Baked Eggplant Parmesan

Rustic (and Easy) Baked Eggplant Parmesan Recipe

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  1. Preheat oven to 350°F. 
  2. Add the eggs and pinch of salt to bowl and beat lightly. 
  3. Add the panko bread crumbs, dried basil and garlic powder to another bowl and mix to combine. 
  4. Dip the eggplant slices in eggs then coat in panko bread crumbs. 
  5. Place the slices on a baking sheet lined with parchment paper.
  6. Spray with olive oil. 
  7. Bake in preheated oven for 20-25 minutes. 
  8. Remove from the oven and set aside. 
  9. Pour a ¼ of the marinara sauce into the bottom of a 7×11 inch baking dish. 
  10. Layer with a third of the eggplant, a quarter of the marinara sauce, a third of the mozzarella and a third of the parmesan cheese. 
  11. Repeat layers twice.
  12. Bake in preheated oven for 25-30 minutes. 
  13. Remove from the oven. 
  14. Sprinkle with extra grated Parmesan (if using) and fresh basil leaves and serve.

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