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Baked Eggplant Parmesan


  • 1/4 lb eggplant, peeled and thinly sliced
  • 2 eggs, beaten
  • 2 cups bread crumbs
  • 3 cups tomato sauce
  • 1/2 to 3/4 lb mozarella cheese, shredded or sliced thin
  • 1/4 cup grated Parmesan cheese, or chevre cheese works too!
  • 1/2 bunch of fresh basil
  • Dried oregano to taste
  • 2 cloves garlic, thinly diced


  1. Preheat oven to 350 degrees F (175 degrees C)
  2. Dip eggplant slices in egg, then bread in crumbs.  Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes each side.
  3. In a 9x13 baking dish spread tomato sauce to cover the bottom.   Place a layer of eggplant slices in the sauce.  Sprinkle with mozzarella and Parmesan cheeses.  Repeat with remaining ingredients, ending with the cheeses.   Sprinkle basil on top.
  4. Bake in preheated oven for 35 minutes or until golden brown.
Baked Eggplant Parmesan

Submitted by Old School Farm at Old School Farm

Delicious and easy preparation for Eggplant Parmesan from Old School Farm in TN!

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