Baked Eggplant Parmesan

Baked Eggplant Parmesan

20 Reviews 5 Pics
  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    4 h 5 m
Dollface
Recipe by  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!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

ADVERTISEMENT

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.

Share It

Reviews (20)

Rate This Recipe
Carolyn
17

Carolyn

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.

CAROUSEL58
12

CAROUSEL58

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.

juliev
7

juliev

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.

More Reviews

Similar Recipes

Eggplant Parmesan II
(2,001)

Eggplant Parmesan II

Eggplant Parmesan I
(320)

Eggplant Parmesan I

Crunchy Eggplant Parmesan
(35)

Crunchy Eggplant Parmesan

Eggplant Parmesan With Easy Homemade Sauce
(30)

Eggplant Parmesan With Easy Homemade Sauce

Eggplant Parmesan For the Slow Cooker
(23)

Eggplant Parmesan For the Slow Cooker

Eggplant Parmesan with Fresh Basil and Smoked Mozzarella
(17)

Eggplant Parmesan with Fresh Basil and Smoked Mozzarella

Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Crunchy Eggplant Parmesan

>

next recipe:

Eggplant Parmesan II