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Baked Eggplant Parmesan
Baked Eggplant Parmesan
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
245 minutes
Deliciously layered eggplant Parmesan with breaded eggplant, gooey cheese, and rich tomato sauce.
Ingredients:
  • 2 eggplant, peeled and cut into 1/2-inch slices
  • 1 tablespoon salt, or as needed
  • 1 cup Italian-style bread crumbs
  • 0.25 cup grated Parmesan cheese
  • 2 eggs, beaten
  • 1 (28 ounce) jar garlic-and-tomato pasta sauce
  • 1 (16 ounce) package shredded mozzarella cheese, or as needed
  • 0.5 teaspoon dried basil
Instructions:
  • Place eggplant slices in a colander and generously sprinkle salt on both sides. Let them rest for at least 3 hours to draw out the moisture. Pat the eggplant slices dry with paper towels to remove any excess moisture.
  • Preheat your oven to 350 degrees F (175 degrees C) and generously grease a baking sheet.
  • Combine bread crumbs and 1/4 cup Parmesan cheese in one bowl, and beat eggs in another bowl.
  • Coat eggplant slices in beaten egg, allowing excess to drip back into the bowl. Press into bread crumbs to coat both sides and arrange in a single layer on a baking sheet.
  • Bake in the oven until beautifully golden and crispy, approximately 5 minutes per side.
  • Begin by creating a base in a 9x13-inch casserole dish using pasta sauce, adding a layer of eggplant slices. Sprinkle 1 tablespoon of Parmesan cheese and 1/3 of the mozzarella cheese on top. Continue layering the ingredients until everything is used up, finishing with a final layer of cheese. Garnish with fresh basil before baking.
  • Bake until the cheese is bubbly and golden brown in the preheated oven for about 35 minutes.

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