Eggplant Parmesan

Eggplant Parmesan

Brian Hagiwara / Getty Images

  • Total: 35 mins
  • Prep: 15 mins
  • Cook: 20 mins
  • Servings: 4 to 6 servings
Nutritional Guidelines (per serving)
430 Calories
37g Fat
15g Carbs
12g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 430
% Daily Value*
Total Fat 37g 48%
Saturated Fat 10g 49%
Cholesterol 35mg 12%
Sodium 331mg 14%
Total Carbohydrate 15g 5%
Dietary Fiber 6g 21%
Protein 12g
Calcium 271mg 21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is an eggplant, parmesan recipe featuring the hallmark ingredients of eggplant, tomato sauce, and mozzarella. The eggplant is quickly fried and then layered with the sauce and cheeses. For crispier eggplant, dip in beaten eggs and coat with seasoned dry bread crumbs before frying.


  • 1 large eggplant (about 2 pounds)
  • 3/4 cup extra virgin olive oil
  • 2 cups canned tomato sauce
  • 1/2 teaspoon dried leaf basil
  • 1/2 teaspoon garlic powder
  • 1/4 cup grated Parmesan cheese
  • 8 ounces shredded mozzarella cheese

Steps to Make It

  1. Preheat the oven to 400 F. 

  2. Peel eggplant and cut into 1/4 inch slices. Fry on both sides on a skillet in hot olive oil until browned. Drain well on paper towels.

  3. Place a layer of eggplant slices in a shallow baking dish. Cover eggplant with some of the tomato sauce, a sprinkling of basil and garlic powder, a little parmesan cheese, and a little of mozzarella cheese.

  4. Repeat layers until all ingredients are used, ending with a layer of mozzarella cheese.

  5. Bake uncovered for 15 to 20 minutes.