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Baked Eggplant Parmesan


  • 2 tablespoons olive oil
  • 1/2 cup corn flake crumbs
  • 1/4 cup grated parmesan cheese or nutritional yeast
  • 1/2 teaspoon salt
  • Dash of pepper
  • 1 small eggplant
  • 1 egg beaten
  • 1 cup marinara sauce
  • 1/2 cup shredded mozzarella or vegan cheese


  1. Preheat oven to 400° F (200 C).

  2. Pour melted butter into a 11 x 7-inch baking dish. Set aside. Next place egg in a shallow dish. Set aside.

  3. In a separate shallow dish, combine corn flake crumbs, parmesan cheese, salt and pepper. Set aside.

  4. Peel eggplant and cut into 3/4-inch thick slices. Dip each slice in egg and coat with crumb mixture. Place in prepared baking dish. Bake for 20 minutes; turn slices and bake for an additional 15 minutes.

  5. Pour marinara sauce over eggplant and top with cheese. Bake for 3 more minutes, or until cheese is just melted.

Serve over pasta, spaghetti squash or zoodles and a protein enjoy!

Serves 2.

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