Baked Eggplant Parmesan Recipe

Name: Baked Eggplant Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium eggplant (about 2 pounds) cut crosswise into 1/4-inch-thick rounds; 1 tablespoon kosher salt; 4 cups breadcrumbs; 1 cup grated Parmesan (about 2 ounces); Salt and freshly ground black pepper; 1 cup all-purpose flour; 4 large eggs; 6 tablespoons vegetable oil; For the Tomato Sauce:; 2 cans (14 1/2 ounces each) diced tomatoes or pureed or crushed tomatoes; 2 tablespoons extra-virgin olive oil; 4 medium garlic cloves, minced (about 1 tablespoon); 1/4 teaspoon red pepper flakes; 1/2 cup coarsely chopped fresh basil leaves; Salt and ground pepper; For Baking:; 8 ounces whole or part-skim mozzarella, shredded (2 cups); 1/2 cup grated Parmesan cheese (about 1 ounce); 10 fresh basil leaves, for garnish

Servings: persons

2 medium eggplant (about 2 pounds) cut crosswise into 1/4-inch-thick rounds
1 tablespoon kosher salt
4 cups breadcrumbs
1 cup grated Parmesan (about 2 ounces)
Salt and freshly ground black pepper
1 cup all-purpose flour
4 large eggs
6 tablespoons vegetable oil
For the Tomato Sauce:
2 cans (14 1/2 ounces each) diced tomatoes or pureed or crushed tomatoes
2 tablespoons extra-virgin olive oil
4 medium garlic cloves, minced (about 1 tablespoon)
1/4 teaspoon red pepper flakes
1/2 cup coarsely chopped fresh basil leaves
Salt and ground pepper
For Baking:
8 ounces whole or part-skim mozzarella, shredded (2 cups)
1/2 cup grated Parmesan cheese (about 1 ounce)
10 fresh basil leaves, for garnish

1
To make the eggplant:
2
In a large bowl, toss half of the eggplant slices and 1 1/2 teaspoons kosher salt; transfer salted eggplant to colander set over bowl. Repeat with remaining eggplant and salt. Let stand until eggplant releases about 2 tablespoons liquid, 30 to 45 minutes. Arrange eggplant slices on a triple layer of paper towels; cover with a triple layer of paper towels. Firmly press each slice to remove as much liquid as possible, then wipe off excess salt.
3
While eggplant is draining, adjust oven racks to upper- and lower-thirds of the oven, place rimmed baking sheets on both racks, and heat oven to 425 degrees F.
4
In a pie plate or shallow dish, combine breadcrumbs, Parmesan, salt and pepper. Set aside.
5
Combine flour and 1 teaspoon pepper in large zipper-lock bag; shake to combine. Beat eggs in second pie plate. Place 8 to 10 eggplant slices in bag with flour, dip in eggs, let excess egg run off, then coat evenly with breadcrumb mixture. Set breaded slices on wire rack set over baking sheet. Repeat with remaining eggplant.
6
Remove preheated baking sheets from oven; add 3 tablespoons oil to each sheet, tilting to coat evenly with oil. P

1420

kcal

Calories

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 medium eggplant (about 2 pounds) cut crosswise into 1/4-inch-thick rounds, 1 tablespoon kosher salt, 4 cups breadcrumbs, 1 cup grated Parmesan (about 2 ounces), and more.

Yes, Baked Eggplant Parmesan falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Eggplant Parmesan

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