Baked Eggplant Parmesan

Baked Eggplant Parmesan

For many of us, our New Year’s resolutions include something in the manner of eating healthier. It’s an opportunity to start fresh, be more conscious of what we’re putting in our bodies and simply feel better. One of my favorite ways to ease into my healthy eating is to modify some of my favorite recipes. If you love chicken parmesan, then you’ll have to give this easy to make baked eggplant parmesan recipe a try! 

Just substitute the breaded chicken for a lightly breaded eggplant. The end result is a delicious recipe that is light on fat, but heavy on flavor. If this is what eating healthy is all about, then we’re on board!

Baked Eggplant Parmesan

Baked Eggplant Parmesan Recipe | Serves 4


  • 1 large eggplant, sliced into 1/2” thick pieces
  • 1 cup italian bread crumbs
  • 2 eggs, beaten with a fork
  • 2 tbsp extra-virgin olive oil
  • 1 cup shredded mozzarella cheese
  • ½ cup shredded parmesan cheese
  • 8oz dry pasta (whole wheat or quinoa pasta for a healthier option)
  • 2 ¼ cups marinara sauce
  • Dash of italian herb seasoning


1. Preheat oven to 375°F with baking sheet inside. 

2. Dredge eggplant slices with beaten egg, then coat with italian bread crumbs. 

3. Spread oil on hot baking sheet and place eggplant slices in a single layer. 

4. Bake 15 minutes, flip and bake another 10 minutes. 

5. Increase oven temperature to 475°F. 

6. In the meantime while the eggplant in baking, cook the pasta for half the time suggested and drain. 

7. In ovenproof baking dish, place pasta and a ¾ layer of marinara sauce, stirring to mix. Top with another ¾ layer of marinara sauce. 

8. Place half the eggplant rounds over the pasta and top with half of the parmesan and mozzarella cheeses. 

9. Spread the remaining ¾ cup marinara over top, followed by the remaining eggplant, parmesan and mozzarella cheese. 

10. Sprinkle with salt and pepper and a dash of Italian Herb seasoning. 

11. Bake until the cheese melts and turns golden in spots, approximately 15 minutes. 

12. Garnish with basil if desired. 

Baked Eggplant Parmesan

Baked Eggplant Parmesan

With a hearty dish like this, we suggest pairing it with Cambria’s Benchbreak Pinot Noir due its dark berry, earthy and spicy aromas that create a nicely textured wine. 

Baked Eggplant Parmesan

Here’s to a prosperous, healthy and fulfilled year ahead with lots of family, friends, laughs and love. 

Written By: Kristin Mansky