Baked Eggplant Parmesan
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
45 mins
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Salting Eggplant
1 hr
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Total Time
2 hrs 5 mins
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Servings
6 servings
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Calories
438 kcal
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Course
Main Course
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Cuisine
American
Baked Eggplant Parmesan
Description
This Baked Eggplant Parmesan recipe begins by salting sliced eggplant to remove moisture and any bitterness, a step important for tenderness and flavor. The slices are then dredged in a seasoned flour mix, dipped in egg, and coated with a blend of panko and Italian-style breadcrumbs enhanced with garlic powder, creating a crispy exterior after baking. The eggplant is layered with marinara sauce, slices of fresh mozzarella, grated Parmesan, and chopped fresh basil, which brings an herbal freshness to the dish.
The baking process melds the mozzarella and Parmesan cheeses with the savory sauce and the crisped, tender eggplant. This creates a satisfying texture combination of creamy melted cheese, soft eggplant, and crunchy breadcrumb coating. Serving it hot or warm allows the cheese to be melty and inviting.
If fresh mozzarella is not available, shredded mozzarella can be substituted by sprinkling it evenly over the layers, maintaining the cheesy texture. This dish is a comforting vegetarian option that can be served as a main or a side.
Ingredients
- 3 medium eggplant
- 1 teaspoon salt for eggplant preparation
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large egg
- 1 cup panko bread crumbs
- 1 cup bread crumbs Italian style
- 1 teaspoon garlic powder
- 2 cups marinara sauce
- 8 ounces mozzarella cheese sliced, fresh
- 1/4 cup basil chopped, fresh
- 1/2 cup Parmesan Cheese divided, freshly grated
Instructions
- If using larger, older eggplants, you may prefer to peel them to avoid any tough or bitter skin. Slice eggplant into 1/4 inch rounds. Ideally, you'll want 12 slices. Lay out in a single layer on a paper towel-lined baking sheet and sprinkle with 1 teaspoon salt. Let sit 1 hour to release moisture and draw out any bitterness.
- After 1 hour, rinse the salt from the eggplant slices and pat them dry with paper towels.
- Preheat oven to 400 degrees Fahrenheit. Lightly grease a large 18x13-inch baking sheets with nonstick cooking spray.
- Set up 3 shallow dishes for dredging. In the first dish, stir together 1 cup all-purpose flour, 1 teaspoon salt, and 1/4 teaspoon black pepper. In the second dish, whisk 2 large eggs until frothy. In the third dish, stir together 1 cup panko bread crumbs, 1 cup Italian style bread crumbs, and 1 teaspoon garlic powder.
- Working one at a time, dredge each eggplant slice in the flour mixture, dip in the egg mixture, and then coat in the breadcrumb mixture. Place the coated slices onto the prepared baking sheet in an even layer. Sprinkle a light coating of 1/4 cup parmesan cheese on top.
- Roast in the preheated oven for 20 minutes, flipping the eggplant slices halfway through so both sides get crispy.
- Spread 2 tablespoons of marinara sauce into the bottom of a lightly greased 9x13-inch baking dish. Use six of the roasted eggplant slices to line the bottom of the pan. Spoon 1 cup marinara over each eggplant slice. Then layer with the mozzarell a slices to cover. Sprinkle 2 tablespoons basil over top and 2 tablespoons parmesan cheese.
- Place the remaining eggplant slices on top to sandwich the cheese. Cover with remaining 1 cup marinara, basil, and parmesan cheese.
- Bake, uncovered, in the 400-degree Fahrenheit oven for 20-25 minutes, until the cheese is melted and the top is bubbling and lightly browned.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
- Salting the eggplant helps reduce bitterness and moisture for better texture.
- If fresh mozzarella is unavailable, use an equal amount of shredded mozzarella evenly over the layers.
- Allow baked dish to cool slightly before serving so slices hold shape.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 438 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 438kcal | 22% |
| Carbohydrates | 56g | 19% |
| Protein | 22g | 44% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 99mg | 33% |
| Sodium | 1198mg | 50% |
| Potassium | 921mg | 20% |
| Fiber | 10g | 40% |
| Sugar | 13g | 26% |
| Vitamin A | 877IU | 18% |
| Vitamin C | 11mg | 12% |
| Calcium | 363mg | 36% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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