Eggplant Parmesean

In this tasty and healthy recipe, eggplant slices are dipped in egg and bread crumbs and then baked, instead of fried. The slices are layered with spaghetti sauce, mozzarella and Parmesan cheeses. It’s a LOT like lasagna, but without the pasta or the meat. This meal also freezes VERY well after it’s been assembled.


3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided (use homemade, or whatever your favorite brand/style is will work just dandy)
1 (16 ounce) package mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil


Preheat oven to 450 degrees F.

Sweat the eggplant by sprinkling each slice with salt and let it sit for at least 20 minutes in a colander. This will pull out most of the bitterness and the extra water out of the eggplant. Rinse and pat dry.

Dip the dried eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet that has been lightly sprayed with oil. Bake in preheated oven for 5 minutes on each side.

Reduce heat in oven to 350 degrees F. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.

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


Try adding sliced mushrooms and fresh garlic to your layers. It’s a great addition!
To make this recipe more like lasagna, mix low fat ricotta with the mozzarella and parmesean.

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