Baked Eggplant Parmesan with Crispy Breaded Eggplant and Mozzarella
By Olivia Hayes
Prep
15 min
Cook
55 min
Total
80 min
Servings
6
Level
Easy
This 1 hour‚ 20-minute baked eggplant Parmesan recipe is a vegetarian alternative to fried eggplant․ Breaded eggplant sprinkled with salt is baked until browned and served with tomato sauce and mozzarella and Parmesan cheeses for a dish with crispy edges and tender insides․
Globe or Italian eggplant is cut into 1/4- to 1/2-inch slices and salted to draw out moisture․ The eggplant is coated in several steps: flour‚ egg wash‚ and breadcrumbs․ Fresh mozzarella slices‚ approximately 1/4 inch thick‚ are layered into the casserole․ Parmesan cheese is added to the casserole to help create a browned top․
After baking once‚ the breading should be browned on both sides before adding them to the sauce․ Place eggplant slices in a single layer on the baking sheet to brown the edges․ Pour a thin layer of marinara sauce over the eggplant․ The most common reason eggplant and breading won't adhere is insuffi cient salting and drying of eggplant slices․
Let the finished dish sit for 10 minutes before serving to set the layers and make it easier to serve․ Other main dish options include Caesar salad or garlic bread for additional sauce․ Store leftovers in an airtight container and bake at 350 degrees F until heated through and the edges are bubbling․
Why you'll love this recipe
- Doesn't involve stove-top frying; breaded eggplant bakes in a 350-degree oven․ Important ways you'll need to fry something on the stove: baking sheet and casserole dish․
- Includes everyday ingredients such as flour‚ eggs‚ bread crumbs‚ spaghetti sauce‚ mozzarella cheese‚ and Parmesan cheese to prepare this dish without having to buy additional ingredients․
- Helps make preparation easier by providing bowls for flour‚ beaten egg‚ and seasoned breadcrumbs to quickly coat the food several times․
- Serves six when made in a 9 by 13 pan, Eggplant‚ sauce‚ and cheese layers are assembled ahead of time and baked for 35 minutes․
- Helps with texture because salting the eggplant before breading reduces moisture in the eggplant when it is dredged in flour and breadcrumbs․
- Offers a vegetarian main dish choice with substantial baked layers, Basil or oregano can be added as a topping when serving the dish․
Ingredients
- •2 large eggplant (cut into 1/4- to 1/2-inch slices)
- •½ teaspoon Kosher salt (plus a pinch for sweating the eggplant)
- •½ cup all-purpose flour
- •3 large eggs (whisked)
- •1 ½ cups homemade breadcrumbs (or store-bought)
- •2 teaspoons Italian seasoning
- •¼ teaspoon pepper
- •1 ½ cups marinara or spaghetti sauce
- •1 16-ounce package fresh mozzarella (cut into 1/4-inch slices)
- •½ cup grated Parmesan cheese
- •fresh basil or oregano (chopped, for serving)
- •nonstick cooking spray (for the baking sheet)
- •olive oil (for brushing the baking sheet, as an alternative to cooking spray)
Instructions
- 1
Preheat the oven to 350°F.
- 2
Spray a baking sheet with nonstick cooking spray or brush it with olive oil.
- 3
Place the eggplant slices in an even layer on a work surface.
- 4
Sprinkle both sides of the eggplant with a pinch of salt.
- 5
Let the eggplant sit for 10 minutes to sweat excess moisture.
- 6
Pat the eggplant firmly with paper towels.
- 7
Place the flour, eggs, and breadcrumbs in three separate shallow bowls.
- 8
Stir the Italian seasoning, 1/2 teaspoon salt, and pepper into the breadcrumbs.
- 9
Coat both sides of each eggplant slice in flour.
- 10
Dip the floured eggplant in the egg, letting excess drip off.
- 11
Press the eggplant gently into the breadcrumbs for an even coating and place it on the baking sheet.
- 12
Bake for 10 minutes.
- 13
Flip the eggplant and bake for 10 minutes more, or until golden brown.
- 14
Spread 1/2 cup marinara in the bottom of a 9×13-inch baking dish.
- 15
Arrange half of the eggplant slices in an even layer over the marinara.
- 16
Top with half of the mozzarella slices, 1/2 cup marinara, and 1/4 cup Parmesan.
- 17
Repeat the layers with the remaining ingredients, ending with Parmesan.
- 18
Bake for 35 minutes, or until bubbly and golden brown.
- 19
Let the eggplant Parmesan rest for about 10 minutes.
- 20
Top with fresh basil or oregano and serve.
FAQ
Nutrition (per serving)
Calories
554
Protein
34g
Fat
28g
Carbs
43g
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