Easy Baked Eggplant Parmesan

Prep Time

40 min

Cooking Time

45 min




1 large eggplant, sliced lengthwise into 1/2-inch-thick pieces (about eight)

2 eggs, beaten with a fork

1 1/2 cup panko bread crumbs (sundried tomato or plain)

2 tablespoons extra-virgin olive oil

1 (25-ounce) jar pasta sauce (roasted vegetable or any variety)

1 cup shredded mozzarella cheese

1/2 cup shredded parmesan cheese


Preheat oven with a baking sheet inside to 375°F. Coat eggplant slices with beaten egg, then bread with panko crumbs. Spread oil on hot baking sheet and place eggplant slices on it in a single layer. Bake 15 minutes, flip and bake another 10 minutes.

Increase oven temperature to 475°F. In an 8x10-inch ovenproof dish, layer pasta sauce, then eggplant, and top with cheeses. Repeat, finishing with cheese. Bake until the cheese melts and turns golden in spots, about 15 minutes.



Nutritional Info: 
Per Serving:400 calories (180 from fat), 20g total fat, 8g saturated fat, 130mg cholesterol, 970mg sodium, 44g carbohydrate (5g dietary fiber, 9g sugar), 21g protein

For an easy side dish that's a great match for this cheesy, baked eggplant parmesan, sauté broccoli rabe in a bit of olive oil with some chopped garlic and red pepper flakes, then finish with a squeeze of fresh lemon juice. 


Whole Foods Market