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Baked Eggplant Parmesan

Baked Eggplant Parmesan

Michelle Boulé
Make a delicious family dinner with this recipe for Baked Eggplant Parmesan. It's a favorite Italian classic for a reason!
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Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Main Course
Cuisine American
Servings 8
Calories 479 kcal


  • Chef's Knife
  • Cutting Board
  • Mixing Bowl
  • Baking Dish


  • 2 Pounds Eggplant about 2 large eggplants, sliced into ½ inch thick rounds
  • 2 Cups Flour
  • 3 Eggs Whisked
  • 2 Cups Italian Seasoned Breadcrumbs
  • 4 Cups Marinara Sauce
  • 4 Cups Mozzarella Cheese Shredded
  • 1 Cup Basil Chopped


  • Preheat oven to 425 degrees.
  • Bread the eggplant by coasting in flour, then coating in egg wash and finishing by coating in breadcrumbs. Place completed breaded eggplants on a baking sheet in a single layer.
  • Bake breaded eggplant for 20 minutes, flipping each eggplant once at the halfway point. Remove from oven and let cool slightly.
  • Spread a layer of marinara sauce on the bottom of a large baking dish. Next add a layer of breaded eggplant. Top eggplant with marinara and mozzarella. Continue to layer the dish until complete. Top dish with remaining mozzarella cheese.
  • Reduce oven temperature to 375 degrees and bake eggplant parm uncovered for 35 minutes or until edges are bubbling and center is warm. Let cool slightly, slice and serve. Enjoy!


Calories: 479kcalCarbohydrates: 59gProtein: 25gFat: 16gSaturated Fat: 8gTrans Fat: 1gCholesterol: 106mgSodium: 1420mgPotassium: 842mgFiber: 8gSugar: 12gVitamin A: 1240IUVitamin C: 12mgCalcium: 383mgIron: 5mg
Keyword Baked Eggplant Parmesan
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