Cherokee Tribal Food Distribution Program

Baked Eggplant Parmesan

Baked Eggplant Parmesan

Course Dinner
Servings 4


  • 1 tbsp olive oil
  • 1 ½ cups panko bread crumbs
  • 1 cup grated parmesan divided
  • 2 tsp Italian seasoning
  • 1 tsp kosher salt
  • 1 tsp pepper
  • 2 medium eggplants sliced into 1/2” rounds
  • 3 eggs
  • 4 cups marinara sauce divided
  • 2 cups mozzarella shredded and divided
  • cup basil leaves thinly sliced


  • Preheat oven to 425°F.
  • Line 2 large baking sheets with parchment paper and coat with oil.
  • In a shallow bowl, whisk together panko, ½ cup parmesan, Italian seasoning, salt, and pepper.
  • In another shallow bowl, whisk eggs with 2 tbsp water, and season with salt and pepper.
  • Dip eggplant slices into egg wash, then dredge in panko mixture. Place on baking sheet. Repeat to coat all eggplant slices.
  • Bake until soft inside and golden and crisp on the outside, 30-35 minutes.
  • In a large baking dish, add 1 cup of marinara and spread evenly. Add and even layer of eggplant slices, then pour 1 ½ cup marinara on top. Sprinkle with 1 cup mozzarella, ½ of the remaining parmesan, and fresh basil. Repeat process once more to use up all ingredients.
  • Bake until bubbly and golden, 15-17 minutes more.


Amount per serving
calories 596
total fat 21.1g 27%
saturated fat 6.4g 32%
cholesterol 142mg 47%
sodium 1593mg 69%
total carbohydrates 81g 29%
dietary fiber 18.2g 65%
total sugars 33.3g
protein 23g
vitamin D 12mcg 58%
calcium 260mg 20%
iron 5mg 28%
potassium 1549mg 33%
Keyword cheese, eggplant, pasta, sauce

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