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Quick Eggplant Parmesan Recipe

Quick Eggplant Parmesan Recipe

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How To Make Quick Eggplant Parmesan Recipe

We can never thank the Italian people enough for inventing pizza and pasta. And you can enjoy these anytime with these easy-to-follow Italian recipes, while you take a sip of your wine! Bon Apetit!

Preparation: 15 minutes
Cooking: 40 minutes
Total: 55 minutes



  • 2 large eggplants, sliced into 1/2-inch thick rounds
  • 2 eggs, beaten
  • 1 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 2 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • 1/4 cup chopped fresh basil, for garnish


  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

  2. In a shallow dish, combine the breadcrumbs, Parmesan cheese, dried oregano, dried basil, garlic powder, and salt.

  3. Dip each eggplant slice into the beaten eggs, then dredge it in the breadcrumb mixture, pressing gently to adhere.

  4. Place the coated eggplant slices on the prepared baking sheet. Bake for 20 minutes, flipping halfway through, until golden brown.

  5. Spread 1/2 cup of marinara sauce evenly in the bottom of a baking dish. Arrange half of the baked eggplant slices on top.

  6. Top the eggplant with 1 cup of marinara sauce and 1 cup of shredded mozzarella cheese. Repeat the layers with the remaining eggplant, marinara sauce, and mozzarella cheese.

  7. Bake for an additional 20 minutes, or until the cheese is melted and bubbly.

  8. Serve hot, garnished with chopped fresh basil.


  • Calories : 346kcal
  • Total Fat : 11g
  • Saturated Fat : 6g
  • Cholesterol : 105mg
  • Sodium : 1047mg
  • Total Carbohydrates : 39g
  • Dietary Fiber : 8g
  • Sugar : 14g
  • Protein : 23g
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