Total Time
1 Hour 45 Mins
10 servings (serving size: 1 slice)

Perfect for Meatless Mondays, this easy eggplant parmesan recipe is not only delicious, but also healthy. Make baked eggplant parmesan instead of lasagna to skip the unnecessary carbs and still enjoy all the cheesy goodness. When breading the eggplant, make sure to use whole-wheat panko instead of regular panko to avoid sogginess. A great crowd-pleaser Italian dish, elevate this eggplant parmesan with our homemade tomato sauce. Don’t skimp on the fresh basil to provide a fresh and earthy flavor to this baked dish. Make sure to save enough cheese at the end to sprinkle on top for the final crispy, cheesy layer. 

How to Make It

Step 1

Preheat oven to 375°.

Step 2

To make eggplant, combine 2 eggs and 1 tablespoon water in a shallow dish. Combine panko and 1/4 cup Parmigiano-Reggiano in a second shallow dish. Dip eggplant in egg mixture; dredge in panko mixture, pressing gently to adhere and shaking off excess. Place eggplant 1 inch apart on baking sheets coated with cooking spray. Bake at 375° for 30 minutes or until golden, turning once and rotating baking sheets after 15 minutes.

Step 3

To make filling, combine basil and next 6 ingredients (through egg).

Step 4

To assemble, spoon 1/2 cup pasta sauce in bottom of a 13 x 9-inch glass baking dish coated with cooking spray. Layer half of eggplant slices over pasta sauce. Sprinkle eggplant with 1/8 teaspoon salt. Top with about 3/4 cup pasta sauce; spread half of ricotta mixture over sauce, and top with a third of mozzarella and 1/4 cup fontina. Repeat layers once, ending with about 1 cup pasta sauce. Cover tightly with aluminum foil coated with cooking spray. Bake at 375° for 35 minutes. Remove foil; top with remaining third of mozzarella and 1/4 cup fontina. Bake at 375° for 10 minutes or until sauce is bubbly and cheese melts; cool 10 minutes.

Also appeared in: Cooking Light, September, 2010

Ratings & Reviews

January 25, 2018
Having now made several times since 2010, we slice the eggplant lengthwise (tip from Serious Eats' "All-American Eggplant Parmesan").  Test for done-ness and bake the slices for a couple minutes longer if needed  Rest the eggplant on a cooling rack before assembly.  Still great with spinach-mushroom salad & red wine. 

MJ review

May 31, 2017
Outstanding recipe! I used fresh mozzarella cheese for top layer also used Fresh Parmesan cheese.  I served extra sauce on the side.


March 09, 2018
My picky Italian family have not stopped raving. Well worth the time and effort to prepare.

AllisonWH3333's Review

September 20, 2010
The eggplant was tasty and crispy, but I agree with the reviewers who recommend having another jar of sauce on hand to serve with the dish, especially if you plan to serve pasta on the side. Even without a side of pasta, it needs an extra tomato kick to push it over the edge into 5 star quality. Also, skip the fontina if you can't find it pre-shredded. I tried to shred the block I bought and it was a disaster.

carolfitz's Review

November 14, 2010
Made to recipe using regular panko, which seemed to work just fine. Prepped the separate elements on Saturday afternoon & put together just before baking that evening; this isn't a done-in-30-minutes-dish. If we make again, probably would bake the eggplant a little longer prior to assembling. The instructions called for slices about twice as thick as we're used to, so we definitely got a more "meaty" result. Served with dark green salad & a good Carmenere, very nice autumn supper.

MelanieCollard's Review

August 23, 2010
Absolutely delicious -- and easy!

Annettebrd's Review

July 22, 2013
Excellent! This was the first time I ever cooked eggplant and I was a little nervous on how it would turn out. I followed the other's suggestions about slicing the eggplant about 1/4" and baking a little longer. (FYI, I had a recipe for baked eggplant fries that was essentially the same as the first part of this recipe, so I made those at the same time with the extra eggplant. Nice appetizer while waiting for the rest to cook!)

Alison09's Review

August 31, 2010
YUMMM! This was delicious! I couldn't find whole wheat panko in my area, so I used regular and it turned out fine. My children don't care for eggplant, so I made 1/3 of the dish with chicken breasts. I used a rolling pin to flatten the breasts, then followed the directions exactly as I did for the eggplant. The cooking time was sufficient for the chicken as well. I served with thin spaghetti noodles. I will definitely be making this again and again!

wendikwilson's Review

October 09, 2010
This was absolutely delicious! I don't recommend making this for a weeknight dinner with 2 young kiddos though.. pretty time consuming.

emmajune's Review

August 01, 2012
Made this recipe for dinner when our local farmers market had eggplants that were calling out to me. Used regular panko and doubled the sauce, otherwise followed recipe as written. Even better the next day, (as usual with Italian dishes) . Will be making this again soon !