Eggplant Parmesan Recipe

Eggplant Parmesan Recipe

How To Make Eggplant Parmesan

Our baked Italian eggplant parmesan is the perfect dish to serve at your next dinner party! Cook up this flavorful meal in just under 2 hours.

Preparation: 45 minutes
Cooking: 35 minutes
Total: 1 hour 20 minutes



  • ¼lbseggplant,sliced
  • salt
  • ½cupflour
  • 4eggs
  • 2cupsItalian bread crumbs
  • cupparmesan cheese,shredded
  • lemon zest,from 1 lemon
  • ½tspgarlic powder
  • ½tspbasil
  • 26ozpasta sauce
  • 16ozmozzarella cheese,shredded
  • ½cupparmesan cheese,shredded
  • ¼cupfresh parsley,or basil, chopped


  1. Preheat the oven to 425 degrees F.

  2. Prepare two baking pans with parchment paper, then set aside.

  3. Slice the eggplant to about ¼ inch thick, then place them on a rack or pan.

  4. Sprinkle generously with salt, then allow to sit for 20 minutes.

  5. Whisk the eggs together in a shallow bowl.

  6. In a second shallow bowl, add the flour.

  7. In a third bowl, combine the breadcrumbs, parmesan, lemon zest, garlic powder and basil.

  8. Set all three bowls aside.

  9. After the eggplant has rested, rinse them well under cold running water, then pat dry.

  10. Dredge each slice of eggplant first in the flour, then into the egg, and finally in the breadcrumb mixture.

  11. Place each slice of eggplant on the prepared parchment lined pans. Spray with cooking spray, if desired.

  12. Bake for 5 minutes, then flip and bake for 5 minutes more or until golden brown.

  13. Remove from the oven, then reduce the temperature to 375 degrees F.

  14. Spread a thin layer of pasta sauce in the bottom of a 9 x 13-inch dish.

  15. Layer ⅓ of the eggplant, parsley, mozzarella cheese, and parmesan cheese.

  16. Repeat the layers, ending each with cheese.

  17. Bake for 30 to 35 minutes or until golden and bubbly.

  18. Serve warm, and enjoy!


  • Calories: 456.87kcal
  • Fat: 22.93g
  • Saturated Fat: 12.54g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 6.57g
  • Polyunsaturated Fat: 2.01g
  • Carbohydrates: 35.48g
  • Fiber: 3.59g
  • Sugar: 8.06g
  • Protein: 26.42g
  • Cholesterol: 142.82mg
  • Sodium: 1231.54mg
  • Calcium: 600.99mg
  • Potassium: 486.89mg
  • Iron: 2.89mg
  • Vitamin A: 216.68µg
  • Vitamin C: 4.66mg
Want to share your own take on this classic Italian dish or discuss other eggplant recipes? Head over to our Recipe Sharing forum and join the conversation!

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