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

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
Healthy Contest Winning Test Kitchen Approved
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 (8 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 jar (28 ounces) spaghetti sauce

Nutritional Facts

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

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Reviewed Mar. 17, 2016

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

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!!"

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."

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."

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."

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