread crumbs. Place in hot skillet and fry, turning once until evenly browned on both sides. Place in bottom of 9x13" baking dish in single layer.
    3. Top each layer with spaghetti sauce and sprinkle with 1/2 of Parmesan cheese and 1/2 of mozzarella cheese sprinkle over eggplant. Repeat.
    4. Bake at 375 degrees for 30-45 minutes or until bubbly.
Nutritional Information
Baked Eggplant Parmesan

Servings Per Recipe: 6 servings

Amount Per Serving

Calories: 454

  • Total Fat: 24g
  • Cholesterol: 125mg
  • Sodium: 1610mg
  • Total Carbs: 45g
  •     Dietary Fiber: 5g
  • Protein: 19g


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