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Easy Baked Eggplant Parmesan

Easy Baked Eggplant Parmesan for a Cozy, Comforting Meal

A delightful twist on traditional fried eggplant parmesan, this easy baked version features layers of crispy eggplant, rich marinara, and a melty cheese trio for a satisfying meal.
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Prep Time 30 minutes
Cook Time 50 minutes
Resting Time 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggplant
  • 3 lbs Eggplant Use one very large eggplant or two medium.
For the Breading
  • 1 cup Italian-seasoned breadcrumbs May substitute with plain breadcrumbs mixed with Italian seasoning.
  • 2 large Eggs Act as a binding agent.
  • as needed Olive oil cooking spray Alternatively, drizzle with olive oil for a crispy finish.
For the Sauce and Cheese Layers
  • 5 cups Tomato sauce Use homemade marinara or a good store-bought option.
  • 2 cups Whole milk mozzarella Always opt for grated for best texture.
  • 1 cup Mild provolone Any mild cheese can substitute.
  • 1/2 cup Pecorino Romano Parmesan can be used as an alternative.
For Garnish
  • as needed Fresh basil or parsley Optional for garnish.

Equipment

  • Baking sheets
  • Parchment paper
  • Shallow bowls
  • 9x13 inch casserole dish

Method
 

Step-by-Step Instructions
  1. Preheat your broiler to high, line two baking sheets with parchment paper.
  2. Peel and slice the eggplant into thin rounds about ¼ inch thick, sprinkle with salt to draw out moisture.
  3. Whisk the eggs in a shallow bowl for binding, and prepare breadcrumbs in another shallow bowl.
  4. Dip each eggplant slice in egg and coat generously with breadcrumbs.
  5. Place the breaded eggplant slices in a single layer on the baking sheets, lightly spray with olive oil.
  6. Broil the eggplant for 2-3 minutes each side until golden and crisp.
  7. Preheat your oven to 350°F (175°C) while gathering cheese ingredients.
  8. In the casserole dish, spread a thin layer of tomato sauce, layer the broiled eggplant, more sauce, and cheeses, repeating layers.
  9. Cover with foil and bake for 40 minutes, then uncover and bake for an additional 10 minutes.
  10. Let it rest for at least 30 minutes before slicing and garnish with fresh herbs.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 120mgSodium: 900mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 700IUVitamin C: 5mgCalcium: 300mgIron: 2mg

Notes

This dish can be made ahead and stored in the fridge or freezer for convenience.

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