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A baking dish full of baked eggplant parmesan.

Baked Eggplant Parmesan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Erin Jensen
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 4 servings 1x
  • Category: Dinner/Entree
  • Method: Oven
  • Cuisine: Italian-Inspired

Description

Baked Eggplant Parmesan – an absolutely delicious recipe for baked eggplant parmesan and perfect for late summer tomatoes!

Ingredients

Scale
  • 2–3 medium eggplants, washed
  • kosher salt
  • 2 eggs
  • 1/4 cup water
  • 2/3 cup bread crumbs*
  • 1 cup finely shredded Parmesan cheese
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoon ground oregano
  • 1 1/2 teaspoon ground basil
  • Approx. 32oz sliced mozzarella cheese*
  • 3 cups Easy Pasta Sauce or other store-bought sauce
  • 2 tablespoons roughly chopped fresh basil (for garnish)

Instructions

  1. Preheat oven to 400 degrees F.
  2. Cut eggplant into 12 1/2 inch slices (remove skin if you desire).
  3. Place eggplant slices on a large baking pan and sprinkle both sides lightly with kosher salt. Let sit 10-15 minutes allowing water to seep out (this will result in a less mushy eggplant after baking). Rinse and pat both sides dry with a clean paper towel. 
  4. In small bowl (big enough to fit an eggplant slice) combine eggs and water; whisk.
  5. In another bowl (also big enough to fit an eggplant slice), combine bread crumbs, 1/2 cup parmesan cheese, salt, ground oregano and ground basil; mix.
  6. Spray a large baking sheet with olive oil or non-stick.
  7. Take eggplant slices and, one at a time, dip in egg wash and then let excess run off, then set in bread crumb mixture and lightly cover both sides.
  8. Repeat for all eggplant slices and place on cookie sheets.
  9. Bake for approx. 15-20 minutes and then remove and flip over; bake for an additional 15-20 minutes or until they start to turn golden brown.
  10. Remove from oven.
  11. Take a baking pan or on a deep cookie sheet and then use the spaghetti sauce and make 6 circles of sauce a little bigger than the diameter of the eggplant slices, not a lot just enough to cover the bottom of the pan.
  12. Place an eggplant slice on top of each sauce-circle.
  13. Then add two small slices of mozzarella cheese on top of each slice and top with marinara sauce.
  14. Then place the other four eggplant slices on top and repeat with mozzarella and sauce.
  15. Add additional 1/2 cup parmesan cheese on top (optional) and sprinkle each stack with a pinch of kosher salt.
  16. Place in oven at 425 degrees F. for approx. 15 minutes or until cheese is melted and bubbling.
  17. Let cool slightly, but serve right away and garnish with fresh basil (or oregano).

Notes

  • Breadcrumbs: feel free to use gluten-free breadcrumbs.
  • Mozzarella Cheese: I used 2 of the pre-sliced 16oz mozzarella packages and use 4 slices per stack – you can reduce that in half if you don’t want as much cheese in which case you should be good with one 16oz package. 
  • Marinara Sauce: I love this homemade marinara sauce, but it does take some time to prepare – this Easy Pasta Sauce is better if you want a homemade sauce but don’t have a lot of time. 
  • Storage: I wouldn’t recommend storing this for more than a day or so, otherwise it tends to get real soggy. Store overnight in the refrigerator in an airtight container. 

Find it online: https://thewoodenskillet.com/baked-eggplant-parmesan/