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Classic Eggplant Parmesan Bake

Enjoy this traditional Eggplant Parmesan Bake, featuring layers of tender eggplant, rich tomato sauce, and melted mozzarella and Parmesan cheeses. A comforting and satisfying main course.

Prep Time
45 minutes
Cook Time
40 minutes
Servings
6-8
Ingredients
  • 2 Large Eggplants
  • 2 tsp Salt
  • 1 cup All-Purpose Flour
  • 2 Eggs
  • 2 cup Breadcrumbs
  • 1 tbsp Dried Italian Herbs
  • 1/2 cup Grated Parmesan Cheese
  • 1/2 cup Olive Oil
  • 24 oz Tomato Sauce
  • 1/4 cup Fresh Basil Leaves
  • 16 oz Mozzarella Cheese

Prepare the Eggplant

Begin by washing and slicing the eggplants into approximately 1/4-inch thick rounds. Place the eggplant slices in a colander and sprinkle them generously with salt. Allow them to sit for at least 30 minutes to draw out excess moisture. This step helps prevent the eggplant from becoming soggy during baking. After 30 minutes, rinse the eggplant slices thoroughly and pat them dry with paper towels.

Set Up the Breading Station

In three separate shallow dishes, prepare the breading station. In the first dish, place the all-purpose flour. In the second dish, whisk the eggs. In the third dish, combine the breadcrumbs, dried Italian herbs, and grated Parmesan cheese. Mix well to ensure even distribution of the herbs and cheese.

Bread the Eggplant Slices

Dip each eggplant slice first into the flour, ensuring it is fully coated. Next, dip the floured slice into the whisked eggs, allowing any excess egg to drip off. Finally, dredge the egg-coated slice in the breadcrumb mixture, pressing gently to ensure the breadcrumbs adhere well to both sides. Place the breaded eggplant slices on a baking sheet lined with parchment paper.

Fry or Bake the Eggplant

Frying Method: Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown and crispy on both sides, about 3-4 minutes per side. Transfer the fried eggplant slices to a paper towel-lined plate to drain excess oil.

Baking Method: Preheat oven to 400°F (200°C). Place the breaded eggplant slices on a baking sheet lined with parchment paper. Drizzle lightly with olive oil. Bake for 20-25 minutes, flipping halfway through, until golden brown and tender.

Assemble the Casserole

Preheat oven to 375°F (190°C). Spread a thin layer of tomato sauce on the bottom of a 9x13 inch baking dish. Arrange a layer of fried or baked eggplant slices over the sauce. Sprinkle with fresh basil leaves and a generous layer of shredded mozzarella cheese. Repeat the layers of tomato sauce, eggplant, basil, and mozzarella cheese until all ingredients are used, ending with a final layer of mozzarella cheese and a sprinkle of Parmesan cheese on top.

Bake the Eggplant Parmesan

Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for an additional 20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Let the Eggplant Parmesan rest for about 10-15 minutes before slicing and serving. This allows the casserole to set slightly, making it easier to cut and serve.

Nutrition Facts Estimated per 100g of product

Calories: 180kcal, Protein: 8g, Fat: 10g, Carbohydrates: 15g, Fiber: 4g

Other Considerations for Nutrition

The nutrition information is an estimate and may vary based on specific ingredients and portion sizes. To reduce the fat content, consider baking the eggplant slices instead of frying.

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FAQ

  • Can I use jarred tomato sauce for this recipe?

    Yes, you can use your favorite jarred tomato sauce. For the best flavor, choose a high-quality sauce with simple ingredients. You can also add a pinch of dried Italian herbs to enhance the flavor.
  • Can I make this Eggplant Parmesan ahead of time?

    Yes, you can assemble the Eggplant Parmesan ahead of time and store it in the refrigerator for up to 24 hours. When ready to bake, add about 10-15 minutes to the baking time to ensure it is heated through properly.
  • Is it necessary to salt the eggplant before cooking?

    Salting the eggplant helps to draw out excess moisture, which prevents the eggplant from becoming soggy. While it is recommended for the best texture, you can skip this step if you are short on time. However, the final result may be slightly more moist.