Baked Eggplant Parmesan
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From lisathompson
Eggplant Parm and I go way back. This is the meal that my mom makes every time my family gets together, and it is a true labor of love. It is my absolute favorite food, and would be my last meal if I could choose. Eggplant parmesan is usually a junction where both eggplant lovers and eggplant haters can meet each other halfway. What’s not to love? Well, for some, the time commitment and the typical fried-then-baked preparation are enough to relegate this dish to Italian restaurants.
While my recipe calls for quite a few ingredients and quite a lot of steps, this recipe has been developed to solve for those two problems. The breaded slices of eggplant are baked in the oven with olive oil until golden brown and crisp, eliminating the need for batch-frying at the stove for hours and lightening up the flavor overall. The naturally sweet, thick tomato sauce is made with Tuttorosso Crushed Tomatoes with Basil for a rich tomato flavor that simmers away while you prep and cook the eggplant.
The whole dish comes together in about 2 hours total (it took me exactly 1 hour and 51 minutes from start to finish), which is a major upgrade from some of the traditional fried recipes, but you won’t have to sacrifice flavor or texture. This baked eggplant parmesan freezes beautifully, too. Just remember, there are numerous ways to make this dish (and most are really delicious). There is nothing inherently wrong with the way my family has always made this dish. I have simply streamlined some of the processes and switched techniques to appeal to a wider audience and hopefully to get you making and enjoying my beloved eggplant parm more often to enjoy with your family.
- Recipe Card
Recipe Card
ingredients
- 2 medium eggplants, ends trimmed, sliced into ½” rounds
- Kosher salt
- 2 (28 ounce) cans Tuttorosso Crushed Tomatoes with Basil
- 3 tablespoons olive oil
- 5 garlic cloves, peeled and roughly chopped
- 1/2 yellow onion, peeled
- 1 sprig basil, pinch dried oregano, chili flakes,or Italian seasoning (optional)
- 2 cups plain or Italian-style breadcrumbs (gluten-free if necessary)
- 1/4 cup grated parmesan cheese, plus more for assembling
- 3-4 large eggs
- 1/2 cup all-purpose flour (gluten-free if necessary)
- 16 ounces fresh or low-moisture mozzarella cheese, torn or thinly sliced
- Cooked pasta or bread, for serving (optional)
Method
Step 1
Line two baking sheets with paper towels. Arrange eggplant slices overtop, then season both sides with kosher salt. Lay more paper towels over slices, then stack the two baking sheets and add a third baking sheet on top. Weigh baking sheets down with heavy mixing bowls (or a few extra cans of Tuttorosso tomatoes) for 15 minutes.
Step 2
Meanwhile, add Tuttorosso Crushed Tomatoes with Basil, olive oil, halved onion, chopped garlic, and your choice of seasoning (fresh basil, dried oregano, chili flakes, or Italian seasoning), if desired to a heavy-bottom medium pot. Bring sauce to a rapid simmer over medium-high heat, then cover slightly to reduce splattering. Reduce heat to low and let simmer while eggplant cooks, or about 45 minutes. Sauce should be thickened and silky when done. Remove and discard onion and basil sprig, if applicable.
Step 3
Add all-purpose flour, breadcrumbs and grated parmesan cheese, and eggs to three separated bowls or shallow bowls. Stir the breadcrumb and cheese mixture thoroughly and beat the eggs.
Step 4
Arrange oven racks to the top third and bottom third of the oven. Preheat oven to 375F degrees.
Step 5
After eggplant is drained, remove and discard paper towels. Dredge each slice in all-purpose flour, tapping off the excess. Dip in beaten egg, followed by breadcrumbs.
Step 6
Arrange breaded eggplant on the same baking sheets and repeat with remaining slices. Drizzle eggplant generously with olive oil (about 2 teaspoons per slice), then bake until golden brown, about 35-40 minutes.
Step 7
Meanwhile, line a baking dish with foil or parchment paper.
Step 8
Spoon enough sauce to evenly cover the bottom of the baking dish, then lay a few slices of baked eggplant overtop, overlapping slightly. Top with some more sauce, followed by some mozzarella cheese and a sprinkle of parmesan cheese. Repeat until all the eggplant is used, ending with a layer of sauce and cheese. Cover with foil and bake for 30 minutes, then broil for 3-5 minutes to get the top layer golden brown and bubbly. Slice eggplant and enjoy with a side of cooked pasta or bread and some extra sauce for dipping.