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Easy Eggplant Parmesan - 187 recipes

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By á-10360

Rate this recipe 4.2/5 (6 Votes)
Healthy Eggplant and Kale Parmesan 1 Picture
Details

Servings 4
Preparation time 15
Cooking time 75

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • Kosher salt
  • One 28-ounce can no-salt whole tomatoes, crushed well by hand
  • 1 small bunch curly kale, stripped from the stems and chopped (about 6 cups)
  • 1 cup torn fresh basil leaves
  • 1 cup almond flour
  • 1/2 cup whole-wheat breadcrumbs
  • 2 large egg whites
  • 2 medium eggplants, sliced into 1/2-inch rounds, ends discarded (about 2 1/2 pounds)
  • Freshly ground black pepper
  • 1 cup shredded part-skim mozzarella
  • 1/4 cup grated Parmesan
  • 2 tablespoons fresh parsley leaves, chopped

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Special equipment: a broiler-safe 9-by-13-inch baking dish Position 2 oven racks in the middle and upper third of ...

Top rated Eggplant Parmesan recipes

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Cooking Light JUNE 1999

  • 1/4 cup fat-free mayonnaise
  • 1 (3/4-pound) eggplant, cut crosswise into 24 slices
  • 1/2 cup crushed saltine crackers (about 12 crackers)
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese
  • Cooking spray
4.5/5 (179 Votes)

By

HEAT oven to 400°F. LAYER half each of the eggplant and mushrooms in 13x9-inch pan sprayed with cooking spray; to...

  • 1 -eggplant (1 lb.), sliced
  • 1/2-lb. sliced fresh mushrooms
  • 1/2-cup KRAFT Grated Parmesan Cheese
  • 1-1/2-cups KRAFT 2% Milk Shredded Mozzarella Cheese
  • 1 -jar (24 oz.) spaghetti sauce
4.3/5 (23 Votes)

By

Sprinkle some salt on both sides of each slice of eggplant

  • 3 eggplant, sliced 1/4″ thick (you’ll need 12 slices)
  • salt
  • 3 eggs, beaten
  • 1 (8 ounce) box Italian seasoned panko bread crumbs
  • 1 (26 ounce) jar marinara sauce
  • 1 (16 ounce) package fresh mozzarella cheese, sliced thinly
  • 1/2 cup grated parmesan cheese
  • 1/4 cup chopped fresh basil or 1 teaspoon dried basil
  • cooking spray
4.7/5 (15 Votes)

By

from Cooking Light Magazine

  • 4 Portobello mushroom caps, stems removed
  • 3 tablespoons virgin olive oil, divided
  • Kosher salt and pepper to taste
  • Small eggplant sliced thinly, about 2 cups
  • 1/2 ½ cup prepared marinara sauce
  • 4 oz. Sargento® Shredded Reduced Sodium Mozzarella Cheese
  • 1/2 ½ oz. Sargento® Grated Parmesan & Romano Cheese
  • 4 slices vine ripened tomato
  • Basil leaves for garnish
4.5/5 (6 Votes)

By

Eggplant is layered with tomato sauce, ricotta, Pecorino Romano, mozzarella and parsley to make a rich, but not hea...

  • 1 large eggplant, about two pounds
  • 1 tablespoon olive oil
  • 12 ounces fat-free ricotta
  • 1/4 cup plus 2 tablespoons Pecorino Romano
  • 1/4 cup fresh parsley, chopped
  • 1 medium egg
  • 2 cups reduced fat mozzarella (I use Sargento)
  • 3 cups homemade tomato sauce
  • Salt, to taste
4.6/5 (38 Votes)

By

This classic Italian-American dish is perfect for a weeknight dinner! Golden-brown eggplant get layered with gooey ...

  • 1 eggplant, cut into 3/4-inch slices
  • 8 tablespoons olive oil
  • 8 ounces ricotta cheese
  • 6 ounces Mozzarella cheese, grated
  • 1/2 ground meat in sauce
  • 1/2 cup Parmesan cheese, grated
  • 1 egg beaten
  • 1/2 cup fresh basil, chopped
  • 4 cups pasta sauce
4.6/5 (40 Votes)

By

Heat oven to 350 Cut Eggplant Heat oil in pan that can hold 2-3" deep oil Put a cup or so of flour in bowl and add

  • 1 large eggplant (I used 2)
  • Salt, Pepper
  • Eggs-beaten in a bowl (I used 6)
  • Flour (for dredging)
  • Italian Style bread crumbs
  • 1 Cup Mozzarella Cheese (I used 2)
  • Jar of pasta sauce (I used 2 Bertolli Organic olive oil/basil/garlic)
  • Oil- I used canola
5/5 (1 Votes)

By

In a large skillet, heat the 3 tablespoons of olive oil

  • 3 tablespoons extra-virgin olive oil, plus about 2 cups for frying
  • 1 onion, finely chopped
  • 3 garlic cloves, very finely chopped
  • Two 28-ounce cans whole, peeled Italian tomatoes, drained
  • Kosher salt and freshly ground pepper
  • 8 small eggplants (1/2 pound each), cut lengthwise 1/2 inch thick
  • 3 tablespoons coarsely chopped basil
  • 1 pound lightly salted fresh mozzarella, thinly sliced and torn into small pieces
  • 1 cup freshly grated Parmigiano-Reggiano cheese
  • 3 tablespoons dry bread crumbs
5/5 (1 Votes)

By

Arrange a layer of eggplant slices in a colander

  • 1 large eggplant, peeled and cut into 1/3 inch slices
  • 2 eggs, beaten
  • 1 1/2 cups seasoned dry bread crumbs
  • 1/4 cup olive oil
  • 3 cups spaghetti sauce
  • 1/2 lb shredded mozzarella cheese
  • 1/3 cup grated parmesan cheese
5/5 (1 Votes)

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For the sauce: Place the oil in a heavy medium saucepan

  • For the sauce:
  • 2 tablespoons extra-virgin olive oil
  • 1 shallot, chopped
  • 1 large garlic clove, minced
  • 1 cup jarred marinara, such as GDL Tomato Basil or San Marzano
  • 1/4 cup finely chopped fresh basil
  • 1 teaspoon dried oregano
  • 1/8 teaspoon dried crushed red pepper
  • 1/4 teaspoon (or more) balsamic vinegar
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • For the eggplant:
  • 1/2 cup all purpose flour
  • 2 large egg whites
  • 1 cup panko (Japanese bread crumbs)
  • 2 Japanese eggplants, sliced 1/4-inch-thick, each cut on slight diagonal
  • 2/3 cup olive oil
  • 1/2 cup (packed) coarsely grated whole-milk mozzarella cheese
  • 1/2 cup finely grated Parmesan cheese
  • Small fresh basil leaves (garnish)
5/5 (1 Votes)

By

Nana's with my own personal touch

  • 2 Large egg plants
  • 4 cups Bread crumbs
  • 1 cup Romano Cheese
  • 6 eggs
  • 1/4 cup Fresh parsley chopped
  • Mozzarella cheese
5/5 (1 Votes)

By

Preheat the grill to medium heat

  • 1 (1 1/2 lb.) eggplant
  • 1 large zucchini
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 3 oz. fresh mozzarella, thinly sliced
  • 1 1/2 cups tomato sauce (your favorite kind)
  • 10 large basil leaves
5/5 (1 Votes)

By

Eggplant Heat oven to 400

  • 3/4 c. panko bread crumbs
  • 1/4 c. grated parmesan cheese
  • 1 tsp. dried oregano
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 3 egg whites
  • 1 lg. eggplant,about 1 1/2 lbs.,cut into 1/2 inch slices(about 16 slices)
  • Sauce and Pasta
  • 4 cloves garlic,peeled and sliced
  • 2 cans no-salt added diced tomatoes
  • 1 1/2 tsp. dried oregano
  • 1/2 tsp. salt
  • 1/2 c. fresh basil
  • 1/2 c. shredded mozzarells
  • 1/2 lb. angel hair pasta,cooked following pkg. directions.
5/5 (1 Votes)

By

1. Preheat oven to 375°. 2

  • Eggplant:
  • 2 large eggs, lightly beaten
  • 1 tablespoon water
  • 2 cups whole-wheat panko (Japanese breadcrumbs)
  • 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
  • 2 (1-pound) eggplants, peeled and cut crosswise into 1/2-inch-thick slices
  • Cooking spray
  • Filling:
  • 1/2 cup torn fresh basil
  • 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
  • 1/2 teaspoon crushed red pepper
  • 1 1/2 teaspoons minced garlic
  • 1/4 teaspoon salt
  • 1 (16-ounce) container part-skim ricotta cheese
  • 1 large egg, lightly beaten
  • Remaining ingredients:
  • 1 (24-ounce) jar premium pasta sauce
  • 1/4 teaspoon salt
  • 8 ounces thinly sliced mozzarella cheese
  • 3/4 cup (3 ounces) finely grated fontina cheese
5/5 (1 Votes)

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Eggplant Parmesan II Healthy Eggplant and Kale Parmesan