Baked Eggplant Parmesan

Your taste buds are surely in a treat with this Baked Eggplant Parmesan. Eggplant slices smothered in parmesan and mozzarella cheese, marinara, and bread crumbs. Coming out cheesy, crispy and flavor-packed, they’re a perfect side dish for any meal, both family dinners and small parties. This eggplant is now one of the most beloved foods of my family every summer. My kids have craving for them although they are not fond of eggplants. So good!

This baked eggplant is quite easy and quick to make. Eggplant is sliced into rounds, sprinkled with salt and let rest for an hour to excess moisture and bitterness. These rounds are then dipped in flour mixture, then egg mixture, finally bread crumb mixture. They are next placed in a baking sheet spread with marinara sauce at the bottom, in a single layer, topped with marinara sauce, followed by sliced mozzarella, basil, and grated parmesan. Finally, baked in the oven until cheese is melted, and top is bubbly and lightly browned. And, ready to serve. It’s really worth trying.

If you want to make your eggplant meals less boring, this baked eggplant with parmesan is right up your street. I often salt eggplant in advance, then, it takes me just about 45 minutes to cook the food. Although it’s long but’s worth. It makes your eggplant softer and less bitter.

Baked Eggplant Parmesan

Recipe by GenevaWatsonCourse: MainCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

45

minutes

Total time

1

hour 

10

minutes

Your taste buds are surely in a treat with this Baked Eggplant Parmesan. Eggplant slices smothered in parmesan and mozzarella cheese, marinara, and bread crumbs. Coming out cheesy, crispy and flavor-packed, they’re a perfect side dish for any meal, both family dinners and small parties.

Ingredients

• 3 medium eggplants

• 1 teaspoon salt

• 1 cup all purpose flour

• 1 teaspoon salt

• ¼ teaspoon pepper

• 2 large eggs

• 1 cup panko bread crumbs

• 1 cup Italian style bread crumbs

• 1 teaspoon garlic powder

• 2 cups marinara sauce

• 8 ounces fresh mozzarella sliced

• ¼ cup chopped fresh basil

• 1/2 cup freshly grated parmesan cheese divided

Directions

• Slice eggplant into 1/4 inch rounds. Lay out in a single layer on a paper towel lined baking sheet and sprinkle with salt. Let sit 1 hour to release moisture.
• Preheat oven to 400 degrees F. Lightly grease 1-2 large baking sheets.
• Set up 3 shallow dishes for dredging. In the first dish, stir together flour, salt and pepper. In the second dish, whisk eggs. In the third dish, stir together panko bread crumbs, Italian bread crumbs, and garlic powder.
• Working one at a time, dredge eggplant slices in flour mixture, dip in egg mixture, and then coat in bread crumb mixture. Place onto the prepared baking sheet in an even layer. Sprinkle on a light coating of parmesan cheese.
• Roast in the preheated oven for 20 minutes, flipping eggplant slices halfway through.
• Spread 2 tablespoons of marinara into the bottom of a lightly greased 9×13 dish. Layer half of the eggplant slices onto the bottom. Top with half of the remaining marinara, and then layer on all of the mozzarella slices. Sprinkle on half of the basil and half of the parmesan cheese.
• Place remaining eggplant slices on top and cover with remaining marinara, basil, and parmesan cheese.
• Bake, uncovered, in the 400 degree oven for 20-25 minutes until cheese is melted and the top is bubbling and lightly browned.

Recipe Video