Baked Eggplant Parmesan

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 274.3
  • Total Fat: 16.2 g
  • Cholesterol: 52.0 mg
  • Sodium: 912.6 mg
  • Total Carbs: 17.2 g
  • Dietary Fiber: 2.0 g
  • Protein: 16.3 g

View full nutritional breakdown of Baked Eggplant Parmesan calories by ingredient
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I substituted an egg for the oil. The sausage would not actually be necessary, but I had it. I substituted an egg for the oil. The sausage would not actually be necessary, but I had it.
Number of Servings: 8


    1 eggplant, sliced to about 1/4 inch thick

    1/2 cup panko italian bread crumbs
    1/4 cup parmesan cheese

    1 egg, slightly beaten

    1 jar spaghetti sauce - I used Newman's Own
    1/4 lb bulk sausage (could be omitted)
    dash of oregano and basil, to taste

    8 oz part skim mozzarella, shredded
    1/2 cup parmesan cheese


Preheat oven to 450.

Mix together the 1/2 cup panko and 1/4 cup parmesan cheese.

Dip eggplant slices first in egg, then press into panko mixture. Place on a baking sheet. You might need 2 baking sheets.

Bake for 15 minutes. They should look golden.

Use cooking spray on a 9x13 baking dish.

If using the sausage, cook and break into small bits. Add the sauce and heat. Add the additional oregano and basil if desired.

When done remove eggplant from oven, and reduce temperature to 350.

Place 1/2 of the eggplant slices in the bottom of the baking dish. Add a bit of the sauce to cover thinly, and some of the mozzarella. Make another layer with the rest of the eggplant. Add the rest of the sauce over top. Then add the rest of the mozzarella, and then the parmesan.

Bake for another 15 minutes. Let stand a few minutes before cutting into square pieces, 1/8 of the dish.

Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user FUZZIEBEAR3.

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Member Ratings For This Recipe

  • No panko so used Italian and added some garlic powder. Stacked eggplant slices with sauce and cheese. Delicious! - 6/24/14

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