Super Easy Eggplant Parmesan

"This recipe is so easy it's crazy. You don't even have to fry the eggplant before you assemble the casserole. I think it gives great taste and texture this way. Also saves a lot of calories! You can also throw in other items such as mushrooms, onions or sausage. I do occasionally to make a whole meal in one dish."
photo by sarahefuller photo by sarahefuller
photo by sarahefuller
Ready In:
1 casserole


  • 1 large eggplant (peeled and sliced thin)
  • 1 (2 lb) jar of ragu pasta sauce (use any flavor you like or homemade sauce)
  • 2 cups shredded mozzarella cheese (or any Italian blend)


  • Preheat oven to 350°F.
  • Peel eggplant and slice thin. Layer eggplant and other ingredients if desired. Cover with foil and back 45 minutes.
  • Take the foil off for the last 5 minutes of baking. Enjoy!

Questions & Replies

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  1. Perhaps I did something wrong but this recipe was not great. It was very bland! I would suggest adding a lot of spices and maybe cutting the eggplant smaller. Texture was good. Next time I will make with a lot of spice and add ricotta for a more lasagna-like dish.
  2. This is the PERFECT week night dish! I made it last night, and it took me only about 5 minutes to assemble. The flavor depends on the type of spaghetti sauce you use, but I used some inexpensive sauce that I bought at Aldi grocery store, and it was delicious. I don't think I will ever again bread the eggplant for Eggplant Parmesan after making this. The absence of breading made it much lighter - and healthier! This is indeed super easy, but also super good!
  3. I added to the recipe 2 layers of a package of browned turkey sausage, an onion and red pepper, (chopped and sauteed), and ricotta cheese. I wish I'd pre-sauteed the eggplant, because with all these extra ingredients it didn't fully cook!! Otherwise, delicious.
  4. Very good! Definitely better than pan frying and so much less of a hassle! I might try sprinkling some breadcrumbs in next time, just for some added texture.
  5. Loved it! It's just as good as any fried version but much easier, quicker, and healthier. My entire family raved about it and gobbled it all up. I made it again tonight and added fresh mushrooms -- tasty, but soupier so next time I'll saute the mushrooms before adding to remove some of the liquid.



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