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Baked Eggplant Parmesan Recipe

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4.1 from 43 reviews

  • Author: Ezabella
  • Total Time: 2 hours 10 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This Baked Eggplant Parmesan recipe features large eggplants sliced and coated with a flavorful mixture of panko breadcrumbs, Parmesan cheese, and Italian seasoning. The breaded eggplant slices are baked until golden and crispy, then layered with rich marinara sauce and low-moisture mozzarella cheese for a comforting Italian classic that’s perfectly cheesy and deliciously satisfying.

Ingredients

Eggplant Preparation

  • 2 large eggplants, sliced into ½-inch circles
  • 1 tablespoon salt

Breading

  • 2 cups panko breadcrumbs
  • 1 cup grated Parmesan cheese
  • 3 tablespoons olive oil
  • 1 tablespoon Italian seasoning
  • 3 large eggs
  • 1 tablespoon water
  • ½ cup all-purpose flour

Assembly and Serving

  • 1 (24-ounce) jar marinara sauce
  • 2 ¼ cups low moisture mozzarella cheese
  • ¼ cup fresh basil, chopped (for serving)

Instructions

  1. Salt and Drain Eggplant: Place the eggplant slices on a baking sheet lined with paper towels. Generously sprinkle salt over both sides of the eggplant slices, then cover with another layer of paper towels. Let them rest for 45 minutes to draw out excess moisture and bitterness. After resting, pat the slices dry with fresh paper towels to remove the salt and moisture.
  2. Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet to prevent sticking.
  3. Prepare Breading Stations: In one bowl, combine the panko breadcrumbs, grated Parmesan, olive oil, and Italian seasoning. In a second bowl, beat the eggs with water to create an egg wash. Place the all-purpose flour in a third bowl.
  4. Bread the Eggplant Slices: Dredge each eggplant slice first in flour, coating both sides. Then dip it into the egg wash, followed by pressing it firmly into the breadcrumb mixture to ensure an even coating. Place each breaded slice onto the prepared baking sheet. Repeat until all eggplant slices are coated.
  5. Bake Eggplant: Bake the breaded eggplant slices in the preheated oven for 30 to 35 minutes, or until the coating is golden brown and crisp.
  6. Assemble the Eggplant Parmesan: Spread about 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish. Arrange half of the baked eggplant slices over the sauce. Spoon another cup of marinara sauce over the eggplant, then sprinkle ¾ cup of mozzarella cheese on top. Layer the remaining eggplant slices, followed by the remaining marinara sauce and the rest of the mozzarella cheese.
  7. Bake Assembled Dish: Lower the oven temperature to 375°F (190°C). Cover the baking dish with aluminum foil and bake for 25 minutes to meld the flavors and heat through. Remove the foil and bake for an additional 20 minutes or until the cheese is lightly browned and bubbly.
  8. Rest and Serve: Remove the dish from the oven and let it rest for 5 minutes before serving. Garnish with chopped fresh basil and enjoy.

Notes

  • Salting the eggplant is crucial to remove bitterness and excess moisture, which helps the breading adhere better and yields a better texture.
  • You can prepare the eggplant slices ahead and salt them in advance to save time.
  • Use low-moisture mozzarella for less watery layers and better melting.
  • For a gluten-free option, substitute the all-purpose flour and panko breadcrumbs with gluten-free alternatives.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture retention.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

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