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The Best (Healthier) Baked Eggplant Parmesan

A healthier version of the Italian classic, this Baked Eggplant Parmesan is packed full of filling veggie goodness...and lots of glorious cheese!

Serves 6-8 servings     adjust servings

Preparation 20 mins Cook Time 1 hour Total Time 1 hr 20 mins


  • Olive oil
  • 2 large eggs
  • 2 Tablespoons water
  • 1 cup plain or Panko breadcrumbs
  • 1 cup finely grated Parmesan cheese, plus 2 Tablespoons
  • 2 teaspoons Italian seasoning
  • Kosher salt and ground black pepper
  • 2 large eggplants, peeled and sliced into 1/2-inch rounds
  • 3 cups (24 ounces) pasta sauce
  • 2 cups shredded mozzarella cheese
  • 1 cup sliced mushrooms (optional)


  1. Layer your countertop with paper towels, and lay eggplant slices on top of them. Salt the eggplant liberally, and allow to sit for 30-60 minutes (this helps draw out the excess moisture). Rise the eggplants slices, then pat dry with paper towels. Season with salt and pepper.
  2. Preheat oven to 375 degrees. Lightly brush 2 baking sheets with olive oil; set aside.
  3. In a shallow bowl, whisk together eggs and water. In another bowl, mix together breadcrumbs, 1 cup Parmesan, and Italian seasoning.
  4. Dip eggplant slices in egg mixture, allowing excess drip off, then dredge both sides in breadcrumb mixture, coating well. Place in a single layer on baking sheets. Bake until golden brown on bottom, about 20-25 minute, then flip slices. Bake an additional 20-25 minutes until browned on other side. Remove from oven and turn temperature up to 400 degrees.
  5. Spread ½ cup of sauce in a 9-by-13-inch casserole or baking dish. Arrange half the eggplant in a single layer, shingling the slices if you have a lot (I did.) Cover with 1 cup sauce, then 1 cup mozzarella. Layer on mushrooms if desired, then cover with ½ cup sauce. Repeat layering with remaining eggplant, sauce, and mozzarella, then sprinkle on remaining Parmesan.
  6. Bake 15-20 minutes until sauce is bubbling and cheese is melted, then broil on high for 2 minutes to brown the cheese a bit. Remove from oven and sprinkle with additional Italian seasoning. Enjoy!


Recipe Notes

Adapted from Martha Stewart.
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