Contest-Winning Eggplant Parmesan Recipe
Contest-Winning Eggplant Parmesan Recipe photo by Taste of Home
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Contest-Winning Eggplant Parmesan Recipe

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Because my recipe calls for baking the eggplant instead of frying it, it’s much healthier! The prep time is a little longer than for some recipes, but the Italian flavors and rustic elegance are well worth it. —Laci Hooten, McKinney, Texas
TOTAL TIME: Prep: 40 min. Cook: 25 min.
MAKES:8 servings
TOTAL TIME: Prep: 40 min. Cook: 25 min.
MAKES: 8 servings


  • 3 large eggs, beaten
  • 2-1/2 cups panko (Japanese) bread crumbs
  • 3 medium eggplants, cut into 1/4-inch slices
  • 2 jars (4-1/2 ounces each) sliced mushrooms, drained
  • 1/2 tsp dried basil
  • 1/8 teaspoon dried oregano
  • 2 cups shredded part-skim mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 jar (28 ounces) spaghetti sauce

Nutritional Facts

1 serving: 305 calories, 12g fat (5g saturated fat), 102mg cholesterol, 912mg sodium, 32g carbohydrate (12g sugars, 9g fiber), 18g protein.


  1. Preheat oven to 350°. Place eggs and bread crumbs in separate shallow bowls. Dip eggplant in eggs, then coat in crumbs. Place on baking sheets coated with cooking spray. Bake 15-20 minutes or until tender and golden brown, turning once.
  2. In a small bowl, combine mushrooms, basil and oregano. In another small bowl, combine mozzarella and Parmesan cheeses.
  3. Spread 1/2 cup sauce into a 13x9-in. baking dish coated with cooking spray. Layer with a third of the mushroom mixture, a third of the eggplant, 3/4 cup sauce and a third of the cheese mixture. Repeat layers twice.
  4. Bake, uncovered, at 350° for 25-30 minutes or until heated through and cheese is melted. Yield: 8 servings.
Originally published as Eggplant Parmesan in Healthy Cooking August/September 2011, p31

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Contest-Winning Eggplant Parmesan

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annlindblad User ID: 7743001 264099
Reviewed Mar. 30, 2017

"Husband loved this. I used more bread crumbs than called for....and I peeled the eggplant, salted the slices, and soaked them in water while I assembled the other ingredients..."

Dianne User ID: 6318794 264055
Reviewed Mar. 29, 2017

"The only difference between my recipe and this one--I saute fresh mushrooms instead of using canned. Awesome recipe, especially with a chunky garden veggie sauce."

AllisonO User ID: 7446023 254448
Reviewed Sep. 21, 2016

"This was delicious! My husband, who prefers to have meat as part of every meal, even went back for seconds! The only changes I made were to use plain breadcrumbs instead of Panko, and to eliminate the mushrooms. I used a chunky garden veggie-style spaghetti sauce which I thought made a great difference in both texture and flavor.

The eggplant stayed crisp, even after baking in the combined dish with the sauce; the flavor was excellent; and it was hearty enough to not taste like a meatless dish. The little extra time it takes to bake the breaded eggplant slices first is well worth the effort."

djmcclimon User ID: 8470923 254426
Reviewed Sep. 21, 2016

"Did not enjoy this recipe. I have other eggplant recipes my husband & I like better."

pschube User ID: 2658481 245591
Reviewed Mar. 17, 2016

"Delicious! I love eggplant parmesan and this is a nice sized recipe. I doubled the sauce and omitted the mushrooms."

MaritaK User ID: 5082743 118539
Reviewed Sep. 11, 2014

"I LOVE this recipe! I have made eggplant parm before, frying the eggplant, and didn't like it because it soaked up too much oil. This was SO good! I salted the PEELED eggplant slices to reduce the bitterness and put them into a colander for 20 min. Then I dipped the slices in flour, egg, and panko crumbs, and baked them on sprayed cookie sheets for 20 minutes, turning after 10. I chopped the mushrooms, and fresh basil, and oregano, and layered all ingredients. I used 32 oz. of sauce, 28 oz. wasn't enough. We had the leftovers the next day, and it actually tasted even better! Definitely a keeper!!"

gucci65 User ID: 7131119 192749
Reviewed Sep. 8, 2014

"Needed to use more eggs. Needed more sauce. Mushrooms made it watery. Did not add any flavor to this dish. Also using Italian seasoned bread crumbs neede to be used in this recipe."

candy91 User ID: 7479042 212721
Reviewed Sep. 2, 2014

"Please pardon me for my frankness, but this is not a prize winning recipe. First of all, the ingredients as listed are not correct. I cut up 3 eggplants and ended up with too many slices for recipe. Also, I used 5 eggs to dip the eggplant slices and had to use more than the 2 1/2 cups of Panko. The real kicker was that after spending hours making this recipe, it ended up not having enough sauce and was extremely dry as Donald indicated below. Unfortunately, I didn't read the reviews below before making it.

Very disappointed with this recipe."

iwillia13 User ID: 7889198 197569
Reviewed Sep. 2, 2014

"I grew up in an Italian family and learned from my grandmother to always after slicing the eggplant to soak it in water with salt to get the bitterness from it, or extra strong tase, then lay on towels to dry, then start your recipe. Also, there are male and female eggplants and if you look at the bottom of the eggplant the one's with the smaller tan patch are the males and the larger the females, thus more seeds."

Donald VZ User ID: 3723870 133967
Reviewed Sep. 1, 2014

"I used (2) jars of spaghetti sauce. I followed the recipe and yet it was dry. Would not make again."

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