Eggplant Parmesan Recipe
Eggplant Parmesan Recipe photo by Taste of Home
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Eggplant Parmesan Recipe

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4.5 20 26
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We really like eggplant and would rather have it baked than fried. This can be served as a main dish or side dish. -Donna Wardlow-Keating, Omaha, Nebraska
TOTAL TIME: Prep: 10 min. Bake: 45 min. + cooling
MAKES:2 servings
TOTAL TIME: Prep: 10 min. Bake: 45 min. + cooling
MAKES: 2 servings


  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 1 small eggplant, peeled and cut into 1/4-inch slices
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1 tablespoon grated Parmesan cheese
  • 1 medium tomato, thinly sliced
  • 1/2 cup shredded mozzarella cheese

Nutritional Facts

1 each: 275 calories, 21g fat (6g saturated fat), 24mg cholesterol, 164mg sodium, 16g carbohydrate (9g sugars, 5g fiber), 9g protein.


  1. Combine oil and garlic; brush over both sides of eggplant slices. Place on a greased baking sheet. Bake at 425° for 15 minutes; turn. Bake 5 minutes longer or until golden brown. Cool on a wire rack.
  2. Place half of the eggplant in a greased 1-qt. baking dish. Sprinkle with half of the basil and Parmesan cheese. Arrange tomato slices over top; sprinkle with remaining basil and Parmesan. Layer with half of the mozzarella cheese and the remaining eggplant; top with remaining mozzarella. Cover and bake at 350° for 20 minutes. Uncover; bake 5-7 minutes longer or until cheese is melted. Yield: 2 servings.
Originally published as Eggplant Parmesan in Reminisce September/October 2002 , p49

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JAPluemer User ID: 1402893 236042
Reviewed Oct. 31, 2015

"this is a simple and very good summer recipe even for those that don't like eggplant"

grandmascooking22 User ID: 5357761 232587
Reviewed Sep. 10, 2015

"Very good recipe! The only thing I did differently from the original recipe was to lightly salt and pepper the tomato layer. Very tasty and low cal and carb!"

mmchuber User ID: 6952320 135529
Reviewed Sep. 5, 2014

"Great recipe. Loved that it was low carb. Made it according to recipe except used low fat mozzarella, asiago instead of parm, and Italian seasoning instead of basil (what I had in the kitchen). Hubby said he would not eat unless made traditionally (breaded and fried). He really liked it!! Definitely a keeper in my recipe box."

ritameek User ID: 5834305 205063
Reviewed Aug. 28, 2014

"Excellent - love it !!!"

langang User ID: 5722096 87282
Reviewed Aug. 12, 2013

"Delicious. We plan on making this several more times this summer with eggplant, tomatoes, and fresh basil from the farmers' market. Yum!!"

marybrehm User ID: 2047642 112489
Reviewed Aug. 10, 2013

"We found this recipe very bland. Would add marinara sauce next time and maybe some oregano with the basil. Liked the fact that it's baked though so may give it another try."

Summy User ID: 1386846 112488
Reviewed Jul. 1, 2013 Edited Dec. 9, 2013

"Exceptionally good recipe. Not the greasy egg dipped Eggplant Parmesan from the past. It's just perfect, especially if you can afford to indulge in fresh mozarella (I got it for less than half price today!). I made this in 2008 for a friend who loves Eggplant Parmesan and fatty foods, and he dubbed this the best ever. :) The fresher ingredients, the better."

momof4kids User ID: 3323000 80644
Reviewed Jan. 16, 2013

"These were delish and my kids actually tried eggplant and loved it!"

GailMarie26 User ID: 50094 130472
Reviewed Nov. 14, 2012

"This is perfect. Next time I'll have to make some meat to go with it for my meat loving husband. The kids and I loved it though and my husband ate it."

jacki DiBello User ID: 2749007 113252
Reviewed Jul. 22, 2012

"My Husband loved this! Now, I did tweek it a bit.....I put my homemade sauce on it instead of just the tomatoes, and layered it with mozzarella and parm, like the traditional way. Roasting the eggplant was wonderful....thank you so much for this recipe! It will be a staple in my family."

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