Baked Eggplant Parmesan

• Prep Time: 30 minutes

• Cook Time: 40 minutes

• Total Time: 1 hour 10 minutes

• Servings: 6

• Skill Level: Intermediate

• Intensity: Moderate

• Cuisine: Italian-American

• Course: Dinner, Main Dish

Ingredients

For the Eggplant:

• 2 large eggplants, sliced into 1/2-inch rounds

• 1 tablespoon salt (for sweating the eggplant)

• 2 cups Italian-style breadcrumbs (or plain with added Italian seasoning)

• 1/2 cup grated Parmesan cheese

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon dried oregano

• 1/2 teaspoon black pepper

• 3 large eggs

• 2 tablespoons milk

For the Sauce:

• 2 tablespoons olive oil

• 3 cloves garlic, minced

• 1 can (28 oz) crushed tomatoes

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 teaspoon sugar

• 1/2 teaspoon red pepper flakes (optional)

• 1/4 cup fresh basil leaves, chopped

• 1 teaspoon dried oregano

For Layering and Topping:

• 2 cups shredded mozzarella cheese

• 1/2 cup grated Parmesan cheese

• Extra basil for garnish

Instructions

Step 1: Prepare the Eggplant

1. Slice the eggplants into 1/2-inch thick rounds.

2. Sprinkle both sides with salt and lay them on paper towels or a baking rack. Let them sit for 30 minutes to draw out excess moisture and bitterness.

3. After 30 minutes, pat the slices dry with paper towels.

Why sweat the eggplant?
This step prevents soggy eggplant and helps them bake up crispier and less bitter.

Step 2: Prepare Breading Station

1. In one shallow bowl, beat eggs with milk.

2. In another shallow bowl, combine breadcrumbs, Parmesan cheese, garlic powder, onion powder, oregano, and black pepper.

Step 3: Bread the Eggplant

1. Dip each slice of eggplant into the egg wash.

2. Then coat it fully with the breadcrumb mixture.

3. Place on a parchment-lined baking sheet.

Pro Tip: Use a wire rack over the baking sheet to allow air circulation and crispier baking.

Step 4: Bake the Eggplant

1. Preheat your oven to 400°F (200°C).

2. Bake the breaded eggplant slices for 20–25 minutes, flipping halfway through, until golden brown and crisp on both sides.

Step 5: Make the Sauce

While the eggplant is baking:

1. Heat olive oil in a saucepan over medium heat.

2. Add minced garlic and sauté until fragrant (about 1 minute).

3. Pour in crushed tomatoes, salt, pepper, sugar, oregano, and red pepper flakes (if using).

4. Simmer for 10–15 minutes, stirring occasionally.

5. Stir in chopped basil during the last few minutes of cooking.

Step 6: Assemble the Casserole

1. Reduce oven temperature to 375°F (190°C).

2. In a 9×13-inch baking dish, spread a layer of sauce on the bottom.

3. Add a single layer of baked eggplant slices.

4. Top with sauce, then sprinkle mozzarella and Parmesan.

5. Repeat layers until all ingredients are used, finishing with cheese on top.

Step 7: Bake the Dish

1. Cover the dish loosely with foil and bake for 20 minutes.

2. Remove the foil and bake uncovered for another 10–15 minutes, or until bubbly and golden on top.

Step 8: Rest and Serve

Let the dish rest for 5–10 minutes before serving. Garnish with fresh basil and more grated Parmesan if desired.

Serving Suggestions

• Serve over cooked spaghetti, linguine, or zucchini noodles

• Pair with a fresh green salad and crusty garlic bread

• Great alongside a glass of Chianti or other dry red wine

• Add a drizzle of balsamic glaze for extra flavor

Storage and Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days.

• Freezer: Freeze individual portions for up to 2 months.

• Reheating: Warm in the oven at 350°F or microwave in short bursts.

Nutritional Information (Per Serving – Approximate)

Note: Nutrition will vary based on brands and portion sizes used.