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Close up of a serving of eggplant parmesan with melted cheese and basil on top.
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Eggplant Parmesan

This baked Eggplant Parmesan is so easy to make and is so flavorful. Multiple breaded eggplant slices layered with marinara and cheese, then baked to perfection and topped with fresh basil, your family will love this healthy eggplant parmesan recipe.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 698kcal
Author: Justin Coit


  • Baking dish


  • 2 medium eggplants sliced into ½ inch rounds
  • 2 cups breadcrumbs
  • 1 tbsp oregano
  • 1 tbsp thyme
  • vegetable oil for frying
  • flour for dredging
  • 3 eggs beaten
  • 2 tbsp milk
  • salt and pepper to taste
  • 2 cups marinara sauce divided into 3
  • 2 cups mozzarella cheese shredded (divided into 2)
  • ? cup parmesan cheese grated (divided into 2)
  • chopped fresh basil for garnish


  • Prepare 3 dredging stations by placing flour in a shallow dish or bowl, then in another medium bowl- whisk in eggs and milk, and lastly in another medium bowl- mix in breadcrumbs, oregano, and thyme.
  • Dredge each eggplant slices in the flour mixture first, then the eggs and milk mixture, and lastly in the breadcrumb mixture.
  • In a large skillet over, heat vegetable oil (enough to cover the bottom of the pan) over medium heat. Also, preheat the oven to 400 degrees F.
  • Pan fry each eggplant slice on both sides until golden brown (approx 3 minutes each side) and then transfer to a paper towel-lined dish or baking sheet. Salt and pepper to taste. Repeat steps in batches.
  • Place ⅔ of a cup of marinara in the bottom of an 8”x11” baking dish and spread out evenly using the back of a spoon. Next, arrange the first layer of sliced eggplants on top of the sauce, then another layer of sauce and 1 cup of the mozzarella with ⅓ cup of the parmesan cheese on top. Repeat adding the sauce, eggplant slices, then cheese.
  • Bake in the oven for 20 minutes. Let cool and garnish with fresh chopped basil.



  • Swap the breadcrumbs for a gluten-free version and flour for gluten-free flour to make this recipe gluten-free.
  • If you have extra time, you can sweat the eggplant slices. Draw out excess moisture from them by sprinkling some salt on top and allowing it to sit for 30 minutes. Pat dry before breading.
  • Try to slice the eggplant as evenly as possible as it helps them cook evenly.
  • If the top of your dish isn’t as golden as you’d like, you can set the oven to broil and broil for 1 to 2 minutes.
  • Feel like being extra indulgent? Top off the dish with some burrata cheese before baking. There’s no such thing as too much cheese.
  • If you want to save time, you can use store-bought marinara sauce. However, I suggest you try making a homemade marinara sauce. My homemade marinara sauce doesn’t have any added sugars, is low in sodium, and is super flavorful.


Calories: 698kcal | Carbohydrates: 67g | Protein: 35g | Fat: 34g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 179mg | Sodium: 1711mg | Potassium: 1181mg | Fiber: 12g | Sugar: 18g | Vitamin A: 1387IU | Vitamin C: 16mg | Calcium: 670mg | Iron: 6mg