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Homemade Baked Eggplant Parmigiana Recipe

Updated on April 12, 2011

A Delicious, Healthy, Homemade Baked Eggplant Parmigiana Recipe - Reduce the Calories, Eat More Veggies, Increase the Taste!

When you think Italian food, you think fattening cheeses, heavy pasta, and rich sauces that fill you. While traditional Italian cooking might not fit into a dieter's regime, this homemade baked eggplant parmigiana recipe will. Baked eggplant parmigiana is simple to make, and will take under an hour to cook and prepare. This goes great with some fresh Italian bread and a garden salad, and makes outstanding leftover sandwiches!

Eggplant parmigiana, just about ready to head into the oven to bake.

The great thing about this recipe is that it makes not only a great lowfat dinner, but tastes incredible in a sandwich. Try making it in a panini, or getting some good Italian bread for the leftovers. Here's the ingredient list you'll need to make it:

* 1 large eggplant

* 1 teaspoon salt

* 2 Tablespoons olive oil (optional)

* 1/2 cup dried breadcrumbs

* 2 eggs

* 1 cup mozzarella cheese

* 2 cups marinara sauce

* 2 teaspoons dried basil

* 1 teaspoon oregano

* 1/2 teaspoon coarse ground black pepper

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Fast food didn't come into existence for no reason at all. We all have things to do, and making time for cooking every night can be tough! Luckily, cookbooks like this one can make your life a little bit easier, providing a quick way to make a hearty Italian meal. There are 120 delicious recipes to choose from, like linguine with shrimp and cream, and artichoke potato au grautin. It's a great addition to your cookbook collection, you'll use it very frequently.

Every Night Italian
Every Night Italian

Have your own arsenal of recipes that are restaurant quality in the comfort of your own home. Yes, you'll be saving a little bit of money and enjoying recipes made by you, that will probably be a lot better than most Italian restaurants. Your family will be begging for this all the time, so be warned!


To start off with, use fresh eggplant. To find the freshest eggplant in the grocery store, select ones that don't have mushy spots and have a deep purple color. Make sure the crown is still intact.

How to Make Baked Eggplant Parmigiana

1. To start, wash the eggplant thoroughly. Peel the top layer of skin off with a vegetable peeler. Cut the eggplant lengthwise into coin shaped slices. Preheat an oven to 350 degrees F, and arrange the slices of eggplant (slightly overlapping) in a large glass baking dish or cookie sheet. Sprinkle the salt over the eggplant.

2. Bake the eggplant in the oven for 20 minutes. Meanwhile, start the marinara sauce (see marinara recipe here). After 20 minutes, remove the eggplant from the oven. Wipe the seeds from the slices of eggplant once they have cooled (some will come off due to the salt). Remove the eggplant slices from the pan and place on a plate for the next step.

In two separate bowls, place the cracked eggs and the breadcrumbs. Mix the basil, oregano, and black pepper in with the breadcrumb mixture with a fork. Beat the eggs in the small bowl with a fork. Lightly dip each eggplant slice into the egg mixture, then dip it into the breadcrumbs, coating each side.

4. Arrange the slices of eggplant in the glass baking pan (just one layer). Coat the eggplant slices with marinara, then with some of the mozzarella cheese. Place the next layer of eggplant on top, slightly overlapping again, then the marinara and cheese. Repeat layering until the eggplant has been used up.

5. Bake the eggplant at 400 degrees F, for 25 minutes, or until the cheese is melted and the eggplant is cooked thoroughly. The eggplant will be done when it is no longer tough, but more tender. Serve immediately using a metal spatula or metal serving spoon.

To make sandwiches from this recipe, simply place the eggplant slices into a cut piece of Italian bread loaf, and bake in the oven for ten minutes at 400 degrees F. To make a panini, place a thin layer of eggplant on bread, and use less sauce so the bread doesn't soak through with sauce.

Have an extra glass pan? Make a double batch, and before baking it in the oven for step five, let it cool, cover with aluminum foil, and stick in the freezer. Let the mixture defrost completely before cooking to serve, and add an extra 5-10 minutes to dry out the eggplant.

Recommended Ingredients and Things to Make Eggplant Parmigiana - These will make your job cooking homemade baked eggplant parmigiana a lot easier!

Here are some products that I use, that I personally recommend. I really do use these!

Muir Glen Canned Tomatoes, Organic Crushed Tomatoes with Basil, No Sugar Added, 28 Ounce Can (Pack of 12)
Muir Glen Canned Tomatoes, Organic Crushed Tomatoes with Basil, No Sugar Added, 28 Ounce Can (Pack of 12)

Muir Glen makes an incredible crushed tomato, and this pack of 12 is a good bargain. It's also organic, so it's better for the environment, and for you.

Muir Glen Canned Tomatoes, Organic Diced Tomatoes, Garlic and Onion, No Sugar Added, 14.5 Ounce Can (Pack of 12)
Muir Glen Canned Tomatoes, Organic Diced Tomatoes, Garlic and Onion, No Sugar Added, 14.5 Ounce Can (Pack of 12)

Of all of the diced tomatoes I've tried, Muir Glen's is definitely the best. This 12 pack can save you a good deal of money from Supermarket prices.

OliveNation Sun Dried Tomatoes (Sulfite-free) 16 oz.
OliveNation Sun Dried Tomatoes (Sulfite-free) 16 oz.

Sometimes I'll change the sauce up and use sun dried tomatoes with extra basil. The trick is to let the sundried tomatoes sit long enough in the sauce, so they'll soften slightly.

Calphalon D87821/2P Commercial Hard-Anodized 2-1/2-Quart Shallow Saucepan with Lid
Calphalon D87821/2P Commercial Hard-Anodized 2-1/2-Quart Shallow Saucepan with Lid

I definitely recommend using Calphalon pans. Mine is 5 years old and looks brand new.

Pyrex Prepware 2-Cup Glass Measuring Cup
Pyrex Prepware 2-Cup Glass Measuring Cup

This is the measuring cup we use. It's sturdy, and hasn't scratched yet.


More Recommended Italian Recipes - Other homemade Italian recipes on the web...

Looking for more easy to make Italian recipes? Here are some alternate versions of this homemade baked eggplant parmigiana, along with other recommended Italian favorites to choose from:

Everyone has their own twist on making a recipe. What makes yours good?

Have You Ever Made Your Own Homemade Eggplant Parmigiana? - Tell us your tip on making a similar Italian recipe!

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    • profile image

      Fernando 2 years ago

      If you are looking for an egplagnt Parmesan recipe by a person of German heritage, here's mine. I make my tomato sauce in the food processor with peeled fresh tomatos, onion, a tablespoon or 2 of olive oil, half to full cup of red wine, a large can of tomato paste, salt + pepper to taste. Blend till smooth as possible. I coat both sides of the egplagnt slices in olive oil & grill outside on my propane grill on medium at 5 minutes a side. With my food processor I shred a block of mozarella & a block of parmesan. Layer egplagnt, cheese, and sauce in casserole dish & bake an hour at 350. Everything can be substituted & added to but the great thing about grilling the egplagnt slices is that you don't have to salt the egplagnt beforehand to draw out the bitter juice; it comes out during grilling.

    • Board-Game-Brooke profile image

      C A Chancellor 5 years ago from US/TN

      I have, but not often. I need super-fast recipes! But I do love Eggplant Parmesan.

    • ajgodinho profile image

      Anthony Godinho 6 years ago from Ontario, Canada

      Wow, this looks awesomely delicious and very well presented. **Blessed by a Squid-Angel**

    • profile image

      blanckj 6 years ago

      One of my favorite recipes. Thanks for sharing. I'm getting hungry.

    • profile image

      anonymous 6 years ago

      Great lens, and I love your recipes.

    • profile image

      miaponzo 6 years ago

      YUMMY ! Great recipe! My tip is to put them into individual aluminum pans (pr mic safe plastic) for freezing and use throughout the week!

    • profile image

      careermom 6 years ago

      One of my favorite meals. I'll definitely try the baking option.

    • Grasmere Sue profile image

      Sue Dixon 6 years ago from Grasmere, Cumbria, UK

      I love this healthy Italian option. "Blessed"- an I'll add it to my neighborhood "best of Regional Foods"

    • profile image

      dessertlover 7 years ago

      Love your detailed step-by-step instructions with the photos. I've lensrolled you to my Eggplant Parmesan recipe lens (

    • HorseAndPony LM profile image

      HorseAndPony LM 7 years ago

      No but I will now. This sounds great and I love the baking option. I am going to try this very soon. Thanks for sharing.

    • nebby profile image

      nebby 7 years ago from USA

      I didn't notice it in your recipe (so forgive me if it's there but some how I missed it) but if you sprinkle the eggplant with salt and let it sit for 20 minutes then rinse off the salt it will remove any bitterness that the eggplant may have.

    • norma-holt profile image

      norma-holt 7 years ago

      Yum, I love it. Will certainly try out some of these recipes as I love Italian food. Top marks and fave


    • newbizmau profile image

      Maurice Glaude 7 years ago from Mobile, AL

      My sister and I both love eggplant. She and I will enjoy this recipe. I'm emailing to her now. Thanks.

    • KarenTBTEN profile image

      KarenTBTEN 7 years ago

      I've cooked eggplant just a few times -- I'm no expert.

    • groovyfind profile image

      Samantha Devereux 7 years ago from Columbia Mo

      No but it looks Great!

    • Wednesday-Elf profile image

      Wednesday-Elf 7 years ago from Savannah, Georgia

      I've had Eggplant Parmigiana, but have never made it myself. Your recipe looks delicious!