Eggplant Parmesan

Muna Escobar


I modified this recipe from the original by baking the eggplant instead of frying it.


★★★★★ 1 vote



  • 2-3
    eggplant, peeled & thinly sliced
  • 2 large
    eggs, beaten
  • 4 c
    seasoned bread crumbs
  • 6 c
    spaghetti sauce ( i use a simple homemade version)
  • 16 oz
    shredded mozzarella
  • ·
    fresh or dry basil & grated parmesan to taste

  • 1 Tbsp
    olive oil
  • 1/4 tsp
    garlic powder
  • 1 tsp
    dry basil
  • 2 can(s)
    (15 oz size) canned tomatoes or use a 28 oz can
  • ·
    salt & pepper to taste
  • ·
    any add ins that you want like green pepper, mushrooms, italian seasoning, ect

How to Make Eggplant Parmesan


  1. First ofall, if making the homemade sauce, combine all of the sauce ingredients. You can simmer it for 15 minutes on low or simply combine then add directly to dish. It is going to be baked anyway, so that would work fine.
  2. Dip eggplant slices into egg, then into crumbs.
  3. Place in single layer onto greased baking sheets.
  4. Bake at 350' for about 8 minutes on each side.
  5. In a 9x13 baking dish, layer the ingredients by spreading some sauce first onto bottom, then a layer of eggplant, then some mozzarella, then some parmesan and some basil
  6. Repeat layers ending with cheeses & some basil.
  7. Cover & bake at 350' for 35-40 minutes or until eggplant is tender.

Printable Recipe Card

About Eggplant Parmesan

Course/Dish: Other Main Dishes

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