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Prep Time
15 mins
Total Time
1 h 20 m


3 tbsp
olive oil, divided
45 mL
⅓ cup
all-purpose flour
75 mL
2 cups
panko breadcrumbs
500 mL
½ tsp
2 mL
medium eggplants (about 2 lb/1 kg), cut lengthwise into ½-in. (1-cm) thick slices
2½ cups
tomato sauce, divided
625 mL
1 cup
shredded mozzarella
250 mL
⅓ cup
grated Parmesan cheese
75 mL
basil leaves, roughly torn or chopped


Step 1

Preheat oven to 400°F (200°C). Drizzle half the oil onto a parchment paper-lined baking sheet; set aside. In shallow bowl, spread out the flour. In another shallow bowl, whisk eggs. In third shallow bowl, mix panko with salt.

Step 2

Coat eggplant slices in flour, shaking off excess. Next dip into eggs, allowing excess to drip off, then coat in breadcrumb mixture. Arrange breaded eggplant slices in single layer on prepared baking sheet. Drizzle with remaining oil. Bake 30 to 35 min., or until golden brown and crispy crusted.

Step 3

Spread ½ cup (125 mL) tomato sauce in bottom of greased 13 x 9-in. (3 L) baking dish. Arrange half the breaded eggplant slices over top. Drizzle with 1 cup (250 mL) tomato sauce, then layer half of each of the mozzarella and Parmesan over top. Repeat layering with remaining eggplant, tomato sauce, mozzarella and Parmesan.

Step 4

Bake 20 to 25 min., or until sauce is bubbling and cheese is melted. Let stand 5 min. Sprinkle with basil to serve.


Serve leftovers on a toasted Kaiser for a hearty sandwich.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

Nutrition Description:
Per serving (⅛ of the recipe):
12 g
Saturated Fat:
4 g
43 g
6 g
9 g
55 mg
12 g
650 mg
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