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Eggplant Parmesan
Eggplant Parmesan
1 hr 00 min
15 min


  • 3 eggplants, peeled, sliced thinly
  • 2 eggs, beaten
  • Bread crumbs – 4 cups
  • Italian seasoning – 2 tsp.
  • Spaghetti sauce – 6 cups, divided
  • Mozzarella cheese – 16 oz, shredded, divided
  • Parmesan – ½ cup, grated, divided
  • Dried basil – ½ tsp.
  1. Preheat oven to 350°F/180°C/Gas Mark 4.
  2. Mix bread crumbs with Italian seasoning.
  3. Dip eggplants, slice by slice, into the beaten eggs, then coat in bread crumbs. Arrange coated eggplant slices on a parchment-lined baking sheet.
  4. Bake for 5 minutes, flip, bake for 5 more minutes.
  5. Generously brush the bottom of a 9x13 baking dish with spaghetti sauce.
  6. Arrange eggplant slices in a single layer on top of the sauce. Sprinkle with a portion of both cheeses.
  7. Repeat until you have no more eggplant slices. Top with cheeses and a sprinkle of dried basil.
  8. Bake for 35 minutes or until well browned and heated through.