Baked eggplant Parmesan is a hearty and satisfying Italian-inspired dish with layers of crispy breaded eggplant, tomato pasta sauce, and lots of 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
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
