Baked Eggplant Parmesan

Baked Eggplant Parmesan
  • 2 eggplant, peeled and cut into 1/2-inch slices
  • 1 tablespoon salt, or as needed
  • 1 cup Italian-style bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 2 eggs, beaten
  • 1 (28 ounce) jar garlic-and-tomato pasta sauce
  • 1/4 cup grated Parmesan cheese
  • 1 (16 ounce) package shredded mozzarella cheese, or as needed
  • 1/2 teaspoon dried basil


  1. Place eggplant slices in a colander; sprinkle both sides of each slice with salt. Allow to sit for at least 3 hours. Wipe excess moisture from eggplant slices with paper towels.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  3. Mix bread crumbs and 1/4 cup Parmesan cheese together in a bowl.
  4. Dip eggplant slices in beaten egg; coat with bread crumb mixture. Arrange coated eggplant slices in a single layer on the prepared baking sheet.
  5. Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.
  6. Cover the bottom of a 9x13-inch casserole dish with a layer of spaghetti sauce; top with a layer of eggplant slices. Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. Sprinkle with basil.
  7. Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.

05/24/2018
Baked Eggplant Parmesan, recipe PT15M PT1H 5 455 calories

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