- olive oil (for baking sheets)
- 2 large eggs
- 3/4 cup plain dry breadcrumbs
- 3/4 cup grated parmesan (finely, plus 2 tablespoons for topping)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- coarse salt
- ground pepper
- 2 eggplants (large, 2 1/2 pounds total, peeled and sliced into 1/2-inch rounds)
- 6 cups chunky tomato sauce (store-bought or homemade)
- 1 1/2 cups shredded mozzarella
PER SERVING *
|Calories130Calories from Fat70|
|% DAILY VALUE*|
|Calories from Fat70|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Kathy 10 days ago
So easy and tasty! I added 2-3 cloves of garlic to the sauce.
Tarika 11 days ago
Great. We are in our way to all meatless meals
Starr 17 Jul
Delicious! Really easy prep that the kids helped. And everyone ate it up. It helped we had perfect size eggplant from our garden.
Cydney C. 11 Jul
it turned out well. very easy instructions
Erin P. 3 Jul
excellent but i used ricotta instead of mozzarella and it was amazing
Yummlykins 15 Jun
This was so good! Only thing I did differently was to cover the pan and bake for 30 minutes, then I removed tin foil and browned for 15.
Putzer 12 Jun
It was good and I would make it again.
Jamie Koch 12 Jun
Turned out really good. I opted to not put everything together in the bakimg dish to avoid the breading from getting soggy. Baked then topped with fresh sliced mozzerella baked until melted, plated then put sauce on top. My husband thought is was very tastey and hes very particular and not a huge fan of eggplant. I only used 1 eggplant which was plenty for 2 adults and a teenager. The receipe calls for more sauce then needed.
Shelley Bock 1 May
It turned out really good. I added ground beef to the chopped tomatoes and my husband loved it! Since it went over so well I'll be serving it at my luncheon this week.
Michelle 25 Apr
I'm not a fan of frying so this receipe is beyond ideal. However I was afraid the eggplant wouldn' taste as good without frying but it tasted great. Everyone truly enjoyed it.
Wesley D. 16 Apr
Delicious! Took some time to assemble and make but it was well worth the wait!
Paula L. 9 Apr
Amazing! Prepared exactly as the recipe called for and turned out great. Will definitely be a regular at home.
Elizabeth W. 8 Apr
Delicious. Only thing I did differently was add more cheese!
Ingrid N. Garcia 29 Mar
This was super easy to make!
Matt Storms 17 Feb
Absolutely the best recipe on here
Buchanan 14 Feb
It turned out a little soggy but tasted great.
Zorka M. 21 Jan
Very good. I used my own tomato sauce. Also, it did not turn out soggy.
Jimmy M. 2 Jan
This recipe was simple easy to tweek your own touches to I used olive oil to bake them in very delicious all around Good recipe
Lisa F. 18 Dec 2017
Yummy! Will make again! I added some fresh basil and used Progresso Italian breadcrumbs.
Jacqueline P. 20 Sep 2017
The eggplant Parmesan was amazing I added a little crushed red pepper and some sweet italian sausage Yum! Extra Parmesan and a little provel cheese Great way to use my home grown eggplant
Amanda Rouse 17 Sep 2017
This turned out great! I followed the directions as listed and it came out very tasty. I had some extra bread crumbs & egg wash, and some extra zucchini to use up, so I also baked some zucchini slices that were also a nice snack.
Salera 12 Sep 2017
Seriously sooo good!!
Lori Sari 10 Jul 2017
This was really delicious! I liked not having to fry the eggplant. I used jarred sauce but added sautéed onion, fresh garlic, fresh basil, and few mushrooms. Served with a side of spaghetti. My family loved it. Will definitely make again.
Bianca W. 20 Jun 2017
I added tricolor peppers, and roasted the garlic and tomatoes. I tweaked a few other things too, but overall it was delicious!!! This will be a staple in my household
Teena 19 May 2017
It was so delicious.
Dorothy R. 27 Apr 2017
i improvised a lot a it still tured out delicious
Mike 25 Feb 2017
Delicious and easy recipe for eggplant parm. Martha strikes again! Make sure to layer them in the pan for most delicious results!
Heather J. 20 Feb 2017
Excellent! This was a hit at my house even my 91 year old father in law who doesn't like anything, raved about it
Janey T. 14 Dec 2016
Absolutely delicious! My new favorite recipe...and my family's new favorite! Served with a side of penne pasta with a sweet and savory meat sauce! Yum!!!
SarahAnn R. 20 Nov 2016
i love this recipe! i make it all the time! i prep my eggplant by salting it and leting it dry for only 30 mins and pat it dry before dipping in egg and breading it. It makes all amazing and not so soft =)