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Baked Eggplant Parmesan

Baked Eggplant Parmesan

  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    4 h 5 m
Dollface

Dollface

Eggplant slices are coated with bread crumbs and Parmesan cheese and baked between layers of tomato sauce and mozzarella cheese for a filling Italian-inspired meal. Add fresh garlic and basil to taste. I use 2 to 4 cloves fresh garlic and 5 to 10 leaves of freshly harvested basil in the sauce. Fresh basil layered in one of the layers adds lots of 'fresh' flavor!

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 436 kcal
  • 22%
  • Fat:
  • 20.1 g
  • 31%
  • Carbs:
  • 35.1g
  • 11%
  • Protein:
  • 28 g
  • 56%
  • Cholesterol:
  • 127 mg
  • 42%
  • Sodium:
  • 2424 mg
  • 97%

Based on a 2,000 calorie diet

Directions

  1. Place eggplant slices in a colander; sprinkle both sides of each slice with salt. Allow to sit for at least 3 hours. Wipe excess moisture from eggplant slices with paper towels.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  3. Mix bread crumbs and 1/4 cup Parmesan cheese together in a bowl.
  4. Dip eggplant slices in beaten egg; coat with bread crumb mixture. Arrange coated eggplant slices in a single layer on the prepared baking sheet.
  5. Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.
  6. Cover the bottom of a 9x13-inch casserole dish with a layer of spaghetti sauce; top with a layer of eggplant slices. Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. Sprinkle with basil.
  7. Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.
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Reviews

CAROUSEL58
18

CAROUSEL58

8/25/2013

What a wonderful recipe. This is my first attempt at ever making eggplant parmesan. My husband picked two eggplants from the garden, so I thought this would be a good way to use them up. What drew me to this recipe is, the eggplant is baked and not fried. My husband and I don't care for fried foods. I followed the recipe pretty closly, but I went by another review and baked the eggplant for 7 mins on each side.1 8oz bag of shreeded mozzarella cheese was enough. The pan was pretty full, and i was afraid it wouldn't be cooked enough, so I put it in the oven for 50 mins. It was perfect. My husband loved it. I made a salad and served Italian bread with it. We have enough eggplant for leftovers tomorrow night. Thanks so much for such a great and easy recipe. This will be a keeper in my home.

Carolyn
17

Carolyn

3/2/2013

I was extremely happy with this recipe! I tried to make Eggplant Parmesan only once before. I fried it and it was a soggy, oily disaster. This recipe was amazingly simple and very, very good. The eggplant stayed firm and crisp. The only changes I made was to bake for 7 minutes each side before assembling (instead of 5) and I used homemade tomato sauce instead of a jarred variety. Actually, I forgot to peel it too, but it made no difference and didn't detract at all.

juliev
8

juliev

4/10/2013

I liked this recipe very much. The eggplant wasn't soggy! I halved the recipe, so I only had one layer, but it was perfect. We are not huge red sauce fans, so we went light on it and two of my kids ate it. And I thoroughly enjoyed it.

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