Eggplant Parmesan Baked
Highlighted under: Classic Comfort Cooking
We had a couple of eggplants sitting around and I needed something hearty but not too heavy for dinner. So, I decided to give this baked eggplant parmesan a try. It's one of those recipes that feels like a warm hug on a plate, especially with the crispy breadcrumbs and gooey cheese. I set out to make it without overpowering the eggplant's natural flavor, and honestly, I think it turned out pretty well!
When I first tried making baked eggplant parmesan, I was a little intimidated. I mean, slicing the eggplant just right and getting that crust perfected can be tricky. But I found that salting the eggplant before cooking really helps draw out any bitterness and makes it cook down nicely. I also learned that using a mix of mozzarella and parmesan gives it that classic taste without losing the eggplant goodness.
What didn't work for me the first time was trying to skimp on the oil. The eggplant can actually absorb quite a bit, so I went back and added enough to keep everything crispy without feeling greasy. I also like to use a good quality marinara sauce, something fresh if I can get it, to really amp up the flavor. You'll notice.
What I Love About This
- A satisfying, warm dish that feels comforting
- Eggplants are often overlooked, but this recipe changes that
- It's a great way to use up those garden veggies
Ingredients
Here’s what you’ll need to gather:
Ingredients
- 2 medium eggplants, sliced into 1/4-inch rounds
- Salt, for sweating the eggplants
- 1 cup marinara sauce, like Rao's Homemade
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 cup seasoned breadcrumbs
- 1/4 cup all-purpose flour
- 2 large eggs, beaten
- Olive oil, for drizzling
- Fresh basil, for garnish
Instructions
Let’s get cooking!
Prepare the Eggplant
Start by tossing the sliced eggplant with salt and letting it sit for about 30 minutes. This helps draw out moisture and bitterness. After that, rinse the slices under cold water and pat them dry with a paper towel.
Set Up for Breading
Preheat your oven to 375°F (190°C). In one shallow bowl, place the flour. In another, beat the eggs. Then, in a third bowl, add the seasoned breadcrumbs. This is your breading station, so make sure to get your hands a little messy!
Bread the Eggplant
Coat each slice of eggplant first in flour, then dip in the beaten eggs, and finally coat with breadcrumbs. Place them on a baking sheet lined with parchment paper. Give them a light drizzle of olive oil to keep things from getting too dry.
Bake and Layer
Bake the breaded eggplant for about 25 minutes, flipping halfway through until they’re golden brown. In a 9x13 dish, spread a layer of marinara sauce on the bottom, then add a layer of eggplant, sprinkle some mozzarella and parmesan cheese, and repeat the layers until everything is used up.
Final Bake
Finish off with a good amount of cheese on the top and bake for another 15 minutes, or until the cheese is melty and bubbly. You’ll want to let it sit for about 10 minutes before serving so it firms up a bit. Just a tip: it’s much easier to serve that way!
Pro Tips
- Make sure to set a timer when salting the eggplants, so they don’t sit too long.
- For a different twist, try adding cooked spinach or mushrooms in between the layers.
- Use fresh mozzarella if you want a creamier texture.
- Don’t skip letting it rest before cutting into it, it’ll hold together much better.
Questions About Recipes
→ Can I skip salting the eggplant?
You can, but I wouldn't suggest it. Salting helps reduce bitterness and moisture, making for better texture.
→ What type of sauce is best?
Honestly, I prefer homemade, but if you have a favorite store-bought one, go for it. Just make sure it's a good quality marinara.
→ Can I make this ahead of time?
Yes! You can assemble it ahead and bake it when you're ready. Just add an extra 10-15 minutes to the baking time if it's going in cold.
→ What doesn't work in this recipe?
I once tried using egg substitute instead of eggs – it did not hold the breadcrumbs well at all, so stick with the real deal.
Eggplant Parmesan Baked
Created by: The Meals By Sophia Team
Recipe Type: Classic Comfort Cooking
Skill Level: Intermediate
Final Quantity: 4.0
What You'll Need
Ingredients
- 2 medium eggplants, sliced into 1/4-inch rounds
- Salt, for sweating the eggplants
- 1 cup marinara sauce, like Rao's Homemade
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 cup seasoned breadcrumbs
- 1/4 cup all-purpose flour
- 2 large eggs, beaten
- Olive oil, for drizzling
- Fresh basil, for garnish
How-To Steps
Start by tossing the sliced eggplant with salt and letting it sit for about 30 minutes. This helps draw out moisture and bitterness. After that, rinse the slices under cold water and pat them dry with a paper towel.
Preheat your oven to 375°F (190°C). In one shallow bowl, place the flour. In another, beat the eggs. Then, in a third bowl, add the seasoned breadcrumbs. This is your breading station, so make sure to get your hands a little messy!
Coat each slice of eggplant first in flour, then dip in the beaten eggs, and finally coat with breadcrumbs. Place them on a baking sheet lined with parchment paper. Give them a light drizzle of olive oil to keep things from getting too dry.
Bake the breaded eggplant for about 25 minutes, flipping halfway through until they’re golden brown. In a 9x13 dish, spread a layer of marinara sauce on the bottom, then add a layer of eggplant, sprinkle some mozzarella and parmesan cheese, and repeat the layers until everything is used up.
Finish off with a good amount of cheese on the top and bake for another 15 minutes, or until the cheese is melty and bubbly. You’ll want to let it sit for about 10 minutes before serving so it firms up a bit. Just a tip: it’s much easier to serve that way!
Extra Tips
- Make sure to set a timer when salting the eggplants, so they don’t sit too long.
- For a different twist, try adding cooked spinach or mushrooms in between the layers.
- Use fresh mozzarella if you want a creamier texture.
- Don’t skip letting it rest before cutting into it, it’ll hold together much better.
Nutritional Breakdown (Per Serving)
- Calories (kcal): 367
- Total Fat (g): 16.7
- Saturated Fat (g): 6.5
- Cholesterol (mg): 151
- Sodium (mg): 742
- Total Carbohydrates (g): 34.5
- Dietary Fiber (g): 10.2
- Sugars (g): 7.6
- Protein (g): 21.5