Baked Eggplant Parmesan

4 Reviews

Prep: 20 min
Cook: 45 min
Ready In: 4 hr 5 min

“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!” - by Dollface

Ingredients

2 eggplant, peeled and cut into 1/2-inch slices
1 tablespoon salt, or as needed
1 cup Italian-style bread crumbs
1/4 cup grated Parmesan cheese
2 eggs, beaten
1 (28 ounce) jar garlic-and-tomato pasta sauce
1/4 cup grated Parmesan cheese
1 (16 ounce) package shredded mozzarella cheese, or as needed
1/2 teaspoon dried basil

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Metric US

Original recipe yields 6 servings

Directions

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.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
Mix bread crumbs and 1/4 cup Parmesan cheese together in a bowl.
Dip eggplant slices in beaten egg; coat with bread crumb mixture. Arrange coated eggplant slices in a single layer on the prepared baking sheet.
Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.
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.
Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.

Nutrition

Amount Per Serving (6 total)

Calories
436 cal
22%

Fat
20.1 g
31%

Carbs
35.1 g
11%

Based on a 2,000 calorie diet

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Reviews (4)

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Carolyn

Mar. 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 ..." See moreeggplant 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

Apr. 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 a..." See morete it. And I thoroughly enjoyed it."

mrmom86

Mar. 9, 2013

"never had eggplant before bought to try out and this was the recipe i made followed to the t and my wife loved it making again and again..." See more"

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