Baked Eggplant Parmesan

Baked eggplant Parmesan is a hearty and family-pleasing Italian dish with layers of crispy breaded eggplant, tomato sauce, and lots of cheese!

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 474 Calories

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
• 0.25 cup grated Parmesan cheese
• 0.5 teaspoon dried basil

Recipe Instructions

Step 1

Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.

Step 2

Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.

Step 3

Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.

Step 4

Mix bread crumbs and 1/4 cup Parmesan cheese together in a shallow bowl. Beat eggs in a separate shallow bowl.

Step 5

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 6

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.

Step 7

Place eggplant slices in a colander; sprinkle both sides of each slice with salt. Allow to sit for 30 minutes or up to 3 hours if you have more time. Wipe excess moisture from eggplant slices with paper towels.