Baked eggplant Parmesan is a satisfying Italian-inspired meal consisting of eggplant slices coated with bread crumbs and Parmesan cheese baked between layers of tomato sauce and more cheese!
Preparation Time
20 mins
Cooking Time
45 mins
Total Time
1 hr 5 mins
Calories
474 Calories
Recipe Instructions
Step 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.
Step 2
Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.
Step 3
Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.
Step 4
Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
Step 5
Mix bread crumbs and 1/4 cup Parmesan cheese together in a shallow bowl. Beat eggs in a separate shallow bowl.
Step 6
Dip eggplant slices in beaten egg. Lift up so excess egg drips back into the bowl. Press into bread crumbs to coat both sides; arrange coated eggplant slices in a single layer on the prepared baking sheet.
Step 7
Cover the bottom of a 9x13-inch casserole dish with a layer of pasta sauce; top with a layer of eggplant slices. Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 of the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. Sprinkle with basil.
Ingredients
2 eggs, beaten
¼ cup grated Parmesan cheese
½ teaspoon dried basil
1 tablespoon salt, or as needed
1 cup Italian-style bread crumbs
2 eggplant, peeled and cut into 1/2-inch slices
1 (28 ounce) jar garlic-and-tomato pasta sauce
1 (16 ounce) package shredded mozzarella cheese, or as needed
