Baked Eggplant Parmesan
Baked eggplant Parmesan is a satisfying Italian-inspired meal consisting of eggplant slices coated with bread crumbs and Parmesan cheese baked between layers of tomato sauce and more cheese!
- Preparation:
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Ingredients
- 2eggplant, peeled and cut into 1/2-inch slices
- 1tablespoon salt, or as needed
- 1cup Italian-style bread crumbs
- ¼cup grated Parmesan cheese
- 2eggs, beaten
- 1(28 ounce) jar garlic-and-tomato pasta sauce
- ¼cup grated Parmesan cheese
- 1(16 ounce) package shredded mozzarella cheese, or as needed
- ½teaspoon dried basil
Instructions
Step 1
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.Step 2
Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.Step 3
Mix bread crumbs and 1/4 cup Parmesan cheese together in a shallow bowl. Beat eggs in a separate shallow bowl.Step 4
Dip eggplant slices in beaten egg. Lift up so excess egg drips back into the bowl. Press into bread crumbs to coat both sides; arrange coated eggplant slices in a single layer on the prepared baking sheet.Step 5
Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.Step 6
Cover the bottom of a 9x13-inch casserole dish with a layer of pasta sauce; top with a layer of eggplant slices. Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 of the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. Sprinkle with basil.Step 7
Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.