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Baked Eggplant Parmesan

October 4, 2009

I love this recipe because the eggplant is baked, rather than fried. It’s then layered with tomato sauce and cheese, and baked until bubbly and delicious! I found this recipe in Everyday Food magazine. It is a bit labor intensive, but think of it as a labor of love :)

2 large eggs
1 cup Progresso Italian Style Breadcrumbs
Garlic salt and fresh ground black pepper, to taste
1 cup freshly grated parmesan cheese, divided
2 large eggplants, peeled and sliced into 1/2-inch rounds
6 cups tomato sauce (either store-bought or homemade)
1 1/2 cup mozzarella cheese, shredded


  • Pre heat oven to 375 degrees F.
  • Spray 2 cookie sheets with Pam cooking spray. Set aside.
  • In a wide shallow bowl, whisk together eggs and 2 Tablespoons water.
  • In another bowl, combine breadcrumbs, 3/4 cup parmesan cheese, garlic salt and black pepper.
  • Dip eggplant slices in egg mixture, letting excess drip off. Then dredge in breadcrumb mixture, coating well.
  • Place coated slices on baking sheet and bake until golden brown on bottom, 20-25 minutes.
  • Turn slices over and bake an ADDITIONAL 20-25 minutes.
  • Remove eggplant from oven and raise oven heat to 400 degrees F.
  • In a 9×13 baking dish, spread 2 cups tomato sauce on bottom. Arrange half the eggplant in dish, on top of sauce. Cover with 2 cups sauce, then 1/2 cup mozzarella.
  • Repeat with remaining eggplant, sauce, and mozzarella.
  • Top with remaining 1/4 cup parmesan cheese.
  • Bake, uncovered, 20-25 minutes–until sauce is bubbling and cheese is melted.
  • Let stand 5 minutes before serving.
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2 Responses to “ Baked Eggplant Parmesan ”

  1. Katrine Jonas on February 1, 2012 at 2:11 pm

    Just YUM! and then more yum. Just made a 1,5 x this portion, and I’m not sharing with anyone :)

  2. Lindsey Hinrichs on June 15, 2010 at 10:56 am

    Delicious eggplant parm recipe! My mouth is watering just thinking of the next time I will make this again. If you try this once you’ll keep coming back to it, it’s so good.

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