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5 from 5 votes

Eggplant Parmesan

Homemade Eggplant Parmesan topped with a quick and easy sauce, fresh mozzarella, and Parmigiano-Reggiano cheese makes a great #SundaySupper!
Prep Time1 hr
Cook Time45 mins
Total Time1 hr 45 mins
Course: Entree
Cuisine: Italian
Keyword: baked eggplant parmesan, eggplant parmesan recipe
Servings: 4
Calories: 485kcal
Author: Bernadette


  • 1.5 pounds dark purple eggplant
  • salt
  • 1 cup all-purpose flour
  • 3 cups canola oil, for frying the eggplant (or as much as needed)
  • 2 cups chopped fresh tomatoes
  • 1 cup canned crushed tomatoes
  • 1 tablespoon fresh chopped parsley (or 1 teaspoon dried), plus extra for garnish
  • 1 tablespoon fresh chopped basil (or 1 teaspoon dried)
  • 1 tablesppon olive oil
  • pinch crushed red pepper flakes, crushed between your fingers until fine
  • 1/2 pound fresh mozzarella cheese, sliced as thin as possible
  • 1/2 cup grated fresh Parmigiano-Reggiano cheese
  • butter flavored non-stick cooking spray


  • Cut off the steam and slice the eggplant, unpeeled, into 1/4 inch thick slices. Lightly salt 1 side of each slice and place stacked in a colander. Cover with a paper or kitchen towel and weigh down with something heavy (like a cookbook) to draw out the moisture. Leave for 30 minutes to 1 hour.
  • Meanwhile, prepare the sauce. Pour the olive oil in a medium saute pan, add the tomatoes, crushed tomatoes, chopped parsley, basil and crushed red pepper. Cook over medium heat, stirring often, for ten minutes. Remove from the heat, set aside.
  • Place the flour in a shallow bowl or plate. Pour about an inch and a half of canola oil into a large frying pan; heat over medium-high heat. Pat the eggplant dry, one piece at a time, dredge in the flour, and place in the hot oil. Continue quickly repeating with remaining eggplant, without over-crowding the pan. Turn the eggplant once, when golden. Remove from the oil onto a rack or large platter lined with paper towels without over-lapping. Repeat until all the eggplant is cooked and golden. Pat lightly with paper towel to remove excess oil.
  • Preheat the oven to 400 degrees F. Spray a large glass baking pan with the cooking spray, place a layer of eggplant in the pan, top with a layer of sauce, slices of mozzarella, and half the Parmesan. Repeat until all the eggplant is in the pan, with a final layer of sauce. Bake in the preheated oven for 25 minutes, remove from the oven and top with a final layer of mozzarella and Parmesan, return to the oven for 10 minutes. Remove from the oven and let sit for 5 minutes before serving.


Calories: 485kcal | Carbohydrates: 42g | Protein: 23g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 53mg | Sodium: 643mg | Potassium: 831mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1380IU | Vitamin C: 20.9mg | Calcium: 482mg | Iron: 3.2mg