How To Make Eggplant Parmesan
This baked eggplant parmesan recipe is coated in a flavorful crispy and salty layer of parmesan breadcrumbs, seasonings, and rich tomato sauce. It is a vegetarian version of my own recipe for Chicken Parmesan. Use my quick marinara sauce for the sauce!
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INGREDIENTS
Eggplant Parmesan
- 2 medium eggplants
- ½ cup all purpose flour, or GF or Oat flour
- 3 eggs, lightly beaten
- vegetable oil spray
- 1 ½ cup breadcrumbs, or panko
- ½ cup parmesan cheese, grated
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For The Sauce
- 1 ½ cups tomato sauce with herbs or pizza sauce
- 1 pound block of mozzarella cheese, sliced
- ⅓ cup parmesan cheese, grated
- fresh herbs for garnish
INSTRUCTIONS
- Remove the stems from the eggplants and cut it into about ¼ -½ inches thick slices.
- ''Sweating'' the eggplant. Spread out slices of eggplant in single layer onto a wire rack lined with large baking sheet underneath. Lightly season each slice of eggplant with salt and let sit like this for 1 hour. After that, dry the eggplant with kitchen paper.
- Mix the breadcrumbs with parmesan, italian herbs, garlic powder, salt, black pepper.
- Pre-cook the slices. Prepare three bowls with beaten eggs, flour, and breadcrumbs mixture. Dip each eggplant slice on both sides first into flour, then eggs and lastly breadcrumbs mixture.
- Place the coated eggplant slices back onto a wire rack or a side plate for a minute. Preheat the oven to 425 degrees Fahrenheit. Prepare large baking sheet lined with lightly greased/sprayed with oil parchment paper. Transfer all the slices there.
- Bake for 20 minutes until golden brown, flipping the slices once during baking. Around 10-12 minute mark. Set the slices aside while you prep the next step.
- Prepare a 8 or 9 inch baking dish (I used 8x11 casserole) and lightly grease with cooking spray. Add one layer of tomato sauce, then eggplant slices on top, mozzarella cheese, again the sauce, and parmesan. Repeat all the layers 1 more time finishing with parmesan cheese.
- Bake at 400 degrees Fahrenheit for 30 minutes or until the top layer becomes crispy and golden brown. Do not cover the dish. Garnish with fresh basil leaves and serve!
VIDEO
NOTES
- Eggplant - depending on your baking dish, make sure the slices will fit there first. I like to use the medium to large eggplants and it fits a layer of 6 slices. I used an 8x11 casserole dish. You can also use a large dutch oven skillet for this. Look for fresh ripe eggplants that have unblemished, tight, and shiny skin. The eggplant should be free of spots.
- JULIA'S TIP Eggplants tend to retain a lot of moisture in them and also any oil that you are adding to them. For this reason, I prefer to bake eggplant slices in the oven rather than frying. Salt helps to draw the moisture out of the eggplant and make them crispy after baking.
- I recommend sprinkling the slices with salt and let sit this way for 1 hour. Make sure to pat dry them well with a paper towel to remove the excess salt and moisture
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 783kcalCarbohydrates: 64gProtein: 47gFat: 39gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 227mgSodium: 1976mgPotassium: 1051mgFiber: 12gSugar: 16gVitamin A: 1576IUVitamin C: 12mgCalcium: 973mgIron: 6mg
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