Baked Eggplant Parmesan recipe

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Ingredients

2 eggplant, peeled and cut into 1/2-inch slices
1 tablespoon salt, or as needed
1 cup Italian-style bread crumbs
¼ cup grated Parmesan cheese
2 eggs, beaten
1 (28 ounce) jar garlic-and-tomato pasta sauce
¼ cup grated Parmesan cheese
1 (16 ounce) package shredded mozzarella cheese, or as needed
½ teaspoon dried basil

Nutrition Info

473.7 calories
carbohydrate: 43.9 g
cholesterol: 118.9 mg
fat: 20.4 g
fiber: 10.4 g
protein: 29.6 g
saturatedFat: 10.5 g
servingSize: -
sodium: 2427.6 mg
sugar: 18 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

Recipe Yield

6 servings

Recipe Note

Eggplant slices are coated with bread crumbs and Parmesan cheese and baked between layers of tomato sauce and mozzarella cheese for a filling Italian-inspired meal. Add fresh garlic and basil to taste. I use 2 to 4 cloves fresh garlic and 5 to 10 leaves of freshly harvested basil in the sauce. Fresh basil layered in one of the layers adds lots of 'fresh' flavor!

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