Baked Eggplant Parmesan

This lighter take on a classic Italian dish delivers all the comfort you expect without the heavy frying. Crisp, breaded eggplant slices are layered with a rich tomato sauce and melted cheese for a meal that feels satisfying and wholesome. It is a perfect way to use up a garden harvest or simply enjoy a vegetable-forward dinner that the whole family will love.

For the sauce, we use our Hearty Tomato Basil Sauce recipe from the website, but we have included the full ingredients and instructions right here for your convenience so you can make the entire dish without switching pages.

Yields: 6 servings | Prep Time: 25 minutes | Cook Time: 50 minutes | Temperature: 400°F

Ingredients

• 2 tablespoons all-purpose flour
• 1 (1-pound) eggplant
• 1/3 cup egg substitute
• 2 tablespoons skim milk
• 2/3 cup dry breadcrumbs
• 1/2 teaspoon Italian seasoning
• Vegetable cooking spray
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 2 tablespoons Parmesan cheese

Tomato Basil Marinara Ingredients

• Vegetable cooking spray
• 3/4 cup chopped onion
• 1/2 cup coarsely grated carrot
• 3 cloves garlic, minced
• 1 (28-ounce) can tomatoes with basil, undrained and chopped
• 1 teaspoon Italian seasoning
• 1 bay leaf
• 1 1/2 teaspoons red wine vinegar

Instructions

1. Prepare the Sauce: Coat a Dutch oven with cooking spray and place it over medium-high heat until hot. Add the onion, carrot, and garlic. Sauté until the vegetables are tender. Add the tomatoes, Italian seasoning, and bay leaf. Bring the mixture to a boil. Reduce the heat and cook for 30 minutes, stirring occasionally. Remove the bay leaf. Place the sauce in an electric blender or food processor. Blend for about 5 seconds; the mixture should not be completely smooth. Return the sauce to the Dutch oven. Add the red wine vinegar and cook for 5 minutes.
2. Prepare the Eggplant: Place the flour in a large zip-top plastic bag and set aside. Peel and cut the eggplant into 12 slices, each about 1/2-inch thick. Place the slices in the plastic bag and shake to coat.
3. Dredge: Combine the egg substitute and milk in a shallow dish and set aside. Combine the breadcrumbs and Italian seasoning in another dish. Dip each flour-coated eggplant slice into the egg mixture and then dredge lightly in the breadcrumbs.
4. Bake the Eggplant: Place the slices on a baking sheet coated with cooking spray. Bake at 400°F for 12 to 14 minutes or until lightly browned.
5. Assemble: Coat a 13x9x2-inch baking dish with cooking spray. Layer half of the baked eggplant slices in the dish, overlapping them slightly. Spoon half of the hot Marinara Sauce over the eggplant. Repeat the layers with the remaining eggplant and sauce.
6. Final Bake: Sprinkle with the mozzarella and Parmesan cheeses. Bake for 5 minutes or until the cheeses melt.

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