4.85 from 33 votes
Close up of baked eggplant parm in blue baking dish
Grandma's Baked Eggplant Parmesan
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins

My grandmother's easy Baked Eggplant Parmesan is a delicious vegetarian dinner that only requires 15 minutes of prep!  This recipe simplifies the classic Italian dish for a quick-prep, kid-friendly weeknight meal!

Course: Dinner
Cuisine: Italian
Keyword: Baked eggplant, Eggplant parmesan
Servings: 2 - 4 people
Calories: 262.9 kcal
Author: Blair
  • 3 tablespoons melted butter
  • ½ cup corn flake crumbs
  • ¼ cup grated Parmesan cheese
  • ½ teaspoon salt
  • Dash of pepper
  • 1 small eggplant
  • 1 egg beaten
  • 1 cup marinara sauce
  • 2 ounces (1/2 cup) shredded mozzarella cheese
  1. Preheat oven to 400F (200C).

  2. Pour melted butter into a 11 x 7-inch baking dish. Set aside.
  3. Place egg in a shallow dish. Set aside.
  4. In a separate shallow dish, combine corn flake crumbs, Parmesan cheese, salt and pepper. Set aside.
  5. Peel eggplant and cut into ¾-inch thick slices. Dip each slice in egg and coat with crumb mixture. Place in prepared baking dish.
  6. Bake for 20 minutes; turn slices and bake for an additional 15 minutes.
  7. Pour marinara sauce over eggplant and top with mozzarella cheese. Bake for 3 more minutes, or until cheese is just melted.
Recipe Notes

My boys love this dish when it's served with pasta and additional marinara sauce on the side!

Nutrition Facts
Grandma's Baked Eggplant Parmesan
Amount Per Serving (1 /4th of recipe)
Calories 262.9 Calories from Fat 145
% Daily Value*
Fat 16.1g25%
Saturated Fat 8.5g53%
Cholesterol 82mg27%
Sodium 792.2mg34%
Carbohydrates 21.6g7%
Fiber 3.9g16%
Sugar 4.6g5%
Protein 10.4g21%
* Percent Daily Values are based on a 2000 calorie diet.