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Eggplant Parmesan

A great use of eggplants in an easy dish to prepare. Using this no-fry method, you are keeping it on the healthy side. It is always good to make the dish on the "saucy" side. Get a loaf of fresh bread to help sop it up while eating. Adapted from allrecipes Submitted by: DOERY | 


  • 1-2 eggplant, peeled and thinly sliced (1/8 inch)
  • 2 large eggs, beaten
  • 3 cups Italian seasoned bread crumbs
  • 4 cups roasted garlic spaghetti sauce
  • 1 (16 ounce) package mozzarella cheese, shredded and divided
  • 1/4 cup grated Parmesan cheese, divided
  • 1/2 teaspoon dried basil


Preheat oven to 350 degrees F (175 degrees C). Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on parchment paper on a baking sheet. If no parchment paper, place directly on baking sheet. Due to lower heat, should not stick to baking sheet. Bake in preheated oven for 5 minutes on each side. Check first side after 5 minutes to see if ready to flip. Remove from oven to flip. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top. Bake in preheated oven for 35 minutes, or until golden brown.