Eggplant Parmesan Recipe
Eggplant Parmesan is a savory dish made with breaded and baked eggplant slices layered with spaghetti sauce, mozzarella, and Parmesan cheese. It’s baked until golden brown and topped with fresh basil, making a deliciously comforting and satisfying meal.
Equipment
- Oven
- Baking sheet
- 9x13-inch baking dish
- Shallow bowl for egg
- Shallow bowl for breadcrumbs
- Tongs or fork
- Knife
- Cutting board
Ingredients
- 6 cups spaghetti sauce, divided
- ½ cup grated Parmesan cheese, divided
- 4 cups Italian seasoned bread crumbs
- 3 large eggplant, peeled and thinly sliced
- ½ tsp dried basil
- 1 package mozzarella cheese, shredded and divided
Instructions
- Preheat the oven to 350°F (175°C).
- Dip the eggplant slices in the beaten egg, then coat them with breadcrumbs.
- Arrange the slices in a single layer on a baking sheet.
- Bake in the oven for 5 minutes, flip the slices, and bake for an additional 5 minutes.
- Spread spaghetti sauce in the bottom of a 9x13-inch baking dish.
- Add a layer of eggplant slices on top of the sauce, then sprinkle with mozzarella and Parmesan cheeses.
- Continue layering with sauce, eggplant, and cheese, finishing with a cheese layer.
- Bake for about 35 minutes, or until golden brown.
- Serve hot and enjoy!
Notes
- You can swap out the eggplant for zucchini for a different twist on the classic recipe.
- For a crispy texture, ensure the eggplant slices are evenly coated in breadcrumbs.
- Feel free to add extra seasonings like garlic powder or oregano to the breading mixture for added flavor.