Baked Eggplant Parmesan

Baked Eggplant Parmesan Recipe

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Stephanie L.


I saw this recipe made on Tube and thought it would be delicious,I was correct! I made a fe changes. I used tomato sauce instead of juice. I omitted the breadcrumbs.I also just played everything without cooking the eggplant seperately 20 mins. I just layered all the ingredients and baked it for 1 hour on 350 deg.


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    4 eggplants
  • ·
  • ·
    1/3 c olive oil
  • ·
    1 c shredded mozzarella cheese
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    1/2 c shredded parmesan cheese
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    1 t. breadcrumbs

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    1 small onion,finely chopped
  • ·
    2 cloves garlic,finely chopped
  • ·
    3 tablespoons olive oil
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    salt and pepper
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    1 c tomato juice
  • ·
    1/2 t basil

How to Make Baked Eggplant Parmesan


  1. Clean the eggplants well and cut them in ¼ inch slices. Salt the sliced eggplant and allow the bitter juices to sweat out. Wash the eggplant under running water and drain them well. Place the sliced eggplants on a pan and brush each piece with olive oil. Bake the eggplant in the oven for 20 minutes at 400 degrees.
    Over medium-high heat, sauté the onion and garlic with 3 tablespoons of olive oil. Season with salt and pepper and add 1 cup of tomato juice. Turn the heat to low and allow the sauce to thicken (about 10 minutes). When the sauce is just about finished add the basil. Preheat the oven to 350 degrees.
    To assemble the dish, begin by putting a small amount of sauce on the bottom of your pan. Spread a layer of eggplants on the sauce, and add another small spoonful of sauce. Add a handful of mozzarella cheese and sprinkle some parmesan cheese. Add another small spoonful of sauce on the cheese. Repeat until you have used up all of the eggplant slices. Add the remaining tomato sauce, mozzarella cheese, and parmesan cheese. Sprinkle with breadcrumbs.
    Bake the dish in the oven for about 20 minutes.

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About Baked Eggplant Parmesan

Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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