Deep-Dish Eggplant Parmesan

Hands On Time:
30 mins
Total Time:
1 hrs 15 mins
4 serves


  • 2 medium eggplants (cut into 1/4-inch slices)

  • ¼ cup plus 2 tablespoons olive oil

  • Kosher salt and black pepper

  • 3 cups marinara sauce

  • 12 ounces fresh mozzarella, sliced

  • cup grated Parmesan (about 2 ounces)

  • ¼ cup panko bread crumbs

  • 1 tablespoon red wine vinegar

  • 5 ounces mixed greens (about 6 cups)

  • 1 pint cherry tomatoes, halved


  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.

    Deep-Dish Eggplant Parmesan
    Using fresh mozzarella lightens up this classic crowd-pleasing casserole that’s baked, not fried. Get the recipe. Paul Sirisalee

Nutrition Facts (per serving)

600 Calories
44g Fat
28g Carbs
24g Protein
Nutrition Facts
Calories 600
% Daily Value *
Total Fat 44g 56%
Saturated Fat 16g 80%
Cholesterol 67mg 22%
Sodium 1077mg 47%
Total Carbohydrate 28g 10%
Total Sugars 13g
Protein 24g
Calcium 609mg 47%
Iron 1mg 6%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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