Umami Recipes
Umami Recipes

JoenDeb Recipes

Eggplant Parmesan

10 servings


25 minutes

active time

1 hour

total time


3 large eggplant, peeled and thinly sliced

2 large eggs, beaten

4 cups Italian seasoned bread crumbs

6 cups spaghetti sauce, divided

1 (16 ounce) package mozzarella cheese, shredded and divided

½ cup grated Parmesan cheese, divided

½ teaspoon dried basil


Preheat the oven to 350 degrees F (175 degrees C).

Dip eggplant slices in beaten egg, then in bread crumbs to coat. Place in a single layer on a baking sheet.

Bake in the preheated oven for 5 minutes. Flip and bake for 5 more minutes.

Spread spaghetti sauce to cover the bottom of a 9x13-inch baking dish. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses.

Repeat layers with remaining sauce, eggplant, and cheese, ending with a cheese layer. Sprinkle basil on top.

Bake in the preheated oven until golden brown, about 35 minutes.

Serve hot and enjoy!


Serving Size



487 kcal

Total Fat

16 g

Saturated Fat

7 g

Unsaturated Fat

0 g

Trans Fat



73 mg


1663 mg

Total Carbohydrate

62 g

Dietary Fiber

9 g

Total Sugars

20 g


24 g

10 servings


25 minutes

active time

1 hour

total time
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