Ultimate Baked Eggplant Parmesan
Indulge in the layers of flavor in this Ultimate Baked Eggplant Parmesan. This comforting dish features golden, crispy eggplant slices, richly seasoned with herbs, and layered with a hearty, chunky tomato sauce. Topped with gooey melted mozzarella and a sprinkle of Parmesan for a delightful finish, this vegetarian masterpiece is perfect for family dinners or potlucks. Easy to prepare and just as easy to share, this recipe transforms humble eggplants into a dish that even the meat lovers will adore!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Olive oil
as needed (for baking sheets)
Large eggs
2 (whisked with water)
Plain breadcrumbs
3/4 cup (for coating eggplants)
Finely grated Parmesan cheese
3/4 cup (plus 2 tablespoons for topping)
Dried oregano
1 teaspoon (for seasoning)
Dried basil
1/2 teaspoon (for seasoning)
Coarse salt
to taste (for seasoning)
Pepper
to taste (for seasoning)
Large eggplants
2 (peeled and sliced into 1/2-inch rounds (about 2 1/2 pounds total))
Chunky tomato sauce
6 cups (for layers)
Shredded mozzarella cheese
1 1/2 cups (for layers and topping)
Instructions
1
Preheat your oven to 375 degrees F (190 degrees C). Prepare two baking sheets by brushing them lightly with olive oil and setting them aside.
2
In a wide, shallow bowl, whisk together the eggs and two tablespoons of water until well combined.
3
In another bowl, mix together the plain breadcrumbs, 3/4 cup of finely grated Parmesan cheese, dried oregano, and dried basil. Season the breadcrumb mixture with coarse salt and pepper to taste.
4
Take each eggplant slice, dip it into the egg mixture, allowing any excess to drip off. Then, dredge the slice in the breadcrumb mixture, ensuring it's well coated, and place it onto the prepared baking sheets.
5
Bake the eggplant slices in the preheated oven for 20 to 25 minutes, or until they are golden brown on the bottom. Flip each slice over, and return them to the oven for an additional 20 to 25 minutes until browned on the other side. Once done, remove them from the oven, and increase the oven temperature to 400 degrees F (200 degrees C).
6
Spread 2 cups of chunky tomato sauce across the bottom of a 9-by-13-inch baking dish. Layer half of the baked eggplant slices over the sauce, followed by another 2 cups of sauce, and 1/2 cup of shredded mozzarella cheese.
7
Repeat the layering process with the remaining eggplant, additional sauce, and another 1/2 cup of mozzarella. Finish by sprinkling the reserved 2 tablespoons of grated Parmesan cheese on top.
8
Bake in the higher temperature oven for 15 to 20 minutes, or until the sauce is bubbling and the cheese is beautifully melted and golden. Allow the dish to stand for 5 minutes before serving to ensure easier portioning.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Ultimate Baked Eggplant Parmesan?
It is a vegetarian Italian-inspired casserole featuring crispy, herb-seasoned eggplant rounds layered with chunky tomato sauce, mozzarella, and Parmesan cheese.
Is this Eggplant Parmesan recipe vegetarian?
Yes, this recipe is a vegetarian masterpiece designed to be enjoyed by everyone, including meat lovers.
How many eggplants do I need?
You will need two large eggplants, totaling approximately 2.5 pounds.
Should the eggplant be peeled for this recipe?
Yes, the recipe instructions specify that the eggplants should be peeled before being sliced into rounds.
How thick should I slice the eggplant rounds?
The eggplant should be sliced into 1/2-inch thick rounds.
What is the initial oven temperature for baking the eggplant?
Preheat your oven to 375 degrees F (190 degrees C) for the initial roasting of the eggplant slices.
How do I prepare the baking sheets?
Prepare two baking sheets by brushing them lightly with olive oil to prevent the eggplant from sticking.
What is in the egg wash mixture?
The egg wash consists of 2 large eggs whisked together with 2 tablespoons of water.
What ingredients are used for the breadcrumb coating?
The coating is a mix of 3/4 cup plain breadcrumbs, 3/4 cup finely grated Parmesan cheese, dried oregano, dried basil, coarse salt, and pepper.
How do I coat the eggplant slices?
Dip each eggplant slice into the egg mixture first, then dredge it in the seasoned breadcrumb mixture until well coated.
How long do the eggplant slices bake initially?
Bake the slices for 20 to 25 minutes on one side, then flip them and bake for another 20 to 25 minutes until golden brown.
Does the oven temperature change during the cooking process?
Yes, after the eggplant slices are roasted, increase the oven temperature to 400 degrees F (200 degrees C) for the final assembly bake.
What size baking dish is recommended for assembly?
A 9-by-13-inch baking dish is recommended for layering the Eggplant Parmesan.
How much tomato sauce is used in this recipe?
The recipe calls for a total of 6 cups of chunky tomato sauce.
How much sauce goes on the bottom of the baking dish?
Spread 2 cups of the chunky tomato sauce across the bottom of the baking dish before adding any eggplant.
How do I layer the eggplant and cheese?
Layer half the eggplant over the bottom sauce, add 2 more cups of sauce and 1/2 cup mozzarella, then repeat with the remaining eggplant, sauce, and another 1/2 cup of mozzarella.
What is the final topping for the dish?
The dish is finished with a sprinkle of 2 tablespoons of grated Parmesan cheese on top of the final mozzarella layer.
How long is the final baking time?
Bake the assembled dish at 400 degrees F for 15 to 20 minutes.
How do I know when the Eggplant Parmesan is finished baking?
The dish is ready when the sauce is bubbling and the cheese on top is beautifully melted and golden.
Should I serve the dish immediately after taking it out of the oven?
It is best to let the dish stand for 5 minutes before serving to ensure easier portioning.
What kind of breadcrumbs should I use?
The recipe specifies plain breadcrumbs, which are then seasoned with herbs and Parmesan.
What type of mozzarella is used?
Use 1 1/2 cups of shredded mozzarella cheese for the layers and topping.
Which herbs are used for seasoning?
The recipe uses 1 teaspoon of dried oregano and 1/2 teaspoon of dried basil.
Is this dish suitable for a potluck?
Yes, it is noted as being perfect for family dinners or potlucks because it is easy to prepare and share.
What kind of tomato sauce is best?
A chunky tomato sauce is recommended to provide a hearty texture to the layers.
How much Parmesan cheese is needed in total?
You need 3/4 cup for the breadcrumb mixture and an additional 2 tablespoons for the final topping.
What type of salt should I use?
The recipe recommends using coarse salt to taste for seasoning the breading.
Can I skip the oil on the baking sheets?
It is not recommended, as the olive oil helps the eggplant slices become golden and prevents them from sticking to the pans.
Is the eggplant fried in this recipe?
No, this is a 'baked' version of the dish, making it a lighter alternative to traditional fried eggplant parmesan.
How many total servings does this recipe provide?
While specific serving counts aren't listed, a standard 9-by-13-inch baking dish typically serves 6 to 8 people.