Baked Eggplant Parmesan
I’ve been making this baked eggplant parmesan recipe for many years. It’s crispy, cheesy and incredibly delicious. Baked to perfection, this is one of those recipes that your entire family will enjoy. It’ truly comfort food at its finest.
This recipe has a few steps that can take some time, so be sure to give yourself about two hours to complete this dish. While it is slightly labor intensive, it is totally worth it. Once you bite into the perfectly crispy, cheesy eggplant, topped with delicious red sauce, you’ll be so glad you made this recipe.
I served my eggplant with a side salad and some fresh baked Italian bread, and it was perfect. Should you have any leftovers, you can make a baked eggplant parmesan sandwich or try adding the eggplant to a bed of cooked pasta for a fun and hearty twist!
Baked Eggplant Parmesan
Eggplant / Sauce:
- 3 eggplants, medium sized
- 1 tablespoon salt, to dust the sliced eggplant with. This will be rinsed off after 30 – 40 minutes.
- 1.5 cups vegetable oil
- 1 jar red sauce, homemade sauce or jarred sauce works fine; whichever you prefer.
- 8 mozzarella slices
- 1 cup shredded mozzarella
- 1 cup ap flour, all purpose flour
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 large eggs , whisked
- 3 tablespoons 2% milk
- 2.5 cups Italian breadcrumbs
- 1.5 cup grated parmesan cheese
- red pepper flakes
- chopped fresh parsley
- 9 x 13 baking dish
- baking tray
- sauce pot
- 3 plates
- Preheat the oven to 350 degrees.
- Gently spray a 9 x 13-inch baking dish with baking spray and set it aside.
- Heat your favorite red sauce in a sauce pot. Simmer over low heat.
- Cut the ends off of the eggplants. Slice the eggplant into ½ inch thick rounds.
- Place the sliced eggplant on a baking tray and dust both sides with table salt.
- Then, let the eggplant sit at room temperature for 30 – 40 minutes. The salt will extract any bitterness from the eggplant.
- Once the salted eggplant has rested for 30 – 40 minutes, you will rinse each piece off with water in the sink. Place the eggplant on a kitchen towel or paper towel and gently press off any excess water or moisture.
- Next, you’ll set up the breading station.
Grab three plates:
- Add the ap flour, salt and pepper to one plate and stir it until the salt and pepper are well combined with the ap flour.
- On the second plate, add the whisked eggs and milk. Using a fork, stir until well combined.
- On the third plate, you’ll add the breadcrumbs and parmesan cheese. Stir until the breadcrumbs and cheese are well combined.
- Next, you’ll take a piece of the eggplant, dust it in the flour mixture, dredge it through the egg mixture and then coat it in the breading. Make sure both sides are well coated.
- Repeat until all the eggplant is breaded.
- In a medium sized sauté pan, add your vegetable oil. Once the oil hits 375-400 degrees, begin frying the eggplant.
- I only added 2-3 pieces at a time to prevent overcrowding the pan. Fry each side for 1-2 minutes, or until both sides are golden-brown.
- Place the golden-brown eggplant on paper towel to absorb any excess oil.
- Repeat until all of the eggplant is gently fried.
Now we will assemble the dish:
- Add two ladles of red sauce to the bottom of your baking dish. Line the dish with a layer of golden-brown eggplant, mozzarella cheese, and red sauce. Repeat until the pan is full.
- Top the dish with some extra sliced mozzarella.
- Cover with foil and bake for 25-30 minutes. I removed the foil and broiled mine for an extra 2-3 minutes so the cheese would get extra bubbly and brown.
- Serve warm and enjoy!