Baked Eggplant Parmesan

4.0 (1716 reviews)

Our baked-eggplant parmesan recipe has all the flavors and textures of the classic dish with less calories and mess.

Total Time85

Servings8

Caloriesper serving

Ingredients

Extra-virgin olive oil, for brushing
2 large eggs
0.75 cup plain dry breadcrumbs
0.75 cup finely grated Parmesan, plus 2 tablespoons for topping
1 teaspoon dried oregano
0.5 teaspoon dried basil
Kosher salt and freshly ground pepper
2 large eggplants (2 ½ pounds total), peeled and sliced into ½-inch rounds
6 cups (48 ounces) store-bought chunky tomato sauce or homemade Chunky Tomato Sauce
1.5 cups shredded mozzarella

1Preheat oven and prepare baking sheets; whisk egg mixture: Preheat oven to 375°F. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water.
2Set up breading station: In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
3Coat eggplant in egg and breadcrumb mixtures: Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets.
4Brown eggplant: Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400°F.
5Spread one layer of sauce: Spread 2 cups sauce in a 9-by-13-inch baking dish.
6Place half of eggplant over sauce: Arrange half the eggplant in dish.
7Add sauce and mozzarella, and repeat layers: Cover eggplant with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella
8Bake eggplant parmesan: Sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.