Baked Eggplant Parmesan

How to make Baked Eggplant Parmesan

Eggplant parmesan was the first Italian recipe I learned to make after marrying my husband.  I always loved and admired the way his Grandma Rosie gathered family and friends around her table every Sunday for dinner.  After a not-so-good first attempt, Rosie taught me how to master a family favorite. Removing the skin of the eggplant makes all the difference and it makes digesting it a whole lot easier.  Although the skin is a great source of fiber and nutrients, there are plenty of antioxidants in eggplant that make it nutritious.  Antioxidants help protect your cells from harmful free radicals.  Eggplant is also known to be a good source of potassium, niacin, riboflavin, and folate, as well as vitamins E and K.  Together, these nutrients provide added protection for your heart, bone, brain, and digestive health.

I hope you enjoy this melt-in-your-mouth eggplant parmesan as much as we do.  Enjoy it on top of greens, as a side dish, or toss it with your favorite pasta.


12 / 3 pieces per serving

  • 3 medium eggplants, washed and dried
  • 6 eggs, whisked
  • 1 ½ cup Italian seasoned breadcrumbs or gluten-free breadcrumbs
  • ½ cup extra virgin olive oil (you may need more)
  • 3 cups tomato basil sauce
  • 2 c fresh parmesan, mozzarella cheese, or vegan cheese
  • ½ c fresh basil, finely chopped


  1. Slice the skin off of each eggplant and cut into ¼ inch thin rounds.
  2. Place the eggplant on a double layer of paper towels for 30-45 minutes. Season with salt and pepper.
  3. Lightly coat the bottom of a baking dish with olive oil.
  4. Set oven temperature to 350ºF.
  5. Evenly coat eggplant slices with egg and breadcrumbs.
  6. In a large sauté pan, warm a thin layer of olive oil over medium heat.
  7. Sauté both sides of the eggplant until golden brown (approximately 1-2 minutes).
  8. Use a small ladle to coat the bottom of the baking dish with a thin layer of tomato sauce.
  9. Place a layer of eggplant, sauce, and cheese in the baking dish.
  10. Repeat the above step and bake for 40 minutes or until cheese is melted and sauce is bubbling.
  11. Garnish with fresh basil and serve.

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