Baked Eggplant Parmesan

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(90 ratings)
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This lightly breaded and baked eggplant Parmesan recipe is topped with cheese and served with a chunky tomato sauce for a lower-calorie alternative to the classic fried eggplant Parmesan recipe

  • PAM® Original No-Stick Cooking Spray
  • 1/4 cup Italian-style bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large eggplant, peeled if desired
  • 1/4 cup Parkay® Original Spread-tub, melted
  • 1 cup shredded part-skim mozzarella cheese
  • 1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
  • 1 can (8 oz each) Hunt's® Tomato Sauce with Basil, Garlic and Oregano

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  1. Preheat oven to 425°F. Spray baking sheet with cooking spray; set aside. Combine bread crumbs and Parmesan cheese in shallow dish.
  2. Cut eggplant into 12 slices, about 1/2-inch thick. Brush slices with Parkay, then coat each side with bread crumb mixture. Place on baking sheet. Bake 15 minutes or until tender, turning once. Top slices evenly with mozzarella cheese.
  3. Meanwhile, combine undrained tomatoes and sauce in small saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low; simmer 10 minutes or until slightly thickened. Spoon tomato mixture evenly into 4 shallow bowls. Place 3 eggplant slices over sauce in each bowl.
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Nutrition Information
Calories: 305 View complete nutrition information
Reviews (72)

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annemarie caggiano September 14, 2016

I have loved eggplant parm since I was in grammer school MY MOTHER GOD bless her would make a huge pan of it & then eggplant sandwiches MY classmates would look at it & say oooh WHATS That it looked pretty bad was delish. I did want to know if there was a way to bake & not fry but reading the review I see that's not the way to go so I get Flour,EGGs & oil I don't like Breadcrumbs with it I like the eggplant that seems to hide the great taste. Put in oven at 350 also get a pan & layer sauce, eggplant, Mozzarella Heat then eat so so good

youtube user Try To Cook This August 18, 2016

[youtube user trytocookthis] I found your recipe on youtube. I know you said alternative to frying, but I like this better if it's fried then baked. You can fry it without it adding a gob of calories. Use a nice stick proof skillet and you will double the delicious ness of this recipe. That's just my personal opinion. I also prefer a thicker sauce, and you guys already know how to do that, so I'll just stop here. I like chicken and sometimes italian sausage in my egglplant bake. xoxo

Vera June 18, 2016

Hi!! In my opinion,Eggplants need to be " prepared" before use.otherwise they will be bitter. Spread salt on the slices before cooked them ,let them sweat for 30 or 40 minutes,tap them with paper towel and proceed with your recipe. Good apetite.

libby April 23, 2016

I look forward to enjoying all the great recipes from you.

izoizo13 February 29, 2016

Never had eggplant before, i saw this and it looked delicious. I want to try it.

Mia August 22, 2015

I too peel my eggplant and I slice it and salt a little before I start.<20 min. then pat dry> My choice is to fry the slices in Olive Oil. I use the panko breading and season it with fresh spices if possible and grated Garlic & Parmesan. The Parmesan and Mozzarella really enhance the top slices after frying on both sides. Actually for this recipe I use the Hunts Sauce and the diced tomatoes give it a fresh taste with real Basil. If you have a small green pepper, I slice it very thin and put it on top of the tomatoe mixture. Very delicious with sliced french bread and grated cheese on the toasted slices.