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Baked Eggplant Parmesan

This baked eggplant Parmesan dish has layers of crispy breaded eggplant slices coated with Parmesan cheese baked between layers of tomato sauce and more cheese. So good!
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 30 minutes
Course lunch/dinner
Cuisine Italian
Servings 6 people
Calories 2239.8 kcal

Equipment

  • 1 Chef's knife For precise eggplant slicing.
  • 1 Colander For salting and draining eggplant moisture.
  • 1 Baking Sheet For pre-baking breaded eggplant.
  • 2 Shallow Bowls For the egg wash and breading mixture.
  • 1 9x13 inch Casserole Dish For assembling and final baking.

Ingredients
  

Main

  • 2 eggplants peeled and cut into ½-inch slices
  • 1 tablespoon salt or as needed
  • 1 cup Italian-style bread crumbs
  • ¼ cup grated Parmesan cheese
  • 2 large eggs beaten
  • 1 28 ounce jar garlic-and-tomato pasta sauce
  • ¼ cup grated Parmesan cheese
  • 1 16 ounce package shredded mozzarella cheese, or as needed
  • ½ teaspoon dried basil

Instructions
 

  • Place eggplant slices in a colander; sprinkle both sides of each slice with salt. Allow to sit for 30 minutes or up to 3 hours if you have more time. Wipe excess moisture from eggplant slices with paper towels.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  • Mix bread crumbs and 1/4 cup Parmesan cheese together in a shallow bowl. Beat eggs in a separate shallow bowl.
  • Dip eggplant slices in beaten egg. Lift up so excess egg drips back into the bowl. Press into bread crumbs to coat both sides; arrange coated eggplant slices in a single layer on the prepared baking sheet.
  • Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.
  • Cover the bottom of a 9x13-inch casserole dish with a layer of pasta sauce; top with a layer of eggplant slices. Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 of the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. Sprinkle with basil.
  • Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.

Notes

The salting step for the eggplant is paramount; it draws out bitter compounds and excess moisture, ensuring a firm, not soggy, final product. Thoroughly pat dry each slice after salting. For optimal texture, aim for uniformly sliced eggplant to guarantee even cooking and browning during the initial bake. Do not skip pre-baking the eggplant; this step develops a crucial crisp exterior that holds up during the final bake. When assembling, resist the urge to over-sauce; a balanced approach prevents a watery dish. Elevate the flavor profile by using a high-quality San Marzano tomato sauce and consider incorporating fresh basil leaves between the layers. A light sprinkle of freshly grated Parmesan during assembly, beyond what's mixed with breadcrumbs, adds a wonderful umami depth. For an extra layer of flavor, lightly toast the breadcrumbs before coating the eggplant.