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Eggplant parmesan and spaghetti pasta is plated on a speckled plate and topped with parsley.

Baked Eggplant Parmesan

Baked eggplant parmesan is made with crispy baked eggplant layered with homemade marinara sauce and loads of melted mozzarella cheese. This is the perfect comfort meal!

Course Main Course
Cuisine American, Italian
Keyword eggplant parmesan
Prep Time 15 minutes
Cook Time 40 minutes
Servings 6
Calories 393 kcal
Author sherry brubaker


For the eggplant

  • 1 large eggplant sliced into 1/4" slices
  • 2 large eggs whisked
  • 3/4 cup Italian bread crumbs
  • 1/3 cup grated parmesan cheese
  • 1 tsp Italian seasoning
  • 1/2 tsp salt

For the marinara sauce

  • 2 tbsp extra virgin olive oil
  • 1 medium sized yellow onion finely chopped
  • 2 cloves of garlic
  • 1/4 cup fresh basil
  • 28 oz crushed tomatoes
  • 1/2 tsp salt
  • 1/4 tsp red pepper flakes

Additional ingredients

  • 2 cups shredded mozzarella cheese
  • 1 cup shredded parmesan cheese


  1. Sweat the eggplant. Preheat the oven to 400 degrees. Slice the eggplant into 1/4" slices. Place the eggplant slices on a cooling rack and salt both sides. Allow the eggplant to rest for 15 minutes. Use a paper towel to blot the excess liquid off the eggplant slices.

  2. Make the marinara sauce. Place a medium sized pot over medium heat. Pour the olive oil in the pot when it is hot. Add the chopped onion, garlic, and basil and sautè for 2 minutes. Add the crushed tomatoes, red pepper flakes, and salt, then stir and simmer for 10 minutes. Remove the pot from the heat and place it to the side.

  3. Bread the eggplant slices. Whisk the eggs in one bowl. Combine the grated parmesan cheese, bread crumbs, Italian seasoning, and salt in another bowl. Dunk the eggplant slices in the egg, allowing the excess to drip off. Place the eggplant in the breadcrumbs and pat both sides to help the breadcrumbs stick. Place the eggplants on a parchment paper lined baking sheet.

  4. Bake the eggplant. Place the baking sheet in the oven and bake for 15 minutes. Flip the eggplant and bake for another 5-7 minutes.

  5. Assemble to eggplant parmesan. Pour a ladle full of marinara sauce in the bottom of the 9X13" baking dish. Lay the eggplant in one layer on top of the sauce. Ladle more sauce on top of the eggplant slices, then layer with a handful of mozzarella sauce and parmesan sauce. Add the eggplant slices on top of the cheese, then ladle more sauce on top of the eggplant. Place the mozzarella cheese and parmesan cheese as the top layer.

  6. Bake the eggplant parmesan. Place the baking dish in the oven and bake for 20 minutes. Serve and mangia!

Nutrition Facts
Baked Eggplant Parmesan
Amount Per Serving
Calories 393 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 10g63%
Trans Fat 1g
Cholesterol 100mg33%
Sodium 1373mg60%
Potassium 708mg20%
Carbohydrates 28g9%
Fiber 6g25%
Sugar 11g12%
Protein 24g48%
Vitamin A 924IU18%
Vitamin C 16mg19%
Calcium 549mg55%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.