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Easy Eggplant Parmesan | Baked Eggplant Recipe | Baked Eggplant Parmesan Recipe | Easy Eggplant Parmesan

Eggplant Parmesan

This classic dish comes together easily with semi-homemade sauce and lots of yummy cheese!
Course Main Course
Cuisine Italian
Keyword Eggplant Parmesan
Prep Time 1 hour
Cook Time 50 minutes
Total Time 1 hour 50 minutes
Servings 16 people


  • 2 large eggplants or 3 medium eggplants
  • 4 eggs
  • 3-4 cups seasoned dry bread crumbs or make your own with plain breadcrumbs by adding garlic powder, onion powder, and dried parsley
  • olive oil
  • cooking spray
  • 1 24 oz. jar spaghetti sauce
  • 1 14.5 oz can fire roasted diced tomatoes
  • 2 8 oz. cans tomato sauce
  • 1 pound shredded mozzarella cheese
  • 1 cup shredded Parmesan cheese
  • salt


  1. Preheat oven to 350 degrees; depending on how thick you like your eggplant (thicker slices = less breading), cut it into 1/4"-1/2" slices.
  2. Place eggplant in a colander and sprinkle generously with salt.  Use way more than you would eat!  Get the pieces really covered as much as possible.  Let sit for approximately 30-45 minutes, then rinse and dry well.
  3. Whisk eggs well in small bowl.  Pour bread crumbs into second bowl. Heat olive oil to over medium-high heat to 350-375 degrees.
  4. One at a time, dip eggplant slices in egg, then coat with bread crumbs.  Place in oil and fry until golden brown, approximately 2-3 minutes per side.  Place on paper towel covered plate to cool.
  5. Mix spaghetti sauce, tomato sauce, & diced tomatoes in bowl.
  6. Spray a large casserole dish with nonstick cooking spray.  Layer half the eggplant in dish, then cover with half the sauce, 1/3 of the mozzarella, and half of the Parmesan cheese.  Layer remaining eggplant over sauce & cheeses, then cover with remaining sauce and cheese.
  7. Bake at 350 degrees for 40-50 minutes, until mixture is bubbly and cheese is golden brown. Let stand 10 minutes before serving.