Go Back
+ servings
Baked eggplant Parmesan with tomato sauce and delicious cheese.

Easy Eggplant Parmesan Recipe

Love Keil
Baked eggplant parmesan with delicious cheese and tomato sauce.
Prep Time 10 mins
Cook Time 45 mins
Course Side Dish
Cuisine American
Servings 6
Calories 303 kcal


Tomato Sauce

  • 2 tablespoons avocado oil
  • 28 oz. Muir Glen Organic Fire Roasted Tomatoes diced
  • 1 teaspoon garlic salt or to taste
  • 1/2 cup water

Eggplant Parmesan

  • 1 eggplant thinly sliced, about 1/4-inch slices
  • 1/3 cup flour
  • salt & pepper to taste
  • 1/2 cup milk
  • 1 egg
  • 1 cup Italian Seasoned bread crumbs or regular bread crumbs with 1 teaspoon of Italian Seasoning
  • 3 tablespoons avocado oil plus more for frying
  • 1 cup mozzarella cheese shredded
  • chopped parsley or basil for ganish


Tomato Sauce

  • Place all ingredients inside the sauce pan & bring it to a boil, reduce the heat and simmer for about 30 minutes. Stirring few times.

Parmesan Eggplant

  • Preheat the oven to 400F. To prepare eggplant, into 1st bowl add flour and season it with salt and pepper to taste. Using 2nd bowl, beat 1 egg with 1/2 cup milk. In 3rd bowl place 1 cup of bread crumbs.
  • Now, coat each side of eggplant slices in flour mixture, follow by egg mixture and then bread crumbs. After place them on a plate.
  • Over medium/high heat, heat about 3 tablespoons of avocado oil in large skillet. Cooking in batches, add eggplant slices and cook for about 3-4 minutes on each side or until golden color - adding more oil as needed. Remove to a paper towel. Repeat until all eggplant slices are fried.
  • Using a baking dish, spread 1/2 of the tomato sauce on the bottom of the dish. Then place eggplant slices over the top. Spread the rest of the tomato sauce over each eggplant slice and cover it with mozzarella cheese.
  • Bake for 15 minutes on a middle rack, or until cheese is melted and has a golden color on top. Garnish with freshly chopped parsley or basil. Serve with pasta of your choice. Enjoy!


  • For best result slice eggplant into super thin slices about 1/4-inch. 
  • Skip frying step by baking eggplant slices at 450F for about 7 minutes, after coating it with breadcrumbs, make sure to grease the baking pan with avocado oil.
  • Makes 2 baking sheets of Eggplant Parmesan if layered single layer. It can also be layered. 
If  YOU make this Eggplant Parmesan Recipewould YOU take a picture and share it on Instagram by tagging @MuirGlen@MunchkinTimeBlog.   We would LOVE to see your creation! Thank you!


Serving: 1gCalories: 303kcalCarbohydrates: 25gProtein: 10gFat: 18gSaturated Fat: 5gCholesterol: 44mgSodium: 794mgPotassium: 280mgFiber: 3gSugar: 5gVitamin A: 255IUVitamin C: 2mgCalcium: 165mgIron: 2mg
Keyword eggplant, parmesan
Tried this recipe?Let us know how it was!