Baked eggplant Parmesan is a satisfying Italian-inspired meal consisting of eggplant slices coated with bread crumbs and Parmesan cheese baked between layers of tomato sauce and more cheese!
Ingredients
- eggplant, peeled and: 2 piece (cut into 1/2 inch slices)
- salt: 1 Tbsp (or as needed)
- Italian-style bread crumbs: 1 cup
- Parmesan cheese: 0.25 cup (grated)
- eggs: 2 piece (beaten)
- garlic-and-tomato pasta sauce: 1 jar (28 ounce jar)
- Parmesan cheese: 0.25 cup (grated)
- mozzarella cheese: 1 pack (16 ounce pack, or as needed, shredded)
- basil: 0.5 tsp (dried)
Metric Conversion
Stages of cooking
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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.
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Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
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Mix bread crumbs and 1/4 cup Parmesan cheese together in a shallow bowl. Beat eggs in a separate shallow bowl.
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Dip eggplant slices in beaten egg. Lift up so excess egg drips back into the bowl. Press into bread crumbs to coat both sides; arrange coated eggplant slices in a single layer on the prepared baking sheet.
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Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.
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Cover the bottom of a 9x13-inch casserole dish with a layer of pasta sauce; top with a layer of eggplant slices. Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 of the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. Sprinkle with basil.
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Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.
