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
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.
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