Jersey Girl Cooks

  • About
  • Recipes
  • SUBSCRIBE
  • Contact
menu icon
go to homepage
  • About
  • Recipes
  • SUBSCRIBE
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • About
    • Recipes
    • SUBSCRIBE
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Vegetarian Entrees

    Baked Breaded Eggplant Parmesan Rounds

    First Published: May 23, 2021 . Last Modified: January 31, 2024 lisa21 Comments This post may contain affiliate links

    Jump to Recipe

    These Baked Eggplant Parmesan Rounds are a lighter version of Eggplant Parmesan. These breaded baked eggplant slices look fancy on a plate and make a great eggplant appetizer that you might even prefer over the classic fried version!

    Individual Eggplant Parmesan Slices

    There is something about warm weather that makes me want to cook vegetarian meals. I could eat these Baked Eggplant Parmesan Rounds once a week. It doesn’t even bother me that I have to turn my oven on. It’s much better than frying on the stove and also so much healthier.

    All About Eggplant

    Eggplant is a vegetable with lots of nutrition and a very tasty way to make dinner. Eggplant contains:

    • Vitamin C
    • Vitamin K
    • Fiber
    • Folate
    • Potassium
    • Manganese

    Eggplant can help to keep out bodies healthy, our hearts strong and out immune systems energized to fight of disease and health issues.

    Fresh Eggplant in a bin at the market

    Buying Eggplant

    On many Saturday mornings, I frequent the Collingswood Farmers Market. The produce is wonderful and they always have a great selection of eggplant varieties. I love to buy local whenever I can. In the winter, my local supermarket always has a variety of eggplant.  

    I prefer eggplants on the smaller side because I think they are more flavorful and less bitter.  Also look for shiny, unblemished skin. Eggplants should also feel heavy for their size.

    Eggplant Cooking Tips

    Eggplant can be used in many ways but baking or frying slices of eggplant is one of the most popular. Top them with sauce and cheese for a delicious dinner.

    If the eggplants are on the larger side with thick skin, you might want to peel the skin off before cooking.

    To eliminate the slight bitterness of eggplant, sprinkle the slices with salt and let them sit for about 30 minutes. Rinse off the salt and dry the slices before cooking.  

    If you have a local farmers market,  take advantage of fresh produce for this dinner. I bought the basil at my market too. Farmers markets will not disappoint!

    eggplant slices in a colander

    What ingredients are used in this Baked Eggplant Parmesan recipe?

    • eggplant
    • panko bread crumbs
    • flour
    • eggs
    • seasonings
    • parmesan cheese
    • mozzarella cheese
    • marinara sauce
    • fresh basil

    Make sure to use Panko breadcrumbs in this recipe. They make the eggplant crisp and light.  You will not miss the frying at all.

    Baked Breaded Eggplant Rounds on a baking sheet

    Tips for Making Baked Eggplant Slices

    Bake the eggplant rounds on parchment paper and this ensures that there is not a soggy vegetable to be found.

    Use smaller eggplant and slice evenly for quicker, even cooking. Use panko breadcrumbs - I have used Italian bread crumbs and the eggplant is just not the same. Don't get me wrong as it is still good. It's just not great as is the case if you use panko bread crumbs. 

    Baked Eggplant Slices Parmesan coming out of the oven.

    A Great Eggplant Appetizer

    These Baked Breaded Eggplant Parm rounds make the perfect appetizer. They are easy to make and serve and taste completely delicious. Top each baked eggplant appetizer round with marinara sauce, mozzarella cheese and basil then return to the oven to bake until the cheese melts.

    I also serve these as a main course with a variety of other dishes that go with eggplant parmesan. It then becomes a great meal for the whole family.

    What Type of Sauce Should I Use?

    The minute Jersey tomatoes hit the farm markets or ripen in my garden; I am making batches upon batches of my roasted tomato sauce. That does not happen until July so in the meantime, I use my Easy 25 Minute Marinara Sauce. Both of these sauces are perfect to top the Baked Eggplant Parmesan Rounds. If you want to make it a little heartier, ground beef can be added to the sauce. I prefer the meatless version but my carnivore husband would always choose a meat sauce. If you are short on time or want to make things easier, your favorite jarred marinara sauce will work great.

    What's the Best Cheese for Baked Eggplant Parmesan?

    Mozzarella and Parmesan cheese are both great on these rounds, however, I have used shredded Provolone and  Asiago cheese too. Most Italian cheeses will be great so feel free to change things up if you'd like to. 

    Can I Use Dried Basil?

    Fresh basil can always be found in my kitchen. In the summer I grow my own and have an unlimited supply. During the off season, I take advantage of the fresh basil from the grocery store and keep the ends in a glass with water on my countertop. I love cooking with and the smell of fresh basil. Dried basil can be substituted but the result is not the same so I recommend fresh basil whenever possible. Feel free to use another herb like parsley too.

    Once you try this eggplant, you will want to have leftovers to make sandwiches the next day. I love the eggplant on crispy Italian bread smothered in extra marinara sauce.

    Baked Breaded Eggplant Appetizer is the way I like to go so I also make a  Baked Eggplant Parmesan Casserole.  This is a great low-carb and gluten free option. Again there is no messy frying involved.

    More Eggplant Recipes

    • Low Carb Eggplant Parmesan Casserole - The Best Keto Eggplant Recipe!
    • Eggplant and Halloumi Cheese with Honey Harissa Sauce
    • Eggplant and Tomato Relish
    • Roasted Baby Eggplant from Slow the Cook Down
    Pin for Balked Eggplant Parmesan Slices

    If you like these Baked Eggplant Parmesan Rounds, please give it a 5-star rating below.

    RECIPE

    Print Recipe Pin Recipe SaveSaved!
    4.75 from 4 votes

    Baked Eggplant Parmesan Rounds

    The light perfect meal to have on meatless Monday or any other time you'd like a vegetarian entrée.
    Prep Time10 minutes mins
    Cook Time40 minutes mins
    Total Time50 minutes mins
    Course: Vegetarian
    Cuisine: Italian
    Servings: 4 servings
    Calories: 518kcal
    Author: Lisa Grant

    Ingredients

    • 1 large eggplant
    • 2 teaspoons sea salt
    • 2 cups panko breadcrumbs
    • ½ cup parmesan cheese
    • 1 teaspoon Italian seasoning
    • 1 cup all-purpose flour
    • 2 eggs beaten
    • 1 Tablespoon canola oil
    • 2 cups marinara sauce
    • 1 cup mozzarella cheese
    • 3 Tablespoons fresh chopped basil

    Instructions

    • Peel the skin of the eggplant if desired (I keep the skin on). Slice the eggplant into ¼ to ½ inch slices. Place them on a large plate and sprinkle them with salt. Allow them to sit for at least 30 minutes for the bitter juices to drain. Rinse and pat the slices dry with a paper towel.
    • Preheat the oven to 425º F. Line a baking sheet with parchment paper.
    • Combine the breadcrumbs with ½ cup of parmesan cheese and Italian seasoning. Place the flour in a dish, the eggs in a shallow bowl, and the breadcrumb mixture in another dish.
    • Dredge each eggplant slice in flour and then in the eggs, letting the excess drip. Coat with breadcrumb mixture and place them on baking sheet. Brush both sides with a light layer of canola oil.
    • Bake for 30 minutes or until golden brown, flipping the slices half- way through baking. Remove eggplant from oven and top with marinara sauce and mozzarella cheese. Reserve some sauce to serve on the side.
    • Bake for 1o minutes until cheese is browned and bubbling. Sprinkle with chopped basil before serving.

    Nutrition

    Calories: 518kcal | Carbohydrates: 60g | Protein: 24g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 112mg | Sodium: 2434mg | Potassium: 823mg | Fiber: 8g | Sugar: 12g | Vitamin A: 1042IU | Vitamin C: 11mg | Calcium: 398mg | Iron: 5mg

    First Published August 2019; Updated May 2021

    Subscribe to Jersey Girl Cooks if you would like more recipes like this one. You can also order my Super Easy Cookbook for Beginners and follow me on Facebook, Twitter, Pinterest and Instagram.

    « Spaghetti with Turkey Bolognese
    Ricotta Tomato Puff Pastry Tart »

    Comments

    1. Kristin @ DizzyBusyandHungry.com says

      May 20, 2016 at 8:45 pm

      I love that these are baked, so I can actually try this recipe even though I am trying to lose a few pounds for summer! These look delicious!

      Reply
    2. Debbie says

      May 21, 2016 at 6:46 pm

      Love this Lisa...just pinned it and will try it!

      Reply
    3. Megan - The Emotional Baker says

      May 27, 2016 at 7:45 am

      I love eggplant, but have never fixed it like this before. What a perfect dish for summer - I'm sure my family will love it 🙂

      Reply
    4. Laura says

      June 14, 2019 at 11:01 am

      can I bake the eggplant a day ahead and then just reheat them with the sauce and cheese on the day of my party??

      Reply
      • lisa says

        June 14, 2019 at 11:07 am

        HI Laura,

        Yes, I love prepping the dish in advance. The eggplant might get a bit soggy but if you reheat it in the oven it should crisp up a bit.

        Lisa

        Reply
      • ChicagSue says

        February 14, 2021 at 7:27 pm

        4 stars
        Hi. This recipe has gone well despite multiple steps.
        I had too many egg plant rounds.
        Can the baked, breaded eggplant rounds be frozen for rebaking and then topping with the sauces and cheese, for a final baking?

        Reply
        • lisa says

          February 19, 2021 at 9:28 am

          Yes, they can but they might be less crispy then the freshly cooked. The size of eggplant varies so it's hard to predict how many slices you have. You can also reheat the slices in the oven the next day to make a delicious sandwich.

          Reply
    5. Dorothy Reinhold says

      August 20, 2019 at 8:22 pm

      I really need to plant more eggplant next year. This baked version is perfection and I am going to want lots of it!

      Reply
    6. Gloria | Homemade & Yummy says

      August 20, 2019 at 8:51 pm

      This is a great way to enjoy eggplant. Can be used as an appetizer or side dish.

      Reply
    7. Robin Daumit says

      August 21, 2019 at 10:00 pm

      5 stars
      Love the dredge and bake version of this recipe because the delicious flavor of the eggplant remains rather than getting lost in oil if it were fried!

      Reply
    8. Liren | Kitchen Confidante says

      August 23, 2019 at 1:06 am

      There’s nothing better than eggplant parm when eggplant is in season!

      Reply
    9. Marilyn New York says

      October 16, 2019 at 11:59 am

      I love the ease of making this eggplant. It is very tasty and satisfying.
      Thank you for an eggplant recipe that even my husband enjoys!

      Reply
      • lisa says

        October 18, 2019 at 8:24 am

        Glad you like it!

        Reply
    10. Heidi says

      September 16, 2020 at 9:42 pm

      5 stars
      So very tasty! Never made eggplant before and this was awesomen

      Reply
      • lisa says

        September 17, 2020 at 10:17 am

        Thanks! Glad you liked it!

        Reply
    11. cherylynn says

      June 07, 2021 at 7:14 pm

      perfection!!!!

      only thing i did differently was to use spray canola instead of liquid oil.... * almost * as good as my Sicilian mom-in-law.
      4.8 stars

      Reply
      • lisa says

        June 08, 2021 at 10:05 am

        Great idea!

        Reply
    12. Janet selinka says

      October 04, 2022 at 8:03 pm

      This was DELISH! Someone gave me a small eggplant(just me!)
      I did make a few changes. ( things I had on hand)
      I didn’t have Panko bread crumbs but I crushed Stove Top and adjusted the seasoning. I dredged the egg plant as directed but I put a rack ion the cookie sheet( so the eggplant would get crispy on the under side(without flipping.the eggplant I served with pasta and some of the extra sauce .and a salad. I saved half the crispy eggplant and I will have another great meal for later this week. Thanks

      Reply
      • lisa says

        October 05, 2022 at 11:32 am

        Great idea!

        Reply
    13. Gus says

      November 15, 2023 at 1:13 pm

      5 stars
      I was looking for a way to use up leftover breaded eggplant rounds (from an eggplant parm I am making), and stumbled across this gem. Worked out well.

      Reply
      • lisa says

        November 15, 2023 at 4:59 pm

        Gus,
        Glad you enjoyed!

        Lisa

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Hi, I'm Lisa

    I love creating recipes and cooking for my family and friends. It's great to bring everyone to my kitchen to talk, laugh and eat. I also like to spread my love for cooking to others. So grab an apron and let's do it together. I promise my recipes will be easy and delicious!

    More about me

    Jersey Girl Cooks is a participant in affiliate programs including the Amazon Associates program. I may earn a small commission if you purchase through links in my website with no extra cost to you, the consumer.

    Footer

    freebie!

    Subscribe for Your Free eBook: 5 Pantry Friendly Dinners

    Subscribe for free!
    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    Contact

    • Media Kit
    • FAQ

    Copyright © 2024 Jersey Girl Cooks • As an Amazon Associate I earn from qualifying purchases. • Powered by Feast+

    GDPR Privacy Policy