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Easy Eggplant Parmesan Recipe

Easy Eggplant Parmesan

Course Appetizer, Brunch, Side Dish, Snack
Cuisine Italian, Mediterranean
Keyword meatless, baking
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Author Sandra | Sandra's Easy Cooking


  • 1 large eggplant
  • 2 Large Eggs
  • 1 1/2 cup Italian Breadcrumbs
  • Oil/or butter to grease baking pan
  • Marinara Sauce
  • Parmesan Cheese
  • Italian Blend Cheese or Mozzarella Shredded


  1. Peel eggplant and slice it into half inch thick slices.
  2. Add a pinch of salt on each slice. After 5-10 minutes, place it on the paper towel and pat dry. This way you will take out any moisture left in the eggplant.

  3. Preheat oven to 400F (200C)
  4. Take two containers/mixing bowl. In one crack two eggs, add a pinch of salt and mix it really well. In the other add Italian breadcrumbs.
  5. Dip each slice into an egg wash, then in the breadcrumbs. Try to coat eggplant on all sides. Place it in a greased baking pan. You can also use nonstick alum foil, parchment paper or baking mat so the greasing will not be necessary.
  6. Bake for 30 minutes OR until the eggplant is golden brown, and when you pick the slice up it's lighter.

  7. Take it out of the oven, and add about a tablespoon or so of Marinara sauce on each slice, and sprinkle cheeses or use fresh cheese, such as mozzarella.
  8. Place it back in the oven and bake until the cheese is completely melted about 5 minutes. Take it out of the oven and enjoy it!

Recipe Notes

If you are sensitive to gluten, please use gluten-free breadcrumbs. Use cheese what you like the most or have. The best one so far that I've tried it with is Italian Blend of cheeses (It has 5 different kinds of cheese), also Pizza cheese (blend of cheeses) or Mozzarella on its own is great with this recipe. If your cheese blend does not contain Parmesan, just add it together and sprinkle with mozzarella.

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