Baked Eggplant Parmigiana

by Melissa
8 Servings
40 min

One of my favorite Italian meals has always been Eggplant Parmigiana but I never made it because I hated frying the eggplant. Using so much oil, the mess splattering oil makes, eating fried food and the time it takes to fry in small batches. One day I decided to try baking my eggplant instead of frying and I’ve never gone back! So much easier, quicker and healthier. It also taste better in my opinion and my family loves it. It comes together the same way traditional Eggplant Parmigiana does but the small change of baking vs frying makes such a difference. I hope you and your family enjoy this recipe as much as my family does.

Baked Eggplant Parmigiana
Recipe details
  • 8  Servings
  • Prep time: 20 Minutes Cook time: 20 Minutes Total time: 40 min
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  • 4 Eggs

  • 3 cups Italian Bread Crumbs

  • 2 Large Eggplant

  • Red Sauce

  • Shredded Mozzerella

  • Parmesean Cheese

Preheat oven to 350
Cut your eggplant in slices about 1/4” thick.
Spray a foil lined baking sheet with olive oil spray
Coat your eggplant slices in egg, then bread crumbs.
Place your coated eggplant on your baking sheets, spray with olive oil spray and bake for 10 min at 350
Flip the slices, spray again and bake for another 10 min
Coat the bottom of a 9x13 glass baking dish with red sauce
Begin stack eggplant slices, more sauce, mozzerella cheese and parmesean cheese in layers until all of your eggplant has been used.
Top with more mozzerella and parmesean and cover with foil
Bake at 350 for 15-20 min
  • Roger Roger on Mar 23, 2021

    what is red sauce ?

  • J. Millard J. Millard on Mar 24, 2021

    very clever ! I make extra eggplant "discs" for sandwiches etc.... YOU can also put these on a pizza YUMMMM...I even make Lasagna version layer of eggplant,sauce ..layer pasta the AUBERGINES