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Eggplant Parmesan Recipe
This recipe for baked eggplant parmesan is made with layers of crispy, lightly breaded eggplant, rich tomato sauce and three different types of Italian cheese. It's easy to make and healthier than the traditional method because the eggplant gets broiled rather than fried.
👥 9 Servings⏱️ Prep & Cook: 1h 40m⏳ Prep: 50 min🔥 Cook: 50 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- whisk
- pan
- baking sheet
- casserole dish
📝 Preparation Steps
1
Oven-Fry Eggplant
eggplant (very large or two medium, about 3-3½ lbs)1
2
Pour the breadcrumbs into a medium shallow bowl.
3
In another medium shallow bowl, whisk together the eggs until thoroughly combined.
eggs3
4
Peel the eggplant and slice very thinly, about ¼ inch thick.
eggplant (very large or two medium, about 3-3½ lbs)1
5
Take one slice of eggplant at a time and dip it into the egg until coated on both sides, then let the excess drip off.
eggplant (very large or two medium, about 3-3½ lbs)1
6
Transfer to the breadcrumbs and press to coat on both sides.
7
Lay the breaded eggplant on a sheet pan and repeat with the remaining slices, being sure to keep the eggplant in a single layer on the baking sheets (you will need 2-3 baking sheets, or just set the remaining pieces of breaded eggplant aside and reuse the first baking sheet).
eggplant (very large or two medium, about 3-3½ lbs)1
8
Preheat a broiler to high and set the oven rack as close to the top as it will go. Spray the top of the eggplant generously with olive oil spray, being sure to evenly coat each piece.
eggplant (very large or two medium, about 3-3½ lbs)1
9
Place under the broiler for ⏱️ 2-3 minutes, but keep an eye on it, as broilers all heat differently and can go from browned to burnt in an instant.
10
When the eggplant turns golden brown and crisp, remove from the oven and use a pair of tongs to turn each piece of eggplant over to the other side. Spray with another thorough coat of olive oil spray, then place back under the broiler and watch until browned on the other side. Some pieces may brown before others - remove them with a pair of tongs and continue cooking the rest. Set the eggplant aside to cool and repeat with all the remaining pieces.
eggplant (very large or two medium, about 3-3½ lbs)1
11
Assemble
12
Preheat the oven to 350 ℉ and set aside 1 ½ cups each of mozzarella and provolone. Pour just enough sauce to coat the bottom of a 9x13 inch casserole dish.
13
Place a single, even layer of eggplant over the sauce, then top with another thin layer of sauce, spreading it out to cover all of the eggplant as best as you can.
eggplant (very large or two medium, about 3-3½ lbs)1
14
Sprinkle a little bit of mozzarella, provolone and pecorino Romano over top, then repeat with another layer of eggplant, more sauce, more cheese, etc. until you've used up all the eggplant, sauce and cheese.
pecorino Romano (finely grated )1 cupeggplant (very large or two medium, about 3-3½ lbs)1
15
For the last layer, spread the remaining sauce across the top, and then finish by sprinkling with the remaining 3 cups of cheese that you set aside.
16
Cover with foil and bake for ⏱️ 40 minutes, then remove the foil and bake for an additional ⏱️ 10 minutes or until it's bubbling around the edges and just starting to turn golden on top.
17
Remove from the oven and let cool for at least ⏱️ 30 minutes. Sprinkle with chopped basil or parsley if desired, and serve. Leftovers can be stored in the refrigerator for up to 5 days and actually taste better than the first day.
fresh basil or parsley (minced, for garnish (optional))
Nutrition Facts
calories
553 kcal
fat Content
26 g
serving Size
1 serving
fiber Content
6 g
sugar Content
10 g
sodium Content
2012 mg
protein Content
33 g
trans Fat Content
0.01 g
cholesterol Content
124 mg
carbohydrate Content
49 g
saturated Fat Content
14 g
unsaturated Fat Content
9 g
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