Baked Eggplant Parmesan Recipe

Eggplant Parmesan is comfort food defined. Bake it with panko bread crumbs for that fried crunch without the fat!

Ingredients

eggplant slices:
  • 1 large eggplant
  • 2 cups panko breadcrumbs
  • 1/2 cup parmesan cheese
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 3 tablespoons canola oil
  • 1 cup mozzarella cheese
sauce:
  • 2 tablespoons canola oil
  • 1 tablespoon garlic, minced
  • 1/4 teaspoon crushed red pepper
  • 3/4 cup onion
  • 28 ounces crushed tomatoes
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon dried oregano
  • 8-10 fresh basil leaves

Directions

  1. Peel and slice the eggplant into ¼ to ½ inch slices. Place them on a cooling rack over a baking sheet and sprinkle them with salt. Allow them to sit for at least 30 minutes for the bitter juices to drain out.
  2. Prepare the sauce while waiting. Place the oil in a saucepan over medium heat. Add the garlic and crushed pepper and cook until the garlic lightly browns. Add the onions and cook until they become translucent. Add the tomatoes, sugar, oregano, and basil. Bring it to a boil and then simmer for 10 minutes. Add salt and pepper to taste.
  3. Preheat the oven to 425º F with a baking sheet inside. Rinse and pat dry the eggplant slices. Combine the breadcrumbs with ½ cup of parmesan cheese. Place the flour in a dish, the eggs in a shallow bowl, and the breadcrumb mixture in another dish. Dredge each eggplant slice in flour and then in the eggs, letting the excess drip. Coat with breadcrumb mixture and place them on a cooling rack. 
  4. Remove the baking sheet from the oven (do not turn off oven) and brush 3 tablespoons of oil over the entire hot baking sheet. Lay the eggplant slices on the baking sheet. Bake for 30 minutes, flipping the slices over after 15 minutes.
  5. In a 9 by 13 inch casserole dish, spread 1 cup of sauce. Layer half the eggplant slices over the sauce. Cover with another cup of sauce and sprinkle with ½ cup mozzarella cheese. Add a second layer of eggplant and cover with another cup of sauce and ½ cup mozzarella cheese. Bake for 15 minutes until cheese is browned and bubbling.
Eggplant Parmesan Photo

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Rating: 3.3 / 5.0 (159 Votes)
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Notes

- I used Italian flavored panko crumbs. If you cannot find these, I recommend seasoning regular panko bread crumbs with a little salt, pepper, and oregano.

Published:
Modified:
Author:
Cooking Method:
Baked
Cuisine:
Italian
Category:
Vegetables
Tags:
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Related Recipes:
Vegetarian Recipes, Vegetable Recipes, Eggplant Recipes, Baked Recipes, Tomato Recipes, Italian Recipes, Dinner Recipes
Recipe Yields:
6 servings
Prep Time:
Cook Time:
Total Time:
Related Post:

Nutrition Facts

Servings Per Recipe 6

Amount Per Serving
Calories from Fat 151
Calories 436

% Daily Value*
29%
Total Fat 19g
16%
  Saturated Fat 3g
13%
Sodium 306mg
14%
Total Carbohydrate 41g
5%
  Dietary Fiber 4g
  Sugars 3g
28%
Protein 14g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.

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