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Deep-Dish Eggplant Parmesan

Deep-Dish Eggplant Parmesan
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Serves 4| Hands-On Time: | Total Time:



  1. Heat oven to 400° F. On 2 rimmed baking sheets, brush the eggplants with ¼ cup of the oil; season with ¼ teaspoon salt and ½ teaspoon pepper. Bake until tender, 20 to 25 minutes.
  2. Spread 1 cup of the marinara in the bottom of an 8-inch baking dish. Top with half the eggplant, half the mozzarella, and half the Parmesan. Repeat, ending with the last cup of marinara. Top with the bread crumbs.
  3. Bake until the cheese is melted and the sauce is bubbling, 30 to 35 minutes.
  4. Meanwhile, whisk together the vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Add the greens and tomatoes and toss to combine. Serve with the eggplant Parmesan.
By July, 2013

Nutritional Information

  • Per Serving
  • Calories 600
  • Fat 44g
  • Sat Fat 16g
  • Cholesterol 67mg
  • Sodium 1,077mg
  • Protein 24g
  • Carbohydrate 28g
  • Sugar 13g
  • Fiber 12g
  • Iron 1mg
  • Calcium 609mg
What does this mean? See Nutrition 101 .

Quick Tip

Deep-Dish Eggplant Parmesan
Be sure to cook the eggplant all the way through in the oven before layering it in the dish. This will ensure fork-tender pieces of eggplant in every bite.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.