Baked Eggplant Parmesan


Baked Eggplant Parmesan

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March 29, 2017

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 (or use some minced fresh basil)


1Place 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.