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Oven-Baked Eggplant Parmesan

Serving of Easy Oven-Baked Eggplant Parmesan recipe made with Prego® pasta sauce
  • prep time: 20 min
  • total time: 20 min
  • serves: 6 people
  • calories: 364 1 serving

Our version of this Italian classic comfort food is baked in the oven, not fried. It's just as delicious as the traditional version, but no frying makes it even more appealing because clean up is a breeze.


  • 2 egg
  • 1 1/2 cups seasoned bread crumbs
  • 2 medium eggplant (about 1 1/2 pounds), cut into 1/2-inch thick slices
  • 1 jar (23.5 ounces) Prego® Farmers' Market Classic Marinara Sauce or Traditional
  • 2 cups shredded mozzarella cheese (about 8 ounces)
  • 2 tablespoons grated Parmesan cheese


  • Step 1

    Set the oven to 400°F.  Spray a rimmed baking sheet with vegetable cooking spray.

  • Step 2

    Beat the eggs in a shallow bowl with a fork or whisk.  Place the bread crumbs onto a dish.  Dip the eggplant into the eggs and coat with the bread crumbs.  Place the eggplant onto the baking sheet.

  • Step 3

    Bake for 30 minutes, turning the eggplant over once halfway through the baking time.

  • Step 4

    Spray a 2-quart baking dish with vegetable cooking spray.  Spread 1/2 cup sauce in the bottom of the dish.  Layer half the eggplant, 1 cup sauce, 1 cup mozzarella cheese and 1 tablespoon Parmesan cheese in the dish.  Repeat the layers.

  • Step 5

    Bake for 25 minutes or until hot.

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Made With

Calories 364
Total Fat 16 g
Sat. Fat 7.1 g
Trans Fat 0 g
Cholesterol 93 mg
Sodium 1057 mg
Total Carb 36 g
Dietary Fiber 8 g
Sugar 10 g
Protein 18 g
Vitamin D 3 %DV
Calcium 26 %DV
Iron 15 %DV
Potassium 15 %DV
Calories 357
Total Fat 13 g
Sat. Fat 6.2 g
Trans Fat 0 g
Cholesterol 93 mg
Sodium 1109 mg
Total Carb 41 g
Dietary Fiber 7 g
Sugar 15 g
Protein 18 g
Vitamin D 3 %DV
Calcium 24 %DV
Iron 17 %DV
Potassium 15 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.