Eggplant Parmesan

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Eggplant Parmesan

Adapted from Whole Foods greatest hit! Super easy to make and so filling--especially if served over some fettuccine. This is no one-dish wonder, but it's easy to freeze your leftovers for other meals.

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Servings: 4


  • 1 large eggplant
  • 2 cup(s) panko bread crumbs
  • 1 tsp(s) Italian seasoning
  • 2 large eggs
  • 2 tbsp(s) olive oil
  • 1-25 oz jar roasted garlic marinara sauce
  • 1-2 cup(s) mozzarella cheese
  • 1/2-1 cup(s) Parmesan cheese

Tips and Suggestions

Perfect alone, over pasta or in a hoagie bread sandwich.


Preheat your oven with a baking sheet inside to 375 degrees.

Cut your eggplant lengthwise (longwise) into 1/2 inch pieces. You should have about 6-8 pieces depending on the size of the eggplant. If you don't care for the skin, peel your eggplant first before slicing.

Beat your eggs in a shallow dish. In a separate shallow dish, mix your breadcrumbs and Italian seasoning. Coat each eggplant slice with the egg, then bread it with your bread crumbs.

Spread your eggplant on the now-hot baking sheet and place the slices in a single layer. Bake 15 minutes, then another 10-15 min. Remove from oven.

Increase your oven temp to 475 degrees. In an 8 X 10 baking dish, pour a thin layer of the marinara and lay 3 -4 eggplant slices, top each with 1/3 of your total grated cheese and then add another thin layer on top. Place a second layer of eggplant on top of each and repeat steps. Top with the remainder of the cheese that is left. Bake until golden brown, about 15 min.

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