Baked Eggplant Parmesan Recipe
This Baked Eggplant Parmesan is a classic Italian dish layered with crispy baked eggplant slices, rich tomato basil sauce, and mozzarella and parmesan cheese. Serve it as a crowd-pleasing dinner party recipe or for a family-friendly weeknight meal, or make it in advance as part of your weekly meal prep.
Servings: 6
Ingredients
For the Baked Eggplant:
- 2 medium-sized globe eggplant rinsed and dried ~1 pound each*
- 2 large eggs
- 1 ½ cups panko breadcrumbs
- ¾ cup shredded parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¼ teaspoon black pepper
- Olive oil spray
For the Eggplant Parmesan:
- 2 cups Homemade Tomato Basil Sauce or store-bought marinara sauce
- 1 lb mozzarella cheese shredded - approximately 4 cups
- ½ cup shredded parmesan cheese plus more for serving
- ¼ cup fresh basil leaves roughly chopped
- 1 teaspoon fresh oregano roughly chopped - optional
- Pinch of red pepper flakes optional
Instructions
- Prep your equipment: Preheat the oven to 400°F (204°C). Line two baking sheets with parchment paper. Set them aside.
- Cut the eggplant: Slice eggplant into ½-inch thick slices. Set them aside.
- Set up your dredging station: Place two shallow dishes side by side. Crack and whisk eggs in the first one. Mix panko breadcrumbs, parmesan cheese, garlic powder, Italian seasoning, and black pepper in the second one.
- Prep the eggplant: Dip each eggplant slice in eggs (letting the excess drip off) and then into the panko mixture, making sure that it is coated on all sides. You may have to gently push it down to ensure that the slices are fully coated.
- Transfer to the baking sheet: Transfer onto the parchment-lined baking sheet in a single layer. Repeat with remaining eggplant slices. Lightly spray them with olive oil cooking spray.
- Bake: Bake for 15 minutes; flip each eggplant round and rotate baking sheets, and bake for another 10-12 minutes or until lightly browned on top and soft to the touch.
- Cool: Set it aside to cool for 5-8 minutes. Do not turn the oven off.
- Assemble the eggplant parmesan: In a large casserole dish (I used a 9x13 inch baking dish), spread ½ cup tomato sauce at the bottom. Arrange baked crispy eggplant slices on top in an even layer. Spread it with 1 cup of tomato sauce, half of the shredded mozzarella cheese, half of the parmesan cheese, and half of the fresh basil.
- Add additional layers: Add another layer of baked eggplant and spread it with the remaining tomato sauce, mozzarella cheese, and parmesan cheese.
- Bake: Bake for 20-25 minutes or until the cheese has fully melted and the top has turned lightly golden brown.
- Cool, garnish, and serve: Let it cool on a wire rack. Garnish it with fresh oregano and the remaining basil. If desired, sprinkle with a pinch of red pepper flakes and more parmesan cheese when serving.
Video
Notes
- Yields: This recipe makes 6 generous portions, which is ideal for serving 6 adults. The nutritional values below are per serving.
- Sweating eggplants: I do not salt grocery-store globe eggplant, since the bitterness has been bred out. If you do salt yours, pat each slice dry before breading. More on how to salt eggplant.
- *Amount of egg and panko mixture used: Depending on the size of your eggplants, you may need to use a bit more (or less) egg and panko mixture to coat the eggplant slices.
- Taste for seasoning before serving: I intentionally left out salt from the recipe, as I use Parmesan cheese and tomato sauce that is already salted. However, it is best to taste it and adjust the seasoning to your liking.
- Make ahead: Assemble the whole recipe until right before the final baking, bring it to room temperature, cover tightly with stretch film, and store in the fridge a day in advance. Bake as written right before serving.
- Store: Bring leftovers to room temperature, then place in an airtight container and refrigerate for up to 3 days.
- Reheat in a preheated 350°F (177°C) oven for 10-15 minutes, or until heated through.
- Freezing and thawing: Assemble the dish as written, but do not bake it. Wrap it tightly (to prevent freezer burn) and freeze it for up to 2 months. Thaw it overnight in the fridge and bake as written before serving.
Nutrition
Calories: 467kcal | Carbohydrates: 29g | Protein: 29g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 132mg | Sodium: 1129mg | Potassium: 647mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1120IU | Vitamin C: 6mg | Calcium: 642mg | Iron: 2mg
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