Baked eggplant parm

Baked Eggplant Parm Recipe

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Nora M


Mom wanted to cook a non fry version of the eggplant parm. and she came up with this in the early 1970's. We all ran to the table when she made this as kids.

★★★★★ 1 vote
20 Min
45 Min


2 medium
peeled eggplant,1/4 inch sliced and par boiled 10 mins.,drained
1 jar(s)
basil and tomato sauce
eggs slightly beaten
1 Tbsp
olive oil
3/4 c
locatelli brand pecreno romano grated
1/4 lb
deli sliced thin provalone cheese
1/4 lb
deli sliced thin american cheese
1/4 lb
mozzarella cheese,shredded
1 c
ricotta cheese
1/8 tsp
black pepper
basil leaves
1 tsp
parsley dried


1Mix 3 slightly beaten eggs with basil and tomato sauce of you choosing
2Place 2 tsp of olive oil coat lightly bottom of baking dish with tomato mixture
3Combine 1/2 cup locatelli grated cheese with 1 cup of ricotta cheese,1/8 tsp of black pepper and 1 slightly beaten egg, 1 tsp dried parsley mix well
4Layer eggplant with tomato sauce mixture and drop tsps. of ricotta thru out until gone on first layer,1/2 sliced cheese mixture,tear 6 basil leaves scatter on top
5Place remaining eggplant layer with sauce,1/2 remaining sliced cheese mixture,sprinkle remaining 1/4 locatelli grated cheese on top, 1/4 cup shredded mozzarella
6Cover tightly with foil bake at 350 for 40 -45 min.
7Let cool for 5 mins. then cut into squares serve with side of freshly steamed green beans

About Baked eggplant parm

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy