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+ servings

Baked Eggplant Parmesan

A lightened up version of the classic Italian favorite - the eggplant is baked instead of fried. The result? Delicious crispy eggplant slices layered with marinara sauce, mozzarella, and Parmesan cheese. Just as good as the original - but less calories!!
Prep Time30 mins
Cook Time1 hr
Salt Eggplant (Optional)30 mins
Total Time2 hrs
Servings: 8
Calories: 420kcal
Author: Michelle / Now Cook This!


  • 3 pounds eggplant, peeled and sliced into ½-inch thick rounds
  • salt and pepper
  • cooking spray
  • ½ cup all-purpose flour
  • 3 large eggs
  • cups Italian seasoned breadcrumbs
  • cups Italian seasoned panko breadcrumbs
  • 3 cups spaghetti sauce (homemade or one 24 to 28-ounce jar)
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 2 cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • chopped fresh parsley or basil, optional
  • additional spaghetti sauce, warmed, for serving, optional


  • Preheat the oven to 425°F. 
  • Generously sprinkle the eggplant slices with salt and set them on a large plate, tray, baking sheet, or in a colander, and let them sit for 30 minutes. Rinse the salt off the eggplant slices, and pat them dry with paper towels. Note: This step is optional. It will draw some of the moisture out of the eggplant and will reduce any bitterness the eggplant might have.
  • Spray two large baking sheets with cooking spray. 
  • Place the flour in a shallow bowl. Season with salt and pepper. Beat the eggs in another shallow bowl. Place the regular breadcrumbs and the panko breadcrumbs in a third shallow bowl; stir to combine.
  • Lightly coat each piece of eggplant with flour, then dip in the egg, then coat with the breadcrumbs (press down a little to make sure the breadcrumbs stick to the eggplant). Place the coated slices of eggplant on the prepared baking sheets. Spray lightly with cooking spray.
  • Bake for 20 to 30 minutes, flipping once halfway through, or until the eggplant slices are golden brown and crispy. Remove from oven and set aside to cool slightly.
  • Reduce the oven temperature to 400°F.
  • Spread ½ cup of the spaghetti sauce in the bottom of a 9x13-inch baking dish. Place half of the baked eggplant slices in the dish (even them out as much as possible). Top the eggplant with 1 cup spaghetti sauce, and sprinkle with the basil and oregano. Top with 1 cup shredded mozzarella and ¼ cup Parmesan. 
  • Add the remaining baked eggplant slices (even them out as much as possible). Top with the remaining sauce and the remaining mozzarella and Parmesan. 
  • Bake, uncovered, for 15 to 20 minutes or until the cheese is melted and the sauce is bubbly. Remove from oven and let sit for 10 minutes before slicing. Sprinkle with chopped fresh parsley or basil, if desired.
  • Serve with additional spaghetti sauce, if desired.

Recipe Notes

  • You can leave the skin on the eggplant if you prefer.
  • You can use just plain breadcrumbs or just panko breadcrumbs if you prefer.
  • I find that using darker baking sheets and baking the eggplant in the lower portion of the oven can help get the eggplant nicely browned. 
  • Calorie estimate does not include any extra sauce used during serving.
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