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More Smiles With Every Bite

Easy Baked Eggplant Parmesan

Cook Time:

40 min



Always a family favorite, this simplified version of Eggplant Parmesan features BAKED Ruffles® Original Potato Crisps in place of the traditional fried coating.



Preheat oven to 375°F.

Slice eggplant crosswise into 12 (1/2-inch-thick pieces), and place on a large baking sheet. Brush both sides of eggplant evenly with 2 tablespoons of the olive oil; sprinkle evenly with salt. Cook in preheated oven for 20 minutes.

While eggplant cooks, combine Parmesan, crushed BAKED Ruffles®, Italian seasoning and remaining 1/2 tablespoon olive oil in a small bowl.

Spread 1 cup marinara sauce in a 13- x 9-inch baking dish. Arrange 6 cooked eggplant slices over marinara in dish. Top each eggplant slice with 1 tablespoon marinara sauce. Working with about half of the crushed Ruffles mixture, top each eggplant slice with a heaping spoonful of mixture. Sprinkle evenly with half of the mozzarella cheese. Layer with remaining 6 eggplant slices. Spoon remaining marinara sauce evenly over eggplant stacks. Sprinkle with remaining mozzarella cheese and crushed Ruffles mixture.

Bake in preheated oven until eggplant is tender, cheese is melted and golden, and marinara sauce is bubbly, 15 to 20 minutes. Let stand 5 minutes before serving.

BAKED Ruffles® Original Potato Crisps

Made with

BAKED Ruffles® Original Potato Crisps

BAKED Ruffles® Original Potato Crisps

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