Baked-Eggplant Parmesan

READY IN: 1hr 30mins
Recipe by K. Van Vleck

From Everyday Food

Top Review by DesertRose15

I was looking for a baked eggplant parmesan recipe that used less oil and am so happy that I found this one. The eggplant baked up crispy on the outside and tender on the inside. Make sure to allow enough baking time to get the eggplant well browned. You couldn't tell that it was baked instead of fried. I used marinara sauce with added garlic and crushed red pepper flakes. It was wonderful! DH couldn't get enough! I will definately be making this one again! Thanks!

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
  2. Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
  3. Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.

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