Baked-Eggplant Parmesan

Prep Time:
20 mins
Total Time:
1 hrs 30 mins

Choose firm, smooth eggplants for best results when making this incredible dish. We bake rather than fry ours for less mess and less fat.


  • Extra-virgin olive oil, for brushing

  • 2 large eggs

  • ¾ cup plain dry breadcrumbs

  • ¾ cup finely grated Parmesan, plus 2 tablespoons for topping

  • 1 teaspoon dried oregano

  • ½ teaspoon dried basil

  • Kosher salt and freshly ground pepper

  • 2 large eggplants (2 ½ pounds total), peeled and sliced into ½-inch rounds

  • 6 cups (48 ounces) store-bought chunky tomato sauce or homemade Chunky Tomato Sauce

  • 1 ½ 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.

    baked eggplant parmesan
    Minh + Wass
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