Easy Eggplant Parmesan

Easy Eggplant Parmesan Recipe

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Rainn Thomas


I love this recipe because i love eggplant parmesan, but hate the hassle of making it. Another one of my mother's great recipes handed down to me. Enjoy!!

★★★★★ 1 vote


eggplants, large and sliced into 1/4-inch slices
olive oil, extra virgin
3 Tbsp
oregano, dried
salt and pepper
1 lb
tomatoes, chopped
4 large clove
garlic, minced
6 oz
mozzarella cheese, grated or shredded
parmesan cheese, grated


if you prefer a milder garlic taste in your dishes, try roasted garlic or microwaving the minced garlic in a little extra virgin olive oil for about a minute, then add to your recipe.

How to Make Easy Eggplant Parmesan


  • 1Brush the eggplant with olive oil and sprinkle with oregano; salt and pepper to taste.
  • 2Place on a baking sheet in a single layer and place about 6-inches under a hot broiler. Broil on one side until brown and tender. (if brown before tender, you can flip them over, but it's not necessary). Repeat until all eggplant it browned.
  • 3Preheat oven to 400F.
  • 4Lightly grease a 13x9 casserole/baking dish with ollive oil.
  • 5Spread just enough tomatoes to cover the bottom of the pan lightly.
  • 6Add a single layer of eggplant, then top with a light layer of tomatoes.
  • 7Sprinkle with garlic, oregano, salt and pepper, mozzarella cheese and parmesan cheese (in that order). Continue layering until you end with parmesan cheese on top.
  • 8Cover and bake for about 30 minutes or until hot and bubbly.
  • 9OPTIONAL - Uncover and bake about 5 more minutes to brown cheese more if desired.
  • 10Serve immediately or allow to cool until room temperature before serving.

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About Easy Eggplant Parmesan

Course/Dish: Other Main Dishes