Eggplant Parmesan Recipe: A Healthy Lunch for the Family

Eggplant parmesan recipe: A healthy lunch for the family
(Photo by Sean Gallup/Getty Images)

Originating from the Parma province of Italy, the parmesan cheese is one of the most popular cheeses in the world. Regarded as the “King of Cheese,” the it has an irresistible fragrant and tangy taste. This buttery, yellow-colored cheese has a grainy, crumbly texture and can transform the most flat dish into a zesty meal with its piquant flavor.

There are many ways to eat parmesan cheese. You can grate it over your pasta soup or salad, roast it, or eat it in its original form. And then we have a healthier way to satiate your parmesan craving. This dish, from lifestyle guru Martha Stewart, is called baked eggplant parmesan.

Baked Eggplant Parmesan Recipe:


Olive oil, for baking sheets

2 large eggs

3/4 cup plain dry breadcrumbs

3/4 cup finely grated Parmesan, plus 2 tablespoons for topping

1 teaspoon dried oregano

1/2 teaspoon dried basil

Coarse salt and ground pepper

2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds

6 cups (48 ounces) store-bought chunky tomato sauce or homemade

1 1/2 cups shredded mozzarella

How to make Eggplant parmesan: Prep time:20 mins, total time: 1 hr 30mins, servings 8


Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.

Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.

Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.



Stewart, M., “Baked-Eggplant Parmesan,” Martha Stewart web site, December 2003;, last accessed January 12, 2017.