Baked Eggplant Parmesan
This baked eggplant parmesan recipe is easy to make and loaded with flavor. Perfect as an appetizer or as your main meal. Enjoy this baked eggplant parmesan recipe with some crusty bread and a simple house salad. This eggplant recipe is so good, I can guarantee you’ll make it time and time again.
About this recipe
This baked eggplant parmesan recipe is made from a few simple delicious ingredients. What’s great is that this recipe is large enough to share and perfect any night of the week. This dish does take some time to make but it’s totally worth it.
How to prepare eggplant
For this baked eggplant parmesan recipe you will start by removing the stems from your eggplant and peeling it. Next, carefully cut the eggplant in half, lengthwise. Place the eggplant down flat on your surface and slice it into long strips. Cut those strips into cubes. You’ll want them to be about the size of a half dollar. Generously dust the eggplant with the salt and olive oil. Allow it to rest for one hour so it can sweat out all of its bitterness. Next, you’ll squeeze the eggplant using your hands to remove any excess moisture. Place the squeezed eggplant on a prepared baking tray and roast it for about 30 minutes.
Next, you’ll add the roasted eggplant to the saucepan along with some of the three cheese blend. Stir well. Add the eggplant mixture to your prepared cast iron skillet. Top with the remaining three cheese blend. Bake covered for 30-35 minutes or until the eggplant is fork tender. Broil for an additional 1-2 minutes so that the cheese on top gets extra crispy and bubbly.
Serve warm with crusty bread and a light salad. This baked eggplant parmesan recipe makes four servings. Please see below for nutritional information.
Store covered in the refrigerator for up to three to four days. Reheat in the microwave until heated through. Looking for more tasty recipes? Try my fried eggplant parmesan or my ground chicken and veggie lasagna.
Baked Eggplant Parmesan
- 2 medium eggplants, peeled and cubed
- 1 tablespoon salt, to dust the eggplant and pull out the moisture
- 2 tablespoons olive oil
Quick Pomodoro Sauce
- 1 can whole peeled pomodoro tomatoes with juice , 28 ounce can
- 1 tablespoon garlic, minced, about 2 cloves
- 2 tablespoons butter
- 1 tablespoon oregano
- 1.5 teaspoons salt
Three Cheese Blend
- ⅓ cup grated Romano cheese
- ½ cup grated parmesan cheese
- ½ cup shredded mozzarella cheese
- ¼ cup basil, chopped
- sauce pot
- baking tray lined with parchment
- large mixing bowl
- small mixing bowl
- Preheat the oven to 400 degrees.
- Line a baking tray with parchment paper and set it aside.
- Gently spray a 9-inch cast iron skillet with cooking spray and set it aside.
Prepare the eggplant:
- Remove the ends from your eggplants and peel the skin off using a peeler.
- Cut the eggplant in half and then slice it lengthwise. Next, you’ll cube or dice the eggplant into evenly sized pieces. About the size of a half dollar.
- Once diced, add the eggplant into a mixing bowl and season it with salt and olive oil. Toss until everything is well coated.
- Let the eggplant rest in the bowl for one hour. The salt will extract any excess moisture and bitterness from the eggplant. Set aside.
Prepare the pomodoro sauce:
- In a sauce pot, combine the whole peeled pomodoro tomatoes, garlic, salt, butter, and oregano. Stir well over low heat. Using a wooden spoon, break the whole peeled tomatoes into smaller pieces. Once well combined, turn off the heat and set the sauce aside.
Prepare the cheese blend:
- In a small mixing bowl, combine the Romano, parmesan, and mozzarella cheese. Stir well and set it aside.
Roast the eggplant:
- Once the eggplant has rested for an hour, using your hands, gently squeeze out any excess moisture.
- Place the squeezed eggplant on the prepared baking tray.
- Roast for 30-35 minutes at 400.
- Next, you’ll remove the eggplant from the oven and toss it in the pot with the sauce. Add about half of the three-cheese blend and stir until everything is well coated.
- Pour the eggplant / sauce / cheese mixture into the prepared 9-inch cast iron skillet.
- Top with the remaining three cheese blend, cover with foil and bake for 30-35 minutes at 400 degrees.
- Remove the foil, and broil for an additional 1-2 minutes so the cheese on top would get extra bubbly and crispy.
- Serve hot and enjoy!