Baked Eggplant Parmesan

No frying! This eggplant parm is baked. Meaning it's much easier to make when you're not dealing with fry oil, plus it’s healthier.

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Servings: 4

Prep Time: 00:15

Cook Time: 00:35

Main Ingredients

3 large eggplants, thinly sliced

2 medium eggs, beaten

4 cups italian bread crumbs

6 cups spaghetti sauce

1/2 cup grated parmesan cheese

1/2 cup chopped fresh basi


1Preheat oven to 350 degrees F

2Dip eggplant slices in egg, then in breadcrumbs, ensuring an even coating of breadcrumbs.

3Place the breaded eggplant slices in single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.

4In a 9x13 inch baking dish add enough spaghetti sauce to cover the bottom of the dish. Add a layer of eggplant slices to the sauce. Sprinkle with mozzarella and Parmesan cheeses and repeat with remaining ingredients, ending with the cheeses.

5Bake in preheated oven for 35 minutes, or until golden brown.

6Add the fresh basil to the dish, let cool for 5 minutes and serve.

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