If your looking for comfort food, then this Baked Eggplant Parmesan is perfect for you. With its breaded baked eggplant, rich tomato sauce and melted mozzarella cheese, you will get a warm and cozy feeling with every bite.
Growing up in an Italian house, there was never a shortage of good comfort food, like the spaghetti and meatballs or bracioles we had every Sunday or the lasagna that never missed a holiday table. It is food that brings back fond memories of my childhood. Now that I have a family of my own, I have tried to make the same foods that I enjoyed as a child. One of those meals that really comes to mind is this Baked Eggplant Parmesan. It was rich and delicious and loaded with melted mozzarella cheese that oozed out when you served yourself a slice. This was the meal that you wanted after a hard day. It was the dish that made you feel loved.
Walking through the Farmers Market the other day and seeing the fresh picked Eggplant, made me a little nostalgic for those rich delicious flavors I remembered having as a kid. So even though my parents are no longer with us, the food that they created will always be a part of my families life and I so hope that I have passed that tradition on to my kids as well.
What You Need To Make Eggplant Parmesan
- Eggplant: When picking out eggplant, it should be firm without any bruises.
- Marinara Sauce: Homemade or jarred will do.
- Breadcrumbs:
- Eggs:
- Dried Herbs: Italian Seasoning.
- Fresh Herbs: Basil
- Olive Oil:
- Parmesan Cheese:
- Mozzarella Cheese:
How To Make Baked Eggplant Parmesan
Preheat the oven to 375º. Line a baking sheet with parchment paper and set to the side.
Scramble two eggs and a small amount of water in a medium mixing bowl and set to the side. To a separate dish add the bread crumbs.
Cut the stem of the eggplant off and dispose of it. Now some people like to leave the skin on the eggplant but I prefer not to, so using a peeler, peel the skin off the eggplant and cut it into 1/4” round slices.
Dip each slice of eggplant into the egg mixture then coat each slice with breadcrumbs. Continue doing this until all the eggplant has been coated.
There are two ways in which to cook this eggplant, pan fried or baked. I chose to bake mine in the oven for a slightly healthier version.
Place the breaded eggplant on the prepared baking sheet and drizzle with oil. Flip eggplant slices and once again drizzle with oil. Place in the preheated oven and bake for 10 to 12 minutes. Flip eggplant slices then continue to cook for another 10 to 12 minutes or until eggplant starts to turn golden brown. Continue with this process until all the eggplant is cooked.
Once all the eggplant is cooked, it is time to assemble. Coat the bottom of a medium sized casserole dish with a thin layer of sauce.
Add a layer of the cooked eggplant on top of the sauce, overlapping each piece until the sauce layer is completely covered.
Scatter the mozzarella cheese over the top of the eggplant slices.
Then sprinkle with Italian seasoning and Parmesan Cheese.
Repeat this process until you have reached the top of the casserole dish.
Once you have completed your last layer, pour sauce over the top until completely smothered. Top with some mozzarella cheese, Italian seasoning and Parmesan cheese.
Place casserole dish on a baking sheet ( the eggplant parmesan will expand slightly when cooked and cause the sauce to drip out ) and place in the preheated oven and bake for 40 to 45 minutes or until cheese has melted and top is golden brown. Remove from oven and allow to cool slightly.
Once slightly cooled, top with fresh basil and serve with some extra Parmesan Cheese.
Baked Eggplant Parmesan
Ingredients:
- 2 Small or 1 large eggplant
- 1 1/2 Cup italian style bread crumb
- 2 Eggs
- 2 Tablespoons of water
- 3 To 4 Tablespoons olive oil
- 2 Jars (25 ounces) of marinara sauce, or home made sauce
- 1 Package (16 ounce or more depending on how cheesy you like it) mozzarella cut into small pieces
- 1/2 Cup grated Parmesan Cheese
- 2 Tablespoons dried Italian seasoning
- 2 To 3 Tablespoons fresh basil chopped
Instructions:
- Preheat oven to 375º. Line a baking sheet with parchment paper and set to the side.
- Cut the top off the eggplant and remove the skin, using a peeler.
- Slice the eggplant into 1/4” thick round slices and set to the side.
- Place breadcrumbs in a medium bowl. In a separate medium bowl scramble the eggs along with two tablespoons of water to thin them out.
- Dip a slice of eggplant in the scrambled egg, then coat it with breadcrumb. Place each slice on the prepared baking sheet and drizzle with oil. Flip each slice over and once again drizzle with oil. Place in the preheated oven and bake for 10 to 12 minutes. Flip each slice over and continue cooking for an additional 10 to 12 minutes or until eggplant starts to turn a golden brown. Remove from oven and allow to cool until easy to handle. Repeat this process with the remaining eggplant slices.
- Once all the eggplant has been cooked, it is time to assemble. Coat the bottom of a casserole dish with a thin layer of sauce. Layer the cooked eggplant on top overlapping each piece until the sauce is covered. Scatter the mozzarella cheese on top and sprinkle with Parmesan Cheese and Italian seasoning. Repeat this process until you have reached the top of the casserole dish.
- Cover the last layer of your eggplant with sauce until completely smothered. Scatter mozzarella cheese on top and sprinkle with the Parmesan Cheese and Italian seasoning. Place on a baking sheet ( the eggplant will expand when cooked so sauce may run over the edge of the casserole dish ) and place in the preheated oven and bake for 40 to 45 minutes or until cheese is melted and the top is golden brown. Remove from oven and allow to cool slightly.
- Top with fresh basil and some extra Parmesan Cheese, then serve.
- Enjoy.
