I like a very good veggie-packed dinner recipe, and this Eggplant Parmesan hits all the suitable notes. It’s a easy and traditional recipe, however oh-so-good! I layer slices of baked eggplant with home made marinara and loads of cheese to create the last word consolation meals. That is a type of recipes that turned out so good that I ate TWO helpings of it…which fully goes in opposition to my Price range Bytes rules (eat solely what you want, not what you need). However hey, generally you simply need to indulge. 
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“Thanks for sharing this recipe. I made it immediately for lunch accompanied with pasta and it was completely scrumptious, I might barely cease consuming!”
Jen
Simple Recipe for eggplant Parmesan
Usually, eggplant Parmesan entails breaded and fried eggplant layered with marinara and cheese. I like eggplant and occur to assume that frying it fully ruins the fragile taste. So, I’ve opted to bake my slices of eggplant as an alternative, which additionally cuts down on the prep time and is best for you! This recipe does have just a few steps, however apart from salting and breading the eggplant, it’s fairly hands-off. It’s the proper different to rooster Parmesan once you need a meatless meal!
Eggplant Parmesan
Wash the eggplant and slice into 1/2 inch thick rounds. Place slices right into a colander, add salt, toss to coat and let sit for 45 minutes. After 45 minutes, give the colander a shake to let further water drip out the underside (it’s going to look brown).
Press the eggplant slices between just a few sheets of paper towel (or a clear, lint-free fabric) to soak up extra water. There isn’t any want to scrub off the salt as most of it will get diluted and drains away with the liquid from the eggplant.
Place the slices in a ziplock bag with the all-purpose flour. Toss the bag in order that the slices change into coated with the flour.
Then, calmly beat eggs in a bowl. In one other bowl mix the bread crumbs, parmesan cheese, garlic powder and parsley flakes. Dip every slice into the egg, then into the bread crumb combination (coating either side). Put aside.
Place your oven racks so there’s not less than 6 inches between them for air to move. Preheat your oven to 425℉. Place two baking sheets within the oven (one on every rack) because it preheats to allow them to preheat too.
As soon as preheated, fastidiously take away the baking sheets and canopy them with a layer of parchment paper and a coating of non-stick spray. Organize the eggplant slices in a single layer and spray with one other coat of non-stick spray. Place the sheets again within the oven and bake for half-hour. Swap the place of the baking sheets half approach by (the highest rack is commonly hotter and browns quicker than the underside).
As soon as baked, scale back the oven to 350℉. Spray a 9×13” casserole dish with non-stick spray. Place 1 cup of marinara sauce within the backside of the dish. Organize eggplant slices in a single layer over the marinara.
Prime with a second cup of marinara and one cup of mozzarella. Organize the remaining eggplant slices on high and canopy with a 3rd cup of marinara and a second cup of mozzarella. The layers needs to be sauce, eggplant, sauce, cheese, eggplant, sauce, cheese.
Bake the casserole for about half-hour or till the cheese on high is melted and bubbly. Garnish with recent chopped parsley if desired.
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2 Sheet Pans
9×13” Casserole Dish
Ziplock Bag
Parchment Paper
**When you’ve got Italian seasoned bread crumbs, you’ll be able to skip the parsley flakes and/or the garlic powder.
***You should utilize your favourite store-bought marinara or make your personal. I extremely suggest making a batch of my home made marinara as a result of it’s tremendous simple, budget-friendly, and scrumptious!
Serving: 1ServingEnergy: 301.62kcalCarbohydrates: 35.52gProtein: 14.07gFats: 10.41gSodium: 1376.1mgFiber: 4.69g
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make Eggplant Parmesan step-by-step pictures
Collect all your elements.
Prep the eggplant: Wash a 2 lb medium eggplant and slice into 1/2 inch thick rounds. Attempt to make every slice an excellent thickness.
Add the eggplant slices right into a colander and sprinkle with 1 Tbsp of salt. Toss to coat the eggplant with the salt and let sit for 45 minutes (I’d go away it over a sink to keep away from any mess!). After 45 minutes, shake the colander to let the surplus water drip out the underside (it’s going to look brown).
Layer the eggplant slices between just a few sheets of paper towel (or a clear, lint-free fabric) and press to soak up extra water.
Coat the eggplant in flour: Now, add the pressed slices to a ziplock bag with 1/3 cup of all-purpose flour. Shake the bag to coat all of the slices with the flour.
Make the breading: Calmly beat 3 massive eggs in a bowl. Then, in one other bowl, mix 2 cups bread crumbs, 1/2 cup parmesan cheese, 1/2 tsp garlic powder, and 1 tsp parsley flakes. Begin by dipping every slice into the egg combination, then into the breadcrumbs (coating either side). Repeat with all of the slices and put aside.
Whilst you’re coating the eggplant slices, place your oven racks so there are not less than 6 inches between them for air to move. Preheat your oven to 425℉. Place two baking sheets within the oven (one on every rack) because it preheats to allow them to preheat too.
Bake: As soon as the oven is preheated, fastidiously take away the baking sheets and canopy them with a layer of parchment paper and a coating of non-stick spray. Place the breaded eggplant slices in a single layer and spray with one other coat of non-stick spray. Return the sheets again within the oven and bake for half-hour. I like to recommend switching the place of the baking sheets midway by the cooking time (the highest rack is commonly hotter and browns quicker than the underside).
As soon as baked, scale back the oven to 350℉. Spray a 9×13” casserole dish with non-stick spray and layer 1 cup of marinara sauce throughout the underside of the dish. Now, place the baked eggplant slices in a single layer over the marinara.
Prime with a second cup of marinara and one cup of mozzarella. Organize the remaining eggplant slices on high and canopy with a 3rd cup of marinara and a second cup of mozzarella. The layers needs to be sauce, eggplant, sauce, cheese, eggplant, sauce, and cheese.
End and serve: Bake the eggplant Parmesan casserole for about half-hour or till the cheese on high is melted and bubbly. I prefer to high mine with some recent chopped parsley earlier than serving, however that is elective. Get pleasure from!
Eggplants have a excessive water content material. Until you launch some moisture earlier than breading and baking, it’ll all come out whereas baking and pool on the backside of your dish. That’s why I sprinkle salt over the sliced eggplant and let it sit for about 45 minutes to attract out extra moisture. Don’t skip this step. (By the way in which, eggplant isn’t the one vegetable that advantages from this methodology! Our zucchini lasagna is one other instance of this system in motion!)
Serving Ideas
I like serving this eggplant Parmesan over egg noodles or no matter pasta I’ve readily available to catch the additional sauce. A recent Greek salad additionally provides a pleasant crunch and retains issues gentle. Garlic bread is at all times a success at my desk, and I feel air fryer potatoes are an awesome selection in case you’re within the temper for one thing heartier. And for a fast veggie aspect, sautéed asparagus is one in every of my go-to choices.
Storage Directions
Leftovers will be saved in an hermetic container within the fridge for 3-4 days (good for meal prep). Reheat particular person servings within the oven or microwave till heated by. The eggplant might lose a few of its crispiness, nevertheless it’ll nonetheless be scrumptious. I don’t actually suggest freezing this recipe because the eggplant can launch water as soon as thawed, and the breading might fall off.
Our Eggplant Parmesan recipe was initially printed 6/8/10. It was retested, reworked, and republished to be higher than ever 5/24/25.
