Baked Eggplant Parmesan

Baked Eggplant Parmesan

I stumbled upon this fabulous eggplant parmesan recipe posted by the fine folks who work with Martha Stewart. I downsized it for my family, and chose to bake slices on parchment paper instead of oiling the cookie sheet.  It’s so easy and a really satisfying meal.   Plus, the eggplant is baked not fried, so it’s “lighter” (aka No Guilt) and won’t make near as much mess to prepare.  Serve it to company, serve it to the kids.. Do not be surprised when they ask for seconds.

Eggplant Parmesan does not have to be a heavy fried affair, here’s how:

Baked Eggplant Parmesan

Serves 4


  • 1 medium sized eggplant, peeled and cut into 1/2” rounds
  • 1 egg
  • ½ cup plain dry breadcumbs
  • ½ cup grated parmesan cheese
  • ½ teaspoon oregano
  • ¼ teaspoon dried basil
  • 1 jar spaghetti sauce (pending how “saucy” you like this, expect to use about 1/2 to 3/4 a jar)
  • 1 cup shredded mozzarella cheese



  1. Heat oven to 375 degrees.
  2. Line a cookie sheet with parchment paper.
  3. Mix breadcrumbs,  parmesan cheese, oregano, and basil in a good flat bowl  (like a soup bowl) you can use for “breading”.
  4. In a similar bowl, whisk egg with 1 tablespoon of water.
  5. Dip eggplant slices into egg mixture (dunk both sides) then press in breadcrumb mixture to coat (again, both sides). Place coated slices on the cookie sheet.  Once I have all the slices done, I spray a little cooking oil on them and add a sprinkle of salt and pepper across the top.
  6. Into the oven and bake for 20 minutes.  Then, flip eggplant slices over and  put cookie sheet back into the oven for another 20 minutes.  Eggplant slices should look a bit golden when they are done baking.
  7. Spread  1/2 cup of spaghetti sauce on the bottom of a 2 qt casserole, then layer some of the baked eggplant slices on top.  Ok for them to overlap.  When spacing, consider you will be making 2 layers (like a lasagna).  Spread more spaghetti sauce on top then add about ½ the mozzarella cheese.  Next another layer of eggplant and then more sauce and finish off with the rest of the mozzarella cheese.
  8. Place in oven and bake, uncovered, for 25 minutes.

Let rest for about 5 minutes before serving.  Enjoy!

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