New This Month

Baked-Eggplant Parmesan


Choose firm, smooth eggplants. We bake rather than fry ours for less mess and less fat.

  • Prep:
  • Total Time:
  • Servings: 8
baked eggplant parmesan

Photography: Minh + Wass

Source: Everyday Food, December 2003


  • Olive oil, for baking sheets
  • 2 large eggs
  • 3/4 cup plain dry breadcrumbs
  • 3/4 cup finely grated Parmesan, plus 2 tablespoons for topping
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Coarse salt and ground pepper
  • 2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
  • 6 cups (48 ounces) store-bought chunky tomato sauce or homemade Chunky Tomato Sauce
  • 1 1/2 cups shredded mozzarella


  1. Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.

  2. Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.

  3. Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.

Reviews Add a comment

  • donnadanie8048385
    26 JUN, 2017
    It was very good. Clean and not greasy at all. Much better than frying. I would add some garlic in the future and use fresh oregano and basil if possible.
  • colettecenac
    24 JUN, 2017
    This batter works well for zucchini fries, my only recommendation after playing around is to sprinkle the veggies with salt to make them "sweat" for 30 mins and thus a little firmer.
  • colettecenac
    24 JUN, 2017
    Great, easy to make and it froze well! Yum!
  • lasandrastyles
    19 MAY, 2017
    This recipe was the 'bom diggity". I was excited to make the Eggplant Parmesan dish. It turned out perfect. Thanks for sharing this wonderful recipe.
  • crystalklekotka
    12 MAY, 2017
    Used panko style bread crumbs and Herbs de Provence. Also homemade sauce.
  • bstnh16008130
    2 APR, 2017
    Made it and it came out very good. Used home made sauce and Fontina cheese.However, the overall baking time for the eggplant seems too long. Mine came out pretty mushy. I would shorten the time baking the eggplant next time. Time in the oven for the assembled dish seemed good.
  • knewtonfiggma
    21 JAN, 2017
    This is an amazing recipe made just as detailed. I can't wait to serve to friends who share the love of cooking like myself. Personally I rate this a 5!
  • MS12101570
    20 NOV, 2016
    Have made this several times and it is excellent.....even better the next day as leftovers. It is important to use a high quality sauce. I use Rao's marinara which is expensive but worth it. It is not chunky as the recipe calls for but chunkiness is not a necessary thing for this recipe. Save time by not peeling eggplant and cut slices thinner than called for....more like 1/2 to 3/4 inches thick. Recipe calls for 2 eggplants; I've made it using just one big one and it is just fine.
  • equadmomgmail
    17 OCT, 2016
    Want a meal in itself? This is it! Add a salad, and maybe some good bread (if you want the extra carbs), and you have a meatless main dish. I've made this twice, and both times it has been excellent. The first time, I made the whole recipe. The 2nd time, I cut it in half. My husband and I have leftovers with 1/2 the recipe! I used Italian bread crumbs and added some oregano. YUM! Thank you Martha (or staff)!
  • MS12255825
    25 SEP, 2016
    I made this recipe yesterday using fresh tomatoes from my garden for the sauce, parsley and basil from my garden, and beautiful eggplant also from my garden. What a wonderful dish! I used fresh mozzarella as well as shredded part skim, and perorino romano for the parmesan. My husband and I loved it. I served it will Cavatappi and a salad. It makes a lot - which is a good thing. I loved that the eggplant was baked but was also breaded. It turned out so well. This is a go to recipe for us.