Easy Baked Eggplant Parmesan

Imagine sinking your fork into layers of velvety eggplant, rich marinara, and a trio of cheeses. That’s the experience our Easy Baked Eggplant Parmesan promises. This dish balances the hearty texture of baked eggplant with the creaminess of ricotta and mozzarella, topped with a sharp hit of Parmesan, creating a melt-in-your-mouth dish that will keep you coming back for more.

What sets this Eggplant Parmesan apart is its simplicity and health benefits. Instead of frying, we bake the eggplant to golden perfection, layering it with nutrient-rich spinach and a robust tomato sauce. This method not only enhances the flavors but also retains the natural goodness of the ingredients, making it a wholesome choice for any meal.

Full Recipe:


  • 2 large eggplants, sliced into 1/4-inch rounds
  • 1 tablespoon salt
  • 2 cups spinach, roughly chopped
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cups crushed tomatoes
  • 1 onion, finely chopped
  • 1 bell pepper, diced
  • 2 tablespoons olive oil
  • 1 teaspoon Italian herbs
  • Salt and pepper to taste


  1. Preheat your oven to 375°F (190°C).
  2. Sprinkle salt on the eggplant slices and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.
  3. In a pan, heat olive oil over medium heat. Add onions and bell pepper, sauté until soft.
  4. Add crushed tomatoes and Italian herbs, simmer for 10 minutes. Season with salt and pepper.
  5. In a bowl, combine ricotta, spinach, and half of the Parmesan.
  6. In a baking dish, layer sauce, eggplant slices, and cheese mixture. Repeat, finishing with a layer of mozzarella and remaining Parmesan.
  7. Bake for 25-30 minutes or until the top is golden and bubbly.

Prep Time: 45 minutes | Cooking Time: 30 minutes | Total Time: 1 hour 15 minutes | Kcal: 350 per serving | Servings: 4

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