Baked Eggplant Parmesan on a white plate topped with fresh basil
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5 from 6 votes

Baked Eggplant Parmesan

A tasty vegetable dish that is perfect all year round, serve alone with salad or with pasta on the side.
Course Dinner
Cuisine Italian
Keyword baked Eggplant Parmesan, eggplant casserole, Eggplant Parmesan
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 servings
Calories 422kcal
Author Erren @ Erren's Kitchen


  • 3 large eggplants (approx 3lbs) Sliced into 1-inch slices
  • 6 tablespoons extra-virgin olive oil
  • Sea Salt and freshly ground black pepper to taste
  • 2 cups tomato sauce
  • 12 fresh basil leaves
  • 16 oz Fresh Mozzarella Cheese (also known as buffalo or wet Mozzarella) sliced
  • ½ cup Parmesan cheese freshly grated


To Roast The Eggplant:

  • Preheat oven to 400F
  • Place the eggplant slices in a single layer on a baking sheet lined with nonstick foil or baking paper. Brush with olive oil and season with salt and pepper.
  • Bake for 25-30 minutes or until golden.

To Assemble:

  • Line a 10-inch casserole pan with a single layer of the roasted eggplant using half the slices. Top with sauce, followed by the mozzarella slices a more sauce, and the basil leaves.
  • Add another layer of eggplant using the remaining eggplant slices. Cover with sauce followed by the grated parmesan cheese.
  • bake for 30 minutes or until crisp and golden.



  • When roasting the eggplant, line the pan with nonstick foil to make it easy to remove.
  • To avoid greasy eggplant, only oil one side of the slices.
  • For a low-fat version, use low-fat cooking spray in place of the oil when roasting the eggplant.
  • For the tomato sauce, use a good quality jarred sauced or try it with my Simple Marinara Sauce or Easy Homemade Tomato Sauce.


Calories: 422kcal | Carbohydrates: 18g | Protein: 19g | Fat: 32g | Saturated Fat: 8g | Cholesterol: 32mg | Sodium: 620mg | Potassium: 802mg | Fiber: 8g | Sugar: 11g | Vitamin A: 515IU | Vitamin C: 10.9mg | Calcium: 400mg | Iron: 1.5mg