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Today is September 29, 2022

Baked Eggplant Parmesan

Main Dishes

Side Dishes



1 large eggplant sliced into 1/2” thick rounds
3 large eggs
1 cup breadcrumbs
1 cup shredded Parmesan divided
2 teaspoons Italian seasoning
1/2 teaspoon salt
Ground black pepper
1 24-ounce jar marinara sauce
2 cups shredded mozzarella
1/3 cups thinly sliced basil


Preheat the oven to 425 degrees. Line the baking sheet(s) with parchment paper and cover with nonstick spray.
In a bowl, whisk together breadcrumbs, 1/2 cup Parmesan, Italian seasoning, and 1/2 teaspoon salt.
In another bowl, whisk eggs.
Dip eggplant into the egg wash, allow excess to drip off. Then coat with the parmesan mixture over each side of the eggplant slice. Place on the baking sheet. Repeat to coat all eggplant slices.
Spray tops lightly with cooking spray.
Bake until soft inside, and golden and crisp on the outside, about 30 minutes, flipping around the 15-minute mark.
In a baking dish (8x8 or 9x11), add 1 cup of marinara and spread evenly. Add an even layer of baked eggplant slices. Add another 1 cup of sauce and spread evenly over eggplant slices. Add 1 cup mozzarella, 1/4 cup of the remaining Parmesan and 1/4 cup fresh basil. Top with another layer of baked eggplant slices and spread on the remaining 1 cup of sauce. Top with the remaining 1 cup of mozzarella cheese, 1/4 cup parmesan, and remaining fresh basil.
*You can certainly add more cheese if you prefer!
Bake, uncovered, until the top is bubbly and golden, about 15 to 20 minutes.

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