Baked Eggplant Parmesan

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!

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 474 Calories

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

Recipe Instructions

Step 1

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

Step 2

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 3

Mix bread crumbs and 1/4 cup Parmesan cheese together in a bowl.

Step 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.

Step 5

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

Step 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.

Step 7

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