Baked Eggplant Parmesan

Baked Eggplant Parmesan



1 large eggplant , sliced into thin pieces


2 eggs
1/4 Cup parmesan shredded
1 tsp dried basil
1/2 tsp salt
3 Cups tomato sauce

For Layering

1 1/2 Cups mozzarella shredded
1/2 Cup parmesan shredded
6 slices mozzarella
extra-virgin olive oil for drizzling
1/4 tsp dried parsley


  1. Preheat oven to 375 degrees and line jelly roll pans with parchment paper.
  2. In a shallow dish, mix breadcrumbs, parmesan cheese, basil, oregano, garlic powder, and salt.
  3. In another shallow dish, whisk 2 eggs.
  4. Dip eggplant slices first in eggs, then in breadcrumb mixture, coating on both sides, then place on jelly roll pans.
  5. Drizzle a small amount of olive oil on each round and bake for 20 minutes.
  6. Flip slices, drizzle more oil, and cook for an additional 10 minutes.  
  7. Take out of the oven and lower temperature to 350 degrees. 
  8. Cover the bottom of a baking pan (9x9 or larger) with sauce, and place eggplant on the
  9. sauce layer without overlapping the slices.
  10. Cover eggplant with sauce, mozzerella cheese, and parmesan cheese.
  11. Continue layering 2 more layers, add slices of mozzerella on top, and sprinkle with dried parsley.
  12. Bake uncovered for 35-40 minutes.


Food Groups

Total Time
1 hr 30 min
Prep Time
10 min
Inactive Time
Cook Time
1 hr 20 min