I love eggplant Parmesan but it’s usually too fried for me. And fried equals greasy which I do not care for. Nor is it very healthy. I’m no longer a fan of fried foods which is probably why I love my air-fryer so. I digress. It’s Lent so my husband won’t eat meat on Friday nights and I’m getting tired of fish. So I concocted this easy baked eggplant Parmesan recipe. I was a little apprehensive, but my husband and I both agreed, it was one of the best eggplant parm dishes we have ever had. Mind you it’s loaded with cheese but cheese is my weakness.

The key is to let the eggplant dry out a bit before you bake it. So a few hours before you want to serve it, start prepping the eggplant. Also, use the fresh mozzarella that comes in a ball rather than the packaged shredded kind. It makes all the difference.

Baked Eggplant Parmesan Recipe

Prep Time: 30 minutes | Cook time: 55-60 minutes  | Total Time: 90 min

12 servings

Ingredients

• 2 large eggs
• 3/4 cup plain dry breadcrumbs
• 3/4 cup finely grated Parmesan, plus 4 tablespoons for topping
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Coarse salt and ground pepper
• 2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
• 6 cups (48 ounces) store-bought chunky tomato sauce or homemade if you have it.
• 1 1/2 cups fresh mozzarella (sliced or shredded)

Directions

1. 1. Two hours before you want to start baking. Place the sliced eggplant on paper towels and sprinkle with a tint bit of kosher salt. This will help the water drain into the paper towel. After and hour flip them over and let them dry out another hour on the other side. Two hours total. They can be left out room temp.
   2. Preheat oven to 375 degrees. Brush 2 baking sheets with a little olive oil and set aside
   3. In a wide, shallow bowl, whisk together 2 eggs and 2 tablespoons water.
   4. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
   5. Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; and place on baking sheets.
   6. 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.
   7. Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant slices in dish and cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella. Then sprinkle with remaining 4 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted and slightly browned, 25-30 minutes.
   8. Serve

Yield: 8

Easy Baked Eggplant Parmesan

Print

This baked eggplant Parmesan recipe is less greasy and one of the best we ever had!

Prep Time 30 minutes

Cook Time 1 hour 55 seconds

Additional Time 2 hours

Total Time 3 hours 30 minutes 55 seconds

Ingredients

• 2 large eggs
• 3/4 cup plain dry breadcrumbs
• 3/4 cup finely grated Parmesan, plus 4 tablespoons for topping
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Coarse salt and ground pepper
• 2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
• 6 cups (48 ounces) store-bought chunky tomato sauce or homemade if you have it
• 1 1/2 cups fresh mozzarella (sliced or shredded)

Instructions

1. Two hours before you want to start baking, place the sliced eggplant on paper towels and sprinkle with a tint bit of kosher salt. This will help the water drain into the paper towel. After and hour flip them over and let them dry out another hour on the other side. Two hours total. They can be left out room temp.
   
2. Preheat oven to 375 degrees. Brush 2 baking sheets with a little olive oil and set aside.
   
3. In a wide, shallow bowl, whisk together 2 eggs and 2 tablespoons water.
   
4. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
   
5. Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; and place on baking sheets.
   
6. 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.
   
7. Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant slices in dish and cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce and mozzarella. Then sprinkle with remaining 4 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted and slightly browned, 25-30 minutes.
   
8. Serve.
   

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 265Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 82mgSodium: 625mgCarbohydrates: 25gFiber: 5gSugar: 7gProtein: 15g

You may like some of my other recipes like Kid Friendly Pepperoni Pizza Monkey Bread Recipe or Grilled Salmon With Mint & Basil.

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