Eggplant Parmesan

Eggplant Parmesan

9 servings
This tasty Eggplant Parmesan is baked, not fried, but full of flavor and texture! It's a veggie-packed dish perfect for the whole family.

Ingredients

  • medium eggplant

    $2.84*

    2 lb
  • salt

    $0.05

    1 tbsp
  • all-purpose flour

    40g, $0.11

    ⅓ c
  • eggs

    $1.49

    3 large
  • breadcrumbs

    216g, $0.65**

    2 c
  • garlic powder

    $0.03

    ½ tsp
  • parsley flakes

    $0.05

    1 tsp
  • parmesan

    50g, $0.74

    ½ c
  • homemade marinara

    1/2 batch, 24 oz. $1.90***

    3 c
  • mozzarella

    112g, $1.97

    2 c
  • non-stick spray (

Directions

  1. 1

    Wash the eggplant and slice into 1/2 inch thick rounds. Place slices into a colander, add salt, toss to coat and let sit for 45 minutes. After 45 minutes, give the colander a shake to let extra water drip out the bottom (it will look brown).

  2. 2

    Press the eggplant slices between a few sheets of paper towel (or a clean, lint-free cloth) to absorb excess water. There's no need to wash off the salt as most of it gets diluted and drains away with the liquid from the eggplant.

  3. 3

    Place the slices in a ziplock bag with the all-purpose flour. Toss the bag so that the slices become coated with the flour.

  4. 4

    Then, lightly beat eggs in a bowl. In another bowl combine the bread crumbs, parmesan cheese, garlic powder and parsley flakes. Dip each slice into the egg, then into the bread crumb mixture (coating each side). Set aside.

  5. 5

    Position your oven racks so there's at least 6 inches between them for air to flow. Preheat your oven to 425℉. Place two baking sheets in the oven (one on each rack) as it preheats so they can preheat too.

  6. 6

    Once preheated, carefully remove the baking sheets and cover them with a layer of parchment paper and a coating of non-stick spray. Arrange the eggplant slices in a single layer and spray with another coat of non-stick spray. Place the sheets back in the oven and bake for 30 minutes. Switch the position of the baking sheets half way through (the top rack is often hotter and browns faster than the bottom).

  7. 7

    Once baked, reduce the oven to 350℉. Spray a 9x13'' casserole dish with non-stick spray. Place 1 cup of marinara sauce in the bottom of the dish. Arrange eggplant slices in a single layer over the marinara.

  8. 8

    Top with a second cup of marinara and one cup of mozzarella. Arrange the remaining eggplant slices on top and cover with a third cup of marinara and a second cup of mozzarella. The layers should be sauce, eggplant, sauce, cheese, eggplant, sauce, cheese.

  9. 9

    Bake the casserole for about 30 minutes or until the cheese on top is melted and bubbly. Garnish with fresh chopped parsley if desired.

Eggplant Parmesan

Eggplant Parmesan

130 min9 servings302 cal

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About this Recipe

The Best Baked Eggplant Parmesan Recipe for a Delicious Family Dinner

Looking for a hearty, healthy, and incredibly flavorful eggplant recipe that's perfect for the whole family? Our Baked Eggplant Parmesan takes all the comforting goodness of the classic dish and makes it even better by skipping the deep fry. This veggie-packed dinner is designed to deliver amazing taste and texture with less fuss and less oil, making it an ideal choice for a satisfying weeknight meal or a special Sunday dinner.

What makes this Eggplant Parmesan truly special? We achieve that perfectly crispy exterior on our eggplant slices by baking them, creating a lighter dish without sacrificing any of the satisfying crunch. Each tender slice of eggplant is coated in a seasoned breadcrumb mixture with garlic powder and parsley, then layered with rich homemade marinara sauce, gooey mozzarella, and savory Parmesan cheese. The result is a beautifully golden, bubbly casserole that's bursting with Italian-inspired flavors.

This baked eggplant dish is not only delicious but also incredibly versatile.

  • Tip for Success: Don't skip salting the eggplant! This crucial step draws out excess moisture and bitterness, ensuring your eggplant is tender, not watery, and perfectly absorbs all those wonderful flavors.
  • Serving Suggestions: Enjoy a generous slice of this amazing Eggplant Parmesan on its own, alongside a crisp green salad, or with a side of your favorite pasta for a truly complete Italian feast. It's a fantastic way to get more vegetables onto your plate while enjoying a truly comforting meal.

This recipe proves that a healthier approach doesn't mean sacrificing flavor. Get ready to impress your taste buds with this incredible baked Eggplant Parmesan recipe!

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