• Prep Time: 60 mins
  • Cooking Time: 50 mins
  • Serves: 16

Easy Eggplant Parmesan

  • Recipe Submitted by on

 Ingredients List

  • 2 large eggplants or 3 medium eggplants
  • 4 eggs
  • 3-4 cups seasoned dry bread crumbs or make your own with plain breadcrumbs by adding garlic powder, onion powder, and dried parsley
  • olive oil
  • cooking spray
  • 1 24 oz. jar spaghetti sauce
  • 1 14.5 oz can fire roasted diced tomatoes
  • 2 8 oz. cans tomato sauce
  • 1 pound shredded mozzarella cheese
  • 1 cup shredded Parmesan cheese
  • salt


Preheat oven to 350 degrees; depending on how thick you like your eggplant (thicker slices = less breading), cut it into 1/4"-1/2" slices.

Place eggplant in a colander and sprinkle generously with salt. Use way more than you would eat! Get the pieces really covered as much as possible. Let sit for approximately 30-45 minutes, then rinse and dry well.

Whisk eggs well in small bowl. Pour bread crumbs into second bowl. Heat olive oil to over medium-high heat to 350-375 degrees.

One at a time, dip eggplant slices in egg, then coat with bread crumbs. Place in oil and fry until golden brown, approximately 2-3 minutes per side. Place on paper towel covered plate to cool.

Mix spaghetti sauce, tomato sauce, & diced tomatoes in bowl.

Spray a large casserole dish with nonstick cooking spray. Layer half the eggplant in dish, then cover with half the sauce, 1/3 of the mozzarella, and half of the Parmesan cheese. Layer remaining eggplant over sauce & cheeses, then cover with remaining sauce and cheese.

Bake at 350 degrees for 40-50 minutes, until mixture is bubbly and cheese is golden brown. Let stand 10 minutes before serving.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?