How To Make The Best Eggplant Parmesan

eggplant parmesan in a baking pot
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Best Eggplant Parmesan Recipe

Course Main Course
Cuisine Italian
Keyword Vegetable recipes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 people
Calories 614kcal
Cost $5-20


  • Baking dish


  • 1 pc Eggplant cut into rounds for 1/2 inch thick
  • 2 tbsp Salt
  • 1 1/2 cup Bread crumbs
  • 3 pcs Eggs
  • 1/2 cup Milk
  • 1/4 cup Oil
  • 3 cups Marinara sauce
  • 2 cups Mozzarella cheese shredded
  • 1 cup Parmesan cheese Shredded
  • 1/4 cup Basil leaves fresh and chopped


  • Sprinkle both sides of the sliced eggplants, then transfer it into a strainer to keep it dry.
  • Preheat oven to 375 degrees F.
  • In a bowl, mix the eggs and milk. Blend well.
  • Dip the sliced eggplants into the egg mixture, then roll it on the bread crumbs.
  • Place the sliced eggplants into the baking pot and make the first layer, then add marinara sauce and mozzarella cheese on the 1st layer.
  • Place all the remaining sliced eggplants into the baking pot, then add the remaining marinara sauce, mozzarella cheese, parmesan cheese, and oil on top.
  • Bake for 25 minutes. After 25 minutes, remove the baking pot from the oven. Sprinkle it with basil leaves.
  • Serve hot and enjoy!


Calories: 614kcal | Carbohydrates: 43g | Protein: 30g | Fat: 37g | Saturated Fat: 14g | Cholesterol: 67mg | Sodium: 5513mg | Potassium: 793mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1498IU | Vitamin C: 13mg | Calcium: 714mg | Iron: 4mg
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