Baked Eggplant Parmesan Recipe | Yummly

Baked Eggplant Parmesan

GIMME SOME OVEN(50)
Mehreen H.: "I am sure this is a great recipe but it doesn’t s…" Read More
10Ingredients
55Minutes
240Calories
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Ingredients

US|METRIC
  • 2 eggplant (medium, sliced into 1/2-inch thick rounds)
  • salt
  • 1 1/2 cups panko breadcrumbs
  • 1 tablespoon italian seasoning (homemade or store-bought)
  • 2 eggs (or 1 egg + 2 egg whites)
  • cooking spray (or olive oil in a Misto)
  • 25 ounces tomato basil sauce (1 Jar DeLallo Tomato Basil Pomodoro Fresco Tomato Sauce)
  • 2 cups shredded mozzarella cheese (I used part-skim)
  • 2/3 cup grated Parmesan cheese (finely grated)
  • 1/2 cup fresh basil (loosely-packed chopped or julienned)
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    NutritionView More

    240Calories
    Sodium29% DV700mg
    Fat17% DV11g
    Protein25% DV13g
    Carbs8% DV24g
    Fiber24% DV6g
    Calories240Calories from Fat100
    % DAILY VALUE
    Total Fat11g17%
    Saturated Fat6g30%
    Trans Fat
    Cholesterol75mg25%
    Sodium700mg29%
    Potassium580mg17%
    Protein13g25%
    Calories from Fat100
    % DAILY VALUE
    Total Carbohydrate24g8%
    Dietary Fiber6g24%
    Sugars10g20%
    Vitamin A20%
    Vitamin C8%
    Calcium25%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(50)

    Mehreen H. 2 months ago
    I am sure this is a great recipe but it doesn’t say what temp to bake on??
    Lesley B. 3 months ago
    A fabulous recipe! I'll certainly make this on a regular basis! Thank you!
    Eric Coolidge 3 months ago
    Great! Good taste, good texture, family loved it
    Kyllene Weiss 6 months ago
    It was so good. Crispy which I like when I eat eggplant
    Alexandra Shirk 6 months ago
    Absolutely delicious!
    justin Sweet 7 months ago
    Was very good just have to remember to rinse the salt off before frying was salty otherwise.
    Gayenell R. 8 months ago
    Everyone in the house loved it! The 14 year old didn't even know it didn't have meat. This is an excellent recipe and we will make it again!
    Donald S. 9 months ago
    Was delicious and will definitely make again!
    Barb Fromm a year ago
    Excellent - this recipe is a keeper ...and handles slight modifications ...
    Lynn a year ago
    Great - I would make it again
    Talea S. a year ago
    Very time consuming but good! Be sure to salt the eggplant but don’t over do it. I added turkey Italian sausage.
    Kj a year ago
    It was great but I should have salted the eggplant and let sit out prior to cooking
    Cathy H. a year ago
    Turned out wonderful! Did make an alteration though. Used almond flour instead of panko for a lower carb count.
    Allyson W. a year ago
    Delicious! However, I pan fried mine in avocado oil for a little less guilt.
    Samuel S. 2 years ago
    it was the best eggplant parmesan I've ever had.
    Mayson Picard 2 years ago
    Definitely making again but eggplant was slightly undercooked. Will bake the eggplant a little extra before adding sauce and cheese next time.
    Cecilia Petersen 2 years ago
    used both courgette and eggplant and it turned out great!
    Billye VeghAtout 2 years ago
    Love it! Because it’s not fried it’s not greasy nice and crispy
    Tracy Gladney 2 years ago
    Wonderful! I only added some garlic.
    Ashley 2 years ago
    Great recipe! Very delicious
    misty ferguson 2 years ago
    mine turned out perfectly. My husband learned to like eggplant. Have made it twice now. staying in the rotation
    Kaela 2 years ago
    Absolutely delicious and very easy to make. My boyfriend who practically only likes red meat loved it. This will now be in our meal rotations. I highly recommend.
    Brian Godwin 2 years ago
    Great! I need to cut them thinner and let them sit longer (30 isn’t enough time if they are thick).
    Christina H. 2 years ago
    Awesome!! Great as leftovers. Good tip on salting the eggplant beforehand to decrease the bitterness
    Amanda McCabe 3 years ago
    I make this all the time. I usually use less cheese and sauce .... I am not a huge fan of lots of either , personal preference. Super easy to make, recipe is bang on with all steps and ingredients. Love that it is baked and not fried., I serve it over spaghettini. 1/2 the recipe also works for those who are cooking for one person and still have leftovers. One of my new go to recipes!
    Edwards 3 years ago
    Very good will make this again it’s so easy loved it
    Shane Eckberg 3 years ago
    I cut the eggplant thin and I jacked it up, the flavor was great and I will adjust the temp/cook time to accommodate the thinner cuts haha Super good!!!!
    Kim York 3 years ago
    SO GOOD. I def will make again. Easy and delicious.
    Darlene Hibbs 3 years ago
    Awesome and easy! This one is a keeper. Will add more sauce next time.
    Pamela J. 3 years ago
    Great recipe,It was delicious!

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