Back to Contest-Winning Eggplant Parmesan

Print Options


Card Sizes

Contest-Winning Eggplant Parmesan Recipe

Contest-Winning Eggplant Parmesan Recipe

Because my recipe calls for baking the eggplant instead of frying it, unlike most eggplant parmesan recipes, it’s much healthier! It takes a little extra time, but the Italian flavors and rustic elegance are well worth it. —Laci Hooten, McKinney, Texas
TOTAL TIME: Prep: 40 min. Cook: 25 min. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Contest-Winning Eggplant Parmesan

Sort By :

Average Rating
Reviewed Jan. 15, 2018

"Loved baking instead of frying slices. Very good"

Mary Elaine
Reviewed Sep. 20, 2017

"I made this dish last night. The 45 min prep time was way underestimated. It took me over 2 hours prep time. I followed the recipe exactly and I agree with some of the comments below. There was not enough sauce so I had to open a second jar and still there was not enough sauce. I should have used 2 full jars. There was too little mozzarella cheese. Next time I would use twice the amount. After I sliced up my second eggplant I realized I was going to have more slices than would fit the dish. It took 3 large cookie sheets to bake each batch for 20 mins. That's an hour of prep time right there. After baking, the slices remained the color of the Panko and never did turn crispy or brown. Next time I would up the oven temp to 400. Come to think of it, next time I will fry the eggplant and skip the hour of baking. I had to use 4 xl eggs instead of 3. Using Panko bread crumbs were fine but I needed double the amount. Once the bread crumbs on the bottom of the plate got wet with eggs it had to be thrown out and started over with a fresh batch of bread crumbs. I agree with another review that I would not call this an award winning dish. I was very satisfied with the taste but it was not worth the 3 hours it took to make."

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..."

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."

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."

Reviewed Sep. 21, 2016

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

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."

Loading Image