Easy Baked Eggplant Parmesan

Cooking for One or Two, Recipes, Worknight Dinners
eggplant parmesan
Share:Tweet about this on TwitterShare on FacebookPin on Pinterestshare on TumblrGoogle+Share on StumbleUponEmail to someone
eggplant parmesan

Photo: Leigh Loftus

In life and in cooking, there is a saying: you win some you lose some. After I made this easy baked eggplant Parmesan I realized that there was actually no Parmesan to speak of in the recipe. In fact, the dish is often misconstrued to be from Parma, a city in Northern Italy, when it’s really a dish with Southern Italy roots.

I’ve never been to Italy, but I imagine that the origins of a lot of food we often consider Italian is not authentic. I suspect that pizza in Italy looks nothing like my Roasted Acorn Squash and Gorgonzola Pizza or my perfect Friday Night Spinach & Ricotta Pizza.

eggplant parmesan

Photo: Leigh Loftus

That’s one reason that I didn’t feel bad making a non-traditional eggplant parmigiana. Baked, not fried, these eggplant slices aren’t coated in breadcrumbs but rather sprinked with them prior to baking. You can enjoy a crispy texture for fewer calories without sacrificing taste. I’m sure no one in Parma (or elsewhere) will ever know the difference.

eggplant parmesan

Photo: Leigh Loftus

Eggplant Parmigiana
Recipe type: Worknight Dinners, Cooking for One or Two
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
  • 1 (1-pound) eggplant, peeled and cut into ¼-inch slices
  • ½ teaspoon salt
  • 1½ cups tomato sauce
  • ¾ cup shredded skim-milk mozzarella cheese
  1. (Optional): Set the eggplant in a single layer on paper towels and sprinkle with the salt, cover with more paper towels. Let stand 30 minutes, then pat dry with paper towels.
  2. Preheat the oven to 350 degrees F. Spray 2 baking sheets and an 8-inch square baking dish with nonstick spray. Arrange the eggplant slices in a single layer on the baking sheets. Bake until tender, 15-20 minutes.
  3. Spread one-fourth of the tomato sauce in the baking dish. Top with some of the eggplant slices in a single layer, slightly overlapping if necessary. Sprinkle with one-third of the bread crumbs, one-fourth of the cheese and another one-fourth of the sauce. Repeat the layers, finishing with the cheese.
  4. Cover with foil and bake until heated through and bubbling, 30-40 minutes. Remove the foil, increase the oven temperature to 400 degrees F and bake until the top is slightly crisp, about 15 minutes longer. Serve hot or warm.


(Visited 280 times, 1 visits today)
Share:Tweet about this on TwitterShare on FacebookPin on Pinterestshare on TumblrGoogle+Share on StumbleUponEmail to someone
Previous Story
Next Story

You Might Also Like


  • Reply
    The 10 Best Rosé Wines You Can Still Drink This Summer - In Good Taste
    September 2, 2015 at 10:28 pm

    […] Pick: Poema Cava Brut Rosado Pairing: Thin Crust Pizza or Eggplant Parmesan Why: When it comes to thin crust pizza, toppings are everything — and you never know what […]

  • Reply
    Tomato and Eggplant Pie Recipe | Sarah’s Cucina Bella
    May 29, 2011 at 12:19 am

    […] recently when I told you about the fabulous Eggplant Parmesan that I made using Maris’ awesome (and healthier!) recipe. It was so good that I bought more eggplant at the farmers market. I also picked up some green […]

  • Reply
    September 14, 2009 at 9:29 pm

    Looks wonderful!

  • Reply
    September 14, 2009 at 5:17 pm

    Love eggplant to cook this way, Classic and delicious!

  • Reply
    Sarah Caron
    September 14, 2009 at 4:00 pm

    Sounds great, Maris! Eggplant has been on my list of things to make this summer and since this one is so easy without the frying (and associated cleanup), it might just make this week’s rotation. THANKS!!!

  • Reply
    September 14, 2009 at 3:34 pm

    Love your recipe…it is simple and looks delicious…will definitely try it 🙂

  • Reply
    September 14, 2009 at 9:49 am

    I love eggplant parm but just can’t get the hubs to eat those eggplants

  • Reply
    September 14, 2009 at 3:47 am

    I love aubergines parmigiani!!
    Your version looks excellent & so tasty!!
    This is a good recipe o use up fresh aubergines from my father’s garden!!

  • Reply
    September 14, 2009 at 1:04 am

    Eggplant parm is my fav meal ever. I’ll have to try your version!

  • Reply
    September 14, 2009 at 12:06 am

    I love anything with eggplant in it. This looks delicious, even without the parmigiano. Yummy!

  • Reply
    September 13, 2009 at 11:42 pm

    I love eggplant – this looks so good! I usually get chicken parm, but I should mix it up!

  • Reply
    September 13, 2009 at 10:28 pm

    Eggplant parm is pretty high on my list of favorite foods. That looks delicious!

  • Reply
    September 13, 2009 at 8:35 pm

    I am putting this on my list to make one night this week. It sounds delicious.

  • Reply
    September 13, 2009 at 3:55 pm

    i think baked is the way to go–forget this tradition and authenticity business. delightful dish, maris!

  • Reply
    September 13, 2009 at 12:09 pm

    This would be a home run with an aromatic Traminer from Alto Adige…or maybe a peppery plummy Nero D’Avola.

  • Reply
    The Consummate Hostess
    September 13, 2009 at 10:57 am

    This looks aboslutely wonderful, can’t wait to give it a try!

  • Reply
    September 13, 2009 at 9:49 am

    One dish I really miss from being lactose intolerant in Eggplant Parm- regardless of origin. I just can’t manage all that cheese, but I have done individual style renditions with a slice of grilled eggplant topped with a slice of tomato and a sprinkle of goat cheese and basil. Not the same, but with good imagination, it works OK.

  • Reply
    September 13, 2009 at 8:25 am

    You MUST get to Italy if you can – it’s so lovely to visit!! Hit up Rome and Venice, especially 🙂
    Love your variation of the classic eggplant parmigiana dish!!

  • Reply
    September 13, 2009 at 8:15 am

    Looks simple to make and absolutely delicious to eat. I love eggplant and it is a very healthy veg.

  • Leave a Reply

    Rate this recipe: