Baked Eggplant Parmesan


  • 1 large or two medium eggplants, sliced into ½ inch thick rounds
  • Olive oil
  • Salt and pepper
  • 3 cups marinara sauce
  • ¼ cup chopped fresh herbs (basil, oregano, parsley), optional
  • ½ cup basil, chiffonade
  • 1 ½ cups grated Mozzarella cheese
  • ¼ cup grated Parmesan cheese


  1. Preheat oven to 450 degrees.
  2. Lightly brush the eggplant slices with olive oil and season with salt and pepper.
  3. Arrange on a baking sheet and roast in the oven until tender and lightly browned, about 15 minutes.
  4. Spread about 1 cup of the marinara sauce on the bottom of a baking dish.
  5. Top with a single layer of the eggplant slices.
  6. Sprinkle with a couple of teaspoons of basil and a layer of mozzarella cheese.
  7. Repeat layering and finish with Parmesan cheese.
  8. Reduce oven temperature to 350 and bake for 30 minutes, until cheese is browned.


Recipe provided by the Jefferson County Cooperative Extension Service

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