Eggplant parmesan is really one of those classic dairy meals that I should add to my dinner rotation more often! It's really delicious and pairs so perfectly with a salad and/or soup. There are a few things I do to make this the best baked eggplant parmesan while not making myself crazy and doing every step from scratch. Let's gather what we need!
Ingredients
- Eggplant- a nice medium sized eggplant. If the eggplant is green inside, please toss and get a new one so that your dish won't be better.
- Egg
- Seasoned panko crumbs- I love the flavor and texture that seasoned crumbs give.
- Parmesan cheese
- Shredded mozzarella
- Marinara sauce
- Fresh mozzarella cheese- the fresh mozzarella gives a deliciously gooey top layer.
How to make the best baked eggplant parmesan:
- Start by preheating the oven to 400F.
- Wash and slice the eggplant thinly. Place the slices on top of paper towels and sprinkle with salt. This will help release any bitterness and the excess moisture. If your low on time, you can skip this step.
- Meanwhile, combine the parmesan cheese with the seasoned panko in a shallow dish.
- In another dish, whisk together the eggs. Line a large baking sheet with parchment paper and set aside.
- After 20 minutes, dab the eggplant slices with a paper towel to remove the moisture that has appeared on the surface of the eggplant.
- Dip the the slices into the eggs and then into the panko crumb mixture. Place the slices on the prepared baking sheet.
- Once all the slices are breaded, spray them with cooking spray.
- Bake for 20-25 minutes, until crispy and golden. Lower the oven to 350F.
- Remove the slices from the oven and begin layering the eggplant parmesan. Start by spooning marinara sauce on the bottom of a 9x13 dish. Place eggplant slices on top. Top the slices with more sauce and shredded mozzarella cheese. Repeat until all the slices are used up.
- For the top layer, spread sauce and top with the fresh mozzarella. Cover with foil and bake for 20 minutes. Uncover the pan and bake for a few more minutes until the cheese is browned. Broil for 1-2 minutes, if desired.
Storing and reheating:
Store cooked eggplant parmesan in an airtight container in the refrigerator for 3–5 days or freeze for up to 3 months. Reheat in a 350Foven for 15–30 minutes, covered with foil.
More cheesy delicious main dishes
Lasagna roll ups made with vodka sauce
The best baked eggplant parmesan
This baked eggplant parmesan has crispy baked slices layered with rich marinara, gooey mozzarella and nutty parmesan. No frying, no soggy mess.
Ingredients
Method
- Start by preheating the oven to 400F.
- Wash and slice the eggplant thinly. Place the slices on top of paper towels and sprinkle with salt. This will help release any bitterness and the excess moisture. If your low on time, you can skip this step.
- Meanwhile, combine the parmesan cheese with the seasoned panko in a shallow dish.
- In another dish, whisk together the eggs. Line a large baking sheet with parchment paper and set aside.
- After 20 minutes, dab the eggplant slices with a paper towel to remove the moisture that has appeared on the surface of the eggplant.
- Dip the the slices into the eggs and then into the panko crumb mixture. Place the slices on the prepared baking sheet.
- Once all the slices are breaded, spray them with cooking spray.
- Bake for 20-25 minutes, until crispy and golden. Lower the oven to 350F.
- Remove the slices from the oven and begin layering the eggplant parmesan. Start by spooning marinara sauce on the bottom of a 9x13 dish. Place eggplant slices on top. Top the slices with more sauce and shredded mozzarella cheese. Repeat until all the slices are used up.
- For the top layer, spread sauce and top with the fresh mozzarella. Cover with foil and bake for 20 minutes. Uncover the pan and bake for a few more minutes until the cheese is browned. Broil for 1-2 minutes, if desired.
Leave a Reply