Baked Eggplant Parmesan Recipe

Baked Eggplant Parmesan

This lightly breaded and baked eggplant Parmesan recipe is topped with cheese and served with a chunky tomato sauce for a lower-calorie alternative to the classic fried eggplant Parmesan recipe

Prep Time
Total Time
3.8 of 5 (89 ratings) Review This Recipe | See All Reviews


  • PAM® Original No-Stick Cooking Spray
  • 1/4 cup Italian-style bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large eggplant, peeled if desired
  • 1/4 cup Parkay® Original Spread-tub, melted
  • 1 cup shredded part-skim mozzarella cheese
  • 1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
  • 1 can (8 oz each) Hunt's® Tomato Sauce with Basil, Garlic and Oregano

Nutrition Information

Total Fat
Serving Size: 4 servings (3 slices eggplant with 1/2 cup sauce each)
View Complete Nutrition Information >


  1. Preheat oven to 425°F. Spray baking sheet with cooking spray; set aside. Combine bread crumbs and Parmesan cheese in shallow dish.
  2. Cut eggplant into 12 slices, about 1/2-inch thick. Brush slices with Parkay, then coat each side with bread crumb mixture. Place on baking sheet. Bake 15 minutes or until tender, turning once. Top slices evenly with mozzarella cheese.
  3. Meanwhile, combine undrained tomatoes and sauce in small saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low; simmer 10 minutes or until slightly thickened. Spoon tomato mixture evenly into 4 shallow bowls. Place 3 eggplant slices over sauce in each bowl.
Nutrition Information close
Amount per Serving
Calories 305  
  % Daily Value*
Total fat 15 g 24%
Saturated fat 6 g 29%
Cholesterol 23 MG 8%
Sodium 1013 MG 42%
Carbohydrate 27 g 9%
Dietary fiber 6 g 25%
Sugars 9 g
Protein 12 g
Vitamin A   25%
Vitamin C   22%
Calcium   34%
Iron   13%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
Ratings & Reviews
71 Reviews for Baked Eggplant Parmesan
[youtube user trytocookthis] I found your recipe on youtube. I know you said alternative to frying, but I like this better if it's fried then baked. You can fry it without it adding a gob of calories. Use a nice stick proof skillet and you will double the delicious ness of this recipe. That's just my personal opinion. I also prefer a thicker sauce, and you guys already know how to do that, so I'll just stop here. I like chicken and sometimes italian sausage in my egglplant bake. xoxo
youtube user Try To Cook This,
Aug 18, 2016
Hi!! In my opinion,Eggplants need to be " prepared" before use.otherwise they will be bitter. Spread salt on the slices before cooked them ,let them sweat for 30 or 40 minutes,tap them with paper towel and proceed with your recipe. Good apetite.
Jun 18, 2016
I look forward to enjoying all the great recipes from you.
Apr 23, 2016
Never had eggplant before, i saw this and it looked delicious. I want to try it.
Feb 29, 2016
I too peel my eggplant and I slice it and salt a little before I start.<20 min. then pat dry> My choice is to fry the slices in Olive Oil. I use the panko breading and season it with fresh spices if possible and grated Garlic & Parmesan. The Parmesan and Mozzarella really enhance the top slices after frying on both sides. Actually for this recipe I use the Hunts Sauce and the diced tomatoes give it a fresh taste with real Basil. If you have a small green pepper, I slice it very thin and put it on top of the tomatoe mixture. Very delicious with sliced french bread and grated cheese on the toasted slices.
Aug 22, 2015
have never made this before ever and it was awesome! two thumbs up~!
Oct 09, 2014

Write a Review

All Fields Required

Email will not be displayed publicly.
You have 1,000 characters remaining.
Terms & Conditions

You have successfully submitted your rating or review for this recipe. If you submitted a review, please note that it might take up to 72 hours for your review to appear on our site.

Recipes in your inbox. Fresh recipes, coupons, and money-saving tips. Sign up now. See All Products