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Baked Eggplant Parmesan

Baked Eggplant Parmesan

  • Serves

    people

  • Prep time

    mins

  • Cooking Time

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  • Total time

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Super tasty baked eggplant with rich Hellmann's® or Best Foods® Real Mayonnaise, sweet tomatoes, garlic and Parmesan cheese. A big, hearty and warming dish full of flavor.
  • 2 Tbsp. olive oil, divided
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 Tbsp. tomato paste (optional)
  • 1 can (14.5 oz.) diced tomatoes , undrained
  • 2 cups loosely packed fresh basil leaves, coarsely torn
  • 4 Tbsp. Hellmann's® or Best Foods® Real Mayonnaise, divided
  • 4 eggs, beaten
  • 2 medium eggplants (about 2 lbs.), peeled if desired and cut into 1/4-inch slices
  • 2 cups panko bread crumbs or Italian seasoned dry bread crumbs
  • 1 cup grated Parmesan cheese