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Baked Eggplant Parmesan in white baking dish.

Baked Eggplant Parmesan

Easy, no mess, no fuss eggplant Parmesan with crispy breaded eggplant baked in the oven, not fried. You are also reducing calories by half since on average fried eggplant Parmesan is around 850 calories and this baked version has about 480 calories per serving.

Course Main Course
Cuisine Italian
Keyword eggplant Parmesan
Prep Time 20 minutes
Cook Time 37 minutes
eggplant resting 30 minutes
Total Time 57 minutes
Servings 4 people
Calories 481 kcal
Author Anna


  • 2 medium eggplants
  • 8 tablespoons unsalted butter melted
  • 1.5 cup breadcrumbs
  • 1/2 cup shredded Parmesan cheese
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1.5 cups crushed tomatoes see notes
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1.5 cup grated mozzarella cheese
  • 1/2 cup grated Parmesan cheese


  1. Wash eggplants and trim off the green end. You can peel the skin if you like. Slice eggplant into 1/2" disks. Place in colander, sprinkle with salt and let sit for at least 20 minutes.

  2. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

  3. Melt butter in a small bowl. Mix breadcrumbs, spices and Parmesan cheese in another bowl.

  4. Dip eggplant into butter, then breading mixture. Place on baking sheet.

  5. Bake for 15 minutes, then flip onto the other side and baked for 7 more minutes.

  6. Lower oven temperature to 375 degrees F. Butter a casserole dish (2-quart or 13"x9").

  7. Spread half of crushed tomatoes on the bottom of the casserole dish. Sprinkle with Italian seasoning, garlic powder, salt and pepper. Layer baked eggplant over the sauce. It's okay if the slices overlap each other a little bit. Pour remaining amount of crushed tomatoes on top. Layer remaining eggplant slices. Top with mozzarella and Parmesan cheese.

  8. Bake for 15 minutes or until you see bubbles on the edges and cheese is melted. Serve cooled and garnished with chopped parsley.

Recipe Notes

You can use 13"x9" casserole dish and arrange eggplant in a single layer. You can use your favorite pasta sauce in place of crushed tomatoes. If you do, skip the seasoning.

Nutrition Facts
Baked Eggplant Parmesan
Amount Per Serving
Calories 481 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 18g113%
Cholesterol 82mg27%
Sodium 1080mg47%
Potassium 617mg18%
Carbohydrates 35g12%
Fiber 6g25%
Sugar 10g11%
Protein 19g38%
Vitamin A 1155IU23%
Vitamin C 10.9mg13%
Calcium 458mg46%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.