Baked Eggplant Parmesan
Eggplant Parmesan is a fun meal to make and delicious to eat. Our favourite thing to do is to keep some leftovers and make great, hearty eggplant parmesan sandwiches!
This recipe directs you to bake the eggplant instead of the more traditional frying method which is both healthier and results in crispier eggplant.
Baked Eggplant Parmesan
- 2 eggplants, 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
Directions
- 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.
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Mix bread crumbs and 1/4 cup Parmesan cheese together in a bowl.
- Dip eggplant slices in beaten egg; coat with bread crumb mixture. Arrange coated eggplant slices in a single layer on the prepared baking sheet.
- Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.
- 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.
- Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.
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