Description
Enjoy a comforting Eggplant Parmesan Baked Easy recipe perfect for an easy dinner or weeknight dinner. This family dinner features baked eggplant with crispy golden layers, melted cheese and rich marinara, no frying required.
Ingredients
Scale
- 2 large eggplants sliced into ½ inch circles
- 1 tablespoon salt
- 2 cups panko breadcrumbs
- 1 cup grated parmesan cheese
- 3 tablespoons olive oil
- 1 tablespoon italian seasoning
- 3 large eggs
- 1 tablespoon water
- ½ cup all-purpose flour
- 1 24-ounce jar marinara sauce
- 2 ¼ cups low moisture mozzarella
- ¼ cup fresh basil chopped for serving
Instructions
- Lay the eggplant slices between paper towels and sprinkle them generously with salt, then cover with another paper towel and let them rest for 45 minutes to draw out moisture.
- Preheat your oven to 400 degrees Fahrenheit and grease a large baking sheet lightly.
- Mix the panko, parmesan, olive oil, and Italian seasoning in one bowl, whisk eggs with water in a second bowl, and place flour in a third bowl.
- Coat each eggplant slice first in flour, then dip in the egg mixture, and finally press into the breadcrumb mixture, arranging the slices on the baking sheet. Bake for 30 to 35 minutes until golden brown.
- Spread about 1 cup of marinara sauce on the bottom of a 9 by 13 inch casserole dish and layer half the eggplant over it. Add another cup of sauce and sprinkle ¾ cup mozzarella, then top with the remaining eggplant, sauce, and cheese.
- Reduce the oven temperature to 375 degrees Fahrenheit, cover the dish with foil, and bake for 25 minutes. Remove the foil and bake another 20 minutes until the cheese bubbles and browns.
- Let rest for 5 minutes before serving garnished with fresh basil.
Notes
- Store leftovers in an airtight container in the fridge for 3-4 days
- You can freeze baked or uncooked eggplant parmesan for up to 3 months
- Reheat thawed portions at 350 degrees Fahrenheit until hot
- For thicker coatings, substitute flour with almond or other flours
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 3 slices eggplant
- Calories: 356kcal
- Sugar: 9g
- Sodium: 1416mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 2g + 7g
- Trans Fat: 0.01g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 93mg