Nonna's Light & Easy Baked Eggplant Parmesan Casserole Recipe by Ann Marie Patitucci

Nonna's Light & Easy Baked Eggplant Parmesan Casserole Recipe

I absolutely love eggplant parmesan. Over the years it has become my favorite Italian dish. However, I’ve been trying to eat fewer fried foods. This easy, cheesy baked eggplant recipe is perfect! 

This no-fry eggplant parmesan recipe has the great taste of the eggplant parmesan I’m used to, but it’s baked, not fried. Perfection! The ingredient list is short for this Italian recipe: eggplant, eggs, mozzarella cheese, spaghetti sauce, seasoned Italian breadcrumbs, grated Parmesan cheese and dried basil. The eggplant are sliced, dredged and then baked until crispy and golden. The eggplant is layered with the spaghetti sauce and cheeses and then baked. 

Serve this tasty baked eggplant casserole recipe with a crisp garden salad and garlic bread for a fantastic dinner. 

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Cuisine: Italian / American
Prep Time: 10 minutes 
Cook Time: 45 minutes 
Total Time: 55 minutes
Servings: 4


  • 3 eggplants, peeled and thinly sliced
  • 2 eggs, beaten
  • 1 package (16 ounces) shredded mozzarella cheese (divided)
  • 6 cups spaghetti sauce, divided (I sometimes use a touch more)
  • 4 cups Italian seasoned breadcrumbs
  • 1/2 cup grated Parmesan cheese (divided)
  • 1/2 teaspoon dried basil

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Recipe Notes

  • Some people want to let eggplant sit with salt on it before using to remove bitterness. I don't find eggplant to be that bitter at all, so skip this step.
  • Use whatever type of spaghetti sauce you like for this recipe.
  • Store any leftovers covered in an airtight container in the fridge for up to four days. Reheat in the microwave.

Here's how to make it: 

  1. Put beaten eggs in one bowl and breadcrumbs in another. Dip the eggplant slices in egg first, then in breadcrumbs. Make sure eggplant is fully covered in each. Place eggplant in a single layer on a baking sheet. Bake in preheated 350-degree F oven for 5 minutes on each side.
  2. Cover the bottom of a 13x9-inch baking dish with spaghetti sauce. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
  3. Bake for 35 minutes or until golden brown.

Nutrition Facts Per Serving

Calories: 628

Total Fat: 22.3g

Saturated Fat: 10.9g

Cholesterol: 179mg

Sodium: 1739mg

Total Carbohydrate: 68.7g

Dietary Fiber: 8.1g

Total Sugars: 14.1g

Protein: 38.9g

Vitamin D: 12mcg

Calcium: 862mg

Iron: 6mg

Potassium: 388mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Elisa Schmitz
I've always been intimidated by trying to make eggplant Parm, but this recipe is so simple, even I can make it. Thanks for sharing the yum, Ann Marie Gardinier Halstead !
This looks delicious 😋
Melissa Vickers
I'm not a huge fan of eggplant and hubby would rather not eat it, but I remember my mom used to make something like this and it was good. Cheese and tomato sauce makes just about anything tasty! :-)

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