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Eggplant Parmesan

We really like eggplant and would rather have it baked than fried. This can be served as a side dish or main dish. —Donna Wardlow-Keating, Omaha, Nebraska
  • 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
  • Additional basil, optional


  • 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 until golden brown, about 5 minutes longer. Cool on a wire rack.
  • 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 until cheese is melted, 5-7 minutes longer. Garnish with additional basil, if desired.
Nutrition Facts
1 serving: 275 calories, 21g fat (6g saturated fat), 24mg cholesterol, 164mg sodium, 16g carbohydrate (9g sugars, 5g fiber), 9g protein.
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  • JAPluemer
    Oct 31, 2015

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

  • grandmascooking22
    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
    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
    Aug 28, 2014

    Excellent - love it !!!

  • langang
    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
    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
    Jul 1, 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
    Jan 16, 2013

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

  • GailMarie26
    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.

  • mabraham
    Aug 15, 2012

    No comment left