Go Back
+ servings
baked caserole with ricotta cheese in a white dish
Print Recipe
0 from 0 votes

Baked Eggplant Parmesan

Baked Eggplant Parmesan is a healthier version than fried, and tastes like a bit like (the best) lasagne.
Prep Time35 mins
Cook Time1 hr 20 mins
Total Time1 hr 55 mins
Course: Main Course
Cuisine: American
Servings: 6
Calories: 352kcal
Author: Paige


  • 2 tbsp Olive oil for prepping pans and baking dish
  • 2 Eggs, large
  • 2 tbsp Water
  • 3/4 cup Panko Breadcrumbs
  • 3/4 cup Parmesan Cheese, grated plus 3 more tablespoons for topping
  • 1 teaspoon Parsley, dried
  • 1 teaspoon Basil, dried
  • 1/2 tsp Salt
  • 1/2 tsp Pepper, freshly ground
  • 2 1/2 pounds Eggplants, peeled and sliced into 1/2" rounds about 4 medium
  • 8 ounces Ricotta Cheese
  • 1 Egg, large
  • 1/4 cup Parmesan Cheese, grated
  • 1 tbsp Basil, fresh, cut thinly
  • 1 tbsp Italian Parsley, fresh plus more for topping
  • 1 tsp Salt
  • 1 tsp Pepper, freshly ground
  • For the TOMATO SAUCE
  • 1 tablespoon Olive Oil
  • 1 small Shallot, diced
  • 2 Garlic Cloves, minced
  • 1/2 tsp. Red Pepper Flakes
  • 1/2 tsp Salt
  • 1/2 tsp Pepper, freshly ground
  • 2 1/2 pounds Fresh Tomatoes, cut into rough 1" pieces cut into rough 1" chunks
  • 1 tablespoon Tomato Paste


  • Heat oven to 375 degrees
  • Prepare two large baking sheets by lining them with parchment paper and brushing them with olive oil
  • Prepare a 9 x 13" baking dish by brushing the bottom and sides with olive oil
  • In a wide shallow bowl or pie dish, whisk the eggs together with 2 tablespoons of water.
  • In another shallow bowl or pie dish, combine the breadcrumbs, the 3/4 cup of Parmesan, the dried parsley and basil and salt and pepper.
  • Dip the eggplant slices in the egg mixture, then dredge in the breadcrumb mixture.
  • Place slices on a baking sheets and bake until golden brown on the bottom, about 25 minutes
    Turn the eggplant slices and continue baking till brown and crispy on the other side, about 25 more minutes.
  • Remove from oven and raise oven temperature to 400 degrees.
  • In a medium saucepan, heat the olive oil on medium high heat and cook the shallot and garlic, stirring with a wooden spoon frequently until soft, about 3-4 minutes.
  • Add the chopped tomatoes, red pepper flakes, salt and pepper and tomato paste to the pan and simmer on medium high heat stirring occasionally until thickened, about 30 minutes.
  • In a medium bowl, mix the ricotta cheese with the large egg, Parmesan cheese, fresh basil and parsley.
  • Spread 2 cups of tomato sauce in the 9 x 13" baking dish.
    Arrange half the eggplant in the dish and top with half the ricotta mixture, cover with more tomato sauce and about 1/2 cup of mozzarella cheese, if using.
  • Repeat with remaining eggplant, sauce, ricotta and mozzarella (if using) Sprinkle 2-3 tablespoons of Parmesan cheese over the top and bake until cheese is melted, about 20-25 minutes.
  • Let stand 5-10 minutes before serving.


  • Add 1 1/2 cups of fresh grated mozzarella cheese to this recipe if you like an ultra-cheesy eggplant parmesan.
  • Cook the tomato sauce while the eggplant are baking in the oven.
  • This recipe was updated December 2019. 


Calories: 352kcal | Carbohydrates: 28g | Protein: 18g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 116mg | Sodium: 1191mg | Potassium: 1030mg | Fiber: 9g | Sugar: 13g | Vitamin A: 2285IU | Vitamin C: 32mg | Calcium: 327mg | Iron: 2mg