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Baked Eggplant Parmesan

Cooking with eggplant is tricky, since it doesn't have a strong flavor on its own. In this vegetarian-friendly dish, we pair it with marinara and two tasty cheeses.

Serves 8
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
262 calories per serving


> 3 medium eggplants
> ¼ cup Pompeian Extra Virgin Olive Oil
> 2 cups marinara sauce
> 1 cup part-skim ricotta 
> 8 ounces fresh mozzarella cheese sliced into 1/8 inch discs


Peel and slice the eggplant width-wise into ¼-inch slices. Set oven to broil. Line a baking tray with foil. Brush 2 tbsp olive oil onto the eggplant and arrange half the eggplant onto the baking sheet. Season with salt and pepper. Broil for 2 min., flip, brush with remaining oil, and broil for an additional 2 min. or until eggplant is tender. Remove and set aside. Repeat with remaining eggplant.
Turn off broiler and preheat oven to 450°F. Spoon ¼ cup sauce into the bottom of a 9x13-inch baking pan followed by half of the cooked eggplant, making an even layer. Top with another ½ cup of sauce, ½ cup of ricotta in small spoonfuls, and ½ of the mozzarella. Repeat to create another layer. Bake for 10 min. and remove. Turn broiler back on and broil dish for 2–3 min., or until edges are bubbling. Serve warm.

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