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Eggplant Parmesan on plate_edited-1
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Baked Eggplant Parmesan Recipe

Oven Baked Eggplant Parmesan is a lightened up, delicious comfort meal that is made tasty. You do not need to fry your eggplant slices to make them yummy! All you need is this recipe, and your oven!
Prep Time10 mins
Cook Time27 mins
Total Time37 mins
Course: Baked Eggplant Parmesan
Cuisine: Italian
Keyword: Baked eggplant parmesan, Eggplant Parmesan
Servings: 6 servings
Calories: 331cal
Cost: $6


  • 3 medium eggplants sliced into 1/2" thick slices
  • 2 large eggs whisked
  • 2 cups Italian Bread Crumbs
  • 1/3 cup shredded Asiago cheese
  • 1/3 cup Parmesan cheese
  • 1/2 cup shredded Mozzarella cheese
  • 8 leaves Fresh Basil
  • 2 cloves garlic minced *optional
  • 1 large jar Organic- low sugar marinara sauce
  • Cooking Spray


  • Pre-heat your oven to 400 degrees Fahrenheit.
  • Spray two large baking sheets with non-stick spray
  • Add eggs to a medium sized bowl and whisk them together.
  • Add bread crumbs to a 2nd medium sized bowl
  • Dip each slice of eggplant into the egg wash and then the breadcrumbs. Place them down on baking sheet in a single layer.
  • repeat until done
  • Sprinkle eggplant with minced garlic
  • Bake eggplant for 6 minutes on each side. Crust will be golden brown-set aside once done
  • Prepare a baking dish with 1/3 of the jar of sauce spread over the bottom of the dish
  • Line slices of baked eggplant over the sauce
  • Top slices with cheese, and sauce, layer again. You should have two layers of eggplant, 3 layers of sauce, and two layers of cheese.
  • Top with Basil
  • Bake for 15 minutes at 350 degrees Fahrenheit.
  • Serve warm


Serving: 80z | Calories: 331cal | Carbohydrates: 47g | Protein: 17g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 69mg | Sodium: 1390mg | Potassium: 1019mg | Fiber: 10g | Sugar: 15g | Vitamin A: 885IU | Vitamin C: 14.4mg | Calcium: 297mg | Iron: 4mg