Baked Eggplant Parmesan

Craving a delicious eggplant parmesan but don't want  to deal with the mess of frying? Try our baked version - it's easy to make and just as tasty, plus healthier!


- Eggplant slices - Eggs - Breadcrumbs - Mozzarella - Parmesan - Tomato sauce - Fresh herbs - Red pepper flakes - Garlic powder

Coat eggplant


Dip each slice of eggplant in the beaten eggs, letting the excess drip off, and then into the panko mixture.


Transfer the eggplant onto the prepared baking sheets in a single layer of eggplant slices. Bake for until golden brown making sure to flip them halfway through the baking process.



Spread ½ cup of tomato sauce along the bottom of a large casserole dish. Arrange the now-slightly cooled parmesan-baked eggplant slices on top of the sauce in an even layer.



Add another layer of eggplant slices, then top it with the remaining tomato sauce, mozzarella cheese, and parmesan cheese. Place the eggplant parmesan in the oven and bake until the cheese melts.



Let it cool for a few minutes, garnish with fresh basil leaves and red pepper flakes (optional.) Slice it into individual portions and serve while still warm.


Make This Now!

Be sure to check out the blog post for ingredient substitutions, helpful tips, and storage instructions.

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