Baked Eggplant Parmesan

Do you love eggplant? Loaded with Parmesan cheese! Who needs all the fat from frying? Baking makes a wonderful dish too. Eggplant with tomato, cheese and sauce over pasta… is absolutely delectable so I decided this recipe needed some updating and a repost!!

Baked Eggplant Parmesan

Yield: 4 servings

Ingredients:

2 medium eggplants, 3 inch diameter
1 egg, beaten
¾ cup bread crumbs
½ cup fresh Parmesan, grated
½ teaspoon Italian seasoning
½ teaspoon kosher salt
1/8 teaspoon black pepper
1 jar of your favorite marinara sauce, ~ 3 cups
(Or Homemade Marinara Sauce recipe from 2/28/17 post)
2 cups mozzarella cheese, shredded
Olive oil
Favorite pasta

Equipment needed:

Two small cereal bowls
Measuring spoons
Fork or small wire whisk
Half baking sheet
Bent edged spatula
Ladle
8 x 8 inch baking pan

Eggplant Parmesan is a pretty easy dish to prepare that will amaze your guests! It can be prepared in layered casserole style or little individual towers. I used to make this dish the traditional way by pan frying each slice in olive oil, but decided to try a baked version to save fat and calories. I will never go back as this dish is just as flavorful with less work on my part too. I grow eggplant in my garden every summer and Eggplant Parm is my go to favorite! Something about eggplant smothered in sauce and cheese, baked to crispy perfection that have to have. I often order it when eating out too. This recipe is not only easy, but uses ingredient staples you have at home too. Just grab a couple eggplants, slice them into ¾ - 1 inch slices and start cooking!

Preheat oven to 375 F.

Start by slicing the eggplants about 3/4 inches thick.

Then setting up a dredging station. Crack the egg into a cereal bowl, add 1 tablespoon water or milk and whisk until creamy yellow and well blended. In a second cereal bowl combine bread crumbs, Parmesan cheese and seasonings. Mix together well with fingers.

Prepare the half baking sheet by drizzling or spraying olive oil lightly, as shown above. Spread to cover pan surface. Set to side of dredging station.

To start the dredging process…

Place a slice of eggplant in beaten egg to coat and shake off excess. Lay in bread crumb mixture and press down. Lift with fingers or fork and turn over in crumbs to coat second side. Shake off excess and place on oiled pan. Continue this process until all slices are coated and panned. Place on center rack of preheated 375 F oven. (If using a convection oven, reduce temperature to 325 F.)

Bake breaded eggplant for 15 – 20 minutes or until underside of slices are golden brown. Before turning slices, spray each slice lightly with olive oil. Using a bent edged spatula, flip slices over and bake for an additional 10- 15 minutes and both sides are golden. Be careful not to disrupt breading as you turn slices of eggplant over.

As eggplants are baking, prepare the pan for building your towers. Ladle about ¾ -1 cup of marinara sauce on bottom of pan and spread to cover surface. Gather mozzarella cheese for the next steps.

You are ready to assemble your eggplant towers!

Place 4 of the larger slices on bottom of the sauce coated pan. Spoon about 2 tablespoons of sauce on top of slice and sprinkle about 2 tablespoons of mozzarella cheese on top. Layer one is complete! Repeat the process until all slices are used, about three layers. Keep smaller diameter slices for the top to give towers more stability. If I have an odd number of slices, I often make a smaller tower in the center rather than making towers too tall. Sprinkle a little additional Italian seasoning on top of last cheese layer for added meal appeal.

Bake in 375 F oven for 20 -25 additional minutes until cheese appears gooey and golden brown. As eggplant bakes, prepare your favorite pasta. Serve with extra sauce and garnish with Parmesan cheese.

Prepare your favorite pasta and mix in a bit of sauce… I added a little shrimp to mine as a lighter option. Dish up a few bowls or plate over a bit of sauce… Enjoy!!