Eggplant Parmigiana Bake

    Eggplant Parmigiana Bake

    Layers of fried eggplant, melted mozzarella, and homemade marinara sauce.

    Word Recipe Kitchen

    Tested & verified by our culinary team

    60 minsMedium8 servings

    Nutrition per serving

    460

    Calories

    22g

    Protein

    35g

    Carbs

    26g

    Fat

    Ingredients

    • 3 unitsLarge Eggplants
    • 4 cupsMarinara Sauce
    • 1 lbMozzarella Cheese
    • 1 cupParmesan Cheese
    • 2 cupsBreadcrumbs

    Instructions

    1. 1

      Slice eggplant, coat in breadcrumbs, and pan-fry until soft.

    2. 2

      Layer sauce, eggplant, and cheeses in a large baking dish.

    3. 3

      Repeat layers until ingredients are used, ending with cheese.

    4. 4

      Bake at 375°F (190°C) for 30 minutes until bubbling and golden.

    Nutrition Facts

    Servings 8Serving Size 1

    Amount Per Serving

    Calories460

    % Daily Value *

    Total Fat 26g33%
    Saturated Fat 11.7g59%
    Trans Fat 0g
    Cholesterol 185mg62%
    Sodium 310mg13%
    Total Carbohydrate 35g13%
    Dietary Fiber 3g11%
    Sugars 5.3g
    Protein 22g44%
    Vitamin A 500 IUVitamin C 8 mgCalcium 220 mgIron 1.2 mg

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    💡 Tips for Eggplant Parmigiana Bake

    • • Let meat rest for 5 minutes after cooking to keep it juicy.
    • • Use room-temperature eggs for more even cooking and better volume.
    • • Grate cheese fresh rather than pre-shredded for better melting and flavor.

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