Springer's Kitchen

Vegetarian. High-Altitude. Mormon. Food.

Baked Eggplant Parmesan

on 2012 April 13

This dish is a lot of work, but is a real crowd-pleaser – for vegetarians and carnivores alike!  I frequently double, or even triple, the recipe.


  • 1 medium eggplant
  • 1 egg, lightly beaten
  • Italian-seasoned breadcrumbs
  • spray canola or olive oil
  • shredded mozzarella
  • shredded Parmesan
  • marinara sauce


Preheat oven to 350 degrees, and line a baking sheet with parchment paper.

Peel eggplant and slice into 1/2 inch thick slices.  Dredge each slice in beaten egg, then in breadcrumbs, and place on baking sheet in a single layer.  Once all eggplant is on the sheet, spray with cooking oil and bake for about 12 minutes.  Remove from oven, flip each slice, spray again, and bake for another 12 minutes.

Cover bottom of baking dish with marinara sauce.  Arrange largest eggplant pieces on the bottom. Sprinkle with mozzarella and Parmesan, then top with some sauce.  Repeat steps with a second layer, and a third layer if necessary.  Sprinkle extra Parmesan on top of marinara sauce of last layer.  Bake for about 30 minutes, or until cheese is melted and eggplant is heated through.


One response to “Baked Eggplant Parmesan

  1. sweetopiagirl says:

    Reblogged this on Inspiredweightloss.

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