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BAKED EGGPLANT PARMESAN

5 from 3 votes
Ever tried Baked Eggplant Parmesan? If not, you’re in for a treat. And if yes, well, buckle up, because this ain’t your average recipe. We’re talking creamy, crunchy, cheesy goodness all rolled into one delectable dish. And guess what? It’s healthy too! So grab your apron, heat that oven, and get ready for a flavor explosion.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 3 people
Calories: 520
Ingredients Method Notes

Ingredients
  

  • Eggplants: 2 big ones 2 pounds or 900 grams, depending on how you roll
NOW, FOR THAT CRUNCH:
  • All-purpose flour: A cup 125 grams
  • Eggs: 2 big ol’ ones
  • Breadcrumbs: 2 cups 200 grams
  • Parmesan: A full cup grated (100 grams)
  • Salt and pepper: However much you like!
THE SAUCY BITS:
  • Marinara sauce: 2 cups 480 milliliters
  • Mozzarella: 1 1/2 cups shredded 170 grams
  • Fresh basil leaves: 1/2 cup 15 grams
  • More salt and pepper? Sure why not?

Method
 

  1. PREP THE EGGPLANT
  2. Crank up the oven to 375°F (190°C).
  3. Slice those eggplants, about 1/2-inch thick.
  4. Salt ’em like a pro and let ’em sweat. Yeah, they need to sweat!
  5. GET CRISPY
  6. Flour, eggs, breadcrumbs, Parmesan: Coat ’em good.
  7. Bake ’em for 20, flipping like a pancake master.
LAYER TIME!
  1. Spread, layer, sprinkle, repeat.
  2. Bake until bubbling like a hot spring.

Notes

  • Firm eggplants are your friends.
  • Salt like you mean it.
  • Herbs and spices? Go wild.
  • Dry those slices for a good, crispy coat.