Easy Eggplant Parmesan Recipe

Eggplant Parmesan
Eggplant Parmesan. Brian Hagiwara/Photolibrary/Getty Images
Ratings (14)
  • Total: 35 mins
  • Prep: 15 mins
  • Cook: 20 mins
  • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)
430 Calories
37g Fat
15g Carbs
12g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

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  • 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 in skillet in hot oil until browned. Drain well on paper towels.

  3. Place a layer of eggplant slices in a shallow baking dish; cover 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.