Baked Eggplant Parmesan Recipe - Allrecipes.com
Baked Eggplant Parmesan Recipe
  • READY IN 4+ hrs

Baked Eggplant Parmesan

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    45 mins
  • READY IN

    4 hrs 5 mins

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.
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Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of salt and breading used on the eggplant. The actual amount of salt and breading consumed will vary.
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Reviews More Reviews

Most Helpful Positive Review
Aug 25, 2013

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.

 
Most Helpful Critical Review
Feb 19, 2014

so salty.... will try again some other recipe..

 
Mar 02, 2013

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.

 
Apr 10, 2013

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.

 
May 27, 2014

Awesome recipe!! I made this for my mom's bday as this is her favorite dish...it was excellent..loved baking eggplant and didn't take away from flavour at all...in fact made it better...not greasy!! I made and cooked it the night before and wasn't sure how it would turn out..took out of fridge about 1 before reheating...reheated at 325 for about 45 minutes. I got nothing but compliments for this dish!! Will definitely make again!! Baked eggplant for 10 minutes on each side..

 
Jun 13, 2013

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.

 
Aug 05, 2013

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!

 
Feb 21, 2015

I made this for my dad's 88th birthday. I have my own recipe, but this one takes less effort. The secret is to use good sauce and bake it long enough. My Italian son said this was the best thing that happened to him all month.

 

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Nutrition

  • Calories
  • 430 kcal
  • 21%
  • Carbohydrates
  • 33.5 g
  • 11%
  • Cholesterol
  • 119 mg
  • 40%
  • Fat
  • 20.1 g
  • 31%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 27.8 g
  • 56%
  • Sodium
  • 2424 mg
  • 97%

* Percent Daily Values are based on a 2,000 calorie diet.

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