"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!" — Dollface
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eggplant, peeled and cut into 1/2-inch slices
salt, or as needed
Italian-style bread crumbs
grated Parmesan cheese
1 (28 ounce) jar
garlic-and-tomato pasta sauce
1 (16 ounce) package
shredded mozzarella cheese, or as needed
I was extremely happy with this recipe! I tried to make Eggplant Parmesan only once before. I fried it and it was a soggy, oily disaster. This recipe was amazingly simple and very, very good. The eggplant stayed firm and crisp. The only changes I made was to bake for 7 minutes each side before assembling (instead of 5) and I used homemade tomato sauce instead of a jarred variety. Actually, I forgot to peel it too, but it made no difference and didn't detract at all.
I liked this recipe very much. The eggplant wasn't soggy! I halved the recipe, so I only had one layer, but it was perfect. We are not huge red sauce fans, so we went light on it and two of my kids ate it. And I thoroughly enjoyed it.
What a wonderful recipe. This is my first attempt at ever making eggplant parmesan. My husband picked two eggplants from the garden, so I thought this would be a good way to use them up. What drew me to this recipe is, the eggplant is baked and not fried. My husband and I don't care for fried foods. I followed the recipe pretty closly, but I went by another review and baked the eggplant for 7 mins on each side.1 8oz bag of shreeded mozzarella cheese was enough. The pan was pretty full, and i was afraid it wouldn't be cooked enough, so I put it in the oven for 50 mins. It was perfect. My husband loved it. I made a salad and served Italian bread with it. We have enough eggplant for leftovers tomorrow night. Thanks so much for such a great and easy recipe. This will be a keeper in my home.
I previously thought I didn't like eggplant and this recipe totally changed my mind. After getting one in our CSA my husband decided to give it a second chance and we realized we had everything we needed for this recipe and gave it a shot. It's delicious! We only salted ours for about 20 minutes and it wasn't bitter at all. I didn't have Italian bread crumbs, so I used regular crumbs seasoned with garlic and onion powder, oregano, and parsley. We had fresh mozzarella so we sliced that as one of the layers and used the parmesan on top. We also used fresh basil because we got that in our CSA also. Completely delicious and I already bought another eggplant to recreate the dish sometime later this week. Thanks for making me an eggplant convert!
This is the first time I cook eggplant at all. This recipe was simple and delicious. My picky preschooler liked it, also my toddler: that is a testimony enough. Because I was not sure how they'd react to an eggplant dish, which is not typically on our menu, and I only had one eggplant, I added some pasta to it. I boiled some whole wheat rotini (about half of a box) and layered sauce, pasta, cheese, then sauce, eggplant and cheese. I had some leftover from the bread crumbs and Parmesan mixture and I sprinkled that on top. It was delicious fresh, and the next day as leftovers too.
never had eggplant before bought to try out and this was the recipe i made
followed to the t and my wife loved it making again and again
Nice, easy and quick to prepare. Very tasty. Served it over bow tie pasta. 35 minutes was a bit long - will try 28 next time.
This is a great recipe. This is the first time that I ever cooked eggplant. I also baked a spaghetti squash to go with the meal. The family was a little skeptical to try, but once they did.....they really liked it.
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Eggplant Parmesan
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 181
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