Easy Eggplant Parmesan Bake Recipe

Name: Easy Eggplant Parmesan Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tablespoons Cooking Oil Of Your Choice; 1- 1/2 cup Spaghetti Sauce; 3 whole Small Eggplant; Salt, Just A Sprinkling, For The Eggplant; 2 whole Eggs, Beaten; 1 Tablespoon Milk; 1/2 cups Flour; 1/4 cups Fresh Grated Parmesan Cheese, Plus Extra For Sprinkling On The Top Of The Casserole; 1 teaspoon Garlic Powder; 1 teaspoon Dried Basil Or Italian Seasoning; 1 cup Shredded Mozzarella Cheese; 1 whole Large Tomato, Sliced Into Thin Rounds

Servings: persons

3 Tablespoons Cooking Oil Of Your Choice
1- 1/2 cup Spaghetti Sauce
3 whole Small Eggplant
Salt, Just A Sprinkling, For The Eggplant
2 whole Eggs, Beaten
1 Tablespoon Milk
1/2 cups Flour
1/4 cups Fresh Grated Parmesan Cheese, Plus Extra For Sprinkling On The Top Of The Casserole
1 teaspoon Garlic Powder
1 teaspoon Dried Basil Or Italian Seasoning
1 cup Shredded Mozzarella Cheese
1 whole Large Tomato, Sliced Into Thin Rounds

1
Heat oil over medium heat, and preheat oven to 375F.
2
Spray a large baking dish with nonstick spray, then spread a thin layer of spaghetti sauce across the bottom.
3
Peel eggplant and slice in thin (1/4 to 1/3) rounds.
4
Salt these and allow to sit for 10 minutes or so to remove bitter eggplant taste.
5
Some browning may occur, its no problem.
6
Dredge each eggplant piece first in egg (mixed with a Tablespoon of milk), then in a mixture of the flour, parmesan, garlic powder, and dried herbs.
7
Fry eggplant in the hot oil for 2-3 minutes per side, without overcrowding the skillet, until golden.
8
Remove each fried eggplant round directly to the baking dish, creating a single layer of eggplant.
9
Place dish in the oven while you continue to fry more eggplant rounds.
10
When you have another batch of eggplant fried, remove the pan from the oven, spoon a small amount of spaghetti sauce on top of each round in the dish, and add a second layer of fried eggplant.
11
Repeat until all eggplant rounds are used.
12
Do not stack eggplants more than 3 deep in dish.
13
Sprinkle entire casserole with additional parmesan cheese (if desired) plus shredded mozzarella, fresh cut tomato slices, and fresh garnishing herbs to taste.
14
Bake entire dish 5-7 minutes, until heated through and top cheeses have melted.

359

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 Tablespoons Cooking Oil Of Your Choice, 1- 1/2 cup Spaghetti Sauce, 3 whole Small Eggplant, Salt, Just A Sprinkling, For The Eggplant, and more.

Yes, Easy Eggplant Parmesan Bake falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Easy Eggplant Parmesan Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions