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A slice of baked eggplant parmesan sits on a bed of angel hair pasta. The pasta is drizzled with tomato sauce, and garnished with a sprig of parsley. The entire thing sits on a round black plate, on top of a red/white checkerboard patterned kitchen towel. In the background is a tomato, eggplant, a sprig of basil, and some crumbs of homemade shake and bake. Peeking through the scene is also the wood plank background. This is the horizontal photo.
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4.88 from 8 votes

Baked Eggplant Parmesan

This baked eggplant parmesan is the perfect comfort food for a cool, fall night! The meaty and creamy texture of the eggplant makes the dish very filling! Serve over angel hair pasta.
Prep Time20 mins
Cook Time50 mins
Sweating1 hr
Total Time1 hr 10 mins
Course: Dinner
Cuisine: Italian
Keyword: baked eggplant parmesan, eggplant parm, eggplant parmesan recipes
Servings: 8 people
Calories: 463kcal
Author: The Panicked Foodie

Ingredients

  • 1 large eggplant, peeled and sliced 1/4"
  • table or Kosher salt for sweating
  • all-purpose flour, for coating
  • 2 eggs, whisked
  • 3-4 cups homemade shake and bake, or breadcrumbs
  • 24 oz. tomato sauce plus more for serving
  • 16 oz. freshly grated mozzarella
  • 1/2 cup freshly grated parmesan
  • dried parsley and dried basil, to taste

Instructions

  • Lay down a few layers of paper towels, sprinkle them generously with a lot of salt. Arrange eggplant slices on top, sprinkle them with a lot of salt,  and top with a few more layers of paper towels. Place heavy pots and pans on top to apply pressure. Allow the eggplant to sweat for 60 minutes. After sweating, rinse all of the salt off, and dry completely with paper towels.
  • Preheat oven to 450F.
  • Set up breading assembly line by putting the flour, eggs, and homemade shake and bake (or breadcrumbs) each in a separate bowl.
  • Bread eggplant slices by first coating both sides in flour and shaking off the excess. Then dip both sides in egg, allowing any excess to drip off. Then coat both sides with breadcrumbs, shaking off the excess.
  • Arrange the breaded eggplant slices on a baking sheet. Bake for 7 minutes at 450F. Flip slices and bake for an additional 5-7 minutes, or until crispy. Remove from oven and set aside. Decrease oven temperature to 350F.
  • In a 9" x 13" pan, spread a thin layer of sauce. Arrange the breaded eggplant slices in a layer, with minimal gaps. It's ok to overlap them a little. Top with half of the mozzarella and parmesan, and sprinkle some basil and parsley. Repeat this layering one more time, ending with the cheese and spices on top.
  • Place the 9" x 13" pan in the oven and bake for 35 minutes or until golden brown on top and/or the edges. If desired, serve over a bed of cooked angel hair pasta.

Notes

To make gluten-free: Use gluten-free Panko breadcrumbs, which are available at the supermarket.

Nutrition

Serving: 0g | Calories: 463kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg