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Easy Baked Eggplant Parmigiano

Easy Baked Eggplant Parmigiano

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  • 1 large eggplant, sliced lengthwise into 1/2-inch-thick pieces
  • 2 eggs, beaten with a fork
  • 1 1/2 Cup panko breadcrumbs
  • 2 Tablespoons extra-virgin olive oil
  • One 25-ounce jar pasta sauce
  • 1 Cup shredded mozzarella
  • 1/2 Cup shredded Parmesan


Preheat the oven with a baking sheet inside to 375 degrees.

Coat the eggplant slices with the egg, then bread with panko crumbs. Spread the oil on the hot baking sheet and place the eggplant slices on it in a single layer. Bake for 15 minutes, flip, and bake for 10 more minutes.

Increase the oven temperature to 475 degrees.

In an 8-by-10-inch ovenproof dish, layer the pasta sauce, then the eggplant, and top with the cheeses. Repeat, finishing with the cheese. Bake until the cheese melts and turns golden in spots, about 15 minutes.

Nutritional Facts


Calories Per Serving438

Folate equivalent (total)74µg18%

Riboflavin (B2)0.4mg23.3%

Baked Eggplant Parmesan Casserole

Baked Eggplant Parmesan Casserole is an easy and healthier way to enjoy eggplant Parmesan at home. It&rsquos filled with all of the ingredients that we love in eggplant Parmesan, with less fuss and it is a vegetarian dinner that&rsquos perfect for meatless Monday or any day of the week.

This is the best eggplant casserole ever! If you love eggplant parmesan but don&rsquot love all of the work that goes along with it, this recipe is for you. It only has to be cooked once, and no frying at all!

9 Things You Can “Parm” (Other Than Eggplant)

There is nothing more comforting to me than a saucy, unctuous plate of eggplant Parmigiana. In fact, it is my all-time favorite thing to eat on the planet. It was a staple of Friday night meals at my grandmother’s house in the Bronx, and I always order when I see it on a menu. There is something irresistible about the way tangy sauce, milky cheese and fried eggplant bake together into one cohesive magnificent mess.

The dish originated in Italy with eggplant and was simply called Parmigiana. As with all things among Italians, there are many arguments about exactly where and how. In Parma, they insist it’s named after their town and their namesake cheese, Parmigiano-Reggiano. The Sicilians lay claim to their version with pecorino cheese, insisting the name Parmigiana derives from words for how the eggplant is arranged in a lattice or shingled pattern. Naples and Southern Italy have their version with mozzarella cheese. When Italian immigrants brought the dish to the states, it’s no surprise that it evolved and took on other ingredients like chicken and veal.

And today, we continue evolving the dish to apply the “parm” treatment to ingredients beyond eggplant. Because why should this delicious technique be confined to just one veggie? Many veggies lend themselves to the dish. In fact, I recently baked thinly sliced albacore tuna Milanese with sauce and mozzarella, and guess what? It worked – despite the popular opinion that fish should never be paired with cheese. Instead of asking yourself what else can you “parm,” I think the better question is: what can’t you “parm”?!

You can’t beat this hearty and satisfying dish: panko-coated fried cauliflower gets doused in marinara sauce and slices of fresh mozzarella.

  • 2 egg
  • 1 1/2 cups seasoned bread crumbs
  • 2 medium eggplant (about 1 1/2 pounds), cut into 1/2-inch thick slices
  • 1 jar (23.5 ounces) Prego® Farmers' Market Classic Marinara Sauce or Traditional Italian Sauce
  • 2 cups shredded mozzarella cheese (about 8 ounces)
  • 2 tablespoons grated Parmesan cheese

Set the oven to 400°F.  Spray a rimmed baking sheet with vegetable cooking spray.

Beat the eggs in a shallow bowl with a fork or whisk.  Place the bread crumbs onto a dish.  Dip the eggplant into the eggs and coat with the bread crumbs.  Place the eggplant onto the baking sheet.

Bake for 30 minutes, turning the eggplant over once halfway through the baking time.

Spray a 2-quart baking dish with vegetable cooking spray.  Spread 1/2 cup sauce in the bottom of the dish.  Layer half the eggplant, 1 cup sauce, 1 cup mozzarella cheese and 1 tablespoon Parmesan cheese in the dish.  Repeat the layers.


Step eight

Place baked eggplant rounds in the pan. (E)

Step nine

Spoon some sauce over the eggplant and pile on shredded mozzarella and sprinkle parmesan cheese on top. (F)

Step ten

Place more rounds of eggplant on the cheese, make sure to press the rounds into the cheese to lower the height of the dish. (G)

Step eleven

Top the eggplant with more sauce, mozzarella cheese and sprinkle parmesan cheese on top. (H)

Step twelve

Place the rest of the eggplant on top, add sauce, mozzarella cheese and parmesan. Slice a few slices of the ball mozzarella and place them on top of the eggplant parmesan. Just to give it color, I sprinkle on dried parsley.

Step thirteen

Place the pan in the 350 degree oven and bake uncovered for 35 &ndash 40 minutes. Mine took 38 minutes. The sauce should be bubbling and the cheese melted.

All that is left is to cut it and serve it, so I cut a piece of the baked eggplant parmesan.

And how about a bite of the baked eggplant parmesan?

I hope you enjoyed this baked eggplant parmesan recipe. It is both delicious and easy to make.

Other popular Italian recipes

And as always, may all your dishes be delish!

If you&rsquove tried this recipe, I&rsquod love the know what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

How to Make Baked Eggplant Parmesan

  • Prepare the eggplant. Cut the eggplants into ½ inch slices. While you’re doing this, preheat your oven to 350℉.
  • Prepare the egg dip and dredging mixture. Add the eggs and a pinch of salt to a small bowl and beat lightly. For the dredging mixture, mix together your bread crumbs (I use Panko), dried basil and garlic powder.
  • Dip the eggplant in the egg drip and then the dredging mixture.
  • Prepare the baking sheet. Line a baking sheet with parchment paper. Place the eggplant slices on the sheet and spray with olive oil spray.
  • Bake. Bake the eggplant for 20-25 minutes. This should be long enough for it to cook without making it mushy. Set aside once it’s done.
  • Prepare the baking dish. Pour ¼ of the marinara sauce into the bottom of a 7吇 inch baking dish.
  • Layer. Layer the baking dish with ⅓ of eggplant, ¼ marinara sauce, ⅓ shredded mozzarella cheese, and ⅓ grated Parmesan cheese.
  • Repeat. Repeat the layers twice.
  • Bake. Bake in the preheated oven for an additional 25-30 minutes.
  • Serve. Sprinkle with extra grated Parmesan and (optionally) fresh basil leaves before serving warm.

Quick Tips On How to Prepare the Eggplant

If you’re not used to cooking with eggplant, then you may be wondering if there’s anything special you need to know about when it comes to preparing it for baking. Here are some tips:

  • First things first, when shopping for eggplant, make sure you’re buying firm produce. No soft spots allowed. If you’re using eggplant from your fridge or garden that has a few soft areas, then you can still use it in a pinch as long as you make sure to cut out the softer spots.
  • Remove any stems and leaves.
  • Trim off the tops and bottoms from each of your eggplants.
  • Cut the eggplant into slices (the thickness will depend on the recipe).
  • Consider adding a generous amount of salt to your eggplant slices and letting them sit for 15-20 minutes this will help to draw out excess moisture before cooking.

What Goes Well with Baked Eggplant Parmesan?

Wondering what else can be served alongside your baked eggplant Parmesan? Here are just a few of my favorite dishes to pair with this recipe:

  • Homemade meatballs and garlic bread
  • Grilled zucchini (or your preferred grilled veggie)
  • Fresh garden salads

Can I Freeze This Baked Eggplant Parmesan Dish?

If you’re planning on freezing your baked eggplant Parmesan, I would recommend doing so before you bake it. The reason being is that once you bake the eggplant for a second time along with all of the cheese and marinara sauce, you’re going to end up losing a lot of texture when you thaw it out.

Instead, you’re better off to assemble the dish as described in the recipe directions before wrapping it tightly with foil. You can freeze the eggplant for up to 3 months like this. When you’re ready to serve it, just thaw it out and bake as per usual.


Arrange the halved eggplants, cut side up, on a rimmed baking sheet. Rub them with 2 tablespoons of olive oil, and season with the kosher salt. Roast them for about 15 minutes until tender.

Remove the eggplants from the oven. Divide the marinara over the eggplant. Sprinkle the mozzarella evenly on each eggplant half. In a small bowl, mix together the panko breadcrumbs, Parmesan cheese, and remaining 2 tablespoons of olive oil. Top the eggplant halves with the crumb mixture, then return to the oven for about 12-15 minutes until brown and bubbly.

Easy Baked Eggplant Parmesan

The funny thing about me posting this recipe is this: I don’t love eggplant, and I don’t love chicken parmesan. But the two slapped together? Sign me the hell up. This easy baked eggplant parmesan is hands down one of my most favorite dishes to put on the dinner table.

About this Easy Baked Eggplant Parmesan.

When I first started making this dish at home, I’d go the frying pan route and fry my bread-y eggplant rounds to an oily crisp before layering them in a baking dish and drowning them with sauce and cheese. But in an effort to lighten things up and create comforting favorites that don’t weigh me down and throw me into a state of bloated self-loathing, I started to bake my eggplant.

Spoiler alert: it comes out beautifully.

I don’t know why eggplant parmesan is as magical as it is—it just is. You get these golden crisp yet tender morsels slathered with tomato sauce and stretchy mozzarella and it’s just all too much for my Italian cuisine-loving self to handle.

How do you get rid of the bitterness of eggplant?

Some people gripe about eggplant being bitter. I can honestly say that I’ve never experienced this with my eggplant parmesan, but if it’s a real concern for you, there’s an easy way to get rid of it: sweat it out. After cutting your eggplant rounds, spread them out onto some paper towels. Sprinkle them with a generous amount of salt and let them sit for about 30 minutes. This method pulls out any bitterness—you’ll even see little sweat beads forming on the flesh of the eggplant. When done, just be sure to rinse the salt off of each round and gently pat them dry.

I don’t do this step. As I said, I’ve never had issues with bitterness. But I wanted to provide a solution in case any bitterness you’ve experienced with eggplant in the past might deter you from giving this crave-worthy recipe a go.

I can’t let you miss out on this.

If you make this dish, snap a photo and tag me on the Insta @killing__thyme! I love seeing your creations, and you could be featured in my monthly newsletter <3

Ingredients in Eggplant Parmigiana

In every eggplant parmigiana recipe, there is always eggplant- of course! This is, after all, the basis of the entire dish! Tomato sauce is another commonality, especially in the recipe as we know it today.

Freshly grated Parmigiano-Reggiano cheese is another necessity. After these three essential ingredients, methods will vary slightly, each making the dish it&rsquos own.

Some recipes will call for breadcrumbs, which are either sprinkled on top of the dish or can be used to coat the eggplant slices before cooking.

Mozzarella cheese is another common ingredient and is often layered in between the eggplant or just on top of the casserole, baking until it is melted and almost golden brown.

These variations are delicious but not necessarily authentic. Feel free to experiment with the sauce as well, using your favorite marinara recipe to pour over the eggplant!

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