Eggplant Parmesan

Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Print Recipe Pin Recipe
Course: Main Dish
Cuisine: Italian
Servings: 6
Author: Renée


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  • 2 large eggplant sliced 3/8" - 1/2" thick
  • 2 tablespoons olive oil
  • 2 eggs beaten
  • 1/3 cup milk 1% low-fat
  • 1 1/2 cups homemade breadcrumbs or boxed Italian seasoned bread crumbs
  • 1 teaspoon Italian seasoning or 1/2 teaspoon each dried basil & oregano
  • 1/2 teaspoon paprika
  • 2 cups homemade or canned spaghetti sauce
  • 6 oz mozzarella cheese part skim milk, grated
  • 3/4 cup grated Parmesan cheese divided


  • Cut the eggplant into 1/2 inch slices. Sweat the 1/2" slices by sprinkling with sea salt and letting sit for 30 min. Rinse and use a paper towel to pat dry.
    Baked Eggplant Slices
  • Preheat oven to 450° F. Coat 2 large baking sheets lightly with 1 tablespoon olive oil each. (I usually cover them with parchment and coat the parchment, but you don't have to do that.)
  • Mix bread crumbs, 1/2 the Parmesan, Italian Seasoning, and paprika together and put into a gallon size Ziploc bag. (This is just for ease of preparation - you can also put it in a flat-bottomed bowl.)
  • Whisk eggs and milk together in a separate bowl. Dip eggplant slices first into beaten eggs, and then coat with breading mixture.
  • Place coated eggplant slices on prepared baking and bake for 8-9 minutes at 450°. Flip them over and bake an additional 7- 10 minutes, until golden brown. Remove from oven and reduce oven temperature to 350°.
    Baked Eggplant slices
  • In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Layer eggplant slices in the sauce. Sprinkle with mozzarella and remaining Parmesan cheeses.
  • Bake in preheated oven for 35 minutes, or until golden brown.
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