Baked Eggplant Parmesan
This baked eggplant Parmesan features crispy eggplant slices layered with gooey cheese and vibrant tomato sauce, all cooked in the oven to achieve a golden, bubbly finish. The dish offers a lighter, less greasy alternative to traditional fried versions, with a satisfying crunch and melty cheese that pulls apart beautifully.
Equipment
- Baking sheet
- Cooling rack
- Mixing bowls
- Parchment paper
- Spatula or tongs
Ingredients
- 1 large eggplant firm and shiny, sliced into 1/2-inch rounds
- 1 cup bread crumbs panko preferred for crunch, toasted lightly
- 1 cup mozzarella cheese shredded
- 1/2 cup Parmesan cheese grated
- 2 cups tomato sauce bright and slightly sweet
- 2 tablespoons olive oil extra virgin
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- to taste salt and pepper
Instructions
- Preheat your oven to 220°C / 430°F. Line a baking sheet with parchment paper and set up your slicing station.
- Slice the eggplant into 1/2-inch rounds and sprinkle generously with salt. Let sit for 15 minutes to draw out excess moisture and bitterness.
- Pat the eggplant slices dry with a paper towel to remove moisture, which helps them crisp up in the oven.
- Set up your breading station: place flour (if using), beaten egg, and toasted bread crumbs in separate bowls. Season the bread crumbs with dried oregano, basil, salt, and pepper.
- Dip each eggplant slice first into the flour (if using), then into the beaten egg, and finally coat thoroughly with seasoned bread crumbs. Press gently to ensure even coating.
- Arrange the coated slices on the prepared baking sheet in a single layer. Lightly spray or drizzle with olive oil to help them crisp.
- Bake the eggplant slices for 25-30 minutes, flipping halfway through, until golden brown and crispy around the edges.
- While the eggplant bakes, heat a tablespoon of olive oil in a saucepan over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
- Add tomato sauce, dried herbs, salt, and pepper to the garlic. Simmer for 10 minutes until the sauce thickens slightly and smells inviting.
- Once the eggplant slices are crispy, spread a thin layer of sauce in the bottom of a baking dish. Layer eggplant slices on top of the sauce, then spoon more sauce over each layer. Sprinkle with shredded mozzarella and grated Parmesan.
- Repeat the layering process until all eggplant slices are used, finishing with a generous layer of cheese on top.
- Bake uncovered at 180°C / 350°F for 15 minutes, or until the cheese is melted, bubbly, and golden brown around the edges.
- Let the dish rest for 5 minutes to allow the cheese to set. Garnish with fresh basil or a drizzle of olive oil before serving.
Notes
For extra crunch, toast the bread crumbs until golden before coating. Feel free to customize with vegan cheese or gluten-free breadcrumbs for dietary preferences.